Jello Mold Recipes

Still deciding on what jello salad I will make for Thanksgiving. I did not want want make any with cranberries since I am already making different cranberry sauces. I have came up with three promising recipes and will ask my two girls tonight which they would prefer.

Low Fat Creamy Strawberry Mold

Prep Time: 20 min
Total Time: 5 hr 45 min
Makes: 12 servings


1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1-1/2 cups cold water
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
1 cup chopped strawberries



STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping with wire whisk until well blended. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression).

STIR in strawberries. Pour into 6-cup mold.

REFRIGERATE 4 hours or until firm. Unmold. Garnish with remaining whipped topping. Store leftover gelatin in refrigerator.


Mandarin Mousse Mold

Prep Time: 15 min
Total Time: 4 hr 45 min
Makes: 12 servings, 1/2 cup each

1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Gelatin
1 cup cold water
1 can (11 oz.) mandarin orange segments, drained
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided



STIR boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water. Place orange segments in 6-cup mold; spoon 2 cups gelatin mixture into mold over oranges. Refrigerate about 30 minute or until set, but not firm (should stick to finger).

MEANWHILE, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Serve with remaining whipped topping. Store leftover gelatin mold in refrigerator.

Layered Bing Cherry Mold

Prep Time: 15 min
Total Time: 5 hr 45 min
Makes: 12 servings, 1/2 cup each

1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Cherry Flavor Gelatin
1-1/2 cups cold water
1/2 lb. (8 oz.) Bing cherries, halved, pitted (about 1-1/2 cups)
1-1/2 cups thawed COOL WHIP Whipped Topping



STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Reserve 1-1/2 cups of the gelatin at room temperature.

STIR cherries into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched and should mound). Add whipped topping to reserved 1-1/2 cups gelatin; stir with wire whisk until well blended. Spoon over gelatin layer in mold.

REFRIGERATE 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.