Pineapple-Strawberry Jello Mold

A creamy lemon gelatin mold with sour cream, whole thawed strawberries and crushed pineapple, set in a 6-cup mold or individual dishes.

Naturally gluten-free

Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

• Prep 15 min
• Chill until firm 4 hr
• Total 4 hr 15 min
• Yield 1 (6 cup) mold

Updated October 24, 2026

Jump to: Ingredients | Instructions | Tips | Print recipe

This pretty pink-and-gold mold from Sandra Mills's recipe book combines lemon gelatin and sour cream with whole strawberries and crushed pineapple. Her instructions are careful: stir until you can't feel any grains, beat in the sour cream until completely blended, and fold in the berries gently so they stay whole.

It sets in a 6-cup mold or in individual dishes.

Ingredients

Instructions

1. Dissolve. Dissolve the jello in the boiling water. Stir with a wooden spoon until you don't feel any grains.
2. Add the sour cream. Add the sour cream and beat with a hand beater until it is blended completely.
3. Add the strawberries. Drain the thawed strawberries and add them to the jello mixture. Stir gently so the strawberries stay whole.
4. Add the pineapple. Add the crushed pineapple with its juice. Stir well.
5. Chill. Pour into a 6-cup mold or individual serving dishes. Chill until firm.
6. Unmold. If you use a mold, run a dull knife around the side and dip the mold in warm water for a minute to loosen it. Put a plate on top of the mold and turn it over to unmold. Refrigerate.

Gluten-free

Tips

• Do not use fresh pineapple in gelatin; an enzyme in raw pineapple keeps it from setting. Canned pineapple is fine.

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