This classic Strawberry Jello Fruit Salad will take you back to summer days, outdoor gatherings, and church socials. It’s super easy to make, tastes great on a hot summer day, and it holds up for a couple of hours in the heat. A great summer dessert!
- 2 10-ounce bags of frozen strawberries*, thawed (or you can use fresh**)
- 1 6-ounce pkg. Strawberry Jello, regular, not sugar-free
- 2 cups hot water
- 1 3/4 cups cold water
- 1/4 cup strawberry juice
- 1 8-ounce carton whipped topping
- Fresh strawberries for garnish, optional
- Add 1 bag of the thawed strawberries to a blender and puree them for about 30 seconds. Set aside. Add the second bag of strawberries to a medium saucepan. Using a potato masher, slightly mash the strawberries into smaller pieces, especially if you are using whole ones. Transfer the strawberries to a small strainer over a bowl and drain them, reserving 1/4 cup of the strawberry juice. Set them aside.
- In a large bowl, whisk together the jello and hot water until the jello is dissolved. Add the cold water and 1/4 cup of strawberry juice and mix well.
- Refrigerate the jello mixture for about 45 minutes, just until it’s starting to slightly thicken. Using a hand mixer, mix the jello for about 30 seconds until it becomes foamy. Add the mashed and pureed strawberries and mix for a few seconds. Fold in the cool whip with a spatula, mixing just until combined.
- Refrigerate until the salad has become firm, about 2 hours. Add sliced strawberries on top for garnish, if desired.
- Serve. Refrigerate leftovers for up to 4 days.
- *You can use frozen strawberries with or without sugar. The jello has sugar in it. However, adding sweetened strawberries will not make this recipe overly sweet.
- **If you use fresh strawberries, puree half, and mash half. Transfer the mashed half to a strainer over a bowl. Add one teaspoon of sugar and mix. Allow them to sit for a few minutes and drain. Reserve 1/4 cup of the juice for the recipe.
Keywords: strawberry jello fruit salad