Four Layered Jello Dessert
Now, Breaking This Up Into Layers – Here’s What You’ll Need To Do
First Layer (Bottom Layer)
- Heat water, add Jell-O and stir for 2 minutes or until dissolved.
- Stir in drained pineapple
- Pour into your serving dish
- Refrigerate for 4 hours, or until firm
- Mix the cream cheese & cool whip ( I used a Mixer for this – thank goodness for those!)
- Spread this layer onto the first layer
- In a saucepan over medium/high heat- heat the pineapple juice, lemon juice, and sugar. Stir so everything is dissolved
- Add Cornstarch – continue to stir until very thick (like a paste) Turn the heat up, if it’s not thickening.
- Temper the eggs – Have the 2 yolks mixed in a bowl, next to you, and take a spoon full of heated mixture.
- Whip the heated mixture into the eggs
- Add the egg mixture to the saucepan, and continue to whip while the egg is cooking into the mixture. (Only takes a minute)
- Remove from heat
- Let cool for about 5 minutes
- Spread over the second layer (this is a thin layer)- place back in the fridge
- You’ll want to use your mixer for this or handheld beater
- Beat the Heavy Cream until soft peaks form
- Add 2 Tbsp. of sugar, and continue to beat until the cream is the consistency of whipped cream
- Spread over the third layer
- Sprinkle Coconut Shavings on top and Enjoy
- This can be stored in the refrigerator, covered tightly with plastic wrap for up to a week
- *The original recipe included shredded cheddar cheese on top and fun colors for the layers. It was supposed to resemble an Easter Egg. I omitted the food coloring because I thought the layers already had a bright spring contrast and the cheese would definitely deter my kids from tasting this dessert.