Those two words instantly bring me back to my childhood and church potlucks.
Ahh… church potlucks.
Those two words bring a whole slew of other memories.
Church potlucks and Jell-O salad… so 1950’s (even though I am an 80’s-90’s child).
But nonetheless, you could always expect Jell-O salad, in some form or fashion to show up at the monthly church potlucks. Jell-O salad in the shape of a Bundt pan. Jell-O salad in 9×13-inch pans. Jell-O salad layered in punch bowls. Oh and the colors and flavor combinations. Red. Orange. Yellow.
But my 9 year old self just couldn’t get on board with the whole Jell-O salad thing. The jiggly stuff with all sorts of odds and ends mixed in. Not to mention that was like the only dessert ever served at church potlucks. No cake. No cookies. Not even pie. Just Jell-O!
Needless to say church potlucks made me a slight Jell-O salad hater.
But awhile back I saw this Strawberry Jell-O salad on my friend Monica’s (Lick the Bowl Good) blog. She made them in little Mason jars (uh, have you ever seen a cuter Jell-O salad) and did them layered, like a parfait with sour cream in the middle. I was intrigued with the sour cream layer and can’t help myself when it comes to anything served up in a Mason jar; so I had to give these a try!
This Jell-O salad broke my 20-year Jell-O salad boycott. And as a little side fact, Eric has never (ever, ever) had Jell-O salad. So this was a first for everyone!
I chose to use Greek yogurt in lieu of the sour cream (because I keep it on hand) and loved the creamy tangy (and not sweet) flavor profile it added to the jiggly Jell-O. Plus since this is served up in Mason jars it makes for the perfect ‘to-go’ treat or if you can’t eat it all, just put the lid on it throw it in the fridge and save for later.
Makin’ a comeback.
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Strawberries n’ Cream Jell-O Salad Cups
Prep Time: 15 minutes Wait Time: 3 hours 30 minutes Makes 6 half pint Mason jars or 12 (4-ounce) Mason jars
2 (3-oz.) boxes strawberry Jell-O
1 1/2 cups boiling water
1 cup can crushed pineapple (do not drain)
2 ripe bananas, mashed without lumps
14-16 whole frozen strawberries
1 cup Greek yogurt (I used Chobani non-fat plain)
In a medium bowl pour boiling water over strawberry Jell-O. Mix until gelatin is fully dissolved. Stir in crushed pineapple and mashed bananas. Stir in whole strawberries.
Stir yogurt until creamy, smooth, and fully incorporated.
Fill Mason jars a 1/3 of the way full with prepared Jell-O mixture. Place jars in freezer for 5 minutes to allow Jell-O to firm up before adding second layer. Remove jars from freezer and ladle some yogurt over the Jell-O. Return jars to freezer for 5 minutes. Pour the remaining Jell-O mixture on top of the yogurt.
Cover and refrigerate for at least 3 hours, or until Jell-O is completely set.
Adapted from Lick the Bowl Good