A classic that never gets old, granny’s jello mold It’s been in our family for generations, and with good reason! Creamy vanilla pudding, raspberry jello, and frozen berries create a refreshing and nostalgic treat that will send you back to the good old days.
I love this delicious 3-ingredient recipe, and so does my grandmother! She didn’t cook much. There was literally nothing in her fridge, but it was her favorite thing to do for the holidays. I grew up in a mixed religious household and my Catholic side would invite my Jewish side over for Christmas every year and this is what Nan came up with. This fruit jello mold recipe is a perfect blend of sweet and tart, with a creamy texture that melts in your mouth.
Making Jello is one of the easiest desserts to make on the planet. Simply cook your jello liquid, pour it into jello molds and refrigerate overnight. The next day, take it out of the mold, pour whipped creamand enjoy!
- Cook and serve vanilla pudding: Vanilla pudding is the base of this recipe, giving it a creamy texture and sweet flavor. Just make sure it gets cooked and served, otherwise it won’t set properly!
- Raspberry Jello: The star of the show, raspberry jello adds fruit flavor and vibrant color to this recipe.
- Frozen Raspberries: These add a layer of texture and more fruit flavor to the mold.
- 6 cups Jello Mold: To give this dessert the classic shape you will need a jello mold.
If you don’t have a jello mold, you can use a 9×9 inch pan and cut it into squares. You can also use a Bundt pan and serve the jello in slices.
We’ve only tested this recipe with frozen raspberries, but you can definitely try using fresh raspberries! The texture and consistency may be slightly different, but it will still taste delicious.
Our trick is to place a large plate over the pan and turn the pan. If the jello mold does not come out of the pan, warm the pan mold slightly by dipping the bottom of the pan in hot water. That should do the trick!
Don’t forget to add the whipped cream!
To make your jello extra attractive, add a layer of whipped cream Top before serving. You can also garnish with fresh raspberries or sprinkles for added color and flavor.
If you have leftovers, store the jello mold in an airtight container in the refrigerator. 3 daysThe texture may be a little more watery, but it will still taste delicious. Just stir it before serving.
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Add 4 cups water, vanilla pudding, and raspberry jello to a large saucepan. Whisk the ingredients together. Bring the mixture to a boil on medium/high flame.
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Next, add the raspberries (plus liquid) to the jello mixture.
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Remove the saucepan from the heat and let the mixture cool for 15-20 minutes.
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transfer the mixture to a jello mold And cover. Keep in the refrigerator overnight until the mixture hardens.
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To remove the Jello from the mold, place a large plate over the pan and invert the pan. If the jello mold will not come out of the pan, warm the pan mold slightly by dipping the bottom of the pan in hot water.
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Top with whipped cream and serve immediately.
- If you don’t have a jello mold (Here’s the one we used), you can use a 9×9 inch pan and cut it into squares.
- This recipe will only work if you cook and serve vanilla pudding using the Jello brand. None of the replacements we tried worked.
Calories: 97 kilo calories, Carbohydrates: 28 Yes, Protein: 3 Yes, thick: 0.2 Yes, Fiber: 2 Yes, Sugar: 12 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
