Okay. Get your shopping list out. This is the Jello Salad you’re making for Easter this year. I’m telling you: Pam’s Amazing Holiday Jello is going to be one of your new favorite things to make for special occasions. It’s beautiful, but even better than that, it’s so refreshing and delicious. The combination of flavors and textures is perfection. I can’t wait for you to try this yummy Jello salad!
This recipe is extra special because it is a recipe from my sister’s mother-in-law. She is from the same community that we grew up in, and one Easter when my sister and her family were visiting, she joined us for Easter dinner. She brought this amazing Jello, and I LOVED it! It was such a unique take on a Jello salad. I loved the way the ambrosia topping complemented the creamy Jello. The Jello is made with orange sherbet, which gives it an incredible tartness and creamy-ness. Making it in a mold makes it extra special. I just use my bundt pan, and it works great.
If you don’t have a mold to put it in, don’t worry. It’s still worth making. You could make it in a 9×13 pan, cut it into squares to serve it, and top each one with a scoop of the ambrosia topping.
My favorite Holiday Recipes
- Yummy Funeral Potatoes
- Cheesy Ham and Potato Breakfast Casserole
- Sparkling Holiday Punch
- Classic Broccoli Salad
- Holiday Ham
- Mom’s Best Dinner Rolls
- No-bake Cherry Cheesecake
- Best Lemon Blueberry Bundt Cake
STEP-BY-STEP PICTURES FOR HOW TO MAKE PAM’S AMAZING HOLIDAY JELLO
Frequently Asked Questions about how to make Pam’s Amazing Holiday Jello
what is the best way to remove the jello salad from the bundt pan?
First, make sure to thoroughly coat the whole bundt pan or mold with cooking spray to make sure it comes out in one whole piece. To remove the Jello salad from the mold, use a thin knife to gently loosen just the edges from the sides of the pan, and then invert it onto a serving platter. If you have trouble getting the Jello salad out, you can dip the bottom in warm water for a few seconds or run your blow dryer over the bottom briefly. Whichever way you choose, make sure to use caution so you do not overheat it and cause the Jello to melt.
will a different flavor of sherbet work?
Yes. As you can see in the step-by-step photos above, I used rainbow-flavored sherbet when I made it this time. You could also try pineapple sherbet, which would give the salad a tropical flavor.
can I use a 9×13 pan instead of a bundt pan?
Yes, you can. To serve the Jello salad, cut it into squares, and top each one with a scoop of the ambrosia topping. If you don’t have a mold to put it in, don’t worry. It’s still worth making.
would you recommend a different ambrosia recipe?
If you are artistic and have a different version of ambrosia, go for it. As long as you get a bite of ambrosia with a bite of Jello, it doesn’t matter how you plate it.
how far in advance can I make the Jello salad?
You can definitely make it the day before you are going to serve it. It takes almost 8.5 hours from the beginning until the salad is completely set and firm. So it’s a good dish to make ahead. If you plan to make it ahead, keep the Jello mold and ambrosia topping separate from one another in the refrigerator until you are ready to serve it. When you’re ready to serve the Jello salad, fill the center of the mold with the ambrosia topping.
how should I store the leftovers?
Tightly covered with plastic wrap or in an airtight container in the refrigerator for up to a few days. If you notice the Jello starting to separate or become runny, it has probably gone bad.
chef’s tools:
More Delicious Jello Recipes
- 2 (3 ounce) pkgs Orange Jello
- 2 cups boiling water
- 2 cups orange sherbet
- 2 (11 ounce) cans mandarin oranges, drained
- AMBROSIA TOPPING:
- 1 (20 ounce) can pineapple tidbits or chunks, drained
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup shredded coconut
- 1 cup sour cream
- To prepare the Jello, bring 2 cups of water to a boil on the stovetop or in the microwave.
- Once the water is boiling add the Jello. Stir until the Jello is completely dissolved.
- Next, stir the sherbet into the Jello mixture until it melts. Place it in the fridge and refrigerate for 3 hours or until syrupy.
- After the 3 hours of refrigeration, take the Jello mixture out and add the 2 cans of drained mandarin oranges. Mix until combined.
- Next, thoroughly spray the bundt pan or mold with cooking spray.
- Pour the Jello mixture into the prepared mold or bundt pan. Place back in the fridge and continue to refrigerate for 3-4 more hours or until completely firm.
- While the Jello is refrigerating, prepare the ambrosia topping by combining the drained pineapple, drained mandarin oranges, marshmallows, coconut, and sour cream in a medium-sized mixing bowl. Stir until everything is covered with sour cream.
- Cover the ambrosia and refrigerate until ready to serve with the Jello.
- To plate the Jello, choose a large plate or serving platter that you can invert the Jello ring onto. To loosen the Jello so that it will come out of the mold, you can dip the bottom in warm water for a few seconds or run your blow dryer over the bottom briefly. Whichever way you choose, make sure to use caution so you do not overheat it and cause the Jello to melt.
- Once the Jello is loose in the mold, invert it onto a large plate or serving platter.
- Fill the center of the mold with the ambrosia. If you are artistic and have a different version of ambrosia, go for it. As long as you get a bite of ambrosia with a bite of Jello, it doesn't matter how you plate it.
- Cover lightly with plastic wrap and refrigerate until ready to serve.
- Enjoy!
Side Dishes for the Holidays
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