Go Back
–+ servings
A slice of colorful Sherbet Layered Jello Mold sits on a stack of plates with forks beside it.
Print Recipe
No ratings yet

Sherbet Layered Jello Mold

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 Time20 minutes
Cook Time0 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: jello
Servings: 12
Author: Bella Bucchiotti

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code