This Cherry Lime Gelatin Mold has both lime and cherry gelatin as well as pineapple, marshmallows, and cherry pie filling.
This Cherry Lime Gelatin Mold is my holiday gelatin mold this year.
I make a different one every year.
This year I wanted a red and green one.
Cherry and lime always go great together and so that is what I went with.
Sadly, the Bundt pan I chose for it makes it look like roses.
But really they are snowflakes.
You can skip the Bundt pan all together and layer the different jello colors in a glass.
Which I think would be pretty.
Or you can go with a different Bundt.
It’s definitely a pretty pan and looks much better when you make cake in it…and then cover it with powdered sugar.
And while it is red and green you could make this year round.
Cherry and lime certainly are not Christmas only flavors.
If you don’t want to use the ice cream scoop method you can always just do a layer of red.
Then a layer of green.
Or do four layers.
You get the picture.
But I liked the random pattern of the scoop method.
Tips for Unmolding Gelatin Molds
Before unmolding a gelatin mold be certain that gelatin is completely firm.
This usually requires several hours in the fridge.
Once gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen.
Or moisten tips of fingers and gently pull gelatin from top edge of mold.
Some prefer the finger method because they knife can cut off parts of the design in your mold if you are not careful.
Pat a chilled plate or cake stand with a wet towel.
The wet surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.
Dip mold in warm water that is in a pan larger than the mold you are using.
Do not use hot water as it will melt the gelatin.
Working quickly, dip the mold just to the rim in the warm water for about 10 seconds.
Lift the mold from the water, holding it upright.
Shake slightly to loosen the gelatin from the mold.
Invert the plate on the mold.
Always unmold gelatin on a chilled or cold plate or platter as a warm plate will melt the gelatin.
Then invert plate and mold together.
Lift off mold carefully.
If your gelatin mold doesn’t release easily, dip the mold in warm water again.
You may end up with a little melting like I did with mine this time but better to have a little melt then a broken mold.
If necessary, move gelatin to center of plate.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want more gelatin mold recipes?
Strawberry Prosecco Gelatin Mold
Lemon Meringue Pie Gelatin Mold
Creamsicle Marshmallow Gelatin Mold
Cherry Lime Gelatin Mold
Ingredients
- For the Lime Gelatin:
- 1 (3 ounce) package lime gelatin
- 1/2 cup boiling water
- 4 ounces cream cheese, at room temperature
- 8 ounces crushed pineapple, drained
- 1 cup mini marshmallows
- 1/2 cup Lemon Lime Soda
- 4 ounces Cool Whip (or whipped cream)
- For the Cherry Gelatin:
- 1 (3 ounce) package cherry gelatin
- 1/2 cup boiling water
- 4 ounces cream cheese, at room temperature
- 8 ounce cherry pie filling
- 1 cup mini marshmallows
- 1/2 cup Lemon Lime Soda
- 4 ounces Cool Whip (or whipped cream)
Instructions
- Make the two flavors of jello at the same time. You will need them to be at the same firmness (after 30-40 minutes in fridge) to be able to scoop them to get the different color pattern.
- For the Lime Jello:
- Dissolve Jello in water.
- In a mixing bowl, beat the cream cheese until fluffy.
- Stir in Jello and beat until smooth.I usually put it in the blender to fully mix.
- Add pineapple and soda and mix until incorporated.
- 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 and mini marshmallows.
- For the Cherry Jello:
- Dissolve Jello in water.
- In a mixing bowl, beat the cream cheese until fluffy.
- Stir in Jello and beat until smooth.I usually put it in the blender to fully mix.
- Add cherry pie filling and soda and mix until incorporated.
- 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 and mini marshmallows.
- Using an ice cream scoop, scoop out a scoop of cherry jello and place it in the Bundt pan.
- Then take a scoop of the lime jello and place it in the Bundt pan.
- Keep alternating cherry and lime until you reach the top of the Bundt pan.
- Place in fridge for at least 4 hours, preferrably overnight.
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