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Strawberry Mold * Joan H

Strawberry Mold *** Joan H recipe image
This nostalgic Strawberry Mold is a vibrant and refreshing dessert that combines the sweetness of strawberries and pineapple with the creamy richness of sour cream. The addition of walnuts provides a satisfying crunch, while mashed bananas add a subtle depth of flavor. Layered in a mold and chilled until firm, it offers a beautiful presentation perfect for potlucks, family gatherings, or summer picnics. It&# 226;ÂÂs a simple yet elegant way to showcase seasonal fruits without any baking required.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 604.3
Dietary: Gluten-free
Description
This nostalgic Strawberry Mold is a vibrant and refreshing dessert that combines the sweetness of strawberries and pineapple with the creamy richness of sour cream. The addition of walnuts provides a satisfying crunch, while mashed bananas add a subtle depth of flavor. Layered in a mold and chilled until firm, it offers a beautiful presentation perfect for potlucks, family gatherings, or summer picnics. It&# 226;ÂÂs a simple yet elegant way to showcase seasonal fruits without any baking required.
Ingredients
  • 1 package Gelatin-unflavored
  • 2 package Jello-strawberry
  • 2 ea Strawberries-frozen (thawed)
  • 3 ea Med Bananas-mashed
  • 1 cup Walnuts-chopped
  • 1 ea Sm Pineapple-crushed,canned
  • 1 pn Sour cream
  • 1 cup Boiling water
Directions
  1. 1
    Drain the crushed pineapple, reserving the juice.
  2. 2
    Sprinkle the unflavored gelatin over the reserved pineapple juice in a large bowl and let stand for 5 minutes to soften.
  3. 3
    Stir in the strawberry Jello mix and 1 cup of boiling water until completely dissolved.
  4. 4
    Fold in the thawed strawberries, mashed bananas, chopped walnuts, and drained pineapple chunks.
  5. 5
    Pour half of the fruit mixture into a greased 6- to 7-cup mold or bowl.
  6. 6
    Refrigerate the first layer for about 1 hour or until firm.
  7. 7
    Spread the sour cream evenly over the set gelatin layer.
  8. 8
    Pour the remaining fruit mixture over the sour cream layer.
  9. 9
    Refrigerate for at least 4 hours or until completely set.
  10. 10
    To serve, dip the bottom of the mold briefly in hot water, then invert onto a serving plate.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 604.3kcal
% Daily Value *
Total Fat 44.3g69%
Saturated Fat 6.8g34%
Cholesterol 13.2mg5%
Sodium 38.4mg2%
Total Carbohydrate 33.3g12%
Dietary Fiber 7.2g29%
Sugars 16.3g
Protein 31.8g64%

* 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 gelatin mixture is not too hot when adding the fruit to prevent the strawberries from becoming mushy. If using fresh strawberries, chop them into bite-sized pieces.

For easier unmolding, grease the mold lightly with vegetable oil or cooking spray before pouring in the first layer.

You can substitute the sour cream with whipped topping or vanilla pudding mix for a lighter texture, though the traditional sour cream adds a nice tang.

Allow the mold to set completely in the refrigerator; if it's too warm, it may not hold its shape when inverted.

Keywords: strawberry, gelatin, mold, dessert, fruit, banana, walnuts, pineapple, sour cream, layered, chilled, no-bake, potluck, summer, refreshing, classic, make-ahead, vegetarian, easy, family-friendly
Read it online: https://www.chefs-mate.com/recipe/strawberry-mold-joan-h/