My sister-in-law Sandi has made this jello for multiple events over the past year, and every time I end up back in her fridge eating it with a spoon after the party is over. It was her idea to blend it all up. I love how creamy it is. I am all about fruit in jello, and this one certainly has it, but without the inconvenience of chewing. (It’s like the smoothie of jellos. You could even add some spinach to make it healthy. Oh my gosh I’m just kidding.)
Don’t even worry about the sour cream. It makes it creamy and even adds a nice little tang.
Check out the other fabulous bloggers participating in this giveaway:
Jen at Yummy Healthy Easy
Jenn at Deliciously Sprinkled
Roxana at Roxana’s Home Baking
Gloria at Simply Gloria
Mandy at Mandy’s Recipe Box
Sarah at High Heels and Grills
Melanie at Melanie Makes
Kathi at Deliciously Yum
Jennie at The Messy Baker Blog
Krista at Joyful Healthy Eats
Kate at Diethood
Jamie at Love Bakes Good Cakes
Cathy at Lemon Tree Dwelling
Beth at The First Year Blog
Andi at The Weary Chef
Chelsea at Chelsea’s Messy Apron
All you have to do is sign up below and you could win! Woo! If you win you could make this jello in a jiffy. Or a thousand smoothies. Or make your own hummus. A million possibilities! Good luck!
P.S. Happy Easter to everyone! Here’s to remembering the reason for the season. I will be remembering with my family this Sunday that Jesus Christ is our Savior, and Because of Him we can be redeemed. I hope everyone, religious or not, can enjoy this season of joy, family, and rebirth.
Creamy Strawberry Banana JelloServes 10 adjust servings
- 1 (6-oz) package Strawberry jello
- 2 cups boiling water
- 24 ounces frozen strawberries, whole or sliced
- 1 banana
- 2 tablespoons lemon juice
- 2 cups (16-oz) sour cream, light or regular
- fresh strawberries, to garnish (optional)
- Empty the jello package into a large bowl. Carefully pour the boiling water over the top, then stir until the jello is dissolved.
- Add the frozen strawberries and stir until mostly thawed. Pour this mixture into a large blender.
- In a small bowl, roughly mash together the banana and lemon juice. Add this to the blender.
- Add the 2 cups of sour cream. Blend for about 30 seconds, some lumps are okay.
- Prepare a jello mold or a 10-12 cup bundt pan with nonstick spray. (Or just use a pretty bowl, no need to spray).
- Pour the jello into the prepared pan, cover tightly, and refrigerate for several hours or overnight, until completely chilled.
- To invert the jello, place a plate over the mold and flip. If the jello doesn't come out, fill a large bowl with hot water and hold the bottom of the mold in the water for no more than 1-3 seconds, then invert again. (This will help melt the outer edge, releasing the jello.)
- Serve the jello with fresh strawberries.
by Karen Gifford
Source: slightly adapted from Allrecipes.com
Don’t worry about mashing the bananas too much, you just want to make sure to get the lemon juice all over it.
And give it a whirl.
Check out this other jello I posted a while back: Coca Cola Jello Salad with Cherries