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Molded Strawberry Salad

 Molded Strawberry Salad
This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple. For years, Mom has included this salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois
8 ServingsPrep: 10 min. + chilling


  • 1 package (6 ounces) strawberry gelatin
  • 1-1/2 cups boiling water
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 cup (8 ounces) sour cream
  • Leaf lettuce and fresh strawberries, optional


  • In a large bowl, dissolve gelatin in water. Add strawberries and
  • pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of
  • the liquid at room temperature.
  • Pour fruit and remaining liquid into a 5-cup ring mold or 9-in.
  • square pan that has been coated with cooking spray. Cover and
  • refrigerate until set, about 1 hour.
  • Whisk sour cream and reserved liquid; pour over top of gelatin. Cover
  • and refrigerate until set.
  • Cut into squares and place on individual plates; or unmold onto a
  • serving platter. Garnish with lettuce and strawberries if desired.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 182 calories, 5 g fat (4 g saturated fat), 20 mg cholesterol, 64 mg sodium,

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Molded Strawberry Salad (continued)

Nutritional Facts: 31 g carbohydrate, 1 g fiber, 3 g protein.