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Layered Strawberry Jell-o Salad with Ripe Bananas Recipe

This Strawberry Jell-o Salad uses ripe bananas, crushed pineapple, and strawberries to add sweetness to it. With a layer of sour cream in the middle to offset the sweetness, it's the perfect dish.
Prep Time3 hrs 15 mins
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Cool whip jello recipe, jello salad, layered strawberry jello salad, strawberry jello salad
Servings: 9 servings
Calories: 168kcal


  • Medium Mixing Bowl
  • Small Mixing Bowl
  • 9x13" Baking Pan
  • Ladle


  • 6 ounces strawberry jello 1 box
  • cups boiling water
  • 8 ounces crushed pineapple drained
  • 2 bananas ripe, and mashed without lumps
  • 20 strawberries divided and thinly sliced, fresh or frozen
  • 1 cup sour cream regular or light


  • Pour package of jell-o into a medium bowl.
  • Pour boiling water over strawberry jello and mix until gelatin is fully dissolved.
  • Add in crushed pineapple and bananas and stir well.
  • Add in 12 strawberries and mix until all fruit is covered
  • In a small bowl, stir sour cream until it becomes creamy and loosened up a bit.
  • In a medium-sized bowl or 9x13" baking pan, pour half the gelatin mixture. To help the jello set up a bit quicker, place the pan into the freezer for 5-10 minutes or until the jello has started to set.
  • Carefully ladle the sour cream over the jello and spread in an even layer.
  • Carefully pour the other half of the jello mixture over the sour cream.
  • Cover and refrigerate for at least 3 hours
  • Top with a sliced strawberry.


If you are using mini trifle bowls, you should get about 5 trifle bowls out of this recipe.


Calories: 168kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 111mg | Potassium: 203mg | Fiber: 2g | Sugar: 25g | Vitamin A: 192IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 1mg