Perfect Strawberry Jello Salad Recipes

STRAWBERRY FLUFF SALAD: STRAWBERRY JELLO SALAD RECIPE

Steps:

• Add contents of the gelatin package to a medium bowl.
• Stir in boiling water with the jello until dissolved.
• Pour crushed ice into the bowl and stir until the ice has melted.
• Place into refrigerator for 10 minutes or until it begins to set.
• Pour crushed pineapple and juices along with vanilla pudding into a large bowl. Stir to combine.
• Add the strawberries, mini marshmallows and cool whip. Mix well.
• Use a spoon to break up the strawberry jello and add it to the Cool Whip mixture. Mix well.
• Cover and refrigerate for at least one hour before serving.

STRAWBERRY JELLO FRUIT SALAD

Steps:

• In a large casserole dish, mix the Jello with hot water and cold water until completely dissolved
• Refrigerate for about 45 minutes to 1 hour, or until Jello starts to thicken. It will still be runny
• Use a whisk or electric mixer to mix Jello until foamy and thick.
• Stir in whipped topping, then gently add strawberries, and refrigerate for 2 hours or until firm and ready to serve.

EASY STRAWBERRY JELLO SALAD

Steps:

• Make Jello as directed on the box
• Transfer to a refrigerator safe bowl or baking dish
• Add frozen bananas and strawberries and walnuts
• Refrigerate for 4-6 hours
• After the Jello has set up mix the whipped cream and sour cream together in a small bowl
• Spread generously on top of the Jello Salad
• Refrigerate until ready to serve

PERFECT STRAWBERRY JELLO SALAD

Steps:

• Dump the crushed pineapple with its juice in a medium saucepan.
• Add in the strawberry Jell-O and stir together.
• Bring to a boil over medium-high heat.
• Remove pan from the heat and set it aside to cool.
• When the pineapple and Jell-O mixture has cooled to room temperature, add the buttermilk and stir together until well combined.
• Fold in the Cool Whip.
• Pour into a decorative Jell-O mold and refrigerate until set.

JELL-O STRAWBERRY SALAD RECIPE

Steps:

• Dissolve jello in hot water; let set until just begins to jell. Add bananas, pineapple and strawberries. Pour 1/2 of the ingredients in 8x12 inch dish. Refrigerate to let jell.Spread sour cream over all. Pour remainder of jello over sour cream. Refrigerate until ready to serve.

STRAWBERRY JELLO FLUFF SALAD RECIPE

Steps:

• In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
• Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, add pretzels, butter, and sugar. Stir to combine.
• Press mixture into a parchment paper lined 9x13" baking dish.
• Bake 10 minutes. Then set aside to cool completely.
• In a large mixing bowl, beat together cream cheese and sugar until smooth and fluffy.
• Fold in whipped topping.
• Spread over cooled pretzel crust, all the way to the edges. Refrigerate for at least 1 hour before proceeding.
• In a large mixing bowl, add gelatin. Pour in boiling water and stir until gelatin is dissolved. Allow to sit and cool until mixture reaches room temperature.
• When gelatin is room temperature, place sliced strawberries over cream cheese layer.
• Gently pour strawberry gelatin mixture over strawberries.
• Refrigerate until firmly set, at least 4-6 hours or overnight.

STRAWBERRY JELL-O FLUFF SALAD

Steps:

• In a large bowl, whisk together the boiling water and Jell-O until dissolved. Refrigerate, uncovered, for 1 hour until thickened.
• Remove from fridge. Using a whisk or a mixer, whip the thickened Jell-O until creamy and very few lumps are left. (Some little chunks may remain...no worries!)
• Stir in the Cool Whip and buttermilk. Fold in the strawberries and marshmallows, saving a few to garnish the top.
• If desired, transfer to a prettier serving bowl since the mixing bowl will get pretty messy! Cover and keep in the fridge for up to two days.

STRAWBERRY JELLO SALAD

Steps:

• Combine the cottage cheese, drained pineapple, whipped topping, mini marshmallows, and the jello powder in a large mixing bowl.
• Stir well until all of the ingredients are incorporated.
• Chill until ready to serve.
• Serve with a sprinkle of chopped pecans and additional mini marshmallows if desired.

STRAWBERRY JELLO FRUIT SALAD WITH COOL WHIP

Steps:

• Place a large bowl in the freezer for 10 minutes
• Add thawed cool whip into the cooled bowl.
• Add the packet of strawberry jello into the cool whip and gently fold together until all the jello is mixed into the cool whip.
• Add the mandarin oranges, fruit cocktail, and maraschino cherries into the strawberry cool whip.
• Gently fold the fruit into the cool whip until mixed together.
• Chill in the refrigerator for 10 minutes before serving
• Serve and enjoy. Refrigerate after serving.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350°F. Combine strawberry Jello with the boiling water and stir until dissolved. Set aside to cool to about room temperature.
• Combine the crust ingredients and spread evenly into the bottom of a 9×13 pan. Press lightly to help form the crust. Bake for 8-10 minutes, then set aside to cool.
• In a large mixing bowl, combine the cream cheese and sugar and mix until well combined and smooth. Set aside.
• In another large mixing bowl, combine the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture in two parts until fully combined.
• Spread the cream mixture evenly over the cooled crust, going all the way to the edges of the pan.
• Gently stir the slices strawberries into the cooled Jello mixture, then pour evenly over the cream mixture.
• Refrigerate until set, 2-4 hours, then serve.

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

STRAWBERRY-PINEAPPLE JELLO SALAD

Steps:

• Dissolve jello in 2 cups boiling water **(use reserved pineapple juice as part of the 2 cups liquid).
• Put jello in blender with cream cheese. Blend until completely combined.
• Pour jello mixture into serving dish. Add can of 7-Up. Stir until combined. Mixture will be foamy. Cover dish with plastic wrap, then refrigerate until slightly thickened (about 45 minutes or so).
• When jello is slightly thickened, stir in the crushed pineapple and chopped nuts. Stir to combine and distribute throughout jello. Cover with plastic wrap and refrigerate until completely set and firm (several hours).
• When ready to serve, slice into serving pieces with a knife, then use a spatula to remove portions. Enjoy!

BEST STRAWBERRY PRETZEL SALAD (DESSERT!)

Steps:

• Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
• Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.
• Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.
• Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.
• Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.
• Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
• Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It's a matter of personal preference, so use as much of the jello as you like.)
• Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.

RASPBERRY FLUFF JELLO SALAD RECIPE COPYCAT

Steps:

• In a large bowl mix the cottage cheese, raspberry gelatin, and fresh raspberries.
• Mix all the ingredients together with a spoon.
• Fold in the container of whipped topping and transfer into serving containers or a pretty serving bowl.
• If you want to get fancy, add some whipped topping and fresh fruit on top.

PERFECT JELLO JIGGLER RECIPE

Steps:

• In a large bowl, add Jell-O mix. Then pour in the boiling water and stir for 2 minutes until the mix is fully dissolved.
• Spray a 9-inch round baking pan with cooking spray, and wipe with paper towels.
• Pour in the mixture and poke any bubbles using a toothpick.
• Place the pan into the refrigerator for 4-5 hours or until completely set.
• To unmould the Jello from the pan, simply place a flat plate on top, and invert the pan onto the plate. Lift lift the pan gently.
• Cut the jello into different shapes with your favorite cookie cutters. Serve and enjoy!

25 HOMEMADE JELL-O RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jell-O treat in 30 minutes or less!

STRAWBERRY JELLO SALAD RECIPE

Steps:

• In a bowl, dissolve the gelatin in the water.
• Stir in the strawberries, pineapple, bananas, and nuts.
• Pour half of the mixture into a 13x9x2 dish. Refrigerate the mixture for 1 hour or until set.
• Set the remaining gelatin mixture aside.
• Then, combine the sour cream, sugar, and vanilla. Mix well.
• Spread the cream cheese mixture over the chilled gelatin.
• Spoon remaining gelatin mixture over top. Let it chill overnight.
• Garnish with more walnuts, banana, and strawberry slices on top, and enjoy your fruit-filled jello salad!