Tag: mold

STRAWBERRY JELLO SALAD MOLD – Butter with a Side of Bread by Gordon Ramsay

Strawberry Jello Mold is a fun way and delicious way to serve jello salad. The jello is set in a bundt pan & has two layers, fresh strawberries in jello and a creamy sweet jello bottom layer! Perfect way to serve a fancy jello treat!

We LOVE jello! I’m guessing you feel the same too! Be sure to check out our amazing collection of Jello recipes here!

Strawberry Jello Mold recipe

It’s no lie, Jello is easy and delicious! Kids love it and it seems to be a staple at every family party (especially holiday parties!) I attend. I say, elevate that and make it fancy!!

Not only does the Jello now look gorgeous, it has a fun contrast of colors and flavors. This Jello Mold is totally adaptable too, This will work with any flavor of jello. I have visions of a pretty Christmas themed Jello Mold.. Red and green!

The ingredients are extremely simple, water, jello, sweetened condensed milk and fresh fruit (oh, and some ice water!)! Notice how the fresh fruit didn’t all sink to the bottom of the jello? I have a trick for that! 😉

This Jello mold is made in a 12 cup bundt pan.

How to make a Strawberry Jello salad Mold

Like I said above, all that it takes to make this Jello Mold is Jello, water, sweetened condensed milk and fresh fruit. You’ll also need a nice big bowl of ice water. I’ll get to that in a minute though. 😊

Prepare your 12 cup bundt pan by spraying it with non-stick spray. This will help release the jello from the mold when it is time. Lightly spray the pan with non-stick spray and set aside.

Dissolve 2 pkgs of jello into 4 cups boiling water in a large glass bowl. Once the jello powder has dissolved, stir in 2 cups of cold water.

If you aren’t a fan of fresh fruit in your Jello, skip this step and pour that Jello right into the Bundt Pan.

To add fresh strawberries to the jello, follow these directions.

In order to keep the strawberries from sinking to the bottom the Jello needs to be thick before we add the strawberries. To achieve this, set the bowl of Jello into a larger bowl full of lots of ice and water.

Stir the jello for about 30 minutes. The ice water will cool the Jello and it will become the consistency of hair gel. That is when you want to add the strawberries!

Stir the strawberries into the thick Jello, then pour the Jello into the bundt pan. Pop the jello into the fridge and let set.

Next, dissolve the last package of jello with 1 cup boiling water. Then stir in 1 cup cold water. Next, add an entire can of sweetened condensed milk to the jello.

Stir thoroughly and let it sit on the counter until the mixture cools to room temperature, about 15 minutes.

After about 15 minutes, check the Jello in the fridge. It should be firm to the touch. Carefully pour the creamy layer of jello on top of the fruit layer.

Refrigerate over night before removing from the mold.

With the non-stick spray, the jello should come out of the mold easily. If the jello seems to want to stay in the mold and not come out, flip the bundt pan upside down and heat the outside of the pan with a hair dryer to loosen the jello a bit. You could alternatively dip the bundt pan into hot water to loosen the jello.

Strawberry Jello Mold recipe ingredients

(Printable Recipe Below)

Strawberry Jello Mold is a fun way to take Jello to the next level! The jello is set in a bundt pan, with two layers the Jello has fresh strawberries and a creamy sweet bottom layer! Elevate your Jello at your next family party!

3 6 oz pkg strawberry Jello
5 cups boiling water divided
3 cups cold water divided
1 cup strawberries sliced
1 can sweetened condensed milk
ice water in a large bowl

Steps to make a Strawberry Jello Salad Mold

Prepare bundt pan by spraying it thoroughly with non-stick spray. Set aside.
Dissolve 2 pkgs of jello into 4 cups boiling water. Add 2 cups cold water to the Jello.
Set the bowl with the Jello into a larger bowl filled with ice water. Stir the jello occasionally for 30 minutes until it thickens, similar to hair gel like consistency.
Stir in the sliced strawberries and pour into the prepared bundt mold. Chill in the fridge for 15-20 minutes.
While the Jello is in the fridge, dissolve the last pkg of Jello into 1 cup of boiling water. Add the remaining 1 cup of cold water to the Jello mixture once the powdered has been dissolved.
Stir in the entire can of sweetened condensed milk and let the mixture come to room temperature, about 15 minutes.
Check the Jello in the fridge, it should be firm to the touch. Carefully pour the creamy Jello onto the fruit jello in the bundt pan.
Let the Jello sit in the refrigerator overnight.
When removing the jello from the mold, place a large plate on top of the bundt pan and flip in one swift movement. If the jello seems to be having a hard time coming out of the mold, heat the bundt pan mold slightly by either using a hair dryer or dipping the mold into hot water and flipping again.

Strawberry Jello Mold

Course: Dessert, Side Dish

Cuisine: American

Keyword: jello salad

Servings: 16 people

Ingredients

3 6 oz pkg strawberry Jello
5 cups boiling water divided
3 cups cold water divided
1 cup strawberries sliced
1 can sweetened condensed milk
ice water in a large bowl

Instructions

Prepare bundt pan by spraying it with non-stick spray. Set aside.
Dissolve 2 pkgs of jello into 4 cups boiling water. Add 2 cups cold water to the Jello.
Set the bowl with the Jello into a larger bowl filled with ice water. Stir the jello for 30 minutes until it becomes a hair gel like consistency.
Stir in the sliced strawberries and pour into the prepared bundt mold. Chill in the fridge for 15-20 minutes.
While the Jello is in the fridge, dissolve the last pkg of Jello into 1 cup of boiling water. Add the remaining 1 cup of cold water to the Jello mixture once the powdered has been dissolved.
Stir in the entire can of sweetened condensed milk and let the mixture come to room temperature, about 15 minutes.
Check the Jello in the fridge, it should be firm to the touch. Carefully pour the creamy Jello onto the fruit jello in the bundt pan.
Let the Jello sit in the refrigerator overnight.
When removing the jello from the mold, place a large plate on top of the bundt pan and flip in one swift movement. If the jello seems to be having a hard time coming out of the mold, heat the bundt pan mold slightly by either using a hair dryer or dipping the mold into hot water and flipping again.

How do you remove the jello from the mold?

The key the easily removing a jello mold from the bundt pan is to thoroughly spray the pan with cooking spray before pouring the jello inside! I like to use spray, instead of greasing it myself with shortening on a paper towel because spray covers the surface of the pan better and gets into all the grooves of your bundt pan. Also, make sure your jello is fully set before removing it from the pan! As you can see in my recipe, you have the jello sit overnight before removing it. If you’re really struggling to get it out of the pan, try to quickly heat the pan. My favorite way to do this is to fill the sink with really hot water, then dip the pan in for 5-10 seconds, then try overturning it again.

RED, WHITE & BLUE ALL-FRUIT POPSICLES

Red, White & Blue All-Fruit Popsicles
Makes 6 large popsicles and 6 small popsicles

2 cups frozen bananas
1/4 fresh pineapple
1 tsp lemon juice
1 cup fresh blueberries
1 1/2 cups fresh strawberries
1 1/2 cups watermelon {frozen}
popsicle molds or dixie cups with popsicle sticks {small popsicle molds worked best!}
orange juice, if needed **

Combine frozen bananas, pineapple and lemon juice in a blender. Add up to 2 TBSP of hot water to make the mixture more blendable. You like that, I just made a word up~ blendable. As in, able-to-be-blended. Blend until smooth.

Put several blueberries into each popsicle mold. {Fill molds about 1/3 of the way.}

Spoon or pour some banana mixture into each mold, covering the blue berries. Tap the molds on the counter to make the banana mixture settle down into the mold. The molds should be about 2/3 full at this point.

Place in the freezer for about 20-30 minutes.

Blend strawberries and frozen watermelon. Spoon into each mold, filling them almost to the top. Place popsicle sticks into each pop. Freeze until firm, about 2-3 hours. Because these pops are made with all fruit, they’re a bit softer than other homemade popsicles I’ve made. Smaller molds worked better!

**If at any point the fruit mixture isn’t blending well, just add a TBSP or two of orange juice- it really helps to smooth the mixture out.

Enjoy!

Pumpkin Pie Pops

What could be more season spanning than a pumpkin pie popsicle? These creamy popsicles taste like that cold piece of leftover pie you sneak straight from the fridge the day ofter Thanksgiving. A little unusual, I admit, but healthy and refreshing on a hot day in late August.

I got a lot of use out of my popsicle mold this season, every time I think it’s time to stow it away I get another idea. I wish I had had one when my kids were young, they would have loved it. The pudding mix in this recipe makes an extremely creamy textured popsicle, and if you swap out the pumpkin for, say, Nutella, you’d have an entirely different sort of treat. Check out my Popsicle Fever Pinterest board for tons of inspiration.

What You Will Need

1 cup canned pumpkin puree (not pie filling)
1 1/2 cups milk (whole or low fat)
1 box (3.4 oz) instant vanilla pudding
1/4 tsp each: nutmeg, cinnamon, allspice, cloves and cardamom
1/2 tsp ginger

Instructions

Whisk all the ingredients together until smooth.
Fill popsicle molds to the top, and rap the mold firmly on a hard surface to remove any air bubbles. I found the easiest way to do this was to spoon the mixture into a large baggie, cut off the tip, and squeeze it into the molds. You can also use small paper cups as molds.
Position the popsicle sticks (they will stand up by themselves because the mixture is thick) and freeze at least several hours until solid. You will not need the lid for these pops.
To remove the popsicles from the mold, fill the sink with hottest tap water and submerge the mold just up to, but not over, the top lip. Hold it in the water for several seconds, and then try to wiggle the popsicles out. If they don’t budge, submerge the mold again briefly.

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http://theviewfromgreatisland.com/2013/08/pumpkin-pie-pops.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I’m not gonna lie, these are creamy, and cold, and they do taste like a piece of pumpkin pie, but I’m not sure they’re my cup of tea. But who knows, if you love pumpkin, they might be yours.

And here’s another secret…these pops are adapted from a recipe for pup pops. That’s right, so if you make these and you don’t absolutely love them, you can treat your four legged friend. (If you do treat your dog, be sure to remove the stick, and serve in moderation

Chef Gordon Ramsay Recipes