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Strawberry, Banana and Pineapple Jello Salad

This easy Strawberry, Banana and Pineapple Jello Salad with pecans and a layer of sour cream is a cool and refreshing no-bake dessert that’s great for summer picnics, potlucks or any day!

Also sometimes called “Sinful Salad” (well, at least according to a few of the entries that I found in my collection of community cookbooks), this vintage strawberry jello salad is super-fruity, creamy, crunchy, and perfectly sweet with a hint of tart.

And with just one bite, you can easily see why someone would have called it sinful.

This combination of flavors and textures is absolutely delicious and actually tastes quite a bit more indulgent than it actually is (thanks mostly to those mashed bananas and sour cream). You’ll definitely want to go back for more!

If you’re looking for a quick and easy cold make-ahead dessert that feeds a crowd, like for a summer picnic, cook-out or other get-together, this is an excellent choice.

You can make it either hours or a day ahead of time. And you get 12 servings (you can easily halve the recipe if you don’t need quite that much).

But you don’t need a special occasion or warm weather to make this yummy jello salad. It’s awesome any time of the year, and I even like to keep some in my fridge every now and then just for snacking.

And although it doesn’t really need it – that sour cream can somehow trick your mind and taste buds into thinking it’s whipped cream – a dollop of whipped cream on each serving makes it an extra-special treat!

Ingredients You Need

Note: Ingredient amounts are in the recipe card at the bottom of the post.

all of the ingredients needed to make strawberry banana and pineapple jello salad
  • Strawberry gelatin (such as Jell-O brand)
  • Boiling water
  • Frozen whole strawberries (not in any juice or syrup; thawed and halved)
  • Bananas (riper for more sweetness; mashed)
  • Canned crushed pineapple (in juice not syrup; drained)
  • Chopped pecans
  • Sour cream
  • Whipped cream (optional; for serving)

How To Make Strawberry, Banana and Pineapple Jello Salad

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.

a collage of 2 images, one is of boiling water being added to strawberry gelatin in a bowl and the other is of the mixture being stirred in the bowl with a spoon

In a large bowl, combine the strawberry gelatin and boiling water; stir until the gelatin is dissolved.

a collage of two images, one is of strawberries, bananas, pineapple and pecans added to the bowl with the jello, and the other is of everything mixed together in the bowl

Add the strawberries, bananas, pineapple, and pecans; stir until well combined.

half of the strawberry gelatin mixture in a glass dish with the remaining gelatin mixture in a bowl in the background

Pour half of the mixture into a 9×13-inch dish. Refrigerate until partially set.

the strawberry gelatin mixture in the glass dish with a layer of sour cream spread over the top

Spread the sour cream over the gelatin mixture.

the remainder of the gelatin and fruit mixture poured over the sour cream layer in the dish

Pour the remaining gelatin mixture over the sour cream. Cover and refrigerate until fully set.

a serving of strawberry, banana and pineapple jello salad on a white plate with a fork and text that says enjoy

Cut into 12 squares. Serve cold and enjoy!

Recipe Tips & Tidbits

  • Thaw the frozen strawberries in the refrigerator overnight. You want them to be cold when you put them into the salad, as this will help the gelatin set up more quickly. Halve them after they are thawed.
    • If you forget to thaw your strawberries, you can take a shortcut by putting them on a plate and microwaving them in 30-second intervals until they are mostly thawed (watch them carefully, as you don’t want them to get warm or hot).
  • I use whole frozen strawberries because that is what I can most easily find at my grocery store. You can use frozen sliced strawberries if you can find them as long as they are just the strawberries and there is no juice or syrup.
  • Be sure to drain off any liquid that accumulates from thawing the strawberries, and also make sure you drain the pineapple very well. Any extra liquid can inhibit the gelatin from setting up properly.
  • The riper your bananas, the sweeter they will be. I recommend using bananas with at least some brown spots on them.
  • After putting half of the gelatin mixture in the dish into the refrigerator to set, be sure to keep the rest of the mixture out at room temperature so it doesn’t set up in the meantime (it will only be left out for about 30 minutes).
  • You can halve this recipe easily if you don’t need 12 servings. Since they don’t make 10-ounce cans of crushed pineapple (that I know of), just use an 8-ounce can. And if you don’t want to be left with half of a banana, just use two. Use a smaller dish, such as an 8×8 or 9×9-inch.
a glass dish containing half of the strawberry jello and fruit mixture being covered with sour cream; a bowl of the jello mixture and a bowl of sour cream are on the side

Substitutions & Variations

  • I halve my strawberries because I like the big pieces, but you can slice them, dice them or even mash them if you’d like.
  • Chopped walnuts can be used instead of pecans.
    • Not into nuts? Just leave them out, and you’ll still have a delicious dessert!
  • You can sweeten the sour cream with some powdered sugar if you’d like (and you could even add a splash of vanilla extract).
  • Plain Greek yogurt can be used instead of sour cream, or you could even use a flavored one like vanilla.
  • Make individual grab-and-go servings by layering the jello mixture and sour cream in 12 clear dessert cups.

Storage

Store this jello salad in the refrigerator, covered, for up to 3 to 4 days. But note that it is best when enjoyed sooner rather than later because, after a few days, it can start to get a bit watery.

Keep the salad cold and serve it straight from the fridge. Not only does it taste best cold, but because of that sour cream layer, for food safety reasons, you don’t want it sitting out at room temperature.

a square of strawberry, banana and pineapple jello salad being lifted out of the serving dish

I hope you try this Strawberry, Banana and Pineapple Jello Salad recipe and love it as much as I do. Thanks for visiting today!

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More Fruity Dessert Recipes To Try

If you try this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

one serving of strawberry, banana and pineapple jello salad topped with whipped cream on a plate with 2 forks, another serving and the dish of jello salad in the background

Strawberry, Banana and Pineapple Jello Salad

This easy Strawberry, Banana and Pineapple Jello Salad with pecans and a layer of sour cream is a cool and refreshing dessert that's great for summer picnics, potlucks or any day!
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Author: Michelle
Prep Time: 10 minutes
Chill Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 12
Estimated Calories: 285

Ingredients

  • 2 (3-ounce) boxes strawberry gelatin, such as Jell-O
  • 1 cup boiling water
  • 1 (16-ounce) bag frozen whole strawberries, thawed and then halved and drained of any thawing liquid
  • 3 medium ripe bananas, mashed with a fork until mostly smooth
  • 1 (20-ounce) can crushed pineapple in juice, drained well
  • 1 cup chopped pecans
  • 1 pint sour cream
  • whipped cream, optional (for serving)

Instructions

  • In a large bowl, combine the strawberry gelatin and boiling water; stir until the gelatin has dissolved completely (about 2 minutes).
  • Add the strawberries, bananas, pineapple, and pecans to the gelatin mixture; stir until everything is well combined.
  • Pour half of the mixture into a 9×13-inch glass dish.
    Set aside the remaining mixture, keeping it at room temperature so that it doesn't set up while you are waiting for the first layer to partially set in the fridge in the next step.
  • Place the dish in the refrigerator, uncovered, and chill until partially set (about 30 minutes; it should be set enough so that you can easily spread the sour cream over it in the next step).
  • Give the sour cream a quick stir (this will make it easier to spread) and spread it evenly over the partially set gelatin mixture, going all the way to the edges of the dish.
  • Pour the remaining gelatin mixture over the sour cream, evenly spreading it out and going all the way to the edges of the dish.
  • Cover the dish and refrigerate until set, at least 3 hours or overnight.
  • Cut into 12 squares and serve cold. Top each serving with a dollop of whipped cream, if desired. Enjoy!

Notes

  • Thaw the frozen strawberries in the refrigerator overnight. You want them to be cold when you put them into the salad, as this helps the gelatin set up more quickly.
    • If you forget to thaw your strawberries, you can take a shortcut by putting them on a plate and microwaving them in 30-second intervals until they are mostly thawed (watch them carefully, as you don’t want them to get warm or hot).
  • Keep the finished salad cold and serve it straight from the fridge. Not only does it taste best cold, but because of that sour cream layer, for food safety reasons, you don’t want it sitting out at room temperature.
  • Not into or can’t have nuts? Omit the pecans, and you’ll still have a delicious dessert!
  • Estimated calories shown do not include the optional whipped cream.
  • Please refer to the post for additional tips and info on substitutions, variations and storage.
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