Molded Strawberry Salad Recipe

5 3 5
Molded Strawberry Salad Recipe
Molded Strawberry Salad Recipe photo by Taste of Home
Publisher Photo

Molded Strawberry Salad Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Molded Strawberry Salad in Taste of Home December/January 1998, p35

Nutritional Facts

1 piece: 182 calories, 5g fat (4g saturated fat), 20mg cholesterol, 64mg sodium, 31g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set.
  4. Cut into squares and place on individual plates; or unmold onto a serving platter. Garnish with lettuce and strawberries if desired. Yield: 8 servings.
Originally published as Molded Strawberry Salad in Taste of Home December/January 1998, p35

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Reviews forMolded Strawberry Salad

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sarahjc78 User ID: 8175461 224359
Reviewed Apr. 7, 2015

"I really liked this. My husband does not like jello salads and liked this one. So it was a win."

MY REVIEW
manga User ID: 4211076 221645
Reviewed Feb. 28, 2015 Edited Dec. 29, 2016

"This jello salad is very good. It's festive for the holidays. I also added 2 bananas, sliced thin in with the pineapple and strawberries.."

MY REVIEW
mommawithfour User ID: 2527892 202475
Reviewed Nov. 21, 2012

"this salad is super yummy! it is not overly sweet like some jello salads. every-time I bring it places people are asking for the recipe, this one is a keeper. making it for Thanksgiving tomorrow as it trumps the cranberry jello of the past in my family!"

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