Jelly Cake
This Jelly Cake is a refreshing and visually stunning dessert with layers of vibrant jelly and creamy filling. Perfect for parties, this no-bake dessert is as delicious as it is beautiful!
Equipment
- Mixing bowl
- Whisk for mixing jelly and cream layers
- 9-inch springform pan for easy removal of the cake
- Measuring cups and spoons for accurate ingredient measurements
- Refrigerator for setting jelly layers
Ingredients
- 2 boxes strawberry jelly mix (3 oz each)
- 2 cups boiling water for dissolving jelly mix
- 1 cup cold water
- 1 box vanilla pudding mix (3.4 oz, instant)
- 1.5 cups milk cold
- 1 cup whipped cream for a creamy layer
- 1 cup fresh strawberries sliced, for topping
- 1 cup crushed graham crackers for the base
- 4 tbsp unsalted butter melted, for mixing with graham crackers
Instructions
- In a mixing bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create an even crust.
- Dissolve the strawberry jelly mix in boiling water, then add cold water. Pour a thin layer over the crust and refrigerate until set, about 30 minutes.
- In a bowl, whisk together vanilla pudding mix and cold milk until thickened. Fold in the whipped cream to create a smooth, creamy mixture.
- Spread the cream layer evenly over the set jelly layer. Refrigerate again for 30 minutes to set.
- Pour the remaining jelly mixture over the cream layer carefully to avoid mixing. Return to the refrigerator for at least 3 hours or until fully set.
- Garnish with fresh strawberries before serving. Slice and enjoy this refreshing dessert!
Notes
- Optional Equipment: A spatula helps evenly spread each layer.
- Customization: Use different flavors of jelly for colorful layers.
- Storage: Store in the refrigerator for up to 3 days. Keep covered to maintain freshness.
- Serving Tip: Serve chilled with a dollop of whipped cream for extra indulgence.