This is the Jello salad to make for your next holiday gathering. Pam’s Amazing Holiday Jello is bright, refreshing, and striking on the table. It pairs a creamy, slightly tart orange sherbet base with juicy mandarin oranges and a sweet ambrosia topping for contrast in both flavor and texture. Made in a bundt mold, it becomes a centerpiece-worthy ring, but it also works well in a flat pan if you prefer to serve squares. Read on for tips, FAQs, and the full recipe so you can make this beautiful, crowd-pleasing dessert with confidence.
This recipe comes from a family tradition and was introduced to our table by my sister’s mother-in-law. The unexpected combination — orange jello mixed with orange sherbet and finished with ambrosia — creates a unique, nostalgic dessert that still feels fresh. The sherbet melts into the hot gelatin, creating a creamier, slightly tangy texture that sets up firm enough to hold a decorative shape in a mold. The ambrosia topping adds creaminess and a sweet, tropical bite that complements the jello perfectly.
If you don’t have a bundt or decorative mold, make the jello in a 9×13 pan and chill until firm. Cut into squares and top each piece with a scoop of the ambrosia topping when you serve. This makes the recipe practical and adaptable for any kitchen.
My favorite holiday recipes
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 Pam’s Amazing Holiday Jello
Frequently Asked Questions about Pam’s Amazing Holiday JelloWhat is the best way to remove the jello salad from a bundt pan?
Thoroughly spray the entire bundt pan or mold with a nonstick cooking spray before adding the jello mixture. To unmold, run a thin knife gently along the inner edge to loosen any sticking parts, then invert the mold onto a serving platter. If the jello is stubborn, briefly dip just the bottom of the mold in warm (not hot) water for a few seconds, or carefully use a blow dryer on low for a few seconds around the edges. Use caution so the jello warms enough to release but does not melt.
Will a different flavor of sherbet work?
Yes. Orange sherbet gives this version its classic citrus creaminess, but other sherbets — such as rainbow or pineapple sherbet — can be used to vary the flavor and color. Keep the proportions the same and expect a slightly different taste and shade depending on the sherbet you choose.
Can I use a 9×13 pan instead of a bundt pan?
Absolutely. Prepare and chill the jello in a 9×13 pan. Once firm, cut into squares and top each serving with a scoop of the ambrosia topping. This is an easy option if you don’t own a decorative mold.
Would you recommend a different ambrosia recipe?
Would you recommend a different ambrosia recipe?The ambrosia topping here is simple and traditional: drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and sour cream. If you prefer a different ambrosia variation, feel free to use it — the critical point is to serve a spoonful of ambrosia with each bite of jello for the best balance of flavors.
How far in advance can I make the Jello salad?
This jello is a great make-ahead dish. From start to finish it needs several hours to set (see the recipe timing below), so making it the day before serving is ideal. Keep the ambrosia topping refrigerated separately until ready to serve, then fill the center of the jello ring just before placing it on the table.
How should I store leftovers?
Cover the jello lightly with plastic wrap or keep it in an airtight container in the refrigerator. It will keep for a few days; if it begins to break down or become watery, it’s best to discard it. The ambrosia topping can be stored separately and may alter texture slightly after a day or two.
Chef’s tools
Chef’s tools- Bundt pan or decorative jello mold
- Nonstick cooking spray
- Mixing bowls
- Measuring cups
- Large serving platter
- Ice cream scoop for serving the ambrosia
More Delicious Jello Recipes
Broken Glass Jello Squares
Layered Christmas Jello Salad
Blueberry Jello Salad- 2 (3 ounce) packages orange flavored gelatin
- 2 cups boiling water
- 2 cups orange sherbet
- 2 (11 ounce) cans mandarin oranges, drained
- For the 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
- Bring 2 cups of water to a boil on the stovetop or in the microwave.
- Add the orange gelatin to the boiling water and stir until completely dissolved.
- Stir in the sherbet until it melts and blends smoothly with the gelatin. Chill in the refrigerator for about 3 hours or until the mixture becomes syrupy and slightly thickened.
- Remove from the fridge and fold in the drained mandarin oranges, mixing gently to distribute them evenly.
- Thoroughly spray your bundt pan or chosen mold with cooking spray so the jello will release cleanly.
- Pour the jello mixture into the prepared mold and refrigerate for another 3–4 hours, or until completely firm.
- While the jello chills, prepare the ambrosia by combining the drained pineapple, drained mandarin oranges, mini marshmallows, shredded coconut, and sour cream in a medium bowl. Stir until coated and chilled. Cover and refrigerate until ready to serve.
- To unmold, loosen the edges with a thin knife and, if necessary, dip the bottom of the pan briefly in warm water or use low heat carefully around the outside to help release the jello. Do not overheat.
- Invert the mold onto a large serving platter. Fill the center with the ambrosia topping, adjusting the amount to your preference.
- Cover lightly and refrigerate until serving time. Slice or scoop to serve, making sure each portion includes some ambrosia with the jello for the best flavor combination.
- Enjoy this bright, creamy holiday favorite!
Other Classics Mom Used to Make
Old Fashioned Oatmeal Cake
Classic Meatloaf
No-Bake Cherry Cheesecake (9×13)