Strawberry Banana Jell-o Salad

My sister Barb gave me this recipe for strawberry banana jell-o salad, when I first got married, many years ago. I have been making it ever since. It was the very first jell-o salad I learned to make as a new bride. It has turns out every time and I always bring home an empty dish whenever I bring it to any function. I still make this jell-o salad, though not as often as I should. Thanks Barb, for a recipe that has definitely stood the test of time.

strawberry banana

Strawberry Banana Jell-o

We enjoy making this salad for Easter and throughout the summer months too. Now that I think about it we like this salad at Thanksgiving and during the Christmas holidays too. It’s one of those jell-o salads that everyone seems to like and therefore it never goes out of style. Another recipe that my sister Barb gave me many years ago, is this recipe for: Cherry Pretzel Dessert Another winner in my book.

Jell-o Trivia

The first four jell-o flavors were orange, lemon, strawberry and raspberry. Lime was introduced in 1930. The people of Salt Lake City consume more lime jell-o than any other city in the United States. Fruits that float are: fresh fruits such as apples, bananas, orange and grapefruit sections, sliced peaches and pears, strawberries and fruit packed in light syrup. Fruits that sink: seedless grapes, fruits in heavy syrup such as apricots, fruit cocktail, peaches and pineapple.

strawberry banana

Strawberry Banana Jell-o Salad

A delicious jello salad that I have been making and enjoying for over 30 years.
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  • 1 6 oz package strawberry or strawberry-banana jell-o
  • 1 cup boiling water
  • 2 10 oz. packages frozen sweetened sliced strawberries, partially thawed
  • 1 20 oz can crushed pineapple, drained
  • 1 cup mashed firm bananas, about 3 medium
  • 1/2 to 3/4 cup chopped walnuts
  • 1 16 oz. container sour cream
  • 1/2 teaspoon sugar
  • 1/4 teaspoon vanilla extract


  • In a large bowl, dissolve gelatin in boiling water.
  • Stir in strawberries, pineapple, bananas and nuts.
  • Pour half the mixture into a 13 x 9 glass baking dish.
  • Refrigerate for 1 hour or until set.
  • Set remaining gelatin mixture aside.
  • Combine the sour cream, sugar and vanilla extract. Mix well.
  • Spread over chilled gelatin.
  • Chill for 30 minutes to an hour.
  • Spoon remaining gelatin mixture over top.
  • Chill overnight.


We used Jello in this recipe.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Products Needed:

  1. Dole Pineapple
  2. Jell-o Brand