Frozen Strawberry Jello Salad
📜 Collection: UK3 | ✍️ Attribution: Cheryl Spears | 📂 Category: Desserts A classic frozen dessert salad featuring a fluffy base of strawberry gelatin, whipped cream, bananas, and crunchy pecans. This versatile treat can be frozen in pans or individual muffin cups for easy serving.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 6 hours | 24 servings |
🔪 Key Equipment
- large mixing bowl
- whisk
- 8-inch pans
- muffin tins
- paper muffin liners
- electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (3 ounce) package | Strawberry Jello | powdered |
| 1 cup | Boiling Water | hot |
| 1 (10 ounce) package | Partially Thawed Strawberries | with juice |
| 2 small or 1 large | Banana | sliced |
| 1 cup | Heavy Cream | whipped until stiff peaks |
| 1 cup | Chopped Pecans | chopped |
Instructions
Step 1: Prepare the Base
- In a large bowl, pour 1 cup boiling water over the 1 (3 ounce) package strawberry jello and stir for 2 minutes until completely dissolved.
- Break up the 1 (10 ounce) package partially thawed strawberries with a fork and stir them into the hot mixture along with their juice.
- Stir in the 2 small or 1 large banana and 1 cup chopped pecans.
- Chill in the refrigerator for 20-30 minutes until the mixture has thickened slightly but is not fully set.
Step 2: Fold and Freeze
- In a separate bowl, whip the 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the thickened jello mixture until just combined.
- Pour into two 8-inch pans or spoon into paper-lined muffin tins.
- Cover and freeze for at least 6 hours until firm to the touch.
- Remove from the freezer 5-10 minutes before serving to allow the salad to soften slightly to a creamy consistency.
💡 Make-Ahead & Storage: This salad can be frozen for up to 2 weeks; keep covered tightly to prevent freezer burn.
Original Recipe Scan
