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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
- 6 ounces of lemon jello
- 2 cups boiling water
- 1 cup sour cream
- 10 ounces frozen strawberries, thawed
- 1 (8 1/4 ounce) can crushed pineapple
Instructions
- Dissolve. Dissolve the jello in the boiling water. Stir with a wooden spoon until you don't feel any grains.
- Add the sour cream. Add the sour cream and beat with a hand beater until it is blended completely.
- Add the strawberries. Drain the thawed strawberries and add them to the jello mixture. Stir gently so the strawberries stay whole.
- Add the pineapple. Add the crushed pineapple with its juice. Stir well.
- Chill. Pour into a 6-cup mold or individual serving dishes. Chill until firm.
- 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.
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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