Creamy Strawberry Jello Mold

This Strawberry Jello Mold has a smooth and creamy texture, so delicious, and super easy using only a few pantry items. Great for a small group and perfect for a Sunday brunch!

While not necessary, we do love to enjoy a slice of this jello with a dollop of fresh homemade whipped cream.

Classic Strawberry Jello Mold Recipe

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, broken glass jello made with sweetened condensed milk, or this creamy strawberry Jello mold made with sour cream.

This Jello mold recipe 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.

A jello mold can be enjoyed as a side or a light dessert. It’s just so lovely, great for a small group, and perfect for any Sunday brunch or Easter!

Ingredients Needed

You only need 4 simple ingredients to make this jello recipe.
(Scroll below to the printable recipe card for details and measurements.)

• Strawberry Jello – You’ll need a big 6 ounce box. Either regular or sugar-free. (Raspberry and cherry jello work great in this recipe, too.)
• Water – Boiling water and ice cold water are needed.
• Canned Cranberry Sauce – It might sound weird, but trust me! Jellied cranberry sauce is preferred over whole-berry cranberry sauce for this recipe to ensure nice clean slices once the jello sets.
• Sour Cream – Makes the jello nice and creamy! Full fat or light both work.

Using A Jello Mold

This is the jello 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. See notes below if you don’t have a jello mold or bundt pan.

How to Make Strawberry Jello Mold

This jello mold recipe comes together in just a few simple steps.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)

1. Dissolve the jello. In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the ice cold water. Place in the refrigerator for about 15-20 minutes to cool to the touch.
2. Combine cranberry sauce and sour cream. Whisk together the cranberry sauce and sour cream until thoroughly incorporated and smooth. Thoroughly combine the sour cream mixture with the cooled gelatin.
3. Pour into jello mold. Transfer the mixture to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, at least 6 hours or overnight.
4. Remove jello from mold. Loosen Jello and invert onto a serving plate. Slice and enjoy with some whipped cream!

How To Get Jello Out Of The Mold

1. Fill a bowl that’s larger than your Jello mold with hot water.
2. Quickly dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for just 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.

Video: Strawberry Jello Mold

Tips and Variations

• Use boiling and ice cold water. You need boiling water to dissolve the jello powder, but you also need ice cold water to ensure it cools enough to set properly.
• Let the gelatin cool. 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.
• Avoid the set jello from melting. The longer you keep the set jello mold inside of the hot water the more of the outer surface will melt and you could end up with Jello soup! So be swift.
• Change the jello flavor. This recipe works with strawberry, raspberry, or even cranberry jello.
• Don’t have a jello mold? If you don’t have a jello mold, you can use a 9×13 pan and just slice and serve from there – no need to invert onto a plate. It won’t be as pretty, but it is simpler and still delicious!

Proper Storage

• Storing leftover jello. Keep any leftover jello mold in the refrigerator. It will keep for 4 days.
• Should Jello be covered? Once the jello has set, you can cover it with plastic wrap or a lid to prevent it from picking up other smells or flavors from the refrigerator.

More Jello Recipes:

• Broken Glass Jello
• Orange Creamsicle Jello Mold
• No-Bake Jello Pie
• Pretzel Salad Dessert
• Jello Shots

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Creamy Strawberry Jello Mold

5 from 6 Ratings

This vintage 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!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings: 10

Cook ModePrevent your screen from going dark

Ingredients

• 6 ounce package Strawberry Jello
• 2 cups boiling water
• 1 cup ice cold water
• 15 ounce can jellied cranberry sauce
• 1 cup sour cream
• whipped cream , for serving, optional

Instructions

• In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the ice 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 incorporated and smooth.
• 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, at least 6 hours (or overnight.)
• Loosen Jello and invert onto a serving plate. Slice and enjoy with some whipped cream!

  NOTE: For tips on getting the jello out of the mold, please refer to the article.

Video

Notes

Use boiling and ice cold water. You need boiling water to dissolve the jello powder, but you also need ice cold water to ensure it cools enough to set properly.

Let the gelatin cool. 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.

Avoid the set jello from melting. The longer you keep the set jello mold inside of the hot water the more of the outer surface will melt and you could end up with Jello soup! So be swift.

Change the jello flavor. This recipe works with strawberry, raspberry, or cranberry jello. Both regular or sugar-free works fine.

Don’t have a jello mold? If you don’t have a jello mold, you can use a 9×13 pan and just slice and serve from there – no need to invert onto a plate. It won’t be as pretty, but it is simpler and still delicious!

Nutrition

Calories: 173kcal | Carbohydrates: 32g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 109mg | Potassium: 43mg | Sugar: 31g | Vitamin A: 160IU | Vitamin C: 1.1mg | Calcium: 27mg | Iron: 0.2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: Creamy Strawberry Jello, Strawberry Jello Mold, Strawberry Jello Salad

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