This Rainbow Sherbet Jello Mold is made with rainbow sherbet, gelatin, cream cheese, and whipped cream for a fun twist on Jello molds.
The idea for making this Rainbow Sherbet Jello Mold came after I made the Rainbow Sherbet Jello Shots.
I figured if I could make Dole Whip into a Jello Mold then I could do one for Sherbet.
And I was right.
This turned out so good.
It’s really creamy and super light and fluffy.
And how can it not be good with two cups of ice cream in there?
This does take longer to make than my usual Jello mold/salads.
Since each layer needs to set up.
And then the whole thing needs to chill for several hours before serving.
When getting the Rainbow Sherbet for the jello mold, do your best to match the flavors up.
So if you are working on the raspberry flavor try and use mostly melted raspberry sherbet.
This not only helps with the flavor but the color too.
Green and pink mixed together isn’t that pretty.
I chose to not add anything to the Jello mold this time.
Usually I add in fruit or sometimes marshmallows.
But I didn’t want that this time.
I just wanted it to be smooth.
Like you were eating a bowl of rainbow sherbet.
This would be super fun to make for a backyard barbeque.
Kids and adults alike will love this.
Last but not least…it’s a great time to order my cookbook. 😀
Want more Jell-O mold recipes?
Strawberry Prosecco Jell-O Mold
Lemon Meringue Pie Jell-O Mold
Creamsicle Marshmallow Jell-O Salad
Rainbow Sherbet Jello Mold
Ingredients
- For the Raspberry Layer:
- 1 (3 ounce) package raspberry gelatin
- 1/2 cup boiling water
- 4 oz cream cheese, at room temperature
- 1/2 cup Rainbow Sherbet, melted, trying to get mostly the raspberry sherbet out for this layer
- 1/2 carton (4 oz) Cool Whip
- For the Lime Layer:
- 1 3(ounce) package lime gelatin
- 1/2 cup boiling water
- 4 oz cream cheese, at room temperature
- 1/2 cup Rainbow Sherbet, melted, trying to get mostly the lime sherbet out for this layer
- 1/2 carton (4 oz) Cool Whip
- 1 (6 ounce) package orange gelatin
- 1 cup boiling water
- 8 oz cream cheese, at room temperature
- 1 cup Rainbow Sherbet, melted, trying to get mostly the orange sherbet out for this layer
- 1 carton (8 oz) Cool Whip
Instructions
- For the Raspberry Layer:
- Dissolve the raspberry gelatin in the 1/2 cup boiling water.
- Once fully dissolved pour into a blender.
- Add the cream cheese to the blender and mix until smooth.
- Add the melted rainbow sherbet and blend until smooth.
- Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it is clumpy.
- Fold in the Cool Whip.
- Pour into the bottom of the Bundt pan.
- Smooth with a spatula to get an even layer.
- Refrigerate for one hour. It won’t be fully be set up but it will be set up enough to add the next layer.
- For the Lime Layer:
- Dissolve the lime gelatin in the 1/2 cup boiling water.
- Once fully dissolved pour into a blender.
- Add the cream cheese to the blender and mix until smooth.
- Add the melted rainbow sherbet and blend until smooth.
- Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it is clumpy.
- Fold in the Cool Whip.
- Pour over the raspberry layer. Smooth with a spatula to get an even layer.
- Refrigerate for one hour. It won’t be fully be set up but it will be set up enough to add the next layer.
- For the Orange Layer:
- Dissolve the orange gelatin in the 1 cup boiling water.
- Once fully dissolved pour into a blender.
- Add the cream cheese to the blender and mix until smooth.
- Add the melted rainbow sherbet and blend until smooth.
- Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it is clumpy.
- Fold in the Cool Whip.
- Pour on top of the lime layer.
- Smooth with a spatula to get an even layer.
- Refrigerate for one hour. It won’t be fully be set up but it will be set up enough to add the next layer.
- To remove from the Bundt pan:
- Fill a large pan with hot water and set the mold in the water for about ten seconds. This will loosen up the gelatin and encourage it to release from the mold.
Leave a Reply