A classic that never gets old, Nanie’s Jello Mold has been passed down through generations in our family, and for good reason! Creamy vanilla pudding, raspberry jello, and frozen berries create a refreshing and nostalgic treat that will send you back to the good ol’ days.
I love me a yummy 3-ingredient recipe, and so did my Nanie! She wasn’t much of a cook. She had literally nothing in her fridge, but come for the holidays this was her go-to. I grew up in a mixed religious household and my Catholic side would invite my Jewish side to Christmas every year and this is what Nan brought. This fruit jello mold recipe is the perfect blend of sweet and tart, with a creamy texture that just melts in your mouth.
Making jello is one of the easiest desserts to make on the planet. Just cook up your jello liquid, pour it into a jello mold, and refrigerate overnight. The next day, pop it out of the mold, add whipped cream, and enjoy!
- Cook and Serve Vanilla pudding: Vanilla pudding is the base of this recipe, giving it that creamy texture and sweet flavor. Just make sure it’s cook and serve or it won’t set correctly!
- Raspberry jello: The star of the show, raspberry jello adds a burst of fruity flavor and vibrant color to this treat.
- Frozen raspberries: These add a layer of texture and more fruit flavor to the mold.
- 6 cup Jello mold: You’ll need a jello mold to give this dessert its classic shape.
If you don’t have a jello mold, you can use a 9×9-inch pan and cut it into squares. You can also use a bundt pan and serve the jello in slices.
We’ve only tested this recipe with frozen raspberries, but you can definitely try using fresh raspberries! The texture and consistency may be slightly different, but it would still taste delicious.
Our trick is to place a large plate on top of the pan and flip the pan over. If the jello mold doesn’t come out of the pan, heat the pan mold slightly by dipping the bottom of the pan into warm water. That should do the trick!
don’t forget to add whipped cream!
To make your jello extra fancy, add a layer of whipped cream on top before serving. You can also decorate with fresh raspberries or sprinkles for added color and flavor.
If you have leftovers, store the jello mold in an airtight container in the fridge for up to 3 days. The texture may become a bit more watery, but it will still taste delicious. Just give it a stir before serving.
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Add 4 cups water, vanilla pudding, and raspberry jello to a large saucepan. Whisk the ingredients together. Bring the mixture to a boil over medium/high heat.
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Next, stir the raspberries (plus liquid) into the jello mixture.
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Remove the saucepan from the heat and allow the mixture to cool for 15-20 minutes.
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Transfer the mixture into a jello mold and cover. Refrigerate overnight until the mixture firms up.
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To remove the jello from the mold, place a large plate on top of the pan and flip the pan over. If the jello mold will not come out of the pan, heat the pan mold slightly by dipping the bottom of the pan into warm water.
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Top with whipped cream and serve immediately.
- If you do not have a jello mold (here is the one we used), you can use a 9×9-inch pan and cut it into squares.
- This recipe will only work if you use Jello brand cook & serve vanilla pudding. No substitutions we have tried have worked.
Calories: 97 kcal, Carbohydrates: 28 g, Protein: 3 g, Fat: 0.2 g, Fiber: 2 g, Sugar: 12 g
Nutrition information is automatically calculated, so should only be used as an approximation.
