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Laura’S Allergic Strawberry Salad

Laura's Allergic Strawberry Salad recipe image
This classic strawberry salad is a delightful blend of sweet and creamy textures, perfect for potlucks or family dinners. It features a vibrant strawberry gelatin base mixed with thawed frozen strawberries, mashed banana, and crushed pineapple for extra fruitiness. The addition of sour cream creates a rich, luscious layer that balances the sweetness of the fruit and jello. This no-bake dessert chills in the refrigerator, allowing the flavors to meld beautifully into a firm, sliceable mold. It&# 226;ÂÂs an easy-to-assemble treat that feels indulgent yet simple, making it a reliable choice for holiday gatherings or weekend snacks. Enjoy the refreshing taste of summer berries in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 7.0
Dietary: Gluten-free, Vegetarian
Description
This classic strawberry salad is a delightful blend of sweet and creamy textures, perfect for potlucks or family dinners. It features a vibrant strawberry gelatin base mixed with thawed frozen strawberries, mashed banana, and crushed pineapple for extra fruitiness. The addition of sour cream creates a rich, luscious layer that balances the sweetness of the fruit and jello. This no-bake dessert chills in the refrigerator, allowing the flavors to meld beautifully into a firm, sliceable mold. It&# 226;ÂÂs an easy-to-assemble treat that feels indulgent yet simple, making it a reliable choice for holiday gatherings or weekend snacks. Enjoy the refreshing taste of summer berries in every bite.
Ingredients
  • 1 package Strawberry jello
  • 3/4 cup Boiling water
  • 1 package Frozen strawberries
Directions
  1. 1
    Dissolve the strawberry jello in the boiling water, stirring until completely dissolved.
  2. 2
    Allow the jello mixture to cool slightly, but do not let it set.
  3. 3
    In a large bowl, combine the thawed frozen strawberries, mashed banana, crushed pineapple with its juice, and sour cream.
  4. 4
    Pour the dissolved jello mixture into the fruit and sour cream mixture, stirring gently until well combined.
  5. 5
    Grease a Pyrex mold or serving dish with a little oil or cooking spray.
  6. 6
    Pour half of the mixture into the mold and refrigerate for about 1 hour until set.
  7. 7
    Spread a thin layer of sour cream over the set jello layer.
  8. 8
    Pour the remaining jello mixture over the sour cream layer.
  9. 9
    Refrigerate for at least 3 hours or overnight until completely firm.
  10. 10
    Unmold onto a serving plate and slice to serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 7.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the frozen strawberries are partially thawed before mixing to make stirring easier.

The sour cream layer adds richness; you can substitute with whipped topping for a lighter texture.

For best results, chill the salad overnight to ensure it holds its shape when sliced.

Store any leftovers in the refrigerator covered for up to 3 days.

Keywords: strawberry, salad, gelatin, jello, dessert, fruit, banana, pineapple, sour cream, chilled, mold, layered, no bake, potluck, breakfast, snack, classic, easy, refreshing, creamy
Read it online: https://www.chefs-mate.com/recipe/lauras-allergic-strawberry-salad/