This Creamy Strawberry Jello Mold has a smooth and creamy texture, so delicious, and super easy using only a few pantry items. Great for a small crowd and perfect for a Sunday brunch!
See, now that I’ve realized the travesty of only sharing one jello recipe in all this years, I’m going to share 10 in the next month. Just kidding…only nine.
This Creamy Strawberry Jello Mold is something of my childhood, except my mom made it with raspberry jello (just as good!), which usually only made an appearance when my grandparents would visit.
Come to think of it, almost all my favorite childhood recipes were only served when my grandparents would visit. Which begs the question – were/are they favorites because I only got to enjoy them four to six times a year, and therefore never given the chance to get tired of them? Or are they favorites because my mom saved the best meals for special occasions? Or they’re just THAT good? I think all of the above.
Jello seems so 70’s, doesn’t it? I never hear about anyone making it anymore. But it’s so delicious. Especially the creamy kind like my Orange Creamsicle Jello made with sherbet and whipped topping, or this Creamy Strawberry Jello mold made with sour cream.
YOU ONLY NEED FOUR SIMPLE INGREDIENTS
As mentioned earlier, raspberry (and even cherry) Jello work great with the cranberry sauce, too. Light sour cream is fine, and whole-berry cranberry sauce can be used in place of the jellied, but you run the risk of not getting a clean slice because of the whole berries.
YOU WILL ALSO NEED A JELLO MOLD
This is the mold I have and love it. It’s a smaller 6-cup version of the classic bundt pan, which makes it smaller around, but taller. This presentation is prettier, IMHO. But a regular sized bundt pan is fine, too! (You can even use a 9×13 pan if you don’t own a Jello mold, and just slice and serve from there – no need to invert onto a plate.)
TIPS FOR GETTING THE JELLO OUT OF THE MOLD
1. Fill a bowl, that’s larger than your Jello mold, with hot water.
2. Dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for 4-5 seconds.
3. Using your finger or a small spatula, gently press the Jello around the edge. Gently pull away from the edge around the whole jello.
4. Place a serving plate on top of the mold and gently flip it over.
5. Place your hands over both the base of the plate and the base of the mold. Shake quickly and sharply a couple of times and the Jello should release.
Jello will melt, so the longer you keep it inside of the hot water the more of the outer surface will melt and you could end up with Jello soup!
This Creamy Strawberry Jello mold is so lovely, great for a small crowd, and perfect for a Sunday brunch or Easter!
other no-bake desserts we love!
Watch the video to see how it’s made!
This Creamy Strawberry Jello Mold has a smooth and creamy texture, so delicious, and super easy using only a few pantry items. Perfect for a Sunday brunch!
- 6 ounce package Strawberry Jello
- 2 cups boiling water
- 1 cup cold water
- 15 ounce can jellied cranberry sauce
- 1 cup sour cream
- whipped cream, for serving, optional
In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the cold water. Place in the refrigerator for about 15-20 minutes to cool to the touch.
In a medium bowl, whisk together the cranberry sauce and sour cream until thoroughly combined.
Thoroughly combine the sour cream mixture with the cooled gelatin.
Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 5-6 hours.
Loosen Jello and invert onto a serving plate. Slice and enjoy with some whipped cream!
1. You need to let the gelatin cool, as directed, before adding in the sour cream and cranberry sauce mixture or the Jello won’t solidify properly.
2. Raspberry or Cherry Jello work great with the cranberry sauce, too. Light sour cream is fine, and whole-berry cranberry sauce can be used in place of the jellied, but you run the risk of not getting a clean slice because of the whole berries.