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This make-ahead sherbet layered jello mold is a classic retro dessert with bold stripes and a creamy, fluffy bite. Raspberry, orange and lime layers get richness from cream cheese and Cool Whip, giving that orange creamsicle vibe in a fun jello mold format. It’s a no-bake dessert that looks impressive on a serving plate and slices into bright layers that always get noticed. The flavors are sweet and fruity, the texture is soft and creamy and it’s an absolute dream for sharing.

A colorful Sherbet Layered Jello Mold dessert slice on stacked plates, with Jello mix boxes and ice cream in the background.

Why You’ll Love It

This sherbet layered jello mold chills into bright stripes with raspberry, orange and lime layers mixed with cream cheese and Cool Whip for a yummy, creamy slice.

Clean layered look: Each stripe sets up neatly for pretty slices.
Make-ahead dessert: Make and chill it advance for easy serving.
No-bake win: The fridge does all the work here!
Fun to customize: You can mix and match jello flavors to match your theme or mood.

A colorful sherbet layered jello mold layered dessert with pink, orange, and green layers on a white plate with a yellow rim.

You might also like sweet tea raspberry popsicles, strawberry jello pie, apple pie jello shots, rainbow sherbet mimosas, and lime jello salad.

A slice of colorful Sherbet Layered Jello Mold dessert with pink, orange, and green layers sits beautifully on a stack of plates.

Sherbet Jello Mold Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Raspberry jello: Gives a bold berry layer with bright color.
Orange jello: Brings that classic citrus stripe.
Lime jello: Adds tang and contrast.
Cream cheese: Makes each layer creamy and smooth.
Cool Whip: Lightens the texture so it slices softly. If you prefer real whipped cream, feel free to use that instead.

Two bowls of whipped topping, three Jell-O boxes, cream cheese, a measuring cup, and a blue cloth on a counter.

How to Make Sherbet Layered Jello Mold

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the pan: Lightly grease a bundt pan so it releases more easily.
Make the raspberry layer: Dissolve raspberry jello, whisk in cream cheese until mostly smooth, then gently fold in Cool Whip.
Chill the first layer: Pour into the pan and refrigerate until firm.
Make the orange layer: Mix orange jello with cream cheese and Cool Whip the same way.
Chill the second layer: Pour gently over the set layer and refrigerate until firm.
Make the lime layer: Mix lime jello with cream cheese and Cool Whip.
Finish the mold: Pour the final layer and chill until completely set.
Unmold: Dip the pan briefly in warm water, then flip onto a plate.
Slice: Cut into pieces and serve chilled.

A colorful Sherbet Layered Jello Mold dessert with vibrant pink, orange, and green layers beautifully arranged on a plate.

Substitutions and Variations

Flavor swaps: Use strawberry instead of raspberry for a lighter pink, or try berry blue for a bolder pop.
Sherbet boost: Stir a little melted rainbow sherbet into each layer before folding in Cool Whip for more sherbet flavor.
Fruit add-ins: Add mandarin orange segments to the orange layer for extra texture.
Decor surprise: Sprinkle edible glitter or sprinkles into the pan before the first layer for a patterned top and fun twist when you flip and unmold it!
Gluten-free: Check jello packets and whipped topping labels, especially if using sugar-free jello.
Dairy-free: Use dairy-free cream cheese and a dairy-free whipped topping.

A slice of layered pastel Jello dessert on a plate, with Jello boxes and ice cream in the background.

Serving Suggestions

With ice cream: Enjoy vanilla ice cream with this layered jello dessert or something different, perhaps blueberry cheesecake ice cream or one of these easy ice cream recipes.
With savory snacks: If you’re making this for a party, whip up some tasty party bites such as million dollar deviled eggs, roasted party nuts or cowboy sliders.
With cookies: Add some crunch to dessert with some of my lemon shortbread cookies or cherry pie cookies.

A colorful, layered gelatin dessert with pink, orange, and green sections on a white cake stand.

How to Store

Store: Cover tightly and refrigerate for up to 4 days. You can make it ahead this way.
Freeze: Not recommended because the texture can weep and turn grainy after thawing.

A slice of colorful layered Jello dessert on a plate, with pastel pink, yellow, and green layers.

Top Tips

Chill each layer fully: A firm layer keeps stripes crisp and prevents bleeding.
Use room temperature cream cheese: It blends smoother with fewer lumps.
Let mixtures rest briefly: Quick cooling helps protect the layer underneath.
Warm water dip: A short dip releases the mold without melting the edges.

A slice of layered pastel mousse dessert in pink, orange, and green on a stack of colorful plates.

Rainbow Jello Mold FAQs

Why are there tiny cream cheese flecks?

That can happen if the cream cheese was cold. It usually smooths out as it sets, or blend the mixture quickly.

How long should the warm water dip be?

Keep it short so the edges don’t melt. A quick dip is usually enough to loosen it.

What if a layer cracks when pouring the next one?

Pour slowly over the back of a spoon and keep the next layer slightly cooled.

A colorful layered gelatin mold on a cake stand, with a teal napkin and pastel swirl ice cream nearby.

Rainbow Sherbet Jello Mold Recipe

A slice of colorful Sherbet Layered Jello Mold sits on a stack of plates with forks beside it.
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Sherbet Layered Jello Mold

By: Bella Bucchiotti
Sherbet layered jello is the kind of dessert people recognize right away once it hits the table. The stripes look nostalgic and it serves a group easily.
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12

Equipment

Ingredients 

For the Raspberry Layer

  • 1 Package raspberry jello, 3-Ounce
  • ½ Cup water, boiling
  • 4 Ounces cream cheese, at room temperature
  • 1 ½ Cups Cool Whip, 4 Ounces

For the Orange Layer

  • 1 Package orange jello, 3-Ounce
  • ½ Cup water, boiling
  • 4 Ounces cream cheese, at room temperature
  • 1 ½ Cups Cool Whip, 4 Ounces

For the Lime Layer

  • 1 Package lime jello, 3-Ounce
  • ½ Cup boiling water
  • 4 Ounces cream cheese, at room temperature
  • 1 ½ Cups Cool Whip, 4 Ounces

Instructions 

Make the Raspberry Layer

  • Add raspberry gelatin and ½ Cup boiling water to a medium-sized mixing bowl.
  • Stir until gelatin is dissolved.
  • Let rest for 2 minutes.
  • Add cream cheese and whisk vigorously for 2 to 3 minutes, until bubbly and cream cheese is mostly combined.
  • Fold in 1 ½ Cups Cool Whip and pour into the bottom of a bundt pan.
  • Refrigerate for 1 hour.

Make the Orange Layer

  • Add orange gelatin and ½ Cup boiling water to a medium-sized mixing bowl.
  • Stir until gelatin is dissolved.
  • Let rest for 2 minutes.
  • Add cream cheese and whisk vigorously for 2 to 3 minutes, until bubbly and cream cheese is mostly combined.
  • Fold in 1 ½ Cups Cool Whip and pour over the raspberry layer in the pan.
  • Refrigerate for 1 hour.

Make the Lime Layer

  • Add lime gelatin and ½ Cup boiling water to a medium-sized mixing bowl.
  • Stir until gelatin is dissolved.
  • Let rest for 2 minutes.
  • Add cream cheese and whisk vigorously for 2 to 3 minutes, until bubbly and cream cheese is mostly combined.
  • Fold in 1 ½ Cups Cool Whip and pour over the orange layer in the pan.

Chill the Dessert

  • Refrigerate for 2 hours or up to overnight.

Unmold and Serve

  • Fill a large and deep pan with hot water.
  • Set the bundt pan inside for 10 to 20 seconds to help loosen the jello and release from the pan onto a cake stand or plate.
  • Slice and enjoy.

Notes

Chill each layer fully: A firm layer keeps stripes crisp and prevents bleeding.
Use room temperature cream cheese: It blends smoother with fewer lumps.
Let mixtures rest briefly: Quick cooling helps protect the layer underneath.
Warm water dip: A short dip releases the mold without melting the edges.

Nutrition

Calories: 222kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 69mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 430IU | Calcium: 59mg | Iron: 0.1mg
Like this recipe? Rate and comment below!
Two bowls of whipped topping, three Jell-O boxes, cream cheese, a measuring cup, and a blue cloth on a counter.
A bowl of red Jello mix with whipped topping being stirred, surrounded by Jello boxes and cream cheese.
A bowl of red liquid, Jello boxes, whipped topping, cream cheese, and a blue cloth on a white surface.
A bowl with red gelatin and whipped topping, surrounded by Jell-O boxes and a blue towel on a white surface.
Bundt pan with pink Jello mixture, Jello boxes, whipped topping, and cream cheese on a counter.
A slice of layered pastel mousse dessert in pink, orange, and green on a stack of colorful plates.

This sherbet layered jello mold is a delicious fridge dessert that earns its spot on a party table. The layers are bright, the texture is creamy and light and it slices into clean pieces once it’s fully set. It also travels well in a cooler, which makes it handy for gatherings away from home. Keep it chilled, unmold it right before serving and enjoy the throwback vibe with every stripe.

Other Recipes to Try

A vibrant Sherbet Layered Jello Mold features three colorful layers—pink, orange, and green—beautifully set and served on a plate.
A vibrant Sherbet Layered Jello Mold sits on a cake stand, accented by a blue napkin and a pastel ice cream scoop nearby.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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