Creamy Strawberry Jello Mold
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!
Servings: 10
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 minutes to cool to the touch.
- In a medium bowl, whisk together the cranberry sauce and sour cream until thoroughly incorporated and smooth. Pour into the cooled gelatin and mix to thoroughly combine.
- Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, at least 6 hours (ideally 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
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.
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