Aunt Betty's Holiday Jello Fruit Salad Mold

Prep Time
Cook Time
Ready In

"Growing up my Aunt Betty made this for us for the holidays, and it was always a SPECIAL addition to our dinner! It also makes a beautiful presentation on your holiday table. We ate it right along with our dinner, but you can also serve it as an after meal fruit dessert with a dollop of whip cream. No matter which way you eat it, Enjoy every bite.. It's delicious!"

Original recipe yields 9 servings


  • Serving Size: 1 (170.5 g)
  • Calories 232.5
  • Total Fat - 8.7 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 90.9 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 31.1 g
  • Protein - 4.2 g
  • Calcium - 29.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 63.6 mg
  • Thiamin - 0.1 mg

Step 1

Drain the canned fruit. Use up to 2 cups of it for 2 cups of the liquid in the jello.

Step 2

Make up the jello using 2 cups of boiling water, and 2 cups of juice from the canned fruit, mixing well.

Step 3

Put into the mold or use a plastic mixing bowl (with cover) as a mold. Refrigerate for about 1 1/2 hours, or until jello is partially set.

Step 4

Stir in the drained fruit and nuts, and refrigerate until set.

Step 5

When ready to serve, tip bottom of mold into hot water for a few seconds. This will help to release mold onto serving plate.

Step 6

When ready to serve, place serving plate on top of mold and invert. Serve.

Tips & Variations

No special items needed.



I never made anything like this before but it looked so inviting for something different for the holidays that I decided to try it. We ate it along with our meal and I especially loved the fruit and nut combo. What a great choice!

review by:
(31 Dec 2018)


Delicious! Loved the fruit and nut mix. We had it right along with our meal and everyone loved it!

review by:
(20 Apr 2018)


This is such a pretty salad and was really enjoyed. I look forward to changing up the jello and experimenting with other fruits.

review by:
(7 Jan 2016)


I've always wanted to make this type of recipe because of it's piece of nostalgia to the 50's but maybe more because of it's connection to aunt Bethany's jello mold depicted in the movie "Christmas Vacation". Only if Aunt Bethany could have made this particular recipe instead of her yucky green mold, nobody at the dinner table would have stuck up their nose! Linda, this is a sure keeper as using the juices that were drained from the fruit added to it's lovely taste. I followed the recipe to a T except that I forgot to add the green grapes, though I went to the supermarket especially to pick them up. We ate it after enjoying Easter dinner as an after-dinner treat. I will sure add this to my repertoire and can see how this will be a regular on those hot summer days that are right around the corner. Thank you Linda for sharing!

review by:
(7 Apr 2015)


I made this for both Christmas and Easter and we loved it both times. A definite holiday must have! So refreshing and delicious, especially since fresh fruit isn't that great in the winter and early spring. Nuts are a must and we love the pecans!

review by:
(24 May 2014)


I have been holding this aside for quite awhile to make for Easter. It was so refreshing and fruity. We ate it with our ham and other fixins and it was such a nice addition to our meal. I think this is a go for Christmas and Thanksgiving now too!

review by:
(1 Apr 2013)