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Prep Time: 40 Minutes Cook Time: 3 Minutes |
Ready In: 43 Minutes Servings: 18 |
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A great summer Jello recipe. Ingredients:
1 cup boiling water |
1 (6 ounce) package strawberry gelatin |
ice cube |
1/2 cup cold water |
2 cups mixed berries (raspberries, blueberries, strawberries) |
1 (8 ounce) package philadelphia cream cheese, softened |
1 1/4 cups cold milk, divided |
1 (3 ounce) package cheesecake flavor instant pudding and pie filling or 1 (3 ounce) package instant vanilla flavor pudding and pie filling |
1 (8 ounce) container cool whip strawberry whipped topping, thawed |
1 (12 ounce) package poundcake, cubed |
Directions:
1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand about 15 minutes or until thickened. (Spoon drawn through gelatin leaves definite impression.) Stir in berries.
2. Place cream cheese in large bowl; beat with wire whisk until creamy. Gradually add 1/4 cup of the milk, beating until well blended. Add remaining 1 cup milk and dry pudding mix; beat 2 minutes or until well blended. Gently stir in whipped topping. Set aside.
3. Place about half of the cake cubes in bottom of large serving bowl; cover with half of the pudding mixture. Top with layers of the gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
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