1-First step: dissolve the gelatin. Grab a large bowl and pour in the 1 (6-ounce) package of strawberry gelatin. Add 2 cups boiling water and whisk until the gelatin fully dissolves. Keep stirring for a minute or two so there are no gritty bits left behind. This step matters because undissolved gelatin can leave the mold uneven and cloudy.

2-Second step: cool the mixture. Whisk in 1 cup ice cold water right away. Then place the bowl in the refrigerator for about 15 minutes to cool. You do not want it to get firm yet, just cool enough so it will blend well with the cranberry sauce and sour cream. If you skip this cooling time, the sour cream mixture can affect the set later on.

3-Third step: mix the cranberry sauce and sour cream. In a medium bowl, whisk together 1 (15-ounce) can of jellied cranberry sauce and 1 cup sour cream until smooth. A hand whisk works well, but a silicone spatula can help if the mixture feels thick. The goal is a creamy, even blend with no big lumps of cranberry sauce.

4-Fourth step: combine the mixtures. Take the cooled gelatin out of the fridge and stir the cranberry-sour cream mixture into it. Mix until everything looks even and creamy. At this stage, the color should be a pretty pink tone with a soft, silky look. If you want to change the flavor profile, this is also the point where a different gelatin flavor can work, such as raspberry or cranberry.

5-Fifth step: prep the mold. Lightly coat a nonstick gelatin mold with cooking spray. If you do not have a gelatin mold, a bundt pan works well, or you can use a 9×13-inch pan and serve it directly from the dish. The spray helps the dessert release cleanly later, especially if the mold has detailed ridges.

6-Sixth step: pour and chill. Pour the mixture into the prepared mold carefully. Move slowly so you do not create bubbles or splashes around the edges. Put the mold in the refrigerator for at least 6 hours, though overnight is even better. The longer chill time gives you a firmer set and makes unmolding easier.

7-Final step: unmold and serve. Once the Strawberry Jello Mold is fully set, loosen the edges gently. If needed, dip the outside of the mold in warm water for just a few seconds, but do not leave it in too long or the gelatin may start to melt. Invert it onto a serving plate, lift away the mold, then slice and serve. Add whipped cream on top if you like a little extra sweetness and color.