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!Jump to Recipe
This recipe was so much fun to make. It took me back to my childhood when green bean casseroles, and Stouffer’s Dinners 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.