Fluffy Blueberry Banana Jello Salad
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, large-batch Jello salad featuring a light and fluffy lemon Jello base folded with whipped cream, blueberries, and mashed bananas. This retro dessert is perfect for feeding a crowd.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 6 hours | 1 9x13 inch pan |
🔪 Key Equipment
- saucepan
- large mixing bowl
- whisk
- electric mixer
- 9x13 inch pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 packages (3 oz each) | Lemon Jello | powdered |
| 2 cans (15 oz each) | Blueberries | drained, juice reserved |
| 1 can (20 oz) | Pineapple Juice | No. 2 size |
| 1 Cup | Mashed Bananas | ripe |
| 2 cartons (1 pint total) | Heavy Whipping Cream | chilled |
Instructions
Step 1: Prepare the Base
- Drain the juice from the 2 cans blueberries into a saucepan and add the 1 can pineapple juice. Bring the combined juices to a boil.
- In a large bowl, empty the 4 packages lemon jello. Pour the boiling juice over the jello powder and stir until completely dissolved.
Step 2: Chill and Whip
- Place the jello mixture in the refrigerator and chill until it is partially set, reaching a consistency where it mounds when dropped from a spoon.
- While the jello is chilling, whip the 2 cartons heavy whipping cream in a separate, chilled bowl until stiff peaks form.
Step 3: Assemble and Set
- Gently fold the whipped cream, 1 cup mashed bananas, and the reserved blueberries into the partially set jello mixture until just combined.
- Pour the mixture into a 9x13 inch pan, spread evenly, and refrigerate for at least 4-6 hours until completely firm and set.
💡 Make-Ahead & Storage: This salad is best made at least 6 hours in advance to ensure it is fully set. Keep refrigerated until ready to serve.
Original Recipe Scan
