Knockoff Banana Strawberry Jello Salad

Thursday, April 11, 2013
Knockoff Banana Strawberry Jello Salad Found on a Chinese Buffet is addicting to me I love the taste of the bananas with strawberry.

It's refreshing and I had to learn to make it at home.

I have to admit I am a big fan of this dessert salad at all the Chinese Buffets. Every time we go no matter how stuffed I am I find room to eat this sugary sweet banana strawberry combination.

I started mixing and combining ideas on how to get the consistency right and not use too much sugar. Well, this worked perfectly for me. I probably could have made it a little thicker add another 1/2 tablespoon of cornstarch but I loved how this just coated it without a big glob.

If you want thicker glaze then add the extra cornstarch just as said above.

Here's how to make this simple jello sauce for your fruit salad! (see notes at the end for different ideas and taste suggestions)

You will need:

1 package strawberry jello

1 cup sugar

2 1/2 tablespoons corn starch (or 1/2 tablespoon more for a thicker sauce this is medium.)

1 1/2 cup cold water (for thinner results and less thick add 1/4 up more water)

Assorted fruits: I used 8 medium-sized bananas and 1 quart of strawberries

Other fruit suggestions I have tried:

Kiwi, seedless grapes, apple slices, blueberries with blue jello, raspberries with raspberry jello, oranges with orange jello. I am sure you can come up with your favorites.

In a medium-sized saucepan:

Add the water to the pan whisk in the corn starch and add sugar. Boil until thickened, around 3 to 5 minutes. Add the package of strawberry jello, blend evenly.

Cool mixture completely on the counter in a glass bowl. Add sliced bananas, I also added fresh strawberries to the bowl and keep them in the refrigerator for at least an hour before serving or until set.

One last note: If you prefer a less sweet sauce, reduce the sugar to 1/2 a cup. It will still thicken just not be as sweet. This is is a very sweet sauce and this is created to my own personal taste. It is not pasty, it's a smooth clear sauce medium thickness and for me perfectly sweet.

Serve with whipped cream or plain.

NOTE: For a quicker version:  use a strawberry glaze and fill that empty container with lemon-lime soda or water, mix it together (that glaze is found in the fruit section in your supermarket) and add your fruits. Chill for several hours.


  1. Dear Claudia, It is so nice to be back and visiting with you.
    I have missed you all so much, but your visits and encouragement through this time has made my heart happy knowing you all are there and care. It makes such a difference.
    We are survivors and the Lord does give us strength we never even knew we had and shows us miracles right before our eyes.
    I am so grateful to have you as a friend.
    Blessings dear, Catherine xoxo

    p.s. The dessert looks delicious and refreshing.

  2. I love this recipe. I also can't pass this kind of stuff up. Sometimes some of the yummiest things are the easiest things! Thanks for sharing!

  3. Ah, so you have a secret indulgence that's not Italian! lol Thanks for taking the time to test this out for us. I know this is something our grandsons (coming this weekend) will love. And so will their mother, since it's not too, too sweet.

  4. Did you use a small or big box of jello?

  5. Perfect! Fresh fruit and gelatin...deliciousness. thank you.


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