Go Back
Overhead view of snowy raspberry jello on a serving platter
Print Recipe
5 from 2

Snowy Raspberry Jello

Raspberry jello is topped with a creamy white jello mixture in this Snowy Raspberry Jello recipe. Festive and perfect for the holidays!
Prep Time15 minutes
Chill Time6 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: raspberry jello mold, snowy raspberry gelatin mold, snowy raspberry jello
Servings: 8 people

Equipment

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.
    Unflavored gelatin in a bowl with ice whater
  • 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.
    Pouring the half-n-half mixture into a bowl
  • Add in 8 ounces sour cream and 1 teaspoon vanilla and whisk until combined and smooth.
    Whisking sour cream and vanilla into the half-n-half jello mixture
  • 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.
    The creamy unflavored gelatin layer in the jello mold
  • 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.
    Frozen raspberries mixed into raspberry jello
  • Cover and chill in the refrigerator for at least 6 hours until completely firm.
    Raspberry jello with raspberries poured into a jello mold
  • 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.)
    Snowy raspberry jello mold on a serving playyer
  • Garnish with a few fresh raspberries and mint leaves, if desired. Slice and serve.

Video

Notes

Half-n-half is simply equal parts whole milk and heavy cream. You can replace the raspberry jello with strawberry jello or cherry jello, if desired. *If you don’t have a jello mold and don't want to buy one, you can use a greased 9×13 casserole dish. No need to invert onto a plate, just slice and serve from the pan. It won’t be as pretty, but it'll still be delicious!

Nutrition

Calories: 207kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 131mg | Fiber: 2g | Sugar: 25g | Vitamin A: 295IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 0.3mg