Looking for a show-stopping dessert that will steal hearts this Valentine's Day? Look no further than our delightful Layered Jello Squares! Bursting with vibrant colors and luscious flavors, these charming squares are not only a feast for the eyes but also a treat for the taste buds. With three delicious layers of strawberry, raspberry, and lime jello, topped with a creamy whipped topping, they're perfect for parties, potlucks, or a sweet surprise for your loved ones. Get ready to impress your guests and create a memorable dessert that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 3 oz package of strawberry jello
- 3 oz package of raspberry jello
- 3 oz package of lime jello
- 1 cup boiling water
- 1 cup cold water
- 1 cup whipped cream
- 1/2 cup sweetened condensed milk
Instructions
- Begin by gathering all your ingredients: 3 oz packages of strawberry, raspberry, and lime jello, 1 cup boiling water, 1 cup cold water, 1 cup whipped cream, and 1/2 cup sweetened condensed milk.
- In a large mixing bowl, combine the strawberry jello powder with 1 cup of boiling water. Stir well until the jello is completely dissolved.
- Add 1/2 cup of cold water to the dissolved strawberry jello mixture and stir to combine. Pour the mixture into an 8x8-inch square dish.
- Place the dish in the refrigerator and allow the strawberry layer to set for about 1 hour or until firm.
- While the strawberry layer sets, prepare the raspberry jello. In a clean mixing bowl, combine the raspberry jello powder with 1 cup of boiling water and stir until dissolved.
- Add 1/2 cup of cold water to the raspberry jello mixture and stir to combine.
- Once the strawberry layer has set, carefully pour the raspberry jello mixture over the strawberry layer. Return the dish to the refrigerator and let it set for another hour.
- Next, prepare the lime jello. In a clean mixing bowl, combine the lime jello powder with 1 cup of boiling water and stir until dissolved.
- Add 1/2 cup of cold water to the lime jello mixture and stir to combine.
- Once the raspberry layer has set, carefully pour the lime jello mixture over the raspberry layer. Return the dish to the refrigerator and let it set for an additional hour.
- While the final layer is setting, prepare the whipped cream mixture. In a separate bowl, combine the whipped cream and sweetened condensed milk. Mix until smooth and well combined.
- After the lime layer has set for an hour, carefully spread the whipped cream mixture evenly over the top of the jello layers.
- Return the dish to the refrigerator and allow it to chill for at least 2 hours or until the whipped cream layer is firm.
- Once fully set, remove the jello from the refrigerator. Use a sharp knife to cut the layered jello into 16 squares.
- Serve the layered jello squares chilled, and enjoy your festive Valentine's Day treat!
Tips
- Chill Time is Key: Make sure to allow each jello layer to set completely before adding the next. This ensures clean, defined layers and a beautiful presentation.
- Use Boiling Water: Always use boiling water to dissolve the jello powder for the best texture. This helps the jello set properly and maintain its vibrant color.
- Keep It Clean: When preparing each jello layer, use a separate mixing bowl to avoid flavor mixing. This keeps each layer distinct and enhances the visual appeal.
- Smooth Whipped Cream: For the whipped cream topping, make sure to mix the whipped cream and sweetened condensed milk until smooth to avoid lumps. This creates a velvety finish on top of your jello.
- Cutting Technique: Use a sharp knife to cut the jello squares for clean edges. You can dip the knife in warm water to make cutting easier and achieve perfect squares.
- Serve Chilled: For the best flavor and texture, serve the layered jello squares straight from the refrigerator. They are refreshing and delightful, especially after a hearty meal!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 18g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 10mg
