This Strawberry Jello Mold: is made plump strawberries and in a red vibrant jello that gives you a burst of fruit flavor while the condensed milk layer gives you a creamy sweetness in every bite. If you’re looking for a classic summer dessert to beat the heat you’re going to love this
If you’re looking to bring something fun and different to a get-together this summer may I suggest a Jello mold made with plump, ripe strawberries. It will be the surprise hit of the party!
Last week I made this Strawberry Jell-o Mold for a Memorial Day party. I guess it’s sort of a vintage recipe but but to be honest it’s was a cold rainy day here and the addition of the bright, cheery Jello seemed to make everyone smile. I saw lots of smiles and heard lots of comments about how someone’s grandma or aunt used to make a Jello mold every holiday.
How to make a this jello mold:
Special Equipment: For this recipe you will need a 10 inch Jello mold pan or a bundt pan.
Ingredients:
- Fruit punch (such as Minute Maid or Hawaiian Fruit Punch)
- Jello or store brand gelatin
- Sugar
- Chopped Strawberries
- Sweetened Condensed Milk
- Non-Stick Cooking Spray
Directions:
- Prep the bundt pan by spraying it liberally with cooking spray. Use a paper towel to wipe up any puddles and to make sure that every crack is coated with the spray.
- In a small mixing bowl, whisk the gelatin and 1 cup of the fruit punch together. Set aside for 5 minutes to bloom.
- In a large saucepan, heat the remaining fruit juice and the sugar together on medium heat until the sugar is completely dissolved and steam is coming up from the juice. It doesn’t need to come to a boil but should be warm.
- Remove from heat. Add the gelatin mixture to the saucepan and whisk until the gelatin dissolves.
- Transfer 4 cups of the fruit juice mixture into a large mixing bowl and place in the fridge. Chill for 30-40 minutes. The mixture will be thickened but not set.
- Add the fruit to the chilled bowl and fold it in. Place in your prepared bundt pan and chill until set, about 2 hours.
- While the fruit layer is chilling, pour the remaining warm fruit juice mixture into a large bowl.
- Add the sweetened condensed milk and stir until fully mixed. Let stand at room temperature to cool.
- Once the fruit gelatin layer had set, carefully pour the cooled creamy mixture over the top of the fruit layer. Place in the fridge for at least 3 hours minimum but up to overnight.
- Once it has chilled fully, grab a serving dish and place the mold upside down on the dish. As it warms, it will gently fall to the serving dish. Slice and serve immediately.
Why do we chill the fruit juice mixture?
before adding the berries to it? This is strictly for aesthetic purposes. If the jello is gel consistency it will keep the fruit suspended through the layer instead of it all of the fruit sinking to the bottom of the pan.
Notes and Tips:
- Chill time is crucial for this recipe. If the fruit layer is not chilled completely, the condensed milk layer will run into it and mix together.
- You can add lots of different fruits can be used for this dessert but you’ll want to avoid a few fruits. Avoid using pineapple, kiwi, mango and papaya as they have enzymes that can keep the gelatin from setting.
- You’ll need a very sharp knife to cut through the fruit without destroying each slice.
How to Slice & Serve a Jello Mold:
Jello molds are best served chilled. I recommend keeping it in the fridge until you are ready to serve it.
To slice use a very sharp knife and then lift from the bottom of the slice with a spatula or cake server.
Pro Tip: If the jello doesn’t slide out, dip the bottom of the pan into warm water for 10-15 seconds then gently shake to loosen. That should help it slide right out.
Storage:
Store leftovers, covered, in the fridge for 3 days. The gelatin will start to weep after that point. This Strawberry Jello Mold cannot be frozen.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Strawberry Jello Mold
Ingredients
- 7 cups fruit punch divided
- 1/4 cup unflavored gelatin approximately 1/4 cup
- 1 cup granulated sugar
- 2 cups ) strawberries chopped
- 14 oz can sweetened condensed milk
Instructions
-
Prep the bundt pan by spraying it liberally with cooking spray. Use a paper towel to wipe up any puddles and to make sure that every crack is coated with the spray.
-
In a small mixing bowl, whisk the gelatin and 1 cup of the fruit punch together. Set aside for 5 minutes to bloom.
-
In a large saucepan, heat the remaining fruit juice and the sugar together on medium heat until the sugar is completely dissolved and steam is coming up from the juice. It doesn’t need to come to a boil but should be warm.
-
Remove from heat. Add the gelatin mixture to the saucepan and whisk until the gelatin dissolves.
-
Transfer 4 cups of the fruit juice mixture into a large mixing bowl and place in the fridge. Chill for 30-40 minutes. The mixture will be thickened but not set.
-
Add the fruit to the chilled bowl and fold it in. Place in your prepared bundt pan and chill until set, about 2 hours.
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