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A classic addition to any holiday potluck or get-together, this delightful, jiggly, fruit-layered Jell-O recipe will wow a crowd.This easy-to-follow no-bake dessert has been adored by children and adults for decades and lends a perfectly nostalgic touch to the dessert table. Not to worry, there are no sneaky vegetables suspended in this fruity treat, the bright red fruit punch, cream of coconut, and seasonally-friendly frozen berries give the gelatin a refreshing tropical flavor that will convert any skeptical tasters. Get ready to experience the old-fashioned charm and mesmerizing wobble of this vibrant Jell-O mold!
Can you substitute gelatin sheets for powder in a Jell-O mold?
Absolutely! For every ¼-ounce packet (or 1 tablespoon) of gelatin powder, you’ll need 4 gelatin sheets. So, for this recipe, substitute 20 gelatin sheets for the 5 packets of powdered gelatin. Just like the powdered gelatin, the sheets need to soak and soften up in cold liquid before being melted into hot liquid. Just like with the gelatin powder, do not let the liquid boil once the gelatin sheets are added or your Jell-O might not set up properly.
How do you keep the Jell-O from sticking to the mold?
Cooking spray to the rescue! These days, a pliable silicone mold is not always what we reach for' especially if you’re trying out your grandma's vintage metal tube pan! This recipe was made in a metal Bundt pan liberally sprayed with nonstick cooking spray. Do not use baking spray here since the flour will leave smudges on that beautiful Jell-O. Pro tip: Spritz some cooking spray on your serving platter in case you need to adjust the unmolded Jell-O.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 5 hrs 30 mins
Ingredients
- 5
(1/4-oz.) envelopes unflavored gelatin
- 7 c.
red fruit punch, divided
- 1
(12-oz.) bag frozen mixed berries, thawed (2 cups)
- 1/2 c.
granulated sugar
Cooking spray
- 1
(15-oz.) can cream of coconut
- 1/2 c.
heavy cream
Directions
- Step1In a medium bowl, whisk together the gelatin and 1 cup of fruit punch. Set the gelatin aside to bloom.
- Step2Pat the thawed berries dry with paper towels; slice large berries in half.
- Step3In a medium saucepan over medium heat, combine the sugar and remaining 6 cups of fruit punch. Simmer until thesugar is dissolved, 2 to 3 minutes, and remove from the heat. Whisk the gelatin mixture into the fruit punch mixture until dissolved. Do not boil the gelatin. Pour 2 ½ cups of the mixture into a medium bowl. Cover and set aside.
- Step4Fill a large bowl with ice. Pour the remaining 4 ½ cups of fruit punch mixture into a medium bowl, set it over the ice, and stir the mixture until thickened, 25 to 35 minutes. Skim any foam off the top, or it will cloud your gelatin. It should be just thick enough to suspend the fruit. Gently fold the thawed fruit into the thickened mixture.
- Step5Spray a 10-cup bundt pan with cooking spray. Pour the thickened fruit mixture into the bundt pan. Chill, uncovered, until just set, 1 hour to 1 hour and 30 minutes.
- Step6Meanwhile, stir the cream of coconut and heavy cream into the reserved 2 ½ cups of fruit punch mixture. Cover and let stand at room temperature until the refrigerated fruit layer sets.
- Step7When the fruit layer sets, carefully pour the cream of coconut layer into the mold, making sure the layer is even. Refrigerate, uncovered, until set, 4 hours or up to 2 days.
- Step8Lightly spray a serving platter with cooking spray. Run an offset spatula or thin knife along the edge of the pan to loosen the Jell-O from the pan. Invert the Jell-O onto the serving platter. Serve chilled.
Tip: Avoid using acidic fruits such as pineapple or mango as they can affect how Jell-O sets up.
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Fruit Desserts
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