This was always on the table at our church potlucks. My mom made it every Easter, every 4th of July, every single family reunion. I used to sneak spoonfuls straight from the fridge — it was like dessert disguised as a “salad.” Now I make it for my own family, and my kids do the exact same thing.

Ingredients:

• 1 (6 oz) box strawberry Jello

• 2 cups boiling water

• 1 (20 oz) can crushed pineapple, drained

• 1 (16 oz) container frozen sliced strawberries in syrup, partially thawed

• 2 cups mini marshmallows

• 1 cup chopped pecans or walnuts (optional)

• 1 (8 oz) container whipped topping (like Cool Whip)

• Optional: 1 cup sour cream or cream cheese layer for extra richness

Instructions:

1. Dissolve the Jello:
   In a large mixing bowl, dissolve Jello in 2 cups of boiling water. Stir until completely dissolved.

2. Add the fruit:
   Stir in crushed pineapple and frozen strawberries (with syrup). Mix well.

3. Chill halfway:
   Refrigerate mixture until it's slightly thickened — about 45–60 minutes (it should jiggle but not fully set).

4. Add marshmallows + nuts:
   Gently fold in mini marshmallows and chopped nuts, if using.

5. Top with whipped topping:
   Spread Cool Whip over the top once the Jello is fully set (or add a creamy sour cream layer first, then top with Cool Whip).

6. Chill again:
   Cover and refrigerate until fully set, at least 4 hours or overnight.

7. Serve:
   Slice into squares or scoop into bowls. It’s sweet, creamy, fruity, and always the first to disappear at a potluck!

Nutrition (per serving, ~12 servings):

Serves: 12 | Prep Time: 15 mins | Chill Time: 4–6 hours | Total Time: ~6 hours
Calories: 180 | Protein: 2g | Carbs: 28g | Fat: 6g | Fiber: 1g | Sugar: 22g