Christmas Jell-O will dazzle your holiday table with its alternating layers of red and green Jell-O and two layers with sour cream mixed in for a creamy richness. A true showstopper that tastes as good as it looks!
We all have those special treats or holiday dishes that remind us of Christmas at grandma’s house. For my kids and their cousins, I am sure it will be my mom Carol’s Christmas Jell-O. She makes this festive Jell-O mold each year for our family Christmas, and it always brings a smile to the faces of those gathered around the table—not to mention some oohs and aahs.
Christmas Jell-O is a spectacular showstopper kind of dish that tastes as good as it looks. Isn’t Jell-O for kids? Nope! Featuring alternating layers of red and green Jell-O, including two layers with sour cream mixed in, this is no Plain Jane Jell-O. The sour cream gives it a creamy richness that I think really elevates this dish. Plus, I challenge anyone, kids and adults alike, to not find slurping up a spoonful of Jell-O to be completely irresistible.
Some may consider Jell-O to be more of a dessert, but my mom serves it during our holiday meal and why not? There are so many other treats to be had for dessert at Christmas! Plus, it’s nice to have something light and sweet with our holiday dinner and it brings such a colorful, playful vibe to the table.
Tips for Layered Jell-O Success:
- Our favorite mold: Carol got me hooked on the Tupperware Jel-Ring Jell-O Mold and it has never let us down! I have other vintage metal molds but they can be finicky when it comes to the unmolding process. I love this mold as it is just the right size for the Christmas Jell-O, has a lid for easy transport and the plastic insert is instrumental to the unmolding process! More on that later.
- Prep the mold. Spray the inside of the mold with some Pam or non-stick cooking spray. Just be sure to use a paper towel to blot it so there is the thinnest of thin layer remaining before you start adding in the Jell-O layers. This process will greatly help with plopping the Jell-O out of the mold (my favorite part!!) when it is time to put it on a pretty platter.
- Layering: This is where you really need to be on top of your game but you’ve got this….if the Jell-O is too firm, the layers won’t adhere and may slip apart when unmolded. If the mixture is too warm, it will soften the layer beneath and the layers may run together. This means after the first layer, the Jell-O should be cooled to about room temperature before spooning it onto the mold mixture. In the “Joys of Jell-O” published by General Foods Kitchens (the original makers of Jell-O), the experts say to chill each layer in the mold until “set but not firm” and describe this as when Jell-O sticks to your finger when touched and/or moves to side when tilted.
- Level up. While building the layers, place the mold on a cookie sheet to make it easier to move the mold in and out of the fridge. Also, ensure you are chilling the mold on level ground or you will end up with uneven layers. ! I like to clear a nice space in the fridge where the mold will have plenty of room to do its magic.
- Behold the mold! When you are ready for the real fun to begin, there are a few steps to take to ensure you get a beautiful mold. When your Jell-O mold is firm, dip a knife in warm water and run the tip of it around the top edge of the mold to loosen or moisten the tips of your fingers and gently pull the Jell-O from the top edge of the mold. If you are using the Tupperware Jell-O mold, the process is pretty slick: 1) remove the plastic lid, 2) put a moistened serving plate or cake stand over the mold and flip it over so the mold is right side up, 3) carefully and slowly remove the plastic insert and you should see the unmolding magic start to happen before your very eyes and 4) cue the drumroll when you carefully and slowly lift the plastic mold away for the big reveal.
This glorious Jell-O may seem a little tedious to make, trust me your time and patience will be appreciated when you wow your guests and reveal your colorful creation!
