Time: 15 min. hands on + 1 hour chilling time
Yield: 15 generous servings
Recipe from my sister in law Ember Storrs
1 (6 ounce) box strawberry or raspberry jello
1 C boiling water
1 C crushed ice (or 1 C cold water)
1 (5.1 ounce) box instant vanilla pudding
1 (20 ounce) can crushed pineapple
4 C mini marshmallows
1 (12 ounce) container cool whip, thawed
1 (16 ounce) container strawberries
1. Get yourself a large package of strawberry or raspberry jello and pour the contents of the box into a medium sized bowl.
2. Heat one cup of water up in the microwave until it boils. Should take about 2 minutes. Pour it over the top of the jello.
3. Stir it well, until all of the little jello granules have dissolved.
4. Pour 1 cup crushed ice into the bowl. If you don't have crushed ice easily accessible (like in the door to your fridge) then just use 1 C cold water. It will just take a little bit longer to set up.
Stir the ice (or cold water) around until the ice has melted. Pop the bowl into the fridge for about 10 minutes
or until the jello is slightly set up. It should be as thick as pudding, but will still work well if the jello is totally set up.
5. While the jello is setting up pour one can crushed pineapple and it's juices into a large mixing bowl. Pour 1 large box of vanilla pudding over the top of the pineapple and stir to combine.
6. Add 4 cups mini marshmallows, and one 12 ounce container of thawed cool whip. Stir it all together with a wooden spoon.
7. Pop a spoon into your pretty red jello and stir it all up. Pour it into the cool whip/marshmallow mixture and stir it in to combine.
8. Wash your strawberries, cut off the green tops and slice the berries. Add them to the big mixing bowl and stir to combine. Cover and refrigerate for at least one hour before serving. You can make this recipe up to 24 hours in advance.
Serve and enjoy!