Strawberry-Cheese Salad
Submitted by ken
A three-layer Jello salad with strawberry-banana gelatin hugging a creamy center of cream cheese, sour cream, and chopped walnuts. Retro potluck royalty served on crisp lettuce leaves.
YIELD
9 servingsPREP
60 minCOOK
0 minREADY
90 minThis is the recipe that shows up at every church supper and family reunion, and nobody ever complains about it.
Three distinct layers make it special. The top and bottom are strawberry-banana Jello packed with frozen strawberries, crushed pineapple, and mashed banana. Sandwiched in the middle is a tangy cream cheese and sour cream layer studded with crunchy walnuts.
You build it in stages, chilling each layer until set before adding the next, so every slice reveals those clean, colorful stripes.
Served cold on crisp lettuce leaves, it walks the line between salad and dessert in that wonderful way only a Jello mold can.
Kitchen Tips
- Drain the crushed pineapple thoroughly or it will prevent the gelatin from setting
- Keep the reserved Jello mixture at room temperature (not in the fridge) while the first layer sets, so it stays pourable
- Soften the cream cheese fully before mixing to avoid lumps in the center layer
- Cut into neat squares with a knife dipped in hot water for the cleanest presentation
Ingredients
Directions
Combine in bowl, strawberry/banana jello and 1 cup boiling water.
Stir until jello dissolves.
Add sliced frozen strawberries and stir until strawberries break apart.
Add 1 can crushed pineapple, well drained, and 1 mashed banana.
Mix until blended.
Spoon half of jello mixture into an 8-inch square pan.
Chill until set.
Set other half aside at room temperature.
Combine 1 package of cream cheese, 1 cup sour cream, and ½ cup chopped walnuts.
Mix until well blended.
Spread evenly over set jello.
Pour remaining jello mixture over cheese mixture.
Chill until set.
Cut into squares and serve on crisp lettuce leaves.
Comments
