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A vibrant strawberry jello salad with banana slices, creamy layers, whipped cream, and chopped pecans.

Classic Layered Strawberry Jello Salad

A nostalgic, layered strawberry Jello salad featuring frozen strawberries, bananas, crushed pineapple, and sour cream. Perfectly sweet, creamy, and ideal for potlucks and holiday spreads.
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Course: Dessert, Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz box strawberry Jello
  • 1 cup boiling water
  • 20 oz frozen sliced strawberries
  • 20 oz can crushed pineapple, well drained
  • 3 medium ripe bananas, sliced
  • 1/2 cup chopped pecans
  • 16 oz container sour cream

Equipment

  • Large mixing bowl Used for dissolving Jello and mixing ingredients
  • Whisk For blending the Jello powder and water
  • 9x13-inch baking dish To layer and set the salad
  • Measuring Cups and Spoons To measure ingredients accurately
  • Sharp knife For slicing bananas and serving cleanly

Method
 

  1. In a large mixing bowl, whisk together the strawberry Jello powder and boiling water until fully dissolved (about 2 minutes).
  2. Stir in the well-drained crushed pineapple, sliced bananas, frozen strawberries, and chopped pecans. Mix gently to combine.
  3. Pour half of the mixture into a 9×13 inch baking dish. Spread evenly and refrigerate for 20–30 minutes to partially set.
  4. Once the first layer is partially set (firm but not fully solid), carefully spread all the sour cream evenly across the surface.
  5. Gently spoon the remaining Jello mixture over the sour cream layer. Spread into an even top layer.
  6. Refrigerate the salad for at least 2 hours, or overnight, until fully set and firm.
  7. Slice and serve chilled. For clean cuts, run your knife under warm water and wipe between slices.

Notes

Be sure to use only canned crushed pineapple—fresh pineapple contains enzymes that prevent gelatin from setting. For clean layers, chill the first layer slightly before spreading sour cream. Prepare a day ahead for best results.