Pineapple Lime Jello Mold is a blend of sweet and citrus flavors for an easy appetizer or dessert at any party. This refreshingly classic gelatin mold includes only 5 ingredients and is prepared within 15 minutes!
Pineapple Lime Jello Mold
We recently served this at this year's National Lampoon's Christmas Vacation Party and labeled it as Aunt Bethany's Jello Mold. The first year we had this party, I made a different green jello mold that did not turn out as edible. I tried to incorporate "cat food" by mixing in Cheerios, but the cereal dissolved into the jello and totally backfired. This year, I wanted to make something our guests could actually eat and enjoy, but still stick with the green jello mold theme.
How To Make Jello in a Mold
Use a bundt pan to create the mold. Make sure to spray it with oil first to help with the release once set. For a sweet and creamy jello mold, we stir in Cool Whip and sour cream. Miniature marshmallows are added for a fluffy addition. The marshmallows float to the top of the mold, which becomes the bottom when you invert the set jello on your serving platter.
How to Get Jello Out of a Mold
To help release the jello from its mold, fill a large bowl with hot water then dip the bottom of the bundt pan into the hot water for THREE seconds only. Use a knife to gently separate the mold from the sides -- just the top portion (which will soon be the bottom). Place your serving plate upside down over top the bundt pan and quickly flip the jello and plate to release the mold.
Although it only takes about 15 minutes to prep this dish, you need 45 minutes for the gelatin to chill and then it takes about 3-4 hours for the jello mold to set. It is a perfect party dish to make a few hours ahead and then invert onto your serving plate when the party starts!
Pineapple Lime Jello Mold
Ingredients
- 1 (6 oz.) package lime jello
- 1 3/4 cups boiling water
- 1 (20 oz.) can crushed pineapple drained, reserving 1 cup juice
- 1 cup sour cream
- 1 cup thawed Cool Whip
- 1 cup mini marshmallows
Instructions
- Spray a bundt pan with cooking spray; set aside.
- In a large bowl, stir together the lime jello powder and boiling water until the jello dissolves. Stir in the reserved pineapple juice. Place in the fridge for 45 minutes.
- Remove bowl from the fridge and fold in the crushed pineapple, sour cream, Cool Whip and marshmallows.
- Pour mixture into the prepared pan. Chill 3 hours or until set.
- To unmold, dip the bottom of bundt pan into hot water for exactly 3 seconds. Invert onto serving platter. Slice to serve.
Rachel says
Is there anyway I could do this recipe but poor these into the little silver cupcake tins? Would they pop right out of those four little individual servings? Or could I just pour it all into tiny little glass cups and turn them upside down for individual servings?
Nikki Gladd says
Hi Rachel,
I haven't tested it, but I wouldn't see why not! I'm not sure about using glass cups as I'm afraid of the reaction of the hot water when unmlding, but would probably try with the cupcake tins instead. Just make sure you spray each one and also use my tips for unmolding by dipping into hot water. 🙂