This Strawberry Sour Cream Delight was a favorite jello of my mom for Christmas or Valentine’s Day as it looks so beautiful in a glass bowl. You can make it for the Fourth of July as well — just add some blueberries!
I am not a huge fan of jello, so I don’t make it often. Since I make the meals for our group of retired people who come to a Bible study on Thursdays at our church, I decided to make this jello recipe for them last week. Many of them love jello! There was only a spoonful left when the meal was over.
Usually, I put this Strawberry Sour Cream Delight recipe in a beautiful cut glass or crystal bowl. Since I had to carry it over to the church and I was afraid of dropping the bowl I had gotten from my grandma, I put it a plain glass bowl. You can see how pretty this jello would be for a festive occasion.
Here is the recipe, and below the recipe, I’ll share how I adapted it slightly due to being out of a couple of the ingredients the recipe called for.
Here are the two slight adaptions I made to this recipe:
- I did not have crushed pineapple at home. I only had canned cubed pineapple. So I put the whole 20 ounce can of cubed pineapple in the blender with only some of the juice (not all of it). I reserved the juice in case I needed to add more juice to make it like the crushed pineapple you buy. I would recommend not adding much to begin with because you can always add more juice later if needed. After I made crushed pineapple out of the cubed pineapple, I put 1 1/4 cups of the pineapple into my jello.
- I went strawberry picking earlier in the spring, and I had tons of my own frozen strawberries. I defrosted 3 cups of strawberries on paper towels. I patted them dry — they were still a little wet, but I took off some of the moisture — before adding them to the jello.
The rest of the recipe I did exactly the way it is written above, and it turned out great!
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