Cora Margaret's

Jell-O Fruit Mold

This recipe is similar to ones that we enjoyed as children. We were reintroduced to it by mother during Easter dinner, 1999.

Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 4 to 6 persons Pattie Sue Knapp
  • 2 cups hot water, 1 cup cold water
  • 1 8-ounce package frozen strawberries
  • 1 banana
  • 1/4 cup chopped walnuts
  • 1 8-ounce box strawberry Jell-O
  • 1 cup crushed pineapple (may substitute fruit cocktail or cranberries - no apples)
  • Fruit Fresh or 1 teaspoon lemon juice
  • 8 ounces sour cream mixed with 2 teaspoons sugar
  1. This recipe works best if you use a ring mold.
  2. Boil water, add Jell-O and stir to dissolve. Add cold water and stir to luke-warm
  3. Peel and slice banana. Sprinkle with Fruit fresh or lemon juice
  4. Add add frozen strawberries, fruit and nuts to Jell-O mixture; stir.
  5. Add half of the fruit and Jell-O mixture to bottom of ring mold; refrigerate until firm.
  6. Add sour cream and sugar mixture to ring mold, smooth and refrigerate until firm, 5 to 10 minutes.
  7. Add remaining fruit and Jell-O mixture to mold. Refrigerate until set (It really should be made the day before).

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Latest revision done September 2014
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