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Square overhead shot of two white plates with strawberry jello salad.
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5 from 3 votes

Strawberry Jello Salad

This strawberry jello salad is an easy, no-bake, make-ahead side dish for summer picnics, potlucks, and holiday gatherings.
Course Dessert, Side
Cuisine American
Keyword easy jello salad recipe, jello salad, jello salad with strawberries, strawberry jello fruit salad, strawberry jello salad
Prep Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 55kcal
Author Blair Lonergan

Equipment

  • 9 x 13 inch dish

Ingredients

  • 2 small boxes strawberry Jell-O (use 3-ounce boxes of regular strawberry Jell-O, or 0.3-ounce boxes of sugar-free strawberry Jell-O)
  • 2 cups boiling water
  • 1 (14 ounce) package frozen, sliced strawberries (or about 3 cups fresh sliced strawberries)
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 (15 ounce) can sliced peaches, NOT drained
  • Optional, for serving: frozen whipped topping (such as Cool Whip), thawed

Instructions

  • Spray a 9 x 13-inch dish with cooking spray. Set aside.
  • Whisk together the Jell-O and boiling water until the Jell-O dissolves.
    Whisking strawberry jello.
  • Stir in the strawberries, pineapple, and peaches (with peach juice).
    Adding peaches to a bowl for strawberry jello salad.
  • Pour the mixture into the prepared dish.
    Adding strawberries to jello salad.
  • Refrigerate for at least 4 hours, or until set.
    Stirring fruit in jello salad.
  • Cut into squares; dollop with whipped topping just before serving.
    Horizontal overhead shot of strawberry jello salad sliced in squares and served on white plates.

Notes

  • You'll need two small boxes of strawberry Jell-O (either 3-ounce boxes of regular Jell-O or 0.3-ounce boxes of sugar-free).
  • Boil the water completely (on the stovetop or in the microwave for about 3 minutes) to ensure the gelatin dissolves properly.
  • Don't thaw frozen strawberries first; add them directly to the mixture. Use unsweetened frozen strawberries only.
  • Drain the crushed pineapple well, but do NOT drain the canned peaches (the juice adds flavor and necessary liquid).
  • Refrigerate for at least 4 hours, or overnight for the firmest texture and cleanest slices.
  • For thicker slices, use a deep 11 x 7-inch dish instead of a 9 x 13-inch pan.
  • Fresh strawberries can be substituted for frozen; just slice them first.

Nutrition

Serving: 1slice | Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 176mg | Fiber: 2g | Sugar: 11g | Vitamin A: 193IU | Vitamin C: 34mg | Calcium: 16mg | Iron: 0.5mg