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Four Layered Jello Dessert

Jello Salad Recipe

Ingredients

Scale

First Layer

  • 2 small packages of lemon jello
  • 4 cups of water
  • 1 can of crushed pineapple drained – (Reserve Juice)

Second Layer

How to Make Layered Jello Salad

  • 8 oz. Cool Whip
  • 8 oz. Cream Cheese

Third Layer

How to Make Layered Jello Salad

  • 1 tsp. of Lemon Juice
  • 1 cup of reserved Pineapple Juice (I’ve also substituted orange juice)
  • 1/2 cup of sugar
  • 2 Tbsp. of cornstarch
  • 2 Egg Yolks

Fourth (Top) Layer

  • 2 Cups of Heavy Cream (Chilled)
  • 2 Tbsp. of sugar
  • About 1 cup of sweetened coconut shavings
  • A See Through Bowl or Dish (8×10) – You want to show off the layers πŸ™‚

Instructions

Now, Breaking This Up Into Layers – Here’s What You’ll Need To Do

First Layer (Bottom Layer)

  1. Heat water, add Jell-O and stir for 2 minutes or until dissolved.
  2. Stir in drained pineapple
  3. Pour into your serving dish
  4. Refrigerate for 4 hours, or until firm

Second Layer

  1. Mix the cream cheese & cool whip ( I used a Mixer for this – thank goodness for those!)
  2. Spread this layer onto the first layer

Third Layer

  1. In a saucepan over medium/high heat- heat the pineapple juice, lemon juice, and sugar. Stir so everything is dissolved
  2. Add Cornstarch – continue to stir until very thick (like a paste) Turn the heat up, if it’s not thickening.
  3. Temper the eggs – Have the 2 yolks mixed in a bowl, next to you, and take a spoon full of heated mixture.
  4. Whip the heated mixture into the eggs
  5. Add the egg mixture to the saucepan, and continue to whip while the egg is cooking into the mixture. (Only takes a minute)
  6. Remove from heat
  7. Let cool for about 5 minutes
  8. Spread over the second layer (this is a thin layer)- place back in the fridge

Fourth Layer

  1. You’ll want to use your mixer for this or handheld beater
  2. Beat the Heavy Cream until soft peaks form
  3. Add 2 Tbsp. of sugar, and continue to beat until the cream is the consistency of whipped cream
  4. Spread over the third layer
  5. Sprinkle Coconut Shavings on top and Enjoy

Notes

  • 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.