Popular Sour Cream Jello Salad

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If you ask me, sour cream jello salad is one of those recipes that never goes out of style.

This classic side dish brings together creamy sour cream and sweet jello in a way that’s both refreshing and satisfying. The smooth, cool texture makes it perfect for potlucks and family gatherings.

It’s simple to make with just a handful of ingredients that you probably already have in your kitchen. The combination of tangy sour cream and fruity jello creates a light, fluffy salad that pairs well with almost any meal.

It’s a crowd-pleasing dish that’s especially popular during the warmer months when you want something cool and easy to serve.

What Kind of Sour Cream Should I Use?

For this jello salad, regular full-fat sour cream works best since it provides the right consistency and tangy flavor that balances out all the sweet fruit. You can use light sour cream if that’s what you have on hand, but the texture might be slightly thinner. Greek yogurt can work as a substitute, though it will give you a bit more tartness and a thicker consistency. Make sure your sour cream is fresh and well within its expiration date, as it needs to blend smoothly with the jello mixture without any lumps or separation.

Options for Substitutions

This retro salad is pretty forgiving when it comes to swaps, so here are some options:

• Raspberry jello: You can use strawberry or cherry jello instead of raspberry – they’ll give you a similar fruity flavor and that pretty red color. Just stick with the same amount.
• Frozen raspberries: Fresh raspberries work great too, or you can try frozen strawberries or mixed berries. If using fresh, you might want to add them after the jello has cooled a bit so they don’t get too mushy.
• Sour cream: Greek yogurt makes a good substitute here – use the same amount. You could also try cream cheese that’s been softened and mixed with a little milk to thin it out.
• Crushed pineapple: Pineapple tidbits or chunks work fine – just drain and chop them smaller. You could also use mandarin oranges if you want a different citrus twist.
• Bananas: Make sure your bananas are ripe but not overripe, or they’ll get too mushy. If you’re not a banana fan, you can leave them out entirely – the salad will still taste great.

Watch Out for These Mistakes While Making

The biggest mistake when making sour cream jello salad is adding the sour cream while the jello is still too hot, which will cause it to curdle and create an unappetizing lumpy texture – wait until the jello has cooled to room temperature and is just starting to thicken before folding in the sour cream.

Another common error is not draining the thawed raspberries properly, as excess liquid can prevent the jello from setting firmly and make your salad watery.

To keep your bananas from browning and turning mushy, add them at the last possible moment before the jello sets, and make sure to mash them just until smooth rather than overworking them.

For best results, chill the salad for at least 4 hours or overnight to ensure it’s completely set before serving, and remember that this type of salad tastes even better the next day as all the flavors meld together.

What to Serve With Sour Cream Jello Salad?

This sweet and tangy jello salad is perfect for potluck dinners, holiday gatherings, or summer barbecues where you want something cool and refreshing. It pairs really well with savory main dishes like ham, turkey, or grilled chicken since the fruity flavors help balance out richer foods. I love serving it alongside other classic picnic sides like potato salad, coleslaw, or baked beans for a complete spread. Since it’s on the sweeter side, it also works great as a light dessert after a hearty meal, especially when you want something that’s not too heavy.

Storage Instructions

Refrigerate: This sour cream jello salad needs to stay chilled in the fridge at all times. Cover it tightly with plastic wrap or store in an airtight container for up to 4 days. The jello will hold its shape perfectly, and all those fruity flavors just get better as they meld together.

Make Ahead: This is actually one of those recipes that’s better when made ahead! You can prepare it up to 2 days before serving, which makes it perfect for potlucks or holiday gatherings. Just wait to add the fresh raspberry and mint garnish until right before serving so they look their best.

Serve Chilled: Always serve this salad straight from the fridge – it’s meant to be enjoyed cold and refreshing. If you’re taking it to a party, keep it on ice or in a cooler until serving time. The sour cream layer can get a bit soft if it sits out too long at room temperature.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	2-4 hours
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 25-30 g
• Fat: 20-25 g
• Carbohydrates: 350-400 g

Ingredients

For the fruit gelatin base:

• 4 boxes (3 oz each) raspberry gelatin
• 3 1/2 cups hot water
• 2 bags (12 oz each) frozen raspberries
• 1 can (20 oz) crushed pineapple with juice
• 4 bananas, mashed

For the creamy layer:

• 1 pint sour cream

For garnish:

• Fresh raspberries
• Mint leaves

Step 1: Dissolve the Raspberry Gelatin

• 4 boxes (3 oz each) raspberry gelatin
• 3 1/2 cups hot water

In a large bowl, combine the 4 boxes of raspberry gelatin with the hot water.

Whisk thoroughly with a wire whisk until the gelatin is completely dissolved and the mixture is clear.

Step 2: Mix in Fruit

• 2 bags (12 oz each) frozen raspberries
• 1 can (20 oz) crushed pineapple with juice

Add the frozen raspberries and the entire can of crushed pineapple (with its juice) to the dissolved gelatin.

Stir together until the fruit is well distributed and the mixture is uniformly combined.

Step 3: Reserve Part of the Mixture and Add Bananas

• 4 bananas, mashed

Scoop out 2 cups of the raspberry-pineapple jello mixture and set aside for later.

To the remaining mixture in the large bowl, stir in the mashed bananas until everything is well combined.

Step 4: Chill the Base Layer

Pour the banana-fruit gelatin mixture from Step 3 into a 9 x 13 inch baking dish.

Place the dish in the refrigerator on an even surface and let it chill until the jello is fairly well set—this should take about 1 to 2 hours.

I always make sure to check that the jello doesn’t jiggle too much before continuing.

Step 5: Add Sour Cream Layer

• 1 pint sour cream

Once the jello base is set, carefully remove it from the refrigerator.

Spread the sour cream evenly over the top of the jello base, ensuring it covers the salad completely in a smooth layer.

Step 6: Top with Reserved Jello Mixture and Chill Again

• 2 cups reserved raspberry-pineapple jello mixture (from Step 3)

Gently spoon the reserved 2 cups of raspberry-pineapple jello (from Step 3) over the sour cream layer, spreading it to cover as evenly as possible.

Return the dish to the refrigerator and chill until the entire salad is firm, about 2 to 4 hours.

Step 7: Serve and Garnish

• fresh raspberries
• mint leaves

When ready to serve, cut the chilled jello salad into 12 equal squares.

Top each square with whipped cream, a fresh raspberry, and a mint leaf for garnish.

For an extra-special touch, I sometimes add a little extra fresh fruit on the side.