Description
This delightful layered jello mold features a vibrant mixture of fresh red fruits suspended in a tart cranberry gel and topped with a creamy, sweet milk layer. Perfect for festive gatherings or a refreshing dessert, this recipe combines smooth textures and fruity flavors in an eye-catching presentation.
Ingredients
Scale
Fruit Layer
- Cooking spray, for greasing the mold
- 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
Creamy Layer
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Prepare the mold and chill the fruit: Lightly coat a 10-cup Bundt pan or gelatin mold with cooking spray and wipe off excess to avoid puddles. Rinse, dry, quarter strawberries, and stem and pit cherries. Refrigerate the fruit until needed.
- Bloom the gelatin: In a medium bowl, whisk the 5 envelopes of unflavored gelatin with 1 cup of cranberry juice cocktail and set aside to bloom.
- Heat the juice and sugar: Warm the remaining 6 cups cranberry juice with 1 cup sugar in a medium saucepan over medium heat until the sugar dissolves and the mixture just begins to simmer.
- Melt the gelatin: Remove from heat, stir in the bloomed gelatin mixture until fully dissolved.
- Divide the cranberry mixture: Measure 3 cups of the gelatin mixture into a large glass measuring cup. Pour remaining mixture into a large bowl for the creamy layer.
- Cool the gelatin mixture and add the fruit: Place the bowl with the 3 cups gelatin mixture over an ice bath and stir regularly for about 30 minutes until it thickens to a hair gel-like texture. Carefully fold in the chilled fruit.
- Refrigerate the fruit layer: Pour the fruit-gelatin mixture into the prepared mold and chill until set, about 2 hours.
- Make the creamy layer: Add the 14-ounce can of sweetened condensed milk to the reserved 3 cups gelatin mixture in the large bowl and stir well. Let cool at room temperature while the fruit layer sets.
- Add the creamy layer to the mold: Once the fruit layer is firm, gently and evenly pour the creamy gelatin mixture over it in the mold, rotating the pan to spread the layer evenly.
- Refrigerate until fully set: Chill the entire layered mold for at least 4 hours, preferably overnight, until firm.
- Unmold and serve: To release, invert the mold onto a serving plate and let the jello fall out naturally, which takes 2 to 3 minutes. If it sticks, dip the mold’s outside in warm tap water for 10 seconds, dry, then invert again. Slice and serve chilled.
Notes
- Ensure the gelatin mixture is thick before adding fruit to prevent fruit from sinking.
- Do not pour the creamy layer in one spot; rotate the mold for an even pour.
- If the mold does not release easily, a brief warm water dip helps loosen it.
- Use fresh, ripe fruit for best flavor and texture.
- This dessert can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: layered jello mold, cranberry gelatin dessert, creamy jello, fruit gelatin, holiday dessert, jello mold recipe
