Strawberry Jell-O Mold


2  6 oz. boxes of strawberry Jell-O
1 lg. can crushed pineapple (drain & use the juice as part of the water in making the Jell-O)
2 10 oz. packages of frozen sliced strawberries (defrost and use with juice)
2 bananas – mashed
1 c. chopped pecans
1 pt. sour cream (don’t use the no-fat)


Disolve the Jell-O in 4 cups of boiling water.

Cool, and then add the pineapple, nuts, strawberries and banana.

Fill mold with half of the Jell-O mixture, refrigerate.  Leave the remaining half of the mixture out of the refrigerator.

When the refrigerated half is firm, add the sour cream layer.  Then add the remaining Jell-O mixture on top of the sour cream.

Chill until firm, I usually make it the day before I’m going to serve it.  Just before serving run warm to hot water on the mold or soak it for a few minutes to unmold.  Place a platter over the top of the mold/pan and flip over.  Sometimes a prayer helps! 🙂

**Since this is a huge mold, I usually use a Bundt or angel food pan for the mold.    Enjoy!

One response to “Strawberry Jell-O Mold

  1. Pingback: What’s on your Thanksgiving menu? | Lynne St. James

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