Christmas Cherry Cream Cheese Jello Mold
Add a touch of holiday magic to your dessert table with this festive Christmas Cherry Cream Cheese Jello Mold! This retro-inspired treat combines the delightful sweetness of cherry-flavored gelatin with the creamy tang of cream cheese and sour cream, studded with luscious canned cherries for a burst of fruity goodness. Featuring a gorgeous two-layer design, this no-bake dessert is as stunning as it is delicious, making it perfect for your Christmas gatherings. With easy-to-find ingredients and minimal prep time, this show-stopping jello mold is sure to be a crowd-pleaser. Garnish with whipped cream and bright maraschino cherries for a dazzling finish that will steal the spotlight at any holiday spread!
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Recipe Information
Ingredients
- 6 ounces (2 packets) Cherry-flavored gelatin
- 2 cups Boiling water
- 1.5 cups Cold water
- 8 ounces (softened) Cream cheese
- 1 cup Sour cream
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Canned cherries (with syrup)
- 1 cup Whipped cream (optional, for garnish)
- 6 whole Maraschino cherries (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Lightly grease a 6-cup gelatin or Bundt mold with non-stick cooking spray, then set aside.
In a large mixing bowl, dissolve the cherry-flavored gelatin in 2 cups of boiling water. Stir until the gelatin granules are fully dissolved.
Add 1.5 cups of cold water to the gelatin mixture and stir well. Allow the mixture to cool slightly at room temperature (about 10 minutes).
Pour 1 cup of the cooled gelatin mixture into the prepared mold to create the first layer. Refrigerate for 30-40 minutes, or until the layer is just beginning to set but is not fully firm.
Meanwhile, in a separate medium-sized bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sour cream, granulated sugar, and vanilla extract to the cream cheese. Beat until the mixture is well-combined and fluffy.
Gradually pour the remaining cooled gelatin into the cream cheese mixture, beating constantly to ensure a smooth consistency. Stir in the canned cherries with their syrup.
Once the first gelatin layer in the mold has set, gently pour the cream cheese and cherry mixture over it. Smooth the top with a spatula if needed.
Refrigerate the mold for at least 4-6 hours, or overnight, until fully set and firm.
To unmold, dip the mold briefly into warm water (about 10 seconds) to loosen the edges. Place a serving plate on top of the mold and invert to release the jello mold onto the plate.
Decorate the top with whipped cream and maraschino cherries if desired before serving.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 153.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
