G-Mom’s Holiday Jello-Mold

Author: Jessica Milnes

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G-Moms Holiday Jello Mold

This recipe comes straight from the kitchen of G-Mom, who many of you know from the channel. I can remember growing up and watching her make this colorful Jell-O mold for Thanksgiving and Christmas every year. It’s one of those nostalgic family recipes that has been passed down through the years, and it’s still a staple on our holiday table today.

Ingredients

• Lime Layer
• 1 box (3 oz.) lime Jell-O
• 1 cup boiling water
• Maraschino cherries, for arranging in the mold
• Creamy Lemon Layer
• 2 boxes (3 oz. each) lemon Jell-O
• 2 cups boiling water
• 1 block (8 oz.) cream cheese, softened to room temperature
• 1 can (8 oz.) crushed pineapple, well drained
• ½ cup chopped walnuts
• ½ cup chopped maraschino cherries, well drained
• ½ cup sweetened shredded coconut

Instructions

1. Prepare the lime layer. Arrange maraschino cherries evenly around the bottom of a ring-shaped Jell-O mold.
2. Dissolve the lime Jell-O in 1 cup boiling water. This is half the normal amount of water called for on the package, which makes a firmer layer. Do not add cold water.
3. Carefully pour the lime Jell-O into the mold over the cherries. Refrigerate until completely set.
4. Prepare the creamy lemon layer. Bring 2 cups water to a boil. While the water is heating, beat the room-temperature cream cheese with an electric mixer until smooth and creamy.
5. Add the lemon Jell-O to the boiling water and stir until completely dissolved. Do not add cold water.
6. Slowly add the hot lemon Jell-O mixture to the whipped cream cheese, beating until smooth and well combined.
7. Drain the crushed pineapple very well, then gently fold it into the cream cheese mixture.
8. Fold in the chopped walnuts, chopped maraschino cherries, and coconut.
9. Once the lime layer is completely set, gently pour the creamy lemon mixture over it and smooth the top.
10. Cover and refrigerate overnight, or until completely firm.
11. When ready to serve, carefully unmold onto a serving plate.

Notes

Note from Jessica

This is definitely a make-it-the-night-before recipe. Giving both layers plenty of time to set makes it much easier to unmold and keeps those pretty layers together.

I don't measure the walnuts, cherries, or coconut when I make this. I usually add about ½ cup of each, but this is one of those old family recipes where you can add a little more or less depending on what you like.