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Layered Grape-Lemon-Lime Jell-O Mold

This beautiful Layered Grape-Lemon-Lime Jell-O Mold is a wonderful potluck dish. The colors lend themselves well for an Easter or Mardi Gras party.

Layered Grape-Lemon-Lime Jell-O Mold

Adding sour cream to each mixture mellows out the flavor a bit and creates those gorgeous pastel colors. The color theme comes from the Mardi Gras holiday with purple symbolizing justice, gold for power and green for faith.

Layered Grape-Lemon-Lime Jell-O Mold
Layered Grape-Lemon Lime Jell-O Mold

The reason there are some purple specs in my grape layer is that I didn’t have the water quite hot enough so it didn’t fully dissolve. Learn from my mistake! Regardless, I still think this dessert is gorgeous.

Layered Grape-Lemon Lime Jell-O Mold

Layered Grape-Lemon Lime Jell-O Mold

Servings: 12
5 from 1 vote
This beautiful Layered Grape-Lemon-Lime Jell-O Mold is a wonderful potluck dish. The colors lend themselves well for an Easter or Mardi Gras party.
Prep Time 15 mins
Chill Time 7 hrs 30 mins
Total Time 7 hrs 45 mins

Equipment

  • 6 Cup Bundt pan (I used a larger Bundt pan as it was what I had. If you use the 6 cup Bundt pan, your mold will end up taller than mine.)

Ingredients
  

Grape layer:

  • 3/4 cup boiling water
  • 3 oz. box grape gelatin
  • 1/2 cup sour cream

Lemon layer:

  • 1 1/2 cups boiling water
  • 2 3 oz. boxes lemon gelatin
  • 1 cup sour cream

Lime layer:

  • 1 1/2 cups boiling water
  • 2 3 oz. boxes lime gelatin
  • 1 cup sour cream

Instructions
 

  • Lightly spray a 10-cup Bundt pan with cooking spray. (Original recipe called for a 6 cup Bundt pan, but I used a larger size, just to be safe.)
  • For the grape layer: Add 3/4 cup boiling water to grape gelatin mix in a medium bowl; stir 2 minutes until completely dissolved. Refrigerate for 20 minutes to cool. Whisk in 1/2 cup sour cream. Skim off as many bubbles as you are able to before pouring into a Bundt pan. Skim off any remaining bubbles, especially around the outside edges of the pan. Refrigerate 30 minutes until thickened but not set.
  • For the lemon layer: Meanwhile, add 1 1/2 cups boiling water to lemon gelatin mix; stir 2 minutes until completely dissolved. Chill 25 minutes to cool. Whisk in 1 cup sour cream. Skim off any bubbles the same way as directed previously. Gently spoon or pour over the grape layer in the mold. Chill 30 minutes, until thickened but not set.
  • For the lime layer: Add 1 1/2 cups boiling water to lime gelatin mix; stir 2 minutes, until completely dissolved. Chill 25 minutes. Whisk in 1 cup sour cream. Skim off any bubbles the same way as directed previously. Gently spoon or pour over lemon layer in mold. Refrigerate 6 hours, until firm.
  • When ready to serve, fill your sink halfway with hot water. Set the Bundt pan in the water for about 5 seconds and remove. Put your serving plate upside down over the top of the Bundt pan. Clamp it tightly over the pan with both hands and flip. The Jell-O mold should release from the pan and be right side up on your serving dish. Cut into slices and serve.

Notes

Recipe adapted from Kraft

Nutrition

Calories: 230kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 180mgPotassium: 62mgSugar: 32gVitamin A: 299IUVitamin C: 0.4mgCalcium: 49mgIron: 0.1mg

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4 Comments

    1. Hi there! I have never tried using whipping cream instead so sadly I am not sure. You could test it with one box and see how it goes before continuing with all the remaining layers. Good luck if you try it!