This is a colourful and festive jelly dessert which looks great on the table. Everyone loves the jelly-cream cheese layer!
1 (85g) package cherry jelly
3 cups (750ml) boiling water, divided
1 (825g) tin sliced pears, undrained
1 (85g) package lemon jelly
250g cream cheese, cubed and softened
1 (85g) package lime jelly
1 (450g) tin crushed pineapple
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Directions Preparation:30min › Extra time:4hours chilling › Ready in:4hours30min
In a bowl, dissolve cherry jelly in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry jelly. Pour into a 25cm ring tin or jelly mould coated with nonstick cooking spray. Refrigerate until nearly set, about 1 1/4 hours.
In a bowl, dissolve the lemon jelly in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer.
In another bowl, dissolve lime jelly in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime jelly; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.