Snowy Raspberry Jello
Updated
Updated
This Snowy Raspberry Jello recipe is a beautiful and easy dessert made in a jello mold with two layers of jello. The white layer is made with unflavored gelatin, half-n-half, and sour cream for the wintery snow appearance and creamy texture while the bottom red layer is made with raspberry jello and frozen raspberries. It’s a perfect addition to a holiday spread!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Jello seems to be a somewhat forgotten treat these days, but I think it’s so underrated. I’ve used it in countless jello shots, in no-bake jello pie, and even jello cookies!
This snowy raspberry jello mold joins my layered Christmas jello and broken glass jello for perfect holiday dessert options. The red and white layers make it so pretty to celebrate a wintery Christmas. It’s sweet and creamy and super easy to make. The hardest part is just waiting for the the layers to chill!
What’s in this Snowy Raspberry Jello Mold Recipe?
This snowy raspberry gelatin mold is made with raspberry jello, unflavored gelatin, raspberries, and a few other ingredients. Scroll down to the recipe card below for the exact measurements.
- Unflavored gelatin – Unflavored gelatin is used for the “snowy” top layer of this jello mold to create the perfect jello-y texture.
- Ice cold water – You need this to bloom the gelatin. Make sure it’s ice cold!
- Half-n-half – Adds a rich, creamy texture to the top mixture.
- Sugar – For sweetness and flavor.
- Sour cream – Adds a bit of tangy flavor that balances out the sweetness of the top layer.
- Vanilla – For a bit of extra flavor.
- Raspberry jello – Any brand will work, just double-check that the box says 3 ounces as some brands are changing the size of the box. (See note below.)
- Boiling water – For blooming the raspberry jello.
- Frozen raspberries – They should be thawed but chilled. I like to keep them in the fridge after they thaw.
- Optional garnishes – Fresh raspberries and mint leaves add visual appeal and holiday color as garnish, but these are optional.
Can I Make This Jello With Different Flavors?
Sure, you can use pretty much any flavor of jello you prefer for the second layer. Strawberry jello with frozen/thawed chopped strawberries or cherry jello would be great as well!
Tips for Success
- Grease the pan. Don’t forget to grease your jello mold with nonstick baking spray before adding the first layer! Otherwise, you may have a difficult time getting it to slide out once it has set.
- Don’t boil the half-n-half. When cooking this mixture, you want to stir constantly and keep it at a gentle simmer. Bringing it to a boil can cause the dairy to curdle.
- Make sure the gelatin dissolves. Be sure that the gelatin completely dissolves when you whisk it into the half-n-half mixture. If it doesn’t, the texture of the whole jello mold will be off.
- Let the first layer firm up. Before moving onto the second half of the recipe and making the raspberry jello, be sure to allow the first layer to chill long enough that it’s mostly set. Otherwise, the raspberry layer will mix into it and you won’t have the pretty division of layers.
- Chill before slicing. I recommend making this snowy raspberry jello mold at least a night in advance, as it really needs to chill for at least 6 hours. Overnight is better and will ensure that both layers are completely set before slicing.
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. (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.)
- 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.
What if I don’t have a Jello Mold?
If you don’t have a jello mold, you can use a greased 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
This snowy raspberry jello mold can be stored in the fridge for 4 days. Be sure to keep the serving platter covered tightly with plastic wrap or transfer smaller pieces into an airtight container.
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!
Snowy Raspberry Jello
Equipment
- 6-cup jello mold (see note below if you don't have a mold)
Ingredients
- 1 envelope (.25 ounce) unflavored gelatin
- 1/2 cup ice cold water
- 1 cup half-n-half, (see note)
- 1/2 cup granulated sugar
- 8 ounces sour cream
- 1 teaspoon vanilla
- 1 box (3 ounce) raspberry jello
- 1 cup boiling water
- 10 ounces frozen raspberries, , thawed but chilled
- fresh raspberries and small mint leaves, , for garnish, optional
Instructions
- In a small bowl, sprinkle a .25 ounce envelope of unflavored gelatin over 1/2 cup ice cold water; let stand for 1 minute.
- In a small pot over medium heat, combine 1 cup half-n-half and 1/2 cup granulated sugar. Cook while stirring until mixture comes to a simmer. Remove from the heat and slowly pour and stir into the gelatin until completely dissolved.
- Add in 8 ounces sour cream and 1 teaspoon vanilla and whisk until combined and smooth.
- Pour mixture into a 6-cup mold that’s coated with nonstick spray. Carefully transfer to the refrigerator and chill until almost set, anywhere from 30 to 60 minutes.
- In a small mixing bowl, dissolve a small 3 ounce box raspberry gelatin in 1 cup boiling water. Stir in 10 ounces thawed (but chilled!) raspberries. Then carefully spoon over the sour cream layer, making sure the raspberries are well distributed.
- Cover and chill in the refrigerator for at least 6 hours until completely firm.
- 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. (See more helpful tips in the article on how to release the jello from your mold.)
- Garnish with a few fresh raspberries and mint leaves, if desired. Slice and serve.
Video
Notes
Nutrition
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.
Did you make this? Leave a rating below!
We loved this recipe! It was not difficult to make and will make again and again!
Delicious! Big hit with my crowd! A couple of steps but not hard. Thank you for the recipe.