RCI-DS.001.0524.001
Strawberry Nut Salad
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.
Prep25 min
Cook10 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- strawberry gelatin2 packages
- 1 cup
- 2 packages
- 18 ounce
- 3 medium
- 1 cup
- 1 pint
Method
1
Dissolve strawberry gelatin in boiling water, stirring for 2 minutes until completely dissolved.
2
Add frozen strawberries to the hot gelatin mixture and stir until the strawberries thaw and the mixture cools to room temperature, about 5-7 minutes.
3
Drain the crushed pineapple, reserving the juice. Stir the drained pineapple into the cooled gelatin mixture.
1 minutes
4
Refrigerate the gelatin mixture for 30-45 minutes until it reaches a syrupy, partially set consistency that will suspend ingredients.
5
Peel and slice the bananas into thin rounds while the gelatin chills.
6
Fold the sliced bananas and coarsely chopped walnuts into the partially set gelatin until evenly distributed.
7
In a separate bowl, whisk the sour cream until smooth and slightly thinned.
8
Gently fold the sour cream into the gelatin mixture using a spatula until just combined, being careful not to overmix.
9
Pour the salad into a serving mold or dish and refrigerate for at least 2-3 hours, or until fully set.
10
Unmold or serve directly from the dish, cutting into portions as needed.