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16 servings, 1/2 cup each
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Omit watermelon shell. Prepare as directed, substituting 10-cup gelatin mold sprayed lightly with cooking spray for the watermelon shell. Refrigerate 4 hours or until firm. Unmold just before serving.
Prepare using a smaller (9- to 10-lb.) seedless watermelon. Cut small slice off one end of watermelon to prevent it from rolling around. Cut off other end, then scoop out watermelon as directed. Use 8 cups watermelon flesh to blend, in batches, in blender until smooth. Continue as directed. Reserve remaining watermelon chunks for another use.
Prepare using any red flavor of JELL-O Gelatin.
Pureed watermelon adds a good source of both vitamins A and C in this simple yet decorative dessert.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a fun recipe to do with kids, its a little involved though, and can take awhile to blend all the watermelon up. I recommend making it a day ahead of time and freezing it (in the watermelon core and all). DO NOT strain the watermelon, you want it pulpy, and you may need to use more jello depending on how much pulp you end up with. I am not a fan of watermelon myself but my husband loved it.