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This non-Bake jelly cake is a sweet surprise that is perfect at any time of the year. Try it with your favorite jelly flavor to make it your own!
You know how much we love an easy dessert in these parts. And Jello is an excellent basis for many easy dessert recipes.
The Pretzel of raspberry salad, the strawberry cake and an easy strawberry cake are all incredible thanks to a box or 2 of jelly.
But this free -cut gelatin cake could be the best way to transform the gelatin into a simple and fast (and delicious) dessert!
What is Jello Pie?
If you are a fan of some of my other without oven like Orange Fluff or Oreo Pie, I think you will really like this jelly cake.
Jello Pie is an easy -rate recipe that combines a graham cracker crust with a fruit filling filling. The gelatin is mixed with topping mounted for the light, soft and fruity filling.
My favorite version of this cake is made with raspberry jelly, but honestly the flavor options are rather infinite here.
Even if the cake must be fixed for at least 6 hours, there are only about 10 minutes of practical time for this recipe. And zero cooking! It is something that bakers or beginner children can do.
Obviously this fresh and creamy cake is perfect for the summer. But with all the flavors you can do, you can enjoy this dessert at any time of the year for any holiday!
How to make this easy jelly cake
This is such an easy recipe, it is sure to become your new go-to when you need a simple but delicious dessert.
Ingredients you need
To make my jelly cake, you will need:
- 1 (3 ounces) Jell-o raspberry box
- 2/3 cup of boiling water
- 1 cup of frozen water
- 2 cups of checked tanoping, as well as more for garrison
- 1 (6 ounces) Cracker Graham crust ready for use
- fresh raspberries on outline
This recipe begins with a 3 ounce box of jelly. For this version, we are using raspberry jelly, but you can use your favorite flavor. Scroll down to “ideas for flavor” for some suggestions.
You will need boiling water and frozen water to help set the jelly. I like adding 1 cup of cold tap water to a meter, then add some ice cubes and let it rest while heating the boiling water.
Make sure to measure the frozen water again before adding it to the cake.
The use of a ready -made pie crust makes this recipe easier. If you want to create your Graham Cracker crust, use a 9 -inch cake plate. Make sure the crust is completely fresh before adding the filling.
Make this cake
Add the gelatine powder in a large bowl, then beat the boiling water. Beat for 2 minutes; Make sure the gelatin is completely dissolved.
Beat the frozen water until it is well combined, then add the fresh whisk. Mix until the mixture is smooth and there are no more fresh whisk strips.
Put it in the refrigerator for 30-45 minutes or until the filling slightly thickened.
After 30-45 minutes, mix the filling until it is smooth and add it to the Cracker Graham crust.
Cover the cake and colds for at least 6 hours or until it is completely set. I do not recommend relaxing for less than 6 hours: sometimes the exterior of the cake may seem set after about 4 hours, but the center itself will not yet be set.
I like to garnish the cake with further mounted topping or whipped cream and fresh berries before serving.
Ideas for flavor
The best thing about this recipe for the jelly cake is that you can use different tastes of jelly to change it every time you do it.
Limone, orange, lime and pineapple are all excellent summer options.
Strawberry and cherry would be delicious. Try to combine them with a chocolate graham crust or Oreo Cookie Crust for a different turning point.
The blue raspberry filling garnished with raspberries, blueberries and fresh whisk would be perfect for a day of the commemorative or on July 4th.
Stiring suggestions
Keep the gelatin cake covered by the refrigerator for a maximum of 3 days. If you garnish with fresh fruit, I recommend waiting to garnish the cake until just before serving.
I don’t recommend memorizing this in the freezer. The gelatin can divide and give the cake a strange consistency after freezing and defrosting.
If you need a cake that can resist the freezer, I suggest you try my frozen cheesecake or a peanut butter cake.
Frequent questions
YES! You can use any prefabricated 9 -inch cake crust that you like best. Feel free to use a Gluten -free graham cracker or a crust of biscuits.
I don’t recommend using sugar -free gelatin in this recipe. Not always set up in the same way as normal gelatin.
Normal whipped cream will not hold well in this recipe. If you don’t like using mounted topping, I suggest using stabilized whipped cream.
In a large bowl, beat the jelly and boiling water together for about 2 minutes. Jell-o should be completely dissolved. Beat in cold water until it is combined. Add the tanoping mounted and mix until smooth and remain strips. Refrigerate the mixture for 30-45 minutes until lightly thickened.
1 Jell-o raspberry box, 2/3 cup of boiling water, 1 cup of frozen water, 2 cups of frozen mounted topping
Once the mixture has cooled for 30-45 minutes, mix it until smooth and pour the mixture into the Cracker Graham crust. Cover and refrigerate for at least 6 hours.
1 crust of Cracker Graham ready
Before serving, top with further mounted seasoning and fresh raspberries.
fresh raspberries on outline
Feel free to replace the raspberry jelly with your favorite flavor, such as strawberry, orange, lemon, pineapple, etc.
Service: 1slice, Calories: 175Kcal, Carbohydrates: 28G, Protein: 2G, Fat: 6G, Saturated fat: 2G, Polynsaturo fat: 0.4G, Monolysatuine fat: 4G, Cholesterol: 3mg, Sodium: 166mg, Potassium: 45mg, Fiber: 0.5G, Sugar: 16G, Vitamin A: 33Iu, Soccer: 28mg, Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
