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Jump down to RecipeI picked up a pretty rose-topped vintage jello mold at a local thrift shop. It looked as if had never been used. I was excited because you never see these things any more and I remember my mom used to have these hanging on the wall growing up.
My grandmother was also a big fan of jello and whipped cream desserts so I had to dust off this old recipe and give it a whirl. It came out tasting great and it was extremely easy to make. By the way, you can make this with any kind of fruit, not just strawberries.
For best results use a nonstick bundt pan.
Strawberry Cream Jello Dessert
My grandmother was also a big fan of jello and whipped cream desserts so I had to dust off this old recipe and give it a whirl. It came out tasting great and it was extremely easy to make. By the way, you can make this with any kind of fruit, not just strawberries.
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Servings: 8 Servings
Yield: 4 cups
Ingredients
- 3.4 oz strawberry jello 1 box
- 1 cup boiling water
- ¾ cups cold water
- 1 ½ cups whipped cream topping
- 2 cups frozen strawberries thawed
- Cooking spray
Instructions
- In a bowl, dissolve the strawberry jello in the boiling water; stir for 2 minutes. Then add the cold water.
- Chill in the fridge for about 1 hour then remove and beat in the whipped cream and 1 cup of the frozen strawberries with a mixer.
- Pour into your greased jello mold and refrigerate overnight or for at least 4 hours.
- To remove the jello from the mold, cut around the edge and the center ring with a butter knife then turn upside down and tap until it releases.
- Fill the center with remaining cup of strawberries and top with a dollop of whipped cream.
Nutrition Facts
Strawberry Cream Jello Dessert
Amount per Serving
Calories
89
% Daily Value*
Fat
2
g
3
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
67
mg
3
%
Potassium
70
mg
2
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
2
g
4
%
Vitamin A
15
IU
0
%
Vitamin C
21
mg
25
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.