Mom’s Crazy 70’s Strawberry Jello Mold Dessert Recipe
When I was growing up, my mother had all these crazy recipes that included what she called her famous Jello mold. I used to love taking all the actual metal molds of all shapes and sizes to make cool Jello desserts and top them with either whipped cream or Cool Whip.
We had a collection of aluminum and copper Jello & tart molds handed down from my grandmother and Aunts. I am sad I didn’t keep track of them after all these years.
Nowadays, most molds are made out of silicone. I’m not a fan of silicone molds, they are just not sturdy enough for me.
I should probably look on EBay or Amazon, I’ll bet I find a few vintage ones like the ones I grew up with.
This recipe is actually made in a 9×13 Pyrex dish. Looking back, I’m not sure why my mother referred to it as a Jello mold because you’re not pouring the ingredients into a mold, per se, you’re putting all the ingredients into a long casserole dish.
This recipe has a sour cream layer which sounds weird, but I promise you, it’s delicious.
I just made one to take home to Long Island for Christmas. My sister and brother are going love this.
Ingredients:
6 ounce box Strawberry Jello
2 cups boiling water
16 ounces frozen sliced strawberries ( defrost them before use)
20 ounce can crushed pineapple (drained)
3 medium bananas mashed – ( I mash them on a plate with a fork)
16 ounce container sour cream
Preparation:
Whisk together the package of Jello and boiling water in a large mixing bowl until the Jello is completely dissolved.
Add the drained 20 oz can of crushed pineapple, sliced defrosted frozen strawberries, and the mashed bananas.
Mix until completely combined.
Pour half of the mixture into a 9×13 glass baking dish.
Put it in refrigerator to set for about 90 minutes.
Set aside the other half of the Jello mixture on the counter. Do Not put it in the refrigerator or it will set.
When the first layer is finally set, add the sour cream in a single layer. I use the back of a spoon to smooth it out to completely cover the Jello Layer.
Add the rest of Jello & fruit mixture over the sour cream layer until the layer is completely covered.
Chill in the refrigerator for 2 to 3 hours, or overnight.
