Fruit Parfait Jello

June 19, 2009 at 7:49 am | Posted in Blueberry, CoolWhip, Strawberry | 7 Comments
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After a few practice jellos and unmolding mishaps to gruesome to show photos of, I created my first successful Jel-ring jello mold. This mold is strawberry Jello with chopped blueberries and strawberries throughout and a Cool Whip layer on the bottom.


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  1. Hi, I love your Jello. Can you share the recipe?

    • Stir 1 1/2 cups boiling water into one 8 serving-size package of strawberry Jello for 2 minutes until dissolved. Stir in 1 1/2 cups cold water. Reserve 1 1/2 cups of jello at room temp and refrigerate the rest until slightly thickened. Stir in 3/4 cup chopped strawberries and blueberries. Spoon into mold and refrigerate for 20 min until set but not firm.

      Stir 1 1/2 cup Cool Whip into the room temp jello with a whisk until smooth. Spoon over gelatin and fruit in mold.

      Refrigerate until set.

      • So again, we stir the strawberries and blueberries into the already set jello and allow to set again?

  2. You want to refrigerate the gelatin until it is just thickened, sot full set before stirring in the fruit. This keeps it suspended evenly throughout so the fruit does not all sink to the bottom or rise to the top.

  3. Thank you. Making this tomorrow. One question: Do you ‘grease’ the mold?

    • You can if you want, very lightly with cooking spray then wipe out the excess. I just dip the pan in warm, not hot, water up to the rim in the sink. Use your finger to peal back the edges of the jello so its not stuck to the mold then cover with a plate and invert. It should come out with ease. Good luck!

  4. Hi, Jello Mold Mistress of Brooklyn…My Mom was raised in Brooklyn, and she used to make a similar recipe for all of our holiday meals. She passed before I got the recipe. I want to make this mold, but I had a few questions if you do not mind…

    1) In my Mom’s there was a layer of just white coolwhip (not mixed with the roomtemp amount). I would like to do the same. I have absolutely no experience trying this. Should I do the layer of cool whip after the fruit addition, and then the room temp after the coolwhip, or will that just not work? Or do I do the coolwhip at the bottom instead? Any suggestions would be appreciated…

    2) Will I have just as good a result with a metal bundt as plastic? I do not have the old Tupperware one.

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