A little campy and very retro, Jellies, Jell-O, gelatin, congealed salads are having a moment. Make this uber fresh and bright raspberry-pineapple gelatin mold with a tart layer of sour cream and cream cheese for your Easter table. Yum!

This recipe was so much fun to make. It took me back to my childhood when green bean casseroles, and Stouffer’s Dinner were all the rage. When I was growing up, every holiday table had a gelatin mold. Our home always had a celadon green “Country Club Salad” with pineapple, slivered almonds, lime gelatin and Fresca. My mother-in-law makes a cranberry salad every Christmas.



If tall, thin flutes of green, orange or bright red Jell-O were in your fridge, tilted and filled with Cool Whip, your mom was a “gourmet” and company was coming over for dinner.


Jellies or gelatin molds have been rising in popularity with the inventive sculptures of the Eton educated culinary team of Bompas & Parr. Check out some of their fantastical sculptures here. They recommend using plastic or copper molds for the sharpest lines, but I managed fine with a classic bundt pan.
I used traditional Jell-O brand and not gelatin sheets or unflavored gelatin. I wanted this mold to be as retro and nostalgic as possible. Definitely give it a try. You might be surprised how much fun it is to have this glistening, giggly sculpture in the fridge to snack on or enjoy with a fresh Spring meal.



The cream cheese and sour cream never really set, despite the fact that I put in extra cream cheese. Also the jello mixture was too seedy and the combination of flavors weren’t tasty. I threw it away and made something else.
Hi Pat, I am o sorry you had trouble with this recipe. You need to use full fat sour cream and cream cheese and it really needs to set overnight per my instructions. The raspberries do have seeds, which you can strain out if desired. I hope you will try it again. I tested the recipe multiple times and never had any problems with it setting up.