Famous Family Fiesta Jello
When my family gathers for the holidays there are a few staple dishes that we all look forward to each year – aside from the tamales, of course. This particular recipe has been handed down for three generations and quickly became a family favorite when my mother and I began making it.
The amount we prepare has increased through time to keep up with the pace of our growing family yet somehow someone always goes home lamenting about how they did not have the opportunity to snag a small taste.
The recipe is quite simple, but for some reason nobody can guess what’s in it and everyone always asks why we only make it for the holidays. I ask myself that same question and have decided to add it to the menu for Amado’s upcoming birthday fiesta. With that, consider this a little gift from my cocina to yours. ¡Buen provecho y prospero Año Nuevo!
Prep time: 60 minutes
1 6-ounce box of strawberry jello
1 6-ounce box of lemon jello
1 20-ounce can Dole Crushed Pineapple in 100% Pineapple Juice
14 ounces frozen strawberries
4 tablespoons crushed walnuts (optional)
16 ounces sour cream
- In a medium pot, prepare both strawberry and lemon jello according to the directions on box, but with half of the required amount of water. This should be four cups total. Set aside.
- In a separate bowl, mash pineapples with juice, bananas, and strawberries together and mix well. Stir in walnuts.
- Once jello is slightly cooler, after about 30 minutes, combine it with fruit mixture.
- Pour half of the mixture into a glass baking dish*. Place in refrigerator to set. Once firm, after about 30 minutes, carefully spread sour cream on top of the first layer and then cover with the remaining jello mixture. Return to refrigerator and allow to set completely for at least four hours.
*Note: This recipe can also be prepared in individual glass dishes or small jars.
Many thanks to Dole and #WeAllGrow Latina Network for sponsoring this post; recipe and opinions are my own.
Many thanks to Dole and #WeAllGrow Latina Network for sponsoring this post; recipe and opinions are my own.Save
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Lo voy hacer se ven ricas