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!
Prep Time: 10 minutesmins
Chill Time: 6 hourshrs
Total Time: 6 hourshrs10 minutesmins
Servings: 10
Ingredients
6ouncepackage Strawberry Jello
2cupsboiling water
1cupice cold water
15ouncecan jellied cranberry sauce
1cupsour 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.
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!
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.