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Strawberry-Banana Gelatin Salad Recipe

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Our family gatherings wouldn't be the same without this classic gelatin salad with its festive fruit layers. Since it stays nice and firm, it travels well and is ideal for taking to covered-dish suppers and church potlucks.

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Strawberry-Banana Gelatin Salad Recipe

Prep: 20 min. + chilling

Yield: 12-15 Servings

20 20

Ingredients

1 package (6 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, partially thawed
1 can (20 ounces) crushed pineapple, undrained
1 cup mashed firm bananas (about 3 medium)
1/2 to 3/4 cup chopped walnuts
2 cups (16 ounces) sour cream
2 teaspoons sugar
1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13-in. x 9-in. dish. Refrigerate for 1 hour or until set.
Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 184 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 42 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Strawberry-Banana Gelatin Salad in Country Woman November/December 2000, p33

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Reviews for Strawberry-Banana Gelatin Salad (3)

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Strawberry-Banana Gelatin Salad

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Reviewed on Feb. 13, 2012 by mmmm..

Awesome sweetness/tartness combination, not so good at setting up.

Reviewed on May. 25, 2010 by portulaca

My circle gals loved it & thought it very appropo for a springtime salad. I used black walnuts which gave it a great taste.

Reviewed on Apr. 15, 2010 by portulaca

I want to try this for my circle meeting next month but was wondering if the recipe can be doubled successfully or should I make it twice for ample servings? Tks