Dessert Recipes - Jellied Fruit Layer Recipe

Ingredients

• 1 packet of lemon-flavored jelly (jello)

• 450 ml/2 cups water

• 15 ml/1 tbsp lemon juice

• 225 g/8 oz/1 cup medium-fat soft cheese

• 75 g/3 oz/1/3 cup unsalted (sweet) butter, softened

• 50 g/2 oz/2 cup icing (confectioners') sugar

• 50 g/2 oz maraschino cherries, plus extra for decoration

• 25 g/1/4 cup chopped pistachio nuts

• 30 ml/2 tbsp milk

• 8 trifle sponges, diced

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Method:

1. Break up the jelly and place in a saucepan with 150 ml/2/3 cup of the water and heat gently, stirring, until dissolved.

2. Stir in the remaining water and the lemon juice (or place in a bowl and dissolve in the microwave). Beat together the cheese, butter and icing sugar until soft and fluffy.

3. Quarter the cherries and stir into the mixture with the pistachios and milk. Put a layer of sponge in the base of a 900 ml/3 3/4 cup jelly (jello) mould.

4. Pour enough jelly over to soak completely. Top with half the cheese mixture. Cover with more sponge, then top up to the sponge with jelly.

5. Add the remaining cheese mixture, then the remaining sponge. Pour the remaining jelly over. Cover and chill until set.

6. Dip the mould briefly in hot water, then turn out on to a serving dish and decorate with a few maraschino cherries.