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Kathy’s Three Layer Jello Dessert – Recipe

Three layer jello - serving pieceIn my previous Jello Dessert post, I promised to share a European recipe from my sister-in-law, for a Three Layer Jello mold.

This is one of my family’s favorite jello desserts, because it can be made from regular jello, or sugar-free jello, without jeopardizing its texture, or taste.

The recipe is quite simple, but it does require a little patience, to allow for the waiting time between each layer, to completely solidify.

Even though this recipe is for only three layers, you can easily make it into 5 layers, by adding one more layer of jello (Lime or Grape), and splitting the cream cheese filling into 2 thinner layers (which I personally prefer to do).

### Please scroll down to the end of this post for a Printable Recipe ###

 

Three layer jello - Orange jello layerFirst layer of jello in a 9 x 13 glass casserole dish.

Three layer jello - cheese layer step 1 Three layer jello - cheese layerOnce the refrigerated jello is completely set, spread the cream cheese/jello mixture over it.  Smooth it out with a back of a spoon, or a rubber spatula.

Three layer jello - full size 3Once the last cream cheese/jello layer is firm, decorate with fresh fruits, pour the second cooled jello over it, and let it set in the fridge overnight.

Kathy’s Three Layer Jello Dessert – Recipe

Kathy’s Three Layer Jello Dessert – Recipe

Ingredients

  • 2 - 6 oz. packages of Jello (regular of Sugar Free), your choice of flavor
  • 1 - 2 oz. package of Lemon Jello
  • 2 - 8 oz. packages of Philadelphia Cream Cheese, room temperature
  • 1/2 cup Powdered Sugar
  • 1/2 tsp. Vanilla or Lemon extract

Instructions

  1. In a medium saucepan, bring to boil, 1+1/2 cups of water.
  2. Mix one 6-oz package of jello into the boiling water.
  3. Remove from heat, and pour into a glass casserole dish, 9 x 13 inches.
  4. Set aside for about 15 minutes, until the jello stops steaming.
  5. Place the dish with the jello in the refrigerator, to cool completely, and to solidify.
  6. In a small saucepan, bring to boil 1 cup of water.
  7. Mix in the 3 oz package of Lemon Jello.
  8. Remove from heat, and set aside to cool, until saucy, but not solid.
  9. While the jello is cooling, place the cream cheeses into a medium mixing bowl.
  10. Add the extract, and mix for few minutes.
  11. Add the powdered sugar, and keep mixing until, light and fluffy (15 minutes)
  12. Set aside.
  13. Mix in the saucy Lemon Jello, until well incorporated.
  14. If the refrigerated jello is fully set by now, spread the cream cheese/jello mixture over it.  Smooth it out with a back of a spoon, or a rubber spatula.
  15. Place it back in the fridge to cool, and solidify.
  16. Prepare another 6-oz. package of jello same way as the first one, with only 1 + 1/2 cup of boiling water.
  17. Remove from heat, and set aside to cool, but not to turn saucy.
  18. Once the cream cheese/jello layer is firm, pour the second cooled jello over it.
  19. Decorate to your preference. I used strawberry and grape slices.
  20. Cover with Saran wrap, place it back in the fridge, until cooled completely and solid, or overnight.
https://suburbangrandma.com/kathysthree-layer-jello-dessert-recipe/

 

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