My mother was an excellent cook who taught me a great deal as she cooked from scratch. Today, both my hubby and I enjoy cooking.
Two Family Favorite Jello Recipes
Do you have a favorite family recipe for a jello mold? Many people do, and we are no exception. What potluck supper or family gathering would be complete without a jello mold addition? Jello mold recipes have been around for years and will undoubtedly grace many a table far into the future.
Here are two of our family favorites. I hope you enjoy them as much as we have over the years.
My Grandma's Strawberry Jello Mold
This strawberry jello mold recipe is a real crowd-pleaser! Everyone raves about this special treat and always asked my grandmother to make it again and again. I think of it as more of a dessert. It is scrumptious!
It makes a large portion, but you can easily cut the recipe in half.
- 2 packages strawberry jello
- 2 cups water
- 1 pint frozen strawberries
- 2 ripe bananas, mashed
- 1 tall can crushed pineapple
- 1 pint sour cream
- Dissolve the jello in boiling water, according to package instructions.
- Add the frozen strawberries, the mashed bananas, and the pineapple.
- Mix and let it begin to set.
- Put 1/2 of the mixture into a ring mold.
- Add the sour creme, spreading it evenly over the jello, and then add the rest of the mixture.
- Refrigerate until the jello salad is ready to be unmolded and serve.
Tip: This recipe can easily be made lower in calories by substituting sugar-free jello and using low-fat or no-fat sour cream.
This recipe will have people coming back for more! Enjoy!
“Strawberries are what make life taste wonderful.”
— Anthony T. Hincks
My Mother's Congealed Carrot Salad
This congealed carrot salad recipe is one that my mother used to make quite frequently when we were growing up. It is a healthy addition to any meal as it contains nutritious vegetables and fruit in a gelatin base.
If one is concerned about sugar intake, you can purchase jello made with a sugar substitute.
- 1 package lemon jello
- 1 cup boiling water
- 1 small can crushed pineapple
- 3 medium to large carrots, grated
- 1 large stalk celery, finely chopped
- Dissolve jello in 1 cup of boiling water.
- Drain pineapple, reserving the juice.
- Use all of the reserved juice and fill it with water to make a second cup of liquid.
- Add the vegetables, pineapple, and extra liquid to the jello and refrigerate.
This jello salad is pretty if put into a ring mold. It can be unmolded and put onto a bed of leafy spinach or garnished with parsley when set. A leaf of lettuce also serves as a lovely presentation platform for a scoop of the salad.
"What I want to do is produce really delicious food. I want it to look nice, because when you see food you should want to eat it. You shouldn't be saying, 'Oh my goodness, isn't the chef clever, he can weave the Eiffel Tower out of carrot sticks.'"
— Prue Leith
“It's as if we spend our entire lives avoiding Jell-O but it is always there at the end, waiting.”
— John Grisham
Other Flavorings and Ingredients
I found videos containing excellent-sounding jello recipes using other ingredients, and I have included two of those videos, below.
What's Your Favorite?
What is your favorite recipe using jello as an ingredient? Please let me know in the comment section below.
© 2009 Peggy Woods