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Snowy Raspberry Jello
Raspberry jello is topped with a creamy white jello mixture in this Snowy Raspberry Jello recipe. Festive and perfect for the holidays!
👥 8 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- whisk
- mixing bowl
📝 Preparation Steps
1
In a small bowl, sprinkle a .25 ounce envelope of unflavored gelatin over 1/2 cup ice cold water; let stand for ⏱️ 1 minute.
envelope (.25 ounce) unflavored gelatin1cup ice cold water1/2
2
In a small pot over medium heat, combine 1 cup half-n-half and 1/2 cup granulated sugar. Cook while stirring until mixture comes to a simmer. Remove from the heat and slowly pour and stir into the gelatin until completely dissolved.
half-n-half (see note)1 cupcup granulated sugar1/2
3
Add in 8 ounces sour cream and 1 teaspoon vanilla and whisk until combined and smooth.
sour cream8 ouncesvanilla1 teaspoon
4
Pour mixture into a 6-cup mold that’s coated with nonstick spray. Carefully transfer to the refrigerator and chill until almost set, anywhere from 30 to ⏱️ 60 minutes.
5
In a small mixing bowl, dissolve a small 3 ounce box raspberry gelatin in 1 cup boiling water. Stir in 10 ounces thawed (but chilled!) raspberries. Then carefully spoon over the sour cream layer, making sure the raspberries are well distributed.
box (3 ounce) raspberry jello1boiling water1 cupsour cream8 ounces
6
Cover and chill in the refrigerator for at least ⏱️ 6 hours until completely firm.
7
Place a serving plate on top of the mold and gently flip it over. Place your hands over both the base of the plate and the base of the mold. Shake quickly and sharply a couple of times and the Jello should release. (See more helpful tips in the article on how to release the jello from your mold.)
8
Garnish with a few fresh raspberries and mint leaves, if desired. Slice and serve.
Nutrition Facts
calories
207 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
25 g
sodium Content
81 mg
protein Content
4 g
cholesterol Content
27 mg
carbohydrate Content
29 g
saturated Fat Content
5 g
unsaturated Fat Content
3 g
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