Skip to main content
Epicurious
Cookbooks

Strawberry Mold

I serve this as a congealed salad at holiday meals.

Recipe information

  • Yield

    serves 12

Ingredients

Two 3-ounce packages strawberry Jell-O
1 cup boiling water
Two 10-ounce cartons frozen strawberries
1 cup chopped pecans
3 medium bananas, sliced
1 cup crushed pineapple, drained
1 cup sour cream

Preparation

  1. Dissolve Jell-O in boiling water. Add remaining ingredients except sour cream. Pour half of mixture in salad mold; let chill. Cover with layer of sour cream, then top with remaining half of mixture. Refrigerate; chill until firm.

Paula Deen's Kitchen Classics
TagsSaladFruit DessertDessertSouthernAmericanStrawberryBerryFruitPecanNutBananaPineappleSour CreamDairyGluten FreeEasyMake AheadSpringSummerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.