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Jell-O’s Thanksgiving Molds Are Back, and They’re Confusing Everyone

Jell-O has launched three limited-edition “No Thanks” Thanksgiving molds: Brussels sprouts, cranberry sauce, and pecan pie, turning divisive holiday sides into playful gelatin desserts. The kits are available exclusively at Walmart for $4.99 starting November 11, 2025.

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Image Source: The Kraft Heinz Company

To celebrate its 125th anniversary, Jell-O is reviving its retro mold tradition with a cheeky new product line: the “No Thanks” Thanksgiving Molds. These limited-edition kits reimagine three of the most debated holiday dishes—Brussels sprouts, cranberry sauce, and pecan pie—as colorful, jiggly gelatin creations. The campaign leans into nostalgia and internet humor, aiming to spark conversation (and confusion) at the Thanksgiving table.

What’s in the Molds

Each kit includes:

  • A custom silicone mold shaped like the featured dish
  • A box of Jell-O mix in a flavor that loosely matches the visual (but not the taste)
  • Instructions for easy unmolding and reuse

The Brussels sprouts mold, for example, looks like a pile of green veggies but tastes like lime gelatin. The pecan pie mold resembles a slice of pie but delivers a caramel-flavored wobble. It’s all part of Jell-O’s mission to make food fun, weird, and shareable.

Where to Buy

The molds are priced at $4.99 each and sold exclusively through Walmart.com starting November 11, 2025. They’re expected to be available for a limited time, and early buzz suggests they may sell out quickly as shoppers look for quirky additions to their holiday spreads.

Why the Confusion

The visual realism of the molds—especially the Brussels sprouts—has led to genuine confusion online. Social media users have posted videos of taste tests, pranks, and reactions ranging from delight to disgust. Some fans are calling it “the weirdest thing to hit Thanksgiving since canned bread,” while others are embracing the chaos as part of the season’s charm.

Jell-O’s campaign taps into the mid-century tradition of gelatin-based holiday dishes, once a staple of American cookbooks. By turning polarizing sides into dessert-like novelties, the brand is both celebrating and parodying its own legacy.

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