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Fruity Gelatin Mold

All You NOVEMBER 2007

  • Yield: 10 Servings
  • Cost Per Serving:$.73


  • 2 (3 oz.) packages strawberry gelatin
  • 2 cups plus 2 Tbsp. boiling water
  • 1 (10 oz.) can crushed pineapple
  • 2 large ripe bananas, sliced
  • 1 (10 oz.) package frozen strawberries, thawed
  • 1/2 ounce plain gelatin (1/2 envelope)
  • 1 pint sour cream


Mist a 10-inch decorative mold or Bundt pan with nonstick cooking spray.

In a large bowl, mix strawberry gelatin with 2 cups boiling water; stir to dissolve. Add pineapple with its juices, bananas and strawberries. In a small bowl, mix 2 Tbsp. boiling water with plain gelatin; stir to dissolve. Stir into strawberry mixture. Pour half of mixture into mold; chill until firm, about 2 hours. Leave other half of mixture in bowl at room temperature.

When refrigerated mixture has hardened, fold sour cream into remaining mixture and pour carefully on refrigerated mixture. Refrigerate until firm, at least 3 hours. When ready to serve, place a plate over mold, invert and tap pan gently until gelatin drops out. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 9g
  • Saturated fat: 6g
  • Protein: 14g
  • Carbohydrate: 17g
  • Fiber: 2g
  • Cholesterol: 16mg
  • Sodium: 410mg

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Fruity Gelatin Mold Recipe