Forgo the pecan pie this Thanksgiving and try a jello instead! The delicate flavors of warm butter, cool ice cream and crunchy pecans are not overshadowed by the bite of bourbon. It’s like have pie with ice cream all rolled into a tidy little mold, with a little side of booze. The perfect end to your Thanksgiving feast!
You might be surprised to learn that The Jello Mold Mistress has a day-job. As much as I wish I could make jello full time, it doesn’t fully support my fancy lifestyle the high cost-of-living in Brooklyn. That said, I just landed a new day-job that I am very exciting about which means that jello has take a […]
A departure from the usual fruited jello molds I create, this earthy, hearty, jello mold is made with almonds, pecans, and rolled oats all held together with sweet honey and brown sugar. The recipe for this can be found in my new book, Hello Jell-O!.
Inspired by my friend Shane’s favorite childhood dessert, Million Dollar Pie, this recipe was adapted for the jello mold. It is made with crushed pineapple, chopped pecans, sweetened condensed milk, and whipped cream. It has a sweet, tangy, foamy texture, akin to ambrosia salad, but better! This recipe will be included in my book along side other gelatin salad recipes.