Simple and stunning is the phrase I often hear every holiday when making my Cranberry Jell-O Mold. It’s one of the best alternatives to cracking open a can of Cranberry sauce and slicing it. The flavor combination of Cranberry Jello, Pineapple Jello, and Cream cheese is so remarkable you’ll never bother with the canned version again.
I have to tell you I am a third-generation Jell-O Mold Queen. It’s a favorite pastime and a challenge to try to outdo my mom and grandmother regarding creativity and taste. I adore breaking out our vintage molds and playing around with designs and flavors.
Jell-O molds are becoming a lost art of the past because of a fear that they may not turn out. However, they can be one of the most glamorous-looking desserts, and the BIG secret is that they are so simple to do it’s almost ridiculous! Most of the time, you can find excellent vintage molds for sale on the net or any thrift shop to make a beautiful vintage fun-looking dessert for your family.
Below you will find my recipe for a Perfect Cranberry Jell-O Mold and simple and easy instructions to amaze your holiday dinner guests this year.
Ingredients needed for Cranberry Jello Mold
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Two small packages Cranberry flavored gelatin
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Two small packages of pineapple-flavored gelatin
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Two packages of Philadelphia cream cheese softened for 45 minutes
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One can Ocean Spray whole berry cranberry sauce, do not refrigerate
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One and 1/2 cups of water for cranberry gelatin
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1/2 cup of half and a half for pineapple gelatin
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1/2 cup of water for pineapple gelatin
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cooking spray
Cranberry Jell-O Mold
Ingredients
- 2 small packages Cranberry flavored gelatin or any red gelatin
- 2 small packages Pineapple-flavored gelatin
- 2-8-ounce packages Philadelphia cream cheese softened for 45 minutes
- 1 can Ocean Spray whole berry cranberry sauce do not refrigerate
- 1 ½ cups water for cranberry gelatin
- ½ cup half and a half for pineapple gelatin
- ½ cup water for pineapple gelatin
- cooking spray
Instructions
Note:
- If using an older metal Jell-O mold spray with a light layer of cooking spray and wipe off excess with paper towel, to prevent sticking.
- Place metal Jell-O mold in the freezer before starting anything. (Helps Jell-O to set properly)
Method:
- In a medium saucepan, add 1 and ½ cups of water, add whole cranberry sauce (I placed ours in a bowl and gently broke apart the whole cranberry sauce first), bring to a boil, and be sure to stir frequently. Add both packages of cranberry jello, and stir till dissolved (DO NOT ADD COLD WATER, as the package suggests you do not need it)
- Remove the Jell-O mold from the freezer, and pour the contents of the cranberry Jell-O in the mold. Be sure to not get cranberry Jell-O on sides (if so. wipe off so that other Jell-O won’t be stained).
- Place the mold back in your freezer for approximately 30-40 minutes or till set, be sure you are still able to leave slight fingerprint– ( this is IMPORTANT so that other Jell-O will adhere to layer.)
- After 30-40 minutes in the freezer or set, place in your refrigerator.
- In clean saucepan place, water for pineapple Jell-O using my measurement (not packages measurements) Be sure to stir cream cheese that has been out softening (you can also heat in microwave for 1 minute) then add to water and the half and half cream. Bring water to a simmer and be sure to continuously stir or you will have lumps.
- Once you notice cream cheese has dissolved in water, turn the heat up. Bring to a low boil, add 2 packages of pineapple Jell-O. Stir till dissolved. Turn off heat and remove from hot burner. Let cool for 5-8 minutes –stir occasionally.
- Once pineapple Jell-O mixture has cooled off for 5-8 minutes, remove mold from the refrigerator and slowly ladle one spoonful at a time of pineapple Jell-O onto 1st layer till done. Cover mold with a dish that fits your mold. Place in refrigerator overnight
- To Unmold, run water till warm but not hot. Once the water is good and warm fill the sink being sure the water level will not be high enough to get in the mold. Have a dessert plate ready for the Jello. Place the mold in warm water, and count to 8. Remove mold immediately — see if Jell-O slightly sways when gently shaken. If so it is ready to remove, if not place back in for only a few seconds—repeat. Place plate on mold, flip, and Wa-La!Enjoy!
Notes
Nutrition
Looks delicious! I’m going to make this tomorrow 🙂 Can I used jelled cranberry instead of whole berry? Thanks!
Absolutely, Erin! That will work just fine!
What size jello mold do you recommend?
If you notice in the image, I used a Jello mold. That’s what I would recommend, or a bundt pan. I hope that helps. Happy Holidays!
I have to say I love making jello in molds just like my mom used to make. I usually make one with lime jello and cream cheese but this one is perfect for the holidays. And I loved how the pineapple contrasted with the cramberry.
Forgot to ask–which size pkg of the Philadelphia Cream Cheese did you use?
Good morning Rose- you will be using 2-8 ounce packages. Happy Holidays.
Oh Heidy,
I know your post was from 12/2014 but I was sooooo glad to see it. The Cranberry Jello Salad, in her handwriting, was always made by my mother-in-law and I was honored to get her recipe box. My family requested that I make it for everyone to have that great side dish again.
Recently I pulled a few recipes to keep, this one included and gave the box to my niece for her wedding. I have put the recipe away somewhere and haven’t been able to locate it but this is the closest to it, if not the same one, that I’ve seen. I’m anxious to make it in 6 days for Christmas Dinner. Blessings for sharing!!
Thank you, Rose! I hope you have a wonderful Christmas!
I don’t even remember the last time I had a jellied salad. Back in the 70’s you would serve these ALL the time. What a great idea for the holiday table.
Good morning and Thank you! Happy Thanksgiving Gloria!
What size Jell-O packages? 3 oz or 6 oz?
Thank you for asking— I used the 3 ounce
I adore jelly moulds too! I have two of my late Mom’s and I use them regularly. In fact, one is a similar shape to the one you have used here, Heidy! Your Cranberry Jell-O Mold recipe sounds lovely – I like the addition of the cream cheese and the contrast of the pineapple. I’m featuring this post at the Hearth and Soul hop later today!
Thank you April 🙂