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A square slice of Christmas pomegranate Jell-O, topped with bananas and whipped cream.
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5 from 1 vote

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

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

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. 

Nutrition

Calories: 308kcal (15%), Carbohydrates: 45g (15%), Protein: 2g (4%), Fat: 13g (20%), Saturated Fat: 8g (40%), Cholesterol: 48mg (16%), Sodium: 78mg (3%), Potassium: 202mg (6%), Fiber: 2g (8%), Sugar: 36g (40%), Vitamin A: 560IU (11%), Vitamin C: 16.2mg (20%), Calcium: 43mg (4%), Iron: 0.4mg (2%)