Strawberry-Banana Jello Mold

by Lana Stuart on May 24, 2013 · 6 comments

Strawberry-Banana Jello Mold

Who’s ready for a nice long, holiday weekend? I am! I am! The weather is supposed to be nearly perfect all weekend. Warm and sunny. Around our area people will be enjoying this holiday on and around the water. We live on Lake Lanier in north Georgia and we’ve had lots of rain this Spring, so the lake is nice and full. Great for boating and water sports!

No matter what your weekend activities may be, I’m sure they will include some good food. It’s the unofficial kick-off of summer so that means time to get out that barbecue grill and crank it up. So, what’s it going to be for your family? Ribs? Chicken? Hot dogs and burgers? Whatever you choose, this strawberry-banana jello mold is a great dish to have alongside. It can be made a day or two ahead and people of all ages just love it.

Now you know that I would normally call this a “congealed salad,” right? But since that term seems to really confuse folks who didn’t grow up in the deep South, I’m changing it up just this once. Jello mold, congealed salad, call it whatever you like. You can make this recipe in a mold or a casserole dish. Round, square, or rectangular. Whatever you have.

First layer for Strawberry-Banana Jello Mold

Mix the strawberry jello with 1 cup boiling water stirring until the jello is completely dissolved. Add the whole strawberries. Pour into a mold or bowl and refrigerate until set.

Banana and sour cream layer

Combine the bananas, sour cream, and pecans. Spoon in an even layer over the first layer. Cover and return to the refrigerator.

Mix the strawberry-banana jello and 1 cup boiling water, stirring until jello is completely dissolved. Add the crushed pineapple with its juice.

Ice bath for third layer

Fill a large bowl halfway with ice and place the bowl with the jello-pineapple mixture on top of the ice. Stir frequently until mixture has cooled and is partially set.

First layer for Strawberry-Banana Jello Mold

Spread in an even layer on top of the banana layer.

Return to the refrigerator to set. Serve garnished with sliced strawberries and fresh pineapple.

Enjoy!

Strawberry-Banana Jello Mold

Rating: 51

Prep Time: 30 minutes

Total Time: 30 minutes

Strawberry-Banana Jello Mold

A refreshing summer jello mold with strawberries, bananas, pineapple, sour cream, and nuts.

Ingredients

  • 1 small pkg. strawberry jello
  • 1 cup boiling water
  • 16 oz. frozen or fresh whole strawberries (about 3 cups)
  • 2 bananas, sliced
  • 1 cup sour cream
  • 1/2 cup chopped pecans
  • 1 small pkg. strawberry-banana jello
  • 1 cup boiling water
  • 8 oz. can crushed pineapple

Instructions

  1. Mix the strawberry jello with 1 cup boiling water stirring until the jello is completely dissolved. Add the whole strawberries. Place in a mold and refrigerate until set.
  2. Combine the bananas, sour cream, and pecans. Spoon in an even layer over the first layer. Cover and return to the refrigerator.
  3. Mix the strawberry-banana jello and 1 cup boiling water, stirring until jello is completely dissolved. Add the crushed pineapple with its juice. Fill a large bowl halfway with ice and place the bowl with the jello-pineapple mixture on top of the ice. Stir frequently until mixture has cooled and is partially set. Spread in an even layer on top of the banana layer.
  4. Return to the refrigerator to set. Serve garnished with sliced strawberries and fresh pineapple.

Notes

30 minutes is the hands-on time for this recipe. A considerable amount of chilling time is also required.

http://www.lanascooking.com/2013/05/24/strawberry-banana-jello-mold/

Other jello mold recipes you might enjoy from around the internet:

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{ 5 comments… read them below or add one }

1 Amanda May 24, 2013 at 9:28 am

Oh my, looks utterly delicious! Hope you have a wonderful holiday weekend lana!

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2 Lana Stuart May 24, 2013 at 11:26 am

Same to you, Amanda! Hope you have some fun planned for the weekend.

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3 Brenda @ a farmgirl's dabbles May 24, 2013 at 10:46 am

Your posts always make me smile. You have a beautiful way of portraying retro deliciousness!

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4 Lana Stuart May 24, 2013 at 11:27 am

Aw, thank you Brenda! I sure do love a retro recipe!

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5 Rosie May 24, 2013 at 1:21 pm

All my favorite foods, except – of course, chocolate!!! Gotta’ try this beauitful “congealed” salad!!!

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