Christmas Jello Salad

Festive Jello cubes in a creamy base, this Christmas Jello Salad is a nostalgic, colourful dessert perfect for holiday tables and gatherings.

Christmas Jello Salad is a vibrant, festive dessert featuring colourful cubes of flavoured Jello suspended in a creamy milk gelatin base.

It’s a nostalgic holiday treat often served as a centerpiece dessert dish, blending playful stained-glass aesthetics with light, fruity flavours.

Easy to customize, this vintage style dessert adds a cheerful touch to Christmas tables and delights all ages.

Tips for Making the BEST Jello Mould

Choosing the Right Mould

1. Material
   • Metal moulds (e.g., aluminum) conduct cold well and help Jello set faster, but they may require extra greasing for easy unmoulding.
   • Silicone moulds are flexible, making unmoulding easier without breaking the design.
   • Plastic moulds or bundt pans are lightweight and often designed with intricate patterns for a festive look.
2. Size and Shape
   • Use a mould that can comfortably hold the total volume of your recipe to avoid spillage.
   • Bundt pans or moulds with festive designs can add holiday flair, but I would recommend using a more basic pan as this jello wreath is festive enough as is!

Preparation Tips

1. Greasing the Mould
   • Lightly grease the mould with cooking spray or neutral oil, ensuring you cover all crevices. Wipe excess with a paper towel to avoid an oily taste.
2. Chilling Before Use
   • Place the mould in the refrigerator for 10–15 minutes before pouring in the Jello mixture to help it set faster.
3. Temperature
   • Ensure the gelatin mixture is lukewarm before pouring it into the mould. Hot liquid may melt the flavoured jello cubes.

Unmoulding Tips

1. Warm Water Dip
   • If using a metal mould, dip the mould’s bottom in warm water for 5–10 seconds to loosen the Jello slightly. Be cautious not to let water splash over the edges.
2. Edge Loosening
   • Use a plastic or silicone spatula to gently loosen the edges if necessary.
3. Inversion Technique
   • Place a serving plate over the mould and quickly invert. Gently shake to release the Jello.

Storage Instructions

Refrigeration

• After assembling, cover the bundt pan or mould tightly with plastic wrap or aluminum foil to prevent it from absorbing fridge odors.
• Store in the refrigerator for up to 3-5 days. Ensure it is kept cold to maintain texture and flavour.

Leftover Slices or Portions

• After unmoulding and serving, store any leftovers in an airtight container in the refrigerator.

Freezing (Not Recommended)

• Freezing Jello is not ideal as the texture can become grainy, and the gelatin might lose its structure. Stick to refrigeration for best results.

Equipment Needed

• Mixing Bowls – You will need three medium bowls for preparing the jello and gelatin mixtures.
• Measuring Cups – To measure the water accurately.
• Whisk – For stirring Jello and mixing the milk gelatin.
• Shallow Pans – Two 8-inch square pans (or similar-sized dishes) for setting the flavoured Jello.
• Bundt Pan or Jello Mould – For assembling the stained-glass salad. I used a vintage tupperware jello mould.
• Knife – To cut the set Jello into cubes.
• Cooking Spray or Oil Brush – For greasing the pans and bundt mould to prevent sticking.

Ingredients & Substitutions

1. Flavoured Jello: Replace strawberry and lime with other flavours like cherry or raspberry for the red, or green apple for the green.
2. Sweetened Condensed Milk: Substitute with coconut condensed milk for a dairy-free option.
3. Unflavoured Gelatin: Use agar-agar for a vegetarian alternative; adjust quantities as agar sets differently, just be mindful that you need to use more than normal so the jello sets more firm.
4. Water: We are not using the traditional jello quantities or methods. Pay attention to the amount of water used for best results.

Optional Add-ins

• Fruits: Add sliced strawberries or diced marashino cherries into the Jello cubes for extra flavour.
• Garnish: Top with fresh mint leaves, fresh strawberries, whipping cream or festive sprinkles to amp up the holiday cheer.

Looking for More Festive Christmas Desserts?

Check out more of my festive favourites!

This festive and fun Christmas tree cupcakes recipe make a great treat for the holidays, featuring moist, fluffy homemade chocolate cupcakes!

Get in the holiday spirit with these delicious, no-bake Christmas sugar cookie balls that are just perfect for any festive event or party!

Get into the holiday spirit with these delicious and fun snowman Oreo balls. They’re sure to add cheer to your festive spread this season.

Christmas Jello Salad

Yields: 12-16 servings | Prep Time: 20 minutes | Chill Time: 8-10 hours

Ingredients:

• 2 (3 oz) packages strawberry-flavoured Jello
• 2 (3 oz) packages lime-flavoured Jello
• 4 cups boiling water (for flavoured Jello)
• 1 (14 oz) can sweetened condensed milk
• 3 envelopes unflavoured Knox gelatin
• 1/2 cup cold water (for gelatin mixture)
• 1 1/2 cups boiling water (for gelatin mixture)

Directions:

Prepare the Flavoured Jello:

• Lightly grease two shallow containers or pans, I used two 8′ square pans.
• In separate bowls, dissolve two packages of strawberry Jello and two packages of lime Jello each in 2 cups of boiling water per bowl. Do not add more water.
• Pour the dissolved Jello into the greased containers. Refrigerate until firm, at least 2-3 hours.

Prepare the Milk Gelatin Mixture:

• About 30 minutes before the jello is ready to go, prepare the condensed milk gelatin.
• In a medium mixing bowl, combine 1/2 cup cold water and sprinkle the 3 envelopes of Knox gelatin evenly over the surface. Let it bloom for 5 minutes.
• Add 1 1/2 cups boiling water to the bloomed gelatin and stir until fully dissolved.
• Stir in the sweetened condensed milk until smooth. Allow the mixture to cool at room temperature until lukewarm, stirring occasionally.
• If the mixture is not lukewarm and is still hot, the “glass” jello cubes will melt. If it gets too cold, it may become lumpy. Mine was lukewarm in about 20 minutes.

Cut the Jello Cubes:

• Once the Jello is set, cut each colour into small cubes. Set aside. (Images 1 & 2)

Assemble the Stained Glass Effect:

• Lightly grease a bundt pan or a jello mould.
• Arrange the strawberry and lime Jello cubes in the greased pan, alternating colours to create a stained-glass effect. (Image 3)

Pour the Milk Mixture:

• Gently pour the cooled milk gelatin mixture over the arranged Jello cubes, ensuring the liquid fills all gaps between the cubes. (Image 4)

Chill and Set:

• Place the pan in the refrigerator and chill overnight or for at least 8 hours until fully set.

Unmould and Serve:

• To unmould, run a knife around the edge of the pan, or briefly dip the pan into warm water.
• Invert onto a serving plate. Garnish with strawberries and mint if desired.