Gelatin salads are very big here in the southeast. We see them at picnics, reunions, parties or anyplace where there’s a gathering of people and food is being served. Not everyone is fond of gelatin, whether it’s served as a dessert or in a salad. Sometimes, if you make it into a salad, gelatin-haters will tolerate it. Yet, I’ve come across a gelatin salad that’s so very good, that even if you’re not big on gelatin or salads, you may find yourself enjoying “Sinful Salad”!
This recipe contains a number of ingredients that are very good on their own, but when combined into this salad, it’s a luscious combination! It’s a strawberry salad that has pineapple and bananas in it along with nuts and sour cream, so you can see that it’s going to be good! It also makes a 9×13 inch dish, so this will work great if you’re going to a picnic or doing some entertaining.
To begin, just as you would with gelatin, you dissolve it in boiling water and let it cool. Now goes in mashed bananas, nuts, thawed frozen strawberries, and crushed pineapple. Half of this mixture is pored into the 9×13 inch dish and is refrigerated until set. Once that is set, sour cream goes over it all and the remaining gelatin mixture goes over that. It will make a very pretty salad with the red and white colors. The dish is now covered and is chilled until it sets completely. Serve this on lettuce leaves and you’ll have a salad that even those that don’t care much for gelatin may find themselves liking!
If you wanted to, you could use the sugar-free gelatin and the light sour cream, if you wanted to make this salad with fewer calories. Whether you choose to use regular gelatin or sugar-free, one trick to remember in dissolving gelatin for this or any other use is to make sure the gelatin is fully dissolved in the boiling water. Kraft Foods, the maker or “Jello-O” brand gelatin, recommends at least two minutes of stirring to fully dissolve the gelatin and guarantee a firm set. I like to dissolve gelatin until no traces of gelatin or sugar remain in the bowl.
Not too long ago, I shared another salad that was big in the 1970’s, which was for a “Blueberry Salad”. This one is pretty as it is good to eat, too! To get this recipe, follow this link:
See if this recipe converts someone who’s not a fan of gelatin into one who does, since this is “sinfully” great eating!
- 1 6 oz. pkg or 2 3 oz. pkgs. strawberry gelatin
- 1 cup boiling water
- 3 medium bananas, mashed
- 1 cup chopped nuts
- 2 pkg. (10 oz each) frozen strawberries, thawed
- 1 (20 oz.) can crushed pineapple, drained
- 2 cups sour cream
Dissolve the gelatin in the boiling water and let cool. Add the bananas, nuts, strawberries and crushed pineapple to the gelatin and mix well. Pour half of this mixture in a 9×13 inch dish. Refrigerate the dish until set, keeping remaining gelatin mixture at room temperature. Spread sour cream over the set layer of gelatin in the dish and pour remaining gelatin mixture over that. Cover and and chill until set. Yield: 12 servings.