Everybody loves jello! After all, what’s not to like about the favorite lunchtime dessert and after-school snack that you remember so fondly from your childhood? That’s right — everything about it is simply fantastic, which is why we decided to make it the feature ingredient of this treat that’s good enough to rival the beloved strawberry shortcake. This delicious and wobbly temptation is truly fit for a king.
Triple Layer Raspberry Jello Cake
Equipment
- 7 inch springform pan
- Parchment paper
- Pot
- Whisk
Ingredients
- 4.5 oz graham crackers
- 2 oz melted butter
- 9 oz cream cheese
- 6 fl oz cream
- 2 tbsp sugar
- 1 tsp vanilla extract
- 4 gelatin sheets
- 6 oz whipped cream
- 3 oz raspberry jello powder
- 1 tbsp sugar (optional)
- 3.5 fl oz water
- whipped cream (for decoration)
- fresh raspberries (for decoration)
Instructions
- Crumble the graham crackers and mix the crumbs with the melted butter. Press the mixture into the bottom of a 7-inch springform pan lined with parchment paper to form your graham cracker crumb base. Chill the pan and crust for 30 minutes.
- Heat the cream cheese, cream, sugar, vanilla extract, and gelatin sheets in a pot and stir everything with a whisk while the gelatin dissolves. Then let the mixture cool down to room temperature and fold in the whipped cream. Pour ⅓ of the cream mixture over the crust and chill the pan until the cream layer has set.
- Prepare the raspberry jello in a pot and then let it cool down to room temperature. Pour ⅓ of the liquid jello over the cream layer and chill the pan until the jello layer has set. Repeat the process until the cream and jello is all used up, making sure to chill each layer after pouring it in the pan.
- Refrigerate the finished product for about 4 hours until everything has set and then feel free to garnish it with whipped cream dollops and fresh raspberries. How beautiful!
VIDEO
The recipe for the circus cheesecake featured in the bonus video can be found here.