Recipes > Salads > JelloOctober 12, 2009

Strawberry Salad

Ingredients:

  • 2 pkgs. strawberry gelatin (3oz. size)
  • 1 pkg. frozen strawberries (1lb.)
  • 1 1/2 cups crushed pineapple
  • 1/2 cup mayonnaise
  • 3 cups hot water
  • 2 tsp. lemon juice
  • 1 small pkg. cream cheese

Directions:

Dissolve gelatin in hot water. Let start to jell. Add strawberries, lemon juice and pineapple. Mix cheese with mayonnaise and add, beating into gelatin mixture. Add dash salt. Place in a mold.

By Robin from Washington, IA

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Archived Discussions

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(Archived Oct 12, 2009)Strawberry Salad

Recipe: Strawberry Salad

Ingredients

  • 1 pkg. strawberry gelatin
  • 1 cup hot water
  • 2 pkgs. frozen strawberries
  • 2 medium bananas, mashed
  • 1 can drained crushed pineapple
  • 1 carton Cool Whip (small)
  • 1 small pkg. cream cheese
  • 1/2 carton sour cream

Directions

Dissolve strawberry gelatin in hot water. Add strawberries, bananas, and pineapple. Pour 1/2 of the mixture in a 9x13 inch pan. To make center layer, whip together Cool Whip, cream cheese, and sour cream; spared on gelatin layer. Top with remaining gelatin.

By Robin from Washington, IA

(Archived Jun 17, 2009)Strawberry Salad

Recipe: Strawberry Salad

Ingredients

  • 2 pkgs. tapioca pudding
  • 3 cup water
  • 1 small pkg. strawberries
  • 1 small pkg. strawberry Jello
  • 1 small can crushed pineapple (drained)
  • Cool Whip

    • Directions

    Combine and bring to a boil the water and pudding. Add strawberries and Jello; cool. Add the frozen strawberries and pineapple. Fold in Cool Whip. Refrigerate for 2 hours.

    By Robin

    Feedback:

    RE: Strawberry Salad

    This seems to be missing an amount of strawberries to add the second time. (07/19/2005)

    By MaMa Lyn

    (Archived Jun 17, 2009)Strawberry Salad

    Recipe: Strawberry Salad

    Ingredients

    • 1 can strawberry pie filling
    • 1 can Eagle Brand milk
    • 1 large can crushed pineapple, drained
    • 1 large Cool Whip

    Directions

    Add in order given; mix well. Pour into pan, 9x13 inches, and refrigerate overnight. It can be used as a salad or dessert. Very good!

    By Robin from Washington, IA

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