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!
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.)
- 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.
- 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.
- 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.
- 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
- Fill a bowl that’s larger than your Jello mold with hot water.
- 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.
- Using your finger or a small spatula, gently press the Jello around the edge. Gently pull away from the edge around the whole jello.
- Place a serving plate on top of the mold and gently flip it over.
- 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!
- 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:
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
- 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
- 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.
Reader Questions and Reviews
I discovered your recipe on the internet and have made it several times . It has always been a great hit. Every time I make this recipe I am asked to share the recipe.
I used orange jello and it tasted so delicious with the cranberry sauce. I’m sure the other flavors mentioned would be great too. Loved this recipe!
I have never liked jello gelatin. In fact…I detest it. I’m the only one who feels that way in my family of husband and 2 kids though, so I took one for the team and decided to try this recipe. The word “Creamy” jumped out at me. After a lifetime of avoiding jello this feels weird to say…I LOVED IT. This past weekend I made the basic recipe. It’s Tuesday and I’m already making it again for all of us. It’s creamy, yet fruity and refreshing. Yes, it jiggles when plated up but I am happy to say that it does not FEEL that way going down! ??
It’s already in the hand written family recipe book. Thanks so much for sharing it!
That’s awesome, Jes! I’m so glad you loved it like my family does – it’s definitely not your typical Jello!
I haven’t made this in so long, I forgot how good it is. So, it’s time to get out the jello mold. If anyone has a Tupperware jello mold, it also works very nicely.
This was awesome! I used reduced sugar gelatin.