This Orange Creamsicle Jello Mold has a mousse-like texture, so delicious, and super easy using only a few pantry staples. Perfect for a Sunday brunch, Easter, potluck, or anytime!
Prep Time: 15mins
Chill Time: 4hrs
Total Time: 4hrs15mins
6ouncepackage Orange Jello
1pint(2 cups) orange sherbet, softened but still very cold
8ouncecontainer Cool Whip topping, defrosted
nonstick cooking spray
In a large bowl, completely dissolve the gelatin in the boiling water. Place in the refrigerator for about 15 minutes to cool.
Stir in the cold orange sherbet.
Gently fold in the Cool Whip until thoroughly combined.
Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 4 hours.
Loosen Jello and invert onto a serving plate. Slice and enjoy!
1. You need to let the gelatin cool, as directed, before adding in the sherbet or the Jello won’t solidify properly.2. You can also add in a 10 ounce can mandarin oranges, drained and mashed. Chill the gelatin until very thick, but not completely set, before adding them in. To loosen the Jello from the mold:1. Fill a bowl, that’s larger than your Jello mold, with hot water. 2. Dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for 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.Jello will melt, so the longer you keep it inside of the hot water the more of the outer surface will melt and you could end up with Jello soup!
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.