Strawberry Pineapple Fool
Serves: 10-12 servings
  • 2 cups/473mL heavy whipping cream
  • 14oz/396g tin condensed milk
  • 1lb/453g fresh strawberries, sliced or chopped
  • 15oz/425g tinned pineapple tidbits
  • 6oz/170g pack strawberry or raspberry jello
  • 3oz/85g pack strawberry or raspberry jello for jigglers (optional)
  1. If you are going to make the jello heart toppers, follow the instructions on the pack but use only half the amount of boiling water. Mix until dissolved and pour in a tray and chill in the fridge atleast 3 hours. Then using little cookie cutters, cut out desired shapes.
  2. Follow the directions on your jello pack and make the jello and chill in the fridge till set.
  3. Once the jello is chilled and firm, prepare the rest of the dessert.
  4. Place the strawberries and pineapple in a large bowl and mix in the condensed milk.
  5. Let macerate for 10 minutes.
  6. Whip the heavy cream until stiff peaks form.
  7. Break up the set jello into chunks and mix with the fruit and condensed milk.
  8. Fold the whipped cream gently but thoroughly into the fruit and jello mixture.
  9. Spoon into individual bowls if desired, and chill.
  10. Serve within a couple of hours.
  11. Top with the jello jigglers before serving.
Once the Jello is chilled and set, it doesn't take long to put it all together. This makes a huge bowl but the recipe can be halved easily. You may have Jello left over but store it in the fridge for nibbles later.
Recipe by Coffee and Crumpets at