Introduction

This layered jello mold is a stunning and delicious dessert perfect for any gathering. With vibrant red fruit suspended in a tart cranberry gelatin base, topped with a creamy, sweet layer, it offers a beautiful balance of flavors and textures.

A person is lifting a silver fluted mold off a layered jelly dessert on a white cake stand with a wide base. The dessert has two layers: the bottom is a light pink, smooth jelly, and the top is a translucent red jelly filled with whole red berries. The background is softly blurred, focusing on the dessert and the person's blue shirt and beige apron. The surface under the cake stand is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
2 cups mixed red fruit (such as berries, cherries, and cranberries)
5 (1/4-ounce) envelopes unflavored powdered gelatin
7 cups cranberry juice cocktail, divided
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk

Instructions

Step 1: Coat a 10-cup Bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to ensure no puddles remain. Rinse, dry, and cut strawberries into quarters; stem and pit cherries. Refrigerate the fruit until needed.
Step 2: Place the gelatin and 1 cup of cranberry juice in a medium bowl. Whisk and set aside to bloom while preparing the rest of the mixture.
Step 3: Heat the remaining 6 cups cranberry juice and sugar in a saucepan until the sugar dissolves and the mixture just begins to simmer.
Step 4: Remove from heat, add the gelatin mixture, and whisk until dissolved completely.
Step 5: Measure 3 cups of the cranberry mixture and pour the rest into a large bowl.
Step 6: Place the bowl over an ice bath and stir regularly until the mixture thickens to a hair gel-like texture (about 30 minutes). Fold in the refrigerated fruit gently.
Step 7: Pour the gelatin-fruit mixture into the prepared mold and refrigerate for about 2 hours until set.
Step 8: Stir the sweetened condensed milk into the remaining 3 cups of cranberry gelatin mixture. Cool at room temperature while the fruit layer sets.
Step 9: Once the fruit layer is set, pour the creamy mixture evenly over it by slowly turning the pan to distribute evenly.
Step 10: Refrigerate the entire mold for 4 hours or preferably overnight until fully set.
Step 11: To unmold, carefully invert onto a serving plate. If it doesn’t release, dip the mold’s exterior in warm water for 10 seconds, dry, and try again. Slice and serve.

Tips & Variations

Use a mixture of tart and sweet berries for added flavor complexity.
Chill the gelatin mixture over ice to ensure fruit stays suspended evenly.
For a brighter look, add a few whole berries on top before refrigerating the creamy layer.

Storage

Store the jello mold covered in the refrigerator for up to 3 days. To re-serve, let it sit at room temperature for a few minutes to soften slightly for easier slicing. Avoid freezing as it changes the texture.

How to Serve

A shiny red gelatin ring sits on a white plate, with visible whole pomegranate seeds and sliced strawberries embedded in the translucent jelly. The gelatin has a smooth texture, holding the fruit evenly around the entire ring shape. The red color of the gelatin contrasts with the bright red of the fruits inside, making them stand out. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of frozen?

Yes, fresh fruit works best for crisp texture and flavor. Just make sure to dry the fruit well before folding it into the gelatin to avoid dilution.

What if my gelatin does not set properly?

Ensure you use the full amount of unflavored gelatin and that it’s properly bloomed in cold juice before adding to hot juice. Also, refrigerate the mold long enough for the gelatin to firm up fully.