Best Lemon Cloud Jello Mold Recipes
CHERRY-LEMON CREAM JELL-O MOLD
This jiggly, layered mold holds a base of clear crimson (sweet cherry) and a topping of ivory white (tangy lemon mixed with sour cream). If you have extra time, you could make it into four layers, producing red and ivory stripes. Garnished with shiny green leaves like bay or holly, it looks especially festive, and is also quite delicious. Swapping out some of the water in the Jell-O formula for ingredients like sour cream and cherry juice gives this dessert its bright taste.
Provided by Julia Moskin
Categories parfaits and trifles, dessert
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
- Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
- About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
- When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
- When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
- Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.
SWEET & TART LEMON JELL-O
With its sunny lemon color, this gelatin mold brightens up any table. I usually make two molds for parties because it disappears so quickly. -Patricia Ryzow, Thousand Oaks, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat., In a large bowl, add boiling water to lemon gelatin; stir 2 minutes to completely dissolve. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Beat gelatin mixture until frothy; fold in whipped cream. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate, covered, until set., To serve, unmold onto a large plate. Serve with strawberries and mint.
Nutrition Facts : Calories 252 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 46mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.
FLUFFY LEMON JELLO MOLD
This jello is served at many of our luncheons at work and if you like lemon, this is delightful! I love it as it is so light and fluffy!!!
Provided by Stephanie Dodd
Categories Gelatin Salads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Dissolve jello in boiling water and add lemonade. Refrigerate until jelly like consistency. Fold in Cool Whip and pour into a six-cup mold. Refrigerate until ready to unmold and serve. Enjoy!!
LEMON CLOUD JELLO MOLD
Tart, sweet, very refreshing for the coming warm weather and simple as can be. And it can be made with other jello flavors and juice flavors; very versatile.
Provided by JanetB-KY
Categories Gelatin
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve Jello in boiling water; then add lemonade.
- Refrigerate until it has thickened to a jelly like texture; fold in cool whip and pour into a six cup mold.
- Refrigerate until ready to serve; unmold and serve.
Nutrition Facts : Calories 220.7, Fat 7.2, SaturatedFat 6.2, Sodium 109, Carbohydrate 38.7, Fiber 0.1, Sugar 37.1, Protein 2.1
LEMON VEGETABLE MOLD
Because of the medication he is taking, my DH cannot eat fruit though he can eat veggies. Please don't ask me to explain. Anyway this recipe is getting lots of use. It is a very pretty molded salad with a bit of history in our family. The first time I made it, I made it a day ahead for a function. I had difficulty unmolding it the next morning, however, so in desperation I held the mold upside down under the hot water faucet. Needless to say, out came the jello right into the sink and sliding toward the garbage disposal. I frantically grabbed at it but it was like grabbing a ghost. It wasn't till my hand followed the salad right into the disposal that I came to my senses. Luckily I had time to make and set another salad! Note that cooking time is actually chilling time. Recipe comes from "The Ham Cookbook."
Provided by Lorraine of AZ
Categories Vegetable
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the jello completely in the boiling water.
- Cool until slightly thickened. Stir in remaining ingredients. Pour into mold and chill four hours or overnight, until set.
- You may add a few radish roses for decoration before the mixture is completely set.
Nutrition Facts : Calories 92.4, Fat 0.1, Sodium 112.3, Carbohydrate 21.8, Fiber 0.6, Sugar 19.8, Protein 2
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