My 2-ingredient recipe for a Jello Brain is the right amount of creepy and easy to customize to your favorite flavor of the jiggly treat.
If you've been lured in like I was to buy this silicone brain Jell-O mold, this is now my tried-and true recipe.
Testing this Recipe
I tested a number of different variations on this recipe including mixing in crushed pineapple, maraschino cherries and gummy worms. Ultimately, the family's favorite was a simple combination of lime green jello and cool whip. Keep it simple!
Lime green seemed the right choice for the Zombie brain my kids requested. But you can use any flavor of Jello that you like.
Cool Whip is added to make the final dessert more of a fluffy texture and makes the brain opaque, as opposed to a clear green that you'd get if it was just made of Jello.
How to Make a Halloween Brain Jell-O Mold
Time needed: 5 hours
Ready to get jiggly with it? Let's go!
- Prepare the Jell-O
Add 3oz of Jell-O mix to 1 cup of boiling water and stir until it's dissolved. Then add 1 cup of cold water to it and refrigerate the Jell-O for 1 hour. You want it to cool and thicken slightly, but still be pourable for the next step.
- Combine the Jell-O and Cool Whip
Use a whisk for this step. Put 2 cups of defrosted Cool Whip into a large bowl then pour the Jell-O in slowly and gradually, whisking continually as you add it to the whip. This will help to ensure a smooth texture, otherwise, the Cool Whip and Jello will separate and you'll end up with a kinda speckly final dessert. That will still work, but I prefer a nice, homogenous green mixture. If you want to make it an even more vibrant green color, add green food coloring.
- Into the Mold it Goes
First spray the plastic mold with non-stick cooking spray so that your brain comes out clean after it's set. Then pour the gelatin mix into the mold and pop it in the fridge at least 4 hours until the Jello is set.
- Release the Brain
I run a knife around the edge of mold before then placing the serving plate on top of the mold, turning the whole thing upside down. At this point, the brain should release from the mold and you'll be ready to serve it to your party guests!
I can't wait to bring this to my sister's annual Halloween party. She always serves spaghetti bolognese. Do you have a Halloween tradition? I'd love to hear about it in the comments below!
More Creepy Treats for Halloween Parties
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Brain Jello Mold Recipe
- Prep Time: 6 hours
- Total Time: 6 hours
- Yield: 8 servings
- Category: dessert
- Method: refrigerator
- Cuisine: American
Description
You only need two ingredients (aside from water) for this Halloween Brain Jello mold. It's a sweet and spooky jiggly conversation piece.
Ingredients
- 1 cup boiling water
- 3 oz green Jello
- 1 cup cold water
- 2 cups (5oz) frozen whipped topping
- nonstick cooking spray
Instructions
- Add 3oz of Jell-O mix to 1 cup of boiling water and stir until it's dissolved.
- Then add 1 cup of cold water to the jello mixture and refrigerate for 1 hour. You want it to cool and thicken slightly, but still be pourable for the next step.
- Add 2 cups of defrosted Cool Whip into a large bowl then pour the chilled Jell-O in slowly and gradually, whisking continually as you add it to the whip. This will help to ensure a smooth texture, otherwise, the Cool Whip and Jello will separate and you'll end up with a kinda speckled final dessert.
- Spray the silicone brain mold with non-stick cooking spray so that your brain comes out clean after it's set.
- Then pour the gelatin mix into the mold and pop it in the fridge at least 4 hours until the Jello is set.
- Once the Jello is set, run a knife around the edge of mold before then placing a serving plate on top of the mold, turning the whole thing upside down. The brain should release and be ready to serve.
- If you're not ready to serve it right away, cover the brain in plastic wrap and keep chilled in the refrigerator up to two days.
Nutrition
- Serving Size:
- Calories: 45
- Sugar: 4.8 g
- Sodium: 15.1 mg
- Fat: 2.5 g
- Carbohydrates: 5 g
- Fiber: 0.2 g
- Protein: 0.7 g
- Cholesterol: 0.4 mg
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