Strawberry Mold

This retro Jello mold is a two-layer beauty with a tangy sour cream surprise hidden in the middle. Strawberry Jello and unflavored gelatin set up with mashed bananas, crushed pineapple, thawed frozen strawberries, and chopped walnuts, split into two layers with sour cream spread between them.

The unflavored gelatin added to the strawberry Jello gives the mold extra structure. This is what lets you slice it cleanly instead of having it collapse into a wobbly heap on the plate. The pineapple juice used to bloom the gelatin adds flavor from the start.

Pour half the mixture first and chill until fully firm before adding the sour cream layer. If the bottom layer is still soft, the sour cream sinks through and you lose that clean stripe in the middle.

Pro Tips

• Use boiling water to fully dissolve the Jello. Lukewarm water leaves gritty, undissolved granules.
• Mash the bananas well. Large chunks shift around in the gelatin as it sets and end up at the bottom.
• Chill the first layer completely before adding sour cream. Press the sour cream on gently and evenly to get a smooth layer.
• Unmold by dipping the bowl briefly in warm water and inverting onto a plate.

Variations

• Use raspberry or cherry Jello for a different fruit base.
• Swap walnuts for pecans or skip the nuts entirely for a nut-free version.
• Replace sour cream with whipped cream cheese for a richer, thicker middle layer.