White Jello

"I use this recipe to top-off or put between other Jello recipes. Perfect for making a patriotic mold."
photo by Bev I Am photo by Bev I Am
photo by Bev I Am
photo by bridgetsuzan photo by bridgetsuzan
Ready In:
4 1/2 cups




  • Boil milk and add sugar to dissolve completely.
  • Dissolve the gelatin in the cold water.
  • Add together the milk mixture and the gelatin mixture.
  • Stir in the vanilla.
  • Beat in the sour cream.
  • Pour into serving bowl and refrigerate till firm.

Questions & Replies

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  1. gracelangdon3
    How long does it take to firm?


  1. Chef GG Mama
    Well, it didn't taste like coconut to me but it sure tasted good. Went into the "Keeper" file. Thanks for sharing. GG
  2. Roxygirl in Colorado
    We LOVED this recipe! I've made it twice and plan to make it more. I used non-fat sour cream and put it in a Jello mold. It sets up very firm and reminded me of panna cotta, which I love! I made Recipe #152992 to top and it' vibrant color was really set off by the creamy white. Thanks for another great recipe, Dojemi! Roxygirl
  3. Busters friend
    Another one for the soft & mooshy food Hall of Fame! I made this with 2% milk & 1/2 cup of Splenda instead of sugar. It set up just abit firmer than the sugar-free cherry jello I used as a base. Similar to panna cotta with a tasty additional richness from the sour cream ( refreshing & nice change from cloying Cool Whip & unctous whipped cream). Delicious & a much appreciated change to have with the jello which is a large part of my eating experience right now. Thank you, dojemi, for this yum recipe I will use even after my mouth heals up!
  4. Denise B.
    I made it with coconut milk and instead of vanilla extract I use almond extract and half the sour cream.
  5. Bev I Am
    Very tasty, Dojemi! This has the texture more like a pudding than of gelatin. Creamy and smooth. If I didn't make this myself I wouldn't know it was gelatin at all. I made this with skim milk and it works wonderfully well. I can see how this recipe would be a great addition to a layered dessert. I'm so glad I discovered this wonderful recipe! Thank you so much for sharing, doj : )



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