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Winnie's Ring Mold

Time20 minutes
YieldsServes 8
Winnie's Ring Mold
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My mother had one dish she made every holiday: her strawberry Jell-O ring mold. My dad did all the heavy cooking--in other words, everything but the Jell-O. Mom always waited until the last minute to get going on it, and she usually had to send someone to the market for a forgotten ingredient or two.

It’s made in layers, and “Type A” personalities, as my mom called the excessively organized, will probably want to get a head start on it.

The most challenging aspect of the Jell-O ring mold experience involves putting the bottom half of the mold in a sink full of hot water, without submerging it, and then inverting the mold onto a plate of romaine lettuce leaves.

It usually worked for Winnie, but not always. It just wasn’t Thanksgiving without a little last-minute, Jell-O-related complication.

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1

Make the strawberry gelatin according to the package directions up to the point of chilling.

2

Meanwhile, soften the plain gelatin in 1/4 cup of cold water in a small saucepan. Bring to a boil over medium heat. Remove 1 teaspoon and stir into the sour cream; set aside. Pour the remaining gelatin into the prepared strawberry gelatin. Stir in the strawberries and pineapple.

3

Pour half the strawberry gelatin into the mold and chill until firm enough to spread the sour cream, but still moist to the touch, about 1 1/2 hours.

4

Gently spread the sour cream mixture in a thin layer over the almost-set strawberry gelatin. Chill 10 minutes. Gently spoon the remaining strawberry gelatin over the sour cream layer. Chill until completely set, at least 3 hours. Unmold and serve.

This can be made a day ahead and refrigerated.