Creamy and Fruity Jello Dessert – Recipe
This hot summer weather is calling for lots of quick-to-prepare light meals, thus lots of salads and refreshing desserts.
Jello desserts are one of my favorite desserts for the summer, because they are light, and served cold.
My raspberries produced abundantly this year, so they were my fruit of choice for this dessert.
I found this recipe on another site, posted in Polish. I translated it and tested it last weekend on my family. Everyone really loved it, so I had to share it with all of you, my loyal readers.
*******Please scroll to the bottom of this post, for a printable recipe.********
Line the bottom of a glass casserole dish (9 x13) with parchment paper.
Prepare the whipped cream, by using a cold mixing bowl, pour in the whipping cream, and using a mixer, whip it to stiff peaks.
Prepare Cherry Jello, dissolving it in only 1 cup of boiling water, but not adding any cold water.
Slowly add the cooled jello to the whipped cream.
Scoop the Cherry Whipped topping over Lady Fingers, and spread evenly, making sure it is well packed near the edges of your casserole dish, so the jello in the next step does not leak down the sides, and moisten the cookie base.
Prepare the raspberry jello, also using only 1 cup of water, so it will stay firmer and not soften as quickly during serving.
Slowly pour cooled raspberry jello over the fruit (I used a small gravy ladle), until completely covered. As you can see some of my fruit still was poking out of the jello layer, but that is fine, since you do have a thin layer of jello poured over it.
Cover with plastic wrap, refrigerate for a couple of hours, or overnight, and enjoy this refreshing dessert.
- 1 box Lady Fingers cookies
- 1 box of Cherry Jello (3 oz)
- 1 1/4 cup heavy cream , cooled (for whipping) or you can use 16 oz of real Cool Whip
- 1 1/2 cup fresh fruits (I used raspberries - see TIP below)
- 1 large box of Raspberry Jello (6 oz)
- Line the bottom of a glass 9 x 13 casserole dish with parchment paper.
- Layer the Lady Fingers cookies to cover the whole bottom of the dish. You may need to trim them to fit snugly, to cover the bottom.
- Pour the cool whipping cream into a mixing bowl and mix until nicely whipped. Do not overwork it, as it will turn into butter. Refrigerate for now.
- Boil 1 cup of water, and dissolve the Cherry Jello in it, but do not add any cold water to it.
- You might want to place the bowl of jello in a container of ice water to cool it faster to a jelly consistency, not fully set.
- Gently fold the cooled, syrupy jello into the whipped cream, to form a nice creamy cherry mixture.
- Scoop the Cherry Whipped topping over Lady Fingers, and spread it evenly, making sure not to leave any open pockets exposing the cookies underneath, so they don't get soggy from the next jello layer.
- Place the fresh fruit over the whipped cream layer.
- Add Raspberry Jello to 1 cup of boiling water, and mix until dissolved. Cool to room temperature, then gently pour it over the fruit, without disturbing it.
- Cover with plastic wrap, refrigerate for a couple of hours, or overnight, before serving.
You can use any fruit of your choice, however kiwi and pineapple will not hold well in the jello layer. Next time I would like to try Lemon Jello with the whipped cream, and mandarin slices for the fruit, covered with Orange Jello. Yum...that sounds wonderful already...eh? Lady Fingers cookies can be a little expensive (I paid $3.99 for a box), so to cut down on cost, you may use sponge cake for the bottom layer.