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.


8 servings


1 (6 ounce) package strawberry gelatin
1 1/2 cups boiling water
1 (10 ounce) package frozen sweetened strawberries, thawed
1 (8 ounce) can 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-inch 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.

Estimated Time

Preparation Time: 10 minutes
Chill Time: 4 hours

Nutritional Information

Amount per serving: Calories 182, Fat 5 g (Saturated Fat 4 g), Cholesterol 20 mg, Sodium 64 mg, Carbohydrate 31 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Gloria Grant, Sterling, Illinois

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