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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. For years, Mom has included this salad in meals she prepares for our family. -Gloria Grant, Sterling, Illinois
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8 servings

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 sour cream
  • Optional: Leaf lettuce and fresh strawberries

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.
  • Slice and place on individual plates, or unmold onto a serving platter. Garnish with lettuce and strawberries if desired.
Nutrition Facts
1 piece: 182 calories, 5g fat (4g saturated fat), 20mg cholesterol, 64mg sodium, 31g carbohydrate (30g sugars, 1g fiber), 3g protein.