It is not clear to me why jelly desserts are considered the epitome of summer celebration, especially since they can be made and enjoyed all throughout the year. Maybe it’s because of how refreshing they are. Yes, I think that might be it.
Because refreshing is what this dessert is. And surprisingly classy looking and easy to make.
You can choose any jello flavors you want. You can use a single flavor for the whole thing, or choose a flavor for the cream and another for the topping.
Similarly, you can choose any fresh fruit you like, or forgo it altogether.
Also, you can use plain sliced cake instead of the lady fingers.
Just keep in mind that highly acidic fruits will not allow the jelly to set properly (such as kiwi and ananas).
Adapted from Suburban Grandma.
1 box Lady Fingers cookies
1 box of Cherry Jello (85g)
1 1/4 cup heavy cream , cooled (for whipping)
1 cup fresh fruits (I used banana)
2 boxes of Raspberry Jello (2x85g)
Line bottom of a glass casserole dish (9 x13) with parchment paper or foil.
Layer the Lady Fingers cookies to cover the whole bottom of the dish. You may need to trim them to fit snugly, to cover the bottom.
Prepare the whipped cream, whipping it to stiff peaks.
Keep the whipped cream in the refrigerator, while preparing the jello.
Prepare Cherry Jello, dissolving it in only 1 cup of boiling water, but not adding any cold water.
To speed up the cooling process, pour it in a cold container, place it in a bowl of ice water, and keep on stirring until room temperature, or cooler, but not jelling yet.
Slowly add the cooled jello to the whipped cream.
Fold the jello nicely into the whipped cream, do not mix too much, so you do not break up the whipped cream.
Scoop the Cherry Whipped topping over Lady Fingers, and spread evenly, making sure it is well packed near the edges of your casserole dish, so the jello in the next step does not leak down the sides, and moisten the cookie base.
Position the fresh fruit slices over the whipped cream layer.
Refrigerate for about 45 minutes to allow to set.
Prepare the raspberry jello, also using only 1 cup of water, so it will stay firmer and not soften as quickly during serving.
Slowly pour cooled raspberry jello over the fruit, until completely covered.
Cover with plastic wrap, refrigerate for a couple of hours, or overnight, and enjoy this refreshing dessert.