Christmas Jelly Ring

    4 hours 30 minutes

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

    62 people made this

    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 in English (4)


    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


    Easy recipe though takes a little time. Didn't want to attempt the mold, so reversed the layers putting it in a crystal bowl. Was very pretty. Could leave the fruit out of the red layer without sacrificing flavor. Completely filled the bowl, so use a larger bowl.  -  17 Jan 2008  (Review from Allrecipes USA and Canada)


    I've never made a molded jello before. I used a metal tube pan that had a lot of fancy molded parts. I refrigerated overnight which was about 6 hours (I didn't get much sleep that night!). When I inverted it the red part (top) didn't come out. It totally separated from the cream cheese layer. Also the green layer was a bit runny. I definitely should have refrigerated longer! I'm also going to try about 1/2 of the pineapple & juice/water for the green section since it seems so runny. I searched this site under more searches - advice - "jello" for search terms and found tips on how to get jello out so I will try all of those next time. I ended up dumping it all in a bowl. It did taste good so I'll try it again and hopefully with better success next time.  -  16 Dec 2007  (Review from Allrecipes USA and Canada)