Cherry-Lemon Cream Jell-O Mold
- Total Time
- 30 minutes, plus at least 4 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1large (6-ounce) package lemon Jell-O
- 4cups boiling water
- 1(16-ounce) container sour cream
- Neutral cooking spray
- 2large (6-ounce) packages black cherry Jell-O, or use plain cherry or cranberry Jell-O
- 1quart sweet or tart cherry juice, or use cranberry juice (opt for less cloudy varieties)
- Fresh holly sprigs, bay leaves or edible flowers, for garnish
Nutritional analysis per serving (12 servings)
225 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 0 grams dietary fiber; 30 grams sugars; 3 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
- Step 2
Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
- Step 3
About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
- Step 4
When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don’t pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
- Step 5
When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn’t come out immediately, don’t shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
- Step 6
Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.
- To create multiple thinner layers in the mold, refrigerate 1 hour after adding each layer, and whisk each remaining Jell-O mixture in its bowl well before ladling it into the mold or Bundt pan to form the next layer. Chill the completed mold at least 3 hours or overnight.
Private Notes
Comments
Three tries, three failures. 1. Couldn’t find mold, subbed in a trifle dish. This screwed up cooling time, led to runny mess. 2. Bought new mold but it was filled to the brim and sloshed on trip to fridge. Spooned out a cupful from top. Kitchen looked like a crime scene. Red jello never firmly set; lemon side crushed the red when overturned. 3. Cut quantities in half. Everything fit in mold, but the cherry side developed an eighth-inch barrier. Hard to cut. Reconsidering my life choices.
To unmold you can place jello in mold upside down on serving plate, flip and cover mold with a small wet towel that has been heated in the microwave and wrung out.
Unless you have a giant mold, you will need to halve this recipe. Mine turned out to fit perfectly with exactly half in my regular sized Bundt cake mold. I followed advice to add gelatin to the cherry and this turned out perfectly. Also looks cool. I might try adding yogurt to both flavors since it turns out so nice and creamy that way, though the clear red with the cloudy yellow does look really great. A delightful dessert.
I brushed the mold with avocado oil (completely flavorless) and it slipped off the jello perfectly. Next time I will add whipped cream in the center!
I'm eager to try this but am timid after reading so many sliding, soupy failures. My aunt made a similar mold that I loved. It had three strawberry layers. The bottom was mostly strawberry jello, the middle a combination of jello, thawed frozen strawberries and sour cream, and the smallest top layer a beautiful light pink layer of strawberry-flavored sour cream. There were also some chopped walnuts mixed in somewhere. If anyone has a recipe for this, please post!
I tried the recipe with tips from other commenters and it still didn’t work. A normal Bundt pan is big enough and the lemon layer was perfect but even after adding more Knox to the cherry mixture it never set after refrigerating overnight! I think a quart of extra juice requires a lot more gelatin
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