No baking, no melting, and just one mixing bowl! Mom’s Christmas Jello Balls are one of the easiest cookies you’ll make this holiday season! And, not only that, they taste great too! Use any flavour or colour of Jello you want!
The 24 Cookies of Christmas series is taking it easy today! Easy in the way that these are the easiest confection you’ll make this Christmas! Oh, I remember these so well! My mom used to make these jello balls regularly, not just at Christmastime. You know something though? To the best of my knowledge, she only ever made the red balls, never the green!
She sure was a creature of habit. In fact, almost every meal was predictable – well, not every meal, but there was a day or two in every week when you knew what was going to be for dinner that night. I’m referring to Pork Chop Tuesday, of course. That’s what we affectionately called it.
I’m breaking the mold and changing things up a bit. I added a green jello ball to the mix just to show the versatility of this recipe. I’m sure my mom would be okay with that!
WHAT KIND OF JELLO DO YOU RECOMMEND?
These jello balls are all about personal preference. I’ve never been a huge fan of jello – there’s just something about the texture that doesn’t sit well with me. But, in cookie form, I’m all over it!
Obviously, I picked a red and green jello for this particular Christmas version. I think the red one is cherry and the green one is lime. (Does green jello come in another flavour but lime?)
You can use whatever flavour you like. If I were not making these for Christmas, I would most certainly go for grape. If I were to eat jello the way it was meant to be eaten, it would have to be grape!
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
THICK CREAM IS NOT WHIPPING CREAM!
Please, Dear Reader, do not confuse thick cream with whipping cream. Whipping cream is usually 35% milk solids, but I think the canned thick cream has a higher percentage than that.
I grew up with the Fussell’s brand. Oh my God, that stuff is so good! I can still see my dad shaking the can vigorously to ensure that the milk solids in the can were well mixed with the water that had separated from the cream. When he would finally peel back the lid, the cream was one pure cohesive unit. It was a thing of beauty!
Canned Fussell’s cream was popular in most Newfoundland homes. In our home, it was common to have dessert on Sunday’s which consisted of dollops of the canned cream right onto the top of canned peaches or pears in syrup.
SO, WHAT IS CANNED THICK CREAM?
Canned thick cream is a heat-sterilized cream with a slight caramelized flavour that’s also known as spooning cream. The thick, smooth consistency is delicious as a topping on fresh berries, fruit or your favourite dessert and can also be used as a replacement for cream when cooking.
It’s really that simple! If you’re a fellow Newfoundlander, you’ll no doubt already have a can on hand. But, if not, Dear Reader, you can find it wherever Carnation products are sold. If you can get your hands on a can of Fussell’s though, get it! I cannot find an online source for it.
Since publishing this recipe, I have received so many questions about the cream. Please note that thick cream IS NOT THE SAME AS CONDENSED MILK! To make things a little easier, here are what those two cans of cream look like:
CAN’T FIND EITHER OF THE CANNED CREAMS ABOVE?
If you cannot find Fussel’s Thick Cream, use Carnation Thick Cream. If you cannot find Carnation Thick Cream, you can make your own. Fussel’s is basically a traditional English clotted cream, but just not as thick. Fussel’s has the texture of full fat sour cream, where clotted cream looks more like whipped butter.
Here’s a picture of canned thick cream with the lid removed:
Alternatively, you can use either clotted cream or double cream from the Devon Cream Company. Both of these can be found in most major grocery stores. Unlike Fussel’s or Carnation, which is canned and stored on a shelf, Devon creams are jarred and usually found in the diary or deli sections.
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
STORING, PACKAGING, AND FREEZING
Mom’s Christmas Jello Balls will stay fresh for about 3-5 days in a covered container and in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them.
If you’re feeling extra festive, make a double batch and share these with your friends and neighbours. I cannot tell you enough times how much people love to receive homemade Christmas cookies. And it feels so good to do so!
When all is said and done, whether we have just waged a war between Fussell’s and Carnation or not, who knows!? But, really, we’re going to be too busy popping Mom’s Christmas Jello Balls in out mouths to care!
Mom’s Christmas Jello Balls
Ingredients
- 3/4 cup thick cream, Fussell's or Carnation brand (170 mL)
- 3 ounce package red Jello
- 2 cups unsweetened desiccated coconut, very finely grated – not shredded!
Instructions
- Add the thick cream to a mixing bowl, along with the Jello powder. Stir well to combine.
- Add 1 1/2 cups of the desiccated coconut to the mixture and stir to combine.
- Roll the mixture into 1 tablespoon-sized balls. Roll the balls into the remaining coconut to coat.
- Place balls onto baking sheet and refrigerate for 2 hours.
Notes
Nutrition
Frances says
So colourful and in time for Christmas. I hope I can find the cream you specify in Australia, or at least a substitute. I remember the thickened cream in the tin, we used to shake the tin, then dollops on fruit cocktail, etc. I thought it was a Scandinavian product.
Betty Crawford says
In Australia use nestle tin cream found in the aslie with the king life milk.
Bethany says
It sounds so yummy! I want to make it but I have no idea what think cream is! In America we have Carnation Evaporated Milk and Carnation Sweetened Condensed Milk. Is it similar to one of those? The sweetened condensed is very thick and sweet so I am hoping it is like that. I think I will try it tonight because I have some on hand. Here’s hoping!
Frances says
I have used both carnation condinced milk and the caned milk both will work but I liked it best with a mix of both
Kathy Sylvestre says
My mothers’s recipe used sweetened condensed milk. We shaped them into strawberries ( using strawberry jello powder) and oranges ( using orange powder). Green icing to make leaves on the strawberries and a clove in top of the oranges. My favourite treat as a child!
Barb says
I was just looking through recipes & these popped up. I started making these probably 40 years ago. I used condensed milk and I think some icing sugar as well (because there isn’t enough sugar in these lol). I always made them with strawberry jello and shaped as strawberries with green icing leaves. I have not made them for years because most of my family don’t like coconut.
Loretta Fernandes says
You can get it on Amazon
Dianne says
I used to make a similar recipe but with sweetened condensed milk and strawberry and orange jello and would shape in those fruits. Everyone loved them. That was over 50 years ago! What’s old is new again!
Susan says
Yes, but 3 cans of carnation thick cream costs $21.10!
Maggie says
I would love to make The Moms Christmas jello balls, but I cannot find the carnation canned heavy cream!!! Is there a substitute? I think they would be a fun holiday treat!!! Please reply ASAP!!! Thank you & happy holidays!🎄💚❤️💚
Dana says
Maggie and Bethany. I just made these and as unable to get the Carnation thick cream or the Fussell’s thick cream in Australia, I used creme fraiche. This is such a simple, successful, tasty treat.
Margaret says
Nestles Reduced Fat Cream 250mls tin at Australian Shops
Jeanette Duimstra says
Try looking for the Nestle brand. I have purchased it in a Mexican store or Hispanic stores.
Anne says
You can probably get the Carnation Cream in most of Canada. Where I live in Canada it is something that is always in your kitchen cupboard, along with the Carnation Milk, also 2% and fat free. If you want any more info. please let me know. Hope this helped!!
Have a great day!!
Goldie Parsons says
Walmart has carnation thick cream on the shelf in baking side! It costs around $3 per can roughly
Sarah says
Okay..still not quite getting the “thick cream” you are talking about here. In US I am thinking you are referring to the sweetened condensed milk, is this correct?
byronethomas@gmail.com says
Hi Sarah, it is not condensed milk. Read the post and click on the links to see what I’m referring too.
Adele says
Hi Byron .
Great recipe! Made it with raspberry jello (jelly in South Africa) and our version of Carnation: Ideal milk. Grew up with Carnation but it disappeared from our shelves decades ago.
Top of summer here, so these cold jello balls are going to be a hit! Thought of making a batch with peach..even pineapple jello. Last one might do well with a roll in toasted cocoanut.
Thanks for sharing this recipe.
All the best
Verley says
In the USA you can usually find the Carnation cream in the Mexican food section of the grocery store or Walmart.
Kim says
I’ve made these and used cream cheese, instead of the thick cream. Turned out great
Marisa says
The cream cheese worked??
Pam says
How much cream cheese did you use for the holiday jello balls
Sue says
My Aunt back in the early 60’s used to make the snowball’s with Cream Cheese along with mixed canned fruit and Walnuts with Flakes of Coconut on top of Course with Cherry Jello. My Aunt & Uncle owned a Guest Ranch and people loved this at Christmas time!
Sharon says
I grew up eating this and I have always made it with sweetened condensed milk. When you put them put it in the fridge to stiffen up some. When you make the balls, they will flatten some. Put them in the fridge and then you will be able to form them and roll in coconut.
Joan says
Why couldn’t you just show us the package or tin,so we would know it!!!???
byronethomas@gmail.com says
Hi Joan, I have updated the post with pictures of the canned cream.
Gail says
Can you freeze them?
Goldie Parsons says
Yes these freeze very well
Neva Dugan says
I went to the link and I have never seen any Carnation product like that anywhere in the states. We only have Carnation Evaporated Milk and Sweetened condensed milk.
byronethomas@gmail.com says
Hi Neva, I have updated the post.
Tina says
I found it a Biglots here in NC!
Tammy says
So can u tell me what this cream is & where to get it
byronethomas@gmail.com says
I’ve updated the post, Tammy. Please refer to the pictures.
Nancy F says
Glad you updated with pictures, but I have never seen either of these products in the states. Is there a good aubstitute?
Jill says
Hi there 🙂
I just wanted to note that Jello is not vegetarian or vegan. There are substitutes out there, no idea what they’re like but thought I’d add it in case you wanted to make a veg option: https://www.peta.org/living/food/vegan-gelatin/
Love your blog!!
Jill
Frances says
Jill, thanks for the vegan link. Cream is not vegetarian nor vegan; I am wondering whether coconut cream would work.
Jeanette says
Where would I find desiccated coconut in the U.S. ?
Christen says
I found it at my local Indian specialty grocer
Becci Sundberg says
We used to make these at Christmas time as a kid too. I’m in Australia and we used to use Sweetened Condensed Milk.
Donna says
Can these be frozen ??????
byronethomas@gmail.com says
Yes, they certainly can, Donna. 🙂
Aileen says
Would these be stored in the refrigerator?
byronethomas@gmail.com says
Yes, you can certainly keep them in the refrigerator.
Lucie says
HI Byron,
Since my child is allergic to coconut and I am dying to try those cookies, can the coconut be substituted by something else or can I just go without?
Please let me know!
Thanks
Lucie
April says
Yes I would also like to know what could be used instead of coconut
Cheryl says
Ground almonds( almond meal) works fine
Yes this is it says
I am gonna try to drizzle chocolate over them because no one like coconut…
Rhonda says
They are tasty morsels but I cannot get them to roll into balls. I am using carnation thickened cream. Help.
byronethomas@gmail.com says
Hi Rhonda, try adding another 1/4 cup of coconut to see if the mixture becomes more workable.
Marina says
I am able to find this cream quite easily in Canada. I made it with raspberry and grape jello and called them Unicorn poop for my niece’s birthday. They were a big hit.
Terry says
Where I Canada did you find the cream milk
Cathi says
I found the thick cream at Walmart in Newfoundland, Canada
Margaret says
I just checked and Amazon carries a 3 pack of Carnation thick cream…just a little pricy, but it is available!
I will be trying these soon! Yum!
Margaret
Julie M. Hamilton says
I found the cream at Aldi’s for $1.38 a can. It’s over $25.00 on Amazon.
Made by Neatles.
Christi says
Nestle makes ‘table cream’ and Walmart carries it.
Cindy says
Is there anything that could take the place of coconut? My family doesn’t like coconut.
Valerie Burnett says
Amazon.com sells Carnations extra thick cream. The product is only sold and shipped by Britain’s Treasures in Britain. Hope this information helps.
Joanna says
This recipe looks amazing! Just curious if you could replace the dessicated coconut with anything else? Thanks!
byronethomas@gmail.com says
Thank you, Joanna. I’m afraid that I do not have a solution. I’ve thought about it long and hard, but I can’t think of anything that would work well enough for you to roll these into balls and have a good taste experience.
Colleen blair says
Oatmeal maybe????
Jackie says
Try using well-drained cooked rice.
Betty Smart says
I used regula coconut and Pucks thickened creamy product from No Frills in Ontaio Canada
Alana says
Tks Betty; I’m in the North Bay Area – I’ll have a look
Melissa says
I would like to make these, but nobody in my family likes the texture of coconut. Any ideas for a substitution?
Susan says
I bought all the ingredients to make these Christmas balls with my 6 year old grandchild tomorrow (day off school!) When she saw the ingredients, she asked if we could leave out the coconut because she doesnt like it.
ANY SUGGESTIONS?!
Tresa Kitchen Hargrove says
Susan, I toasted almonds then gave them a whirl in my grinder…turned out FLIPPING DELICIOUS! Just make sure to toast them first.
Robin Ratz says
Hi can you use the sugar reduced jello instead of regular jello
byronethomas@gmail.com says
Hi Robin – yes, you can!
Sandra says
I think, that here in Ontario, it might be called Eagle Brand sweetened condensed milk.
byronethomas@gmail.com says
Hi Sandra! Sweetened condensed milk is not the same at thick cream. They are completely different.
Cindy Nunn says
Found it in the Mexican isle at Dollar General in Davenport, Iowa
Nicole says
Does Carnation table cream work?
Lisa says
Found the thick cream caranation brand at Save-On foods out here in western Canada. They were very easy to make and tasted delicious. Thanks for the recipe.
Debbie says
Has anyone made these with something other than coconut? My husband doesn’t like coconut.
Tresa Kitchen Hargrove says
Debbie I toasted almonds then gave them a whirl in my grinder…turned out FLIPPING DELICIOUS! Just make sure to toast them first.
Wendy Gillen says
I’m going to try pistachio pudding. I’m going to look for a red pudding too.
Ange says
OMG!!! My Grandmother used to make these every Christmas! I loved them and have been searching everywhere for this recipe! I know it had Jello, coconut and canned milk. But no other details. So excited find this! Thank you!
Becky Hovas says
I found the Fussell brand available on The Carribbean Market website. Have ordered some to try it !
Elaine says
Can you ship these cookies on a 4 day trip without refrigeration?
byronethomas@gmail.com says
Hi Elaine – I wouldn’t risk it. 4 days with unrefrigerated cream? Doesn’t sound like a good plan, unfortunately.
Kacie says
Google says here in the US we call our thick cream heavy cream or heavy whipping cream. Hopes this helps everyone.
byronethomas@gmail.com says
Hi Kacie – Google is wrong in this case. 🙂 Whipping cream is not the same as thick cream. Whipping cream is pourable, whereas thick cream is not.
Rosa says
Can this be made without the coconut?
Liz says
I was thinking if you don’t like coconut maybe try almonds crushed in your blender not too fine maybe slivered almonds but a bit thinner I haven’t tried it but just an idea
Erin says
If you hear cans of sweetened condensed milk it becomes thicker and with a caramel flavor. I’m wondering if that would be more comparable to the thick cream. To me sounds more like what you described it to be
Claire says
Hi. Found recipe online from Martha Stewart, make homemade thick cream. She uses whipping cream and active culture such as plain yogurt, buttermilk etc. Google thick cream, Martha Stewart
Stella says
How about using graham cracker crumbs or crushed plain cookies instead of coconut?
ChiChi Tourtellot says
Crushed vanilla wafers would probably work well.
Linda says
Finely chopped walnuts might be a good substitute for the coconut
Roberta McCartney says
Finely crushed Oreo Cookies work well instead of coconut.
Cindy says
I was thinking about using shortbread cookie crumbs !
Helen Garcia says
Great recipe!
Thank you!!
Elaine c Pearce says
I might be a bit salty in this comment, but it surprises me how many folks ask the same question without reading the other comments.
As to the “Thick Cream” if you’re in the states look for Nestle’s Table Cream. To make this recipe work you need a thick unsweetened cream not as thick as cream cheese, although I did read in the comments that someone used it. Definitely, thicker than heavy whipping cream.
Using Sweet Condensed Milk adds even more sugar to overall cookie, making it too sweet for my taste. There are recipes for these called Christmas Strawberries that used Sweetened Condensed Milk, Coconut flakes, Ground Pecans, and Strawberry Gelatin.
Since I’ve only made these with strawberry gelatin, I can’t wait to experiment with other gelatin flavors.
Shirley Verhage says
Carnation Thickened Cream is available at most grocery stores and Wal-Mart in Ontario.
Kathy says
Can we substitute the coconut with anything else? Not a fan of coconut. Thanks!
Terri Walton says
Going to try this recipe in the next couple of days, pinned this recipe, forgot about it because I couldn’t find the cream, but I was in Walmart & needed some dry yellow beans to make refried beans so I t to the Spanish food section was looking to see if they had anything new since I hadn’t checked it out in awhile, I saw the table cream & instantly thought o f Mom’s Jello Balls, picked up 4 cans, couldn’t remember how many cans the recipe called for, 1 of them was lite, didn’t know it till I had gotten home, can I use the lite cream or will it adversely affect the recipe?🙂👍🏼
Mary says
This was really fun to make and hopefully it’s close to the original. I couldn’t find any variety of thick cream in my stores so I used sweetened condensed milk and added some cornstarch to try and thicken it. It tastes really good so I hope it’s close.
Margaret says
Have you tried it with coconut cream ?