This crowd pleasing Jello Fruit Salad is packed with fruit, including apples, cranberries, bananas, strawberries and pineapple, and has a softer texture than regular rubbery Jello. It’s the side dish for potlucks and parties.

This Jello Fruit Salad is in a completely different league from other recipes out there. It’s from my sister-in-law, Alexandra, and the first time she made this for a family party everyone went nuts! Now my entire family begs her to bring it to family parties.

What I love about this Jello Fruit Salad:

• It’s unlike “regular” jello and appeals to all ages. I have to be honest and admit that I’m not usually a “jello” person. It’s not something I grew up eating unless I was sick. (Weird, I know. Did anyone else’s mom make them jello when they were sick?) However, this Jello salad is completely original and the flavor combination from the added fruit, and the not so “rubbery” texture is amazing!
• Chocked full of fruit, including strawberries, apple, banana, pineapple and cranberries.
• Can be made in advance.

Ingredients Needed:

• Strawberry Jello package.
• Boiling water: to help the jello powder set up.
• Whole Cranberry Sauce.
• Tub of Sweetened Strawberries. Sometimes called “sliced strawberries in sugar” and usually found near the frozen fruit section or refrigerated section of the grocery store. To substitute fresh strawberries, use about 1 lb of fresh strawberries mixed in ½ cup sugar. Stir them often over a 20 minute period of time, until sugar is dissolved. Drain some of the juice before using. The jello may not set up as well if using fresh strawberries, depending on how juicy they are.
• Bananas.
• Apple: grated
• Lemon juice: to help keep the apples and banana from browning.
• Crushed pineapple: could use fresh

How to Make Jello Fruit Salad:

• Add the shredded apple and chopped bananas to a bowl and toss in lemon juice.
• Empty Jello-O packet into a large bowl. Add 2 cups boiling water and stir well until Jello-O is dissolved.
• Add crushed pineapple and strawberries and stir to combine.  Stir in whole cranberry sauce. Stir in shredded apple and chopped bananas.

• Pour into desired serving dish–I use a 9×13” pan, but you could put it in a trifle or other dish– and refrigerate for several hours or until the jello has set up. (It wont be as rubbery/firm as regular jello.)
• Serve with a dollop of whipped cream and chopped walnuts or pecans, if desired.

Consider trying these holiday side dishes:

• Cranberry Fluff Salad
• Apple Cranberry Fruit Salad
• Creamy Fruit Salad
• Acini de Pepe Fruit Salad

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Recipe

5 from 23 votes

Jello Fruit Salad

This crowd pleasing Jello Fruit Salad is packed with fruit, including apples, cranberries, bananas, strawberries and pineapple, and has a softer texture than regular rubbery Jello. It's the side dish for potlucks and parties.

Print Pin Review

Author Lauren Allen

Course Appetizer, Salad, Side Dish

Cuisine American

Servings 12

Calories 198

Prep 10 minutes mins

Refregierate 5 hours hrs

Total 5 hours hrs 10 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 medium apple , peeled and grated
• ▢ 2 bananas , chopped
• ▢ 1 teaspoon lemon juice
• ▢ 6 ounces Strawberry Jell-O
• ▢ 2 cups boiling water
• ▢ 40 ounces crushed pineapple , undrained
• ▢ 16 ounce tub sweetened strawberries , slightly drained
• ▢ 14 ounce can whole cranberry sauce
• ▢ Whipped cream , for topping, optional
• ▢ pecans , or walnuts, for topping, optional

Instructions

 

• Add the shredded apple and chopped bananas to a bowl and toss in lemon juice.
• Empty Jello-O packets into a large bowl. Add 2 cups boiling water and stir well until Jello-O is dissolved.
• Add crushed pineapple and strawberries and stir to combine.  Stir in whole cranberry sauce. Stir in shredded apple and chopped bananas. 
• Pour into desired serving dish--I use a 9x13'' pan, but you could put it in a trifle or other dish-- and refrigerate for several hours or until firm.
• Serve with a dollop of whipped cream and chopped walnuts or pecans, if desired.

Notes

Make-Ahead Instructions: Jello Fruit Salad can be made 1-3 days ahead of time, stored in the refrigerator.

Nutrition

Calories: 198kcalCarbohydrates: 49gProtein: 2gSodium: 79mgPotassium: 270mgFiber: 3gSugar: 44gVitamin A: 85IUVitamin C: 34.3mgCalcium: 26mgIron: 0.6mg

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I first shared this recipe December 2016. Updated November 2020.

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