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A square slice of Christmas pomegranate Jell-O, topped with bananas and whipped cream.
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5 from 2 votes

Christmas Pomegranate Jell-O

Taking your traditional Jell-O and amping it up by adding pineapple and raspberry pie filling to the mix! 
prep time 10 mins
cook time 3 hrs
total time 3 hrs 10 mins
servings: 15 servings
calories: 308kcal
author: Salt & Baker

INGREDIENTS

  • 6 oz raspberry Jell-O
  • 2 cups boiling water
  • 20 oz can of crushed pineapple
  • 21 oz can of raspberry pie filling and topping, I use Duncan Hines
  • 1 pomegranate, seeded
  • 3-4 bananas

Whipped topping

  • 2 1/4 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

INSTRUCTIONS

Jell-O

  • In a medium bowl combine the Jell-O powder and 2 cups of boiling water. Mix until the Jell-O is dissolved (about 2-3 minutes).
  • Add the can of raspberry pie filling and topping to the Jell-O. Mix until the pie filling is dissolved (or no longer clumpy). Once dissolved, empty the can of crushed pineapple (including the juice) into the Jell-O mixture.
  • Add the pomegranate fruits to the Jell-O. Pour the Jell-O mixture into a 9x13" pan. Place in the refrigerator to set. About 3-4 hours. 
  • Once Jell-O is set, remove from the fridge. Slice bananas (about 1/2" thick) and distribute evenly over top the Jell-O. Make the whipped topping:

Whipped Topping

  • In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, add the heavy whipping cream, powdered sugar, and vanilla. Beat until stiff peaks form. 
  • Spread the whipped topping mixture over the sliced bananas. Serve immediately, or place back in the fridge to keep cold until ready to serve. 
Calories: 308kcal | Carbohydrates: 45g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 78mg | Potassium: 202mg | Fiber: 2g | Sugar: 36g | Vitamin A: 560IU | Vitamin C: 16.2mg | Calcium: 43mg | Iron: 0.4mg
Course: Side Dish
Cuisine: American
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