Christmas Jelly Ring

Christmas Jelly Ring


16 people made this

This is a colourful and festive jelly dessert which looks great on the table. Everyone loves the jelly-cream cheese layer!

Dorothy Duzynski

Serves: 12 

  • 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

Preparation:30min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

  1. 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.
  2. 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.
  3. 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.

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Reviews (1)


Love love love this its so quick and easy to make and tastes amazing it goes down a treat as a desert when I have ppl over for dinner - 31 Jul 2014

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