Hey there, dessert lovers! If you’re on the hunt for some wobbly, jiggly, and utterly delightful treats, you’ve hit the jackpot. Our roundup of 20 Delicious Gelatin Dessert Recipes Easy to Make is packed with vibrant, fun, and fuss-free ideas that’ll sweeten any occasion. From fruity delights to creamy classics, these recipes are your ticket to becoming a gelatin guru. Let’s dive in!
Rainbow Jello Squares
Under the soft glow of the kitchen light, there’s something almost magical about layering colors into a dessert that’s as delightful to look at as it is to eat. Rainbow Jello Squares bring a playful vibrancy to any table, their layers a testament to patience and the simple joy of creating something beautiful.
Ingredients
- For the Jello layers:
- 6 boxes (3 oz each) of different flavored Jello (e.g., strawberry, orange, lemon, lime, blue raspberry, grape)
- 14 cups boiling water, divided
- 14 cups cold water, divided
- For the creamy layers:
- 2 cups sour cream
- 2 cups heavy cream
- 1/2 cup sugar
- 2 tsp vanilla extract
Instructions
- Begin by preparing the first Jello layer. Dissolve 1 box of Jello in 1 cup of boiling water, then stir in 1 cup of cold water. Pour into a 9×13 inch dish and refrigerate for 30 minutes, or until set but not firm.
- While the first layer sets, mix 1 cup sour cream, 1 cup heavy cream, 1/4 cup sugar, and 1 tsp vanilla extract in a bowl until smooth. Gently pour over the set Jello layer and refrigerate for 15 minutes.
- Repeat the process with the remaining Jello flavors and creamy mixture, allowing each layer to set before adding the next. Tip: For cleaner layers, slightly tilt the dish when adding the creamy mixture.
- After the final layer is added, refrigerate the dish for at least 4 hours, or overnight for best results. Tip: Cover the dish with plastic wrap to prevent the Jello from drying out.
- Once fully set, cut into squares with a sharp knife dipped in warm water for clean edges. Tip: For an extra touch, serve with a dollop of whipped cream on top.
Cool and creamy with a burst of fruity flavors in every bite, these Rainbow Jello Squares are a feast for the senses. Serve them at your next gathering to add a splash of color and joy, or enjoy a square as a sweet reminder of the beauty in simplicity.
Strawberry Banana Gelatin Salad
Remembering the lazy afternoons of my childhood, this Strawberry Banana Gelatin Salad brings back a wave of nostalgia, its vibrant colors and sweet flavors a testament to simpler times.
Ingredients
- For the gelatin:
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- For the fruit mixture:
- 1 cup fresh strawberries, sliced
- 1 banana, sliced
- 1/2 cup whipped topping
Instructions
- In a large bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until completely dissolved, about 2 minutes.
- Add 1 cup of cold water to the dissolved gelatin and stir to combine.
- Refrigerate the gelatin mixture until it begins to thicken, about 1 hour, checking every 15 minutes to ensure it doesn’t set completely.
- Gently fold in the sliced strawberries and banana into the partially set gelatin, ensuring the fruit is evenly distributed.
- Return the mixture to the refrigerator and chill until fully set, about 4 hours or overnight for best results.
- Before serving, dollop the whipped topping over the gelatin salad, spreading it lightly with a spatula for an even layer.
Light and refreshing, this salad offers a delightful contrast between the creamy topping and the fruity gelatin beneath. Serve it in clear glasses to showcase the beautiful layers, or as a bright side at your next picnic.
Layered Orange Creamsicle Gelatin
Falling into the rhythm of a quiet afternoon, I find myself drawn to the simplicity and nostalgia of a dessert that layers the bright zest of oranges with the creamy whisper of vanilla. It’s a dance of flavors that feels both refreshing and comforting, a perfect homage to the fleeting summer days.
Ingredients
- For the orange layer:
- 2 cups orange juice
- 1/2 cup sugar
- 2 tbsp unflavored gelatin
- For the cream layer:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin
Instructions
- In a medium saucepan, combine the orange juice and 1/2 cup sugar over medium heat. Stir until the sugar dissolves completely, about 3 minutes.
- Sprinkle 2 tbsp gelatin over the mixture, whisking continuously to prevent clumps. Remove from heat once fully dissolved, about 2 minutes.
- Pour the orange mixture into a 9×9 inch dish. Refrigerate until set, about 1 hour. Tip: To test if it’s set, gently press the surface; it should feel firm but not hard.
- For the cream layer, heat the heavy cream and 1/4 cup sugar in a saucepan over medium heat until the sugar dissolves, about 3 minutes.
- Add 1 tbsp gelatin to the cream mixture, whisking until smooth. Stir in the vanilla extract. Remove from heat and let cool slightly, about 5 minutes.
- Gently pour the cream mixture over the set orange layer. Return to the refrigerator until fully set, about 2 hours. Tip: For a smoother pour, tilt the dish slightly and pour the cream mixture near the edge.
- Once set, cut into squares or use cookie cutters for fun shapes. Tip: Dip your knife in warm water before cutting for cleaner edges.
Momentarily, the first bite transports you to a place where the tangy orange and silky cream meld into a symphony of textures. Serve these chilled squares on a warm afternoon, or layer them in a glass with fresh berries for an elegant parfait.
Blueberry Lemon Gelatin Parfait
On a quiet afternoon, when the light slants just so through the kitchen window, there’s something deeply comforting about creating a dessert that’s as delightful to look at as it is to eat. The Blueberry Lemon Gelatin Parfait is one such dish, with its layers of vibrant blueberry and zesty lemon gelatin, each spoonful offering a burst of freshness and a hint of nostalgia.
Ingredients
- For the blueberry gelatin layer:
- 1 cup blueberry juice
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 packet unflavored gelatin
- For the lemon gelatin layer:
- 1 cup water
- 1/4 cup granulated sugar
- 2 tbsp lemon zest
- 1 packet unflavored gelatin
- For assembly:
- 1/2 cup whipped cream
- Fresh blueberries for garnish
Instructions
- In a small saucepan, combine the blueberry juice, 1/4 cup sugar, and 1 tbsp lemon juice. Heat over medium heat until the sugar dissolves, about 3 minutes.
- Sprinkle 1 packet of unflavored gelatin over the mixture, whisking continuously until fully dissolved, about 2 minutes. Remove from heat and let cool slightly.
- Pour the blueberry gelatin mixture into parfait glasses, filling each halfway. Chill in the refrigerator for 1 hour, or until set.
- For the lemon gelatin layer, combine water, 1/4 cup sugar, and lemon zest in a saucepan. Heat over medium heat until sugar dissolves, about 3 minutes.
- Sprinkle 1 packet of unflavored gelatin over the lemon mixture, whisking continuously until fully dissolved, about 2 minutes. Remove from heat and let cool slightly.
- Once the blueberry layer is set, gently pour the lemon gelatin mixture over it. Chill for another hour, or until set.
- Before serving, top each parfait with a dollop of whipped cream and a few fresh blueberries.
Delicate layers of sweet and tart come together in this parfait, with the whipped cream adding a cloud-like softness to each bite. Serve it in clear glasses to showcase the beautiful layers, or as a refreshing end to a summer meal.
Mango Coconut Gelatin Cubes
Zephyrs of summer breeze seem to carry the essence of tropical bliss into our kitchens, where the simple joy of creating something delightful can turn an ordinary day into a celebration. Today, we’re embracing the lush flavors of mango and coconut, transforming them into delicate gelatin cubes that shimmer like little jewels under the sun.
Ingredients
- For the mango layer:
- 2 cups mango puree
- 1/2 cup water
- 2 tbsp unflavored gelatin
- 1/4 cup sugar
- For the coconut layer:
- 1 cup coconut milk
- 1/2 cup water
- 2 tbsp unflavored gelatin
- 1/4 cup sugar
Instructions
- In a small bowl, sprinkle 2 tbsp unflavored gelatin over 1/2 cup water for the mango layer. Let it bloom for 5 minutes.
- In a saucepan, combine mango puree and 1/4 cup sugar. Heat over medium heat until the sugar dissolves, about 3 minutes.
- Add the bloomed gelatin to the mango mixture, stirring until completely dissolved. Remove from heat.
- Pour the mango mixture into a square baking dish. Refrigerate for 1 hour, or until set but not firm.
- Repeat the blooming process with 2 tbsp unflavored gelatin and 1/2 cup water for the coconut layer.
- In a separate saucepan, combine coconut milk and 1/4 cup sugar. Heat over medium heat until the sugar dissolves, about 3 minutes.
- Add the bloomed gelatin to the coconut mixture, stirring until completely dissolved. Remove from heat.
- Allow the coconut mixture to cool slightly, then gently pour over the set mango layer. Refrigerate for at least 4 hours, or until fully set.
- Once set, cut into cubes using a sharp knife dipped in hot water for clean edges.
Nowhere else does the dance of flavors feel as harmonious as in these mango coconut gelatin cubes, where the velvety coconut meets the vibrant mango in a texture that’s both firm and yielding. Serve them on a platter scattered with edible flowers for a touch of elegance, or simply enjoy their refreshing taste straight from the fridge on a warm afternoon.
Cherry Vanilla Gelatin Dessert
Kneading through the memories of summer, this cherry vanilla gelatin dessert emerges as a sweet whisper of nostalgia, blending the tartness of cherries with the warm embrace of vanilla in a dance of flavors that feels both familiar and new.
Ingredients
- For the gelatin mixture:
- 2 cups cherry juice
- 1 cup water
- 1/2 cup sugar
- 2 tbsp vanilla extract
- 2 packets unflavored gelatin (1/4 oz each)
- For serving:
- Whipped cream (optional)
- Fresh cherries (optional)
Instructions
- In a medium saucepan, combine cherry juice, water, and sugar. Heat over medium heat until the sugar dissolves completely, stirring occasionally, about 5 minutes.
- Remove the saucepan from heat. Sprinkle the unflavored gelatin over the mixture and whisk vigorously to ensure no lumps remain, about 2 minutes.
- Stir in the vanilla extract until fully incorporated.
- Pour the mixture into a 9×9 inch baking dish or individual serving cups. Refrigerate for at least 4 hours, or until the gelatin is fully set and firm to the touch.
- Once set, cut into squares or scoop out with a spoon. Serve chilled, topped with whipped cream and fresh cherries if desired.
Bright and jiggly, this dessert carries the essence of summer in every bite. The smooth texture contrasts beautifully with the optional crunch of fresh cherries, making it a versatile treat for any occasion.
Pineapple Lime Gelatin Mold
Fondly remembering the summer picnics of my childhood, this Pineapple Lime Gelatin Mold brings a refreshing twist to the table. Its vibrant layers and zesty flavor are a delightful nod to simpler times.
Ingredients
- For the gelatin:
- 1 cup pineapple juice
- 1 cup lime juice
- 2 cups boiling water
- 2 packages (3 oz each) lime gelatin
- For the topping:
- 1 cup whipped cream
- 1/2 cup crushed pineapple, drained
Instructions
- In a large bowl, dissolve the lime gelatin in 2 cups of boiling water, stirring until completely clear, about 2 minutes.
- Stir in the pineapple juice and lime juice into the dissolved gelatin until well combined.
- Pour the mixture into a gelatin mold or a 9-inch round pan. Chill in the refrigerator until set, about 4 hours or overnight for best results.
- Once set, gently loosen the edges of the gelatin with a thin knife. Dip the mold in warm water for 10 seconds, then invert onto a serving plate.
- In a medium bowl, fold the crushed pineapple into the whipped cream until evenly distributed. Spread this mixture over the top of the gelatin mold.
- Return the assembled dish to the refrigerator for 30 minutes to allow the topping to set slightly before serving.
Refreshingly tart with a creamy finish, this Pineapple Lime Gelatin Mold is a playful contrast of textures. Serve it sliced with a sprig of mint for an extra touch of elegance.
Raspberry Peach Gelatin Cups
Calmly, as the summer sun dips below the horizon, there’s a simple joy in preparing a dessert that captures the essence of the season. Raspberry Peach Gelatin Cups are a delightful way to savor the sweet, tangy flavors of summer, with a texture that’s both refreshing and comforting.
Ingredients
- For the gelatin:
- 2 cups peach juice
- 1 cup raspberry puree
- 2 tbsp unflavored gelatin
- 1/4 cup cold water
- For the topping:
- 1/2 cup fresh raspberries
- 1/2 cup diced peaches
Instructions
- In a small bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes.
- Meanwhile, gently heat the peach juice in a saucepan over medium heat until it’s warm but not boiling, about 3 minutes.
- Stir the bloomed gelatin into the warm peach juice until completely dissolved, ensuring no lumps remain for a smooth texture.
- Remove the saucepan from heat and stir in the raspberry puree until well combined.
- Pour the mixture into 4 individual cups, filling each about 3/4 full to leave room for the topping.
- Refrigerate the cups for at least 4 hours, or until the gelatin is fully set and firm to the touch.
- Before serving, top each cup with fresh raspberries and diced peaches for a burst of freshness and color.
Just as the seasons change, these Raspberry Peach Gelatin Cups offer a moment to pause and enjoy the simple pleasures. The silky texture of the gelatin paired with the juicy, vibrant toppings makes each bite a celebration of summer’s bounty. Serve them at your next gathering or enjoy one as a quiet treat to yourself.
Tropical Fruit Gelatin Salad
Beneath the soft glow of the kitchen light, the Tropical Fruit Gelatin Salad emerges as a vibrant mosaic of flavors, a dish that whispers of sun-drenched beaches and gentle ocean breezes. It’s a simple yet evocative creation, perfect for those moments when you crave a touch of the tropics in your everyday life.
Ingredients
- For the gelatin base:
- 1 package (3 oz) lime-flavored gelatin
- 1 cup boiling water
- 1 cup cold water
- For the fruit mix-in:
- 1 cup diced tropical fruit (mango, pineapple, and kiwi)
- 1/2 cup mini marshmallows
- 1/2 cup whipped topping, thawed
Instructions
- In a large bowl, dissolve the lime-flavored gelatin in 1 cup of boiling water, stirring until completely clear—about 2 minutes.
- Stir in 1 cup of cold water into the dissolved gelatin mixture, ensuring it’s well combined.
- Refrigerate the gelatin mixture for about 1 hour, or until it’s slightly thickened but not fully set—resembling the consistency of egg whites.
- Gently fold in the diced tropical fruit and mini marshmallows into the slightly thickened gelatin, distributing them evenly without deflating the mixture.
- Pour the combined mixture into a serving dish or individual molds, smoothing the top with a spatula.
- Return to the refrigerator and chill for at least 4 hours, or until the gelatin is firm to the touch.
- Before serving, dollop the whipped topping over the set gelatin salad, creating soft peaks for a decorative finish.
Refreshingly light with a playful texture, the Tropical Fruit Gelatin Salad is a delightful contrast of creamy whipped topping and the slight chew of marshmallows against the backdrop of tangy gelatin. Serve it in clear glass bowls to showcase its colorful layers, or as a bright side to a summer barbecue spread.
Chocolate Mint Gelatin Dessert
Beneath the quiet hum of the kitchen, the Chocolate Mint Gelatin Dessert emerges as a soothing blend of cool mint and rich chocolate, a dessert that feels like a gentle whisper of sweetness on a warm evening.
Ingredients
- For the gelatin layer:
- 1 cup cold water
- 1 cup boiling water
- 1 package (3 oz) mint-flavored gelatin
- 1 cup heavy cream
- For the chocolate layer:
- 1 cup cold water
- 1 cup boiling water
- 1 package (3 oz) chocolate-flavored gelatin
- 1/2 cup semi-sweet chocolate chips
Instructions
- In a large bowl, dissolve the mint-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
- Add 1 cup of cold water to the mint gelatin mixture, stirring gently to combine.
- Pour the mint gelatin into a 9×9 inch dish and refrigerate for 2 hours, or until set.
- In a separate bowl, dissolve the chocolate-flavored gelatin in 1 cup of boiling water, stirring until completely dissolved.
- Add 1 cup of cold water to the chocolate gelatin mixture, stirring gently to combine.
- Gently pour the chocolate gelatin over the set mint layer, ensuring not to disturb the mint layer beneath.
- Sprinkle the semi-sweet chocolate chips evenly over the top of the chocolate gelatin layer.
- Refrigerate the dessert for an additional 2 hours, or until the chocolate layer is firm.
- Before serving, let the dessert sit at room temperature for 5 minutes to slightly soften for easier slicing.
Zesty yet soothing, this dessert layers the crisp freshness of mint with the deep, comforting embrace of chocolate, creating a texture that’s both firm and yielding. Serve it chilled, with a sprig of fresh mint or a drizzle of chocolate sauce for an extra touch of elegance.
Watermelon Gelatin Slices
Dusk settles softly outside, and here in the quiet of the kitchen, the simple joy of creating something beautiful from the humblest of ingredients feels like a small, personal celebration. Today, we’re turning watermelon into delicate gelatin slices, a playful twist on summer’s favorite fruit that’s as fun to make as it is to eat.
Ingredients
- For the gelatin mixture:
- 4 cups watermelon juice, freshly squeezed and strained
- 3 tbsp unflavored gelatin powder
- 1/2 cup granulated sugar
- For the assembly:
- 1 small seedless watermelon, sliced into 1/2-inch thick rounds
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium saucepan, combine the watermelon juice and sugar over low heat, stirring gently until the sugar completely dissolves, about 5 minutes.
- Sprinkle the gelatin powder over the warm juice mixture, whisking continuously to prevent clumps, until fully dissolved, about 2 minutes.
- Remove the saucepan from heat and let the mixture cool to room temperature, about 20 minutes, stirring occasionally to ensure even cooling.
- Arrange the watermelon slices on a flat tray or baking sheet lined with parchment paper, ensuring they lie flat without overlapping.
- Slowly pour the cooled gelatin mixture over each watermelon slice, using a spoon to spread it evenly across the surface.
- Refrigerate the tray for at least 4 hours, or until the gelatin is firmly set and no longer sticky to the touch.
- Once set, use a sharp knife to cut each slice into wedges or desired shapes, garnishing with fresh mint leaves if desired.
The texture is a delightful contrast between the juicy crispness of the watermelon and the smooth, wobbly gelatin that coats it. Serve these slices chilled on a hot day, or layer them with a dollop of whipped cream for an elegant dessert that captures the essence of summer in every bite.
Apple Cinnamon Gelatin Bake
Nestled in the heart of autumn’s embrace, this dish whispers of cozy mornings and the sweet, spiced aroma of apples and cinnamon mingling in the air. It’s a simple yet profound pleasure, a gelatin bake that captures the essence of the season in every bite.
Ingredients
- For the gelatin mixture:
- 2 cups apple juice
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 packets unflavored gelatin
- For the topping:
- 1 cup whipped cream
- 1/2 tsp vanilla extract
Instructions
- In a medium saucepan, combine the apple juice, granulated sugar, and ground cinnamon over medium heat. Stir gently until the sugar dissolves completely, about 3 minutes.
- Sprinkle the unflavored gelatin over the mixture, whisking continuously to prevent clumps. Remove from heat once fully incorporated, about 2 minutes.
- Pour the mixture into a 9×9 inch baking dish. Refrigerate for at least 4 hours, or until set. Tip: For a quicker set, place the dish in the freezer for the first 30 minutes.
- In a mixing bowl, combine the whipped cream and vanilla extract. Whip until soft peaks form, about 2 minutes. Tip: Chill your bowl and beaters beforehand for best results.
- Spread the whipped cream topping evenly over the set gelatin. Tip: For a decorative touch, use a piping bag to create swirls or peaks.
- Return to the refrigerator for an additional 30 minutes to allow the topping to set slightly before serving.
Kindly savor the delicate balance of textures, from the firm yet yielding gelatin to the cloud-like whipped cream. The flavors of apple and cinnamon shine through, offering a dessert that’s both refreshing and warmly spiced. Consider serving it with a drizzle of caramel or a sprinkle of toasted nuts for an extra layer of indulgence.
Grapefruit Honey Gelatin Cups
How often do we pause to savor the simple pleasures, like the delicate balance of tart and sweet in a dessert that whispers of summer? Today, let’s gently fold together the bright zest of grapefruit with the golden warmth of honey, suspended in a shimmering gelatin that dances between solid and liquid.
Ingredients
- For the gelatin:
- 2 cups fresh grapefruit juice, strained
- 1/2 cup honey
- 2 tbsp unflavored gelatin powder
- 1/4 cup cold water
- For serving:
- Fresh grapefruit segments
- Mint leaves for garnish
Instructions
- In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5 minutes until it becomes spongy.
- Meanwhile, gently heat the grapefruit juice and honey in a saucepan over medium heat until the honey dissolves completely, about 3 minutes. Do not boil.
- Remove the juice mixture from heat and whisk in the bloomed gelatin until fully dissolved. Tip: Ensure no lumps remain for a smooth texture.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove any undissolved particles.
- Divide the mixture evenly among 4 serving cups. Tip: Use clear cups to showcase the beautiful layers.
- Refrigerate for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent any fridge odors from seeping in.
- Before serving, top each cup with fresh grapefruit segments and a mint leaf for a refreshing contrast.
Perfectly wobbly yet firm to the touch, these gelatin cups offer a playful texture that melts luxuriously with each spoonful. The grapefruit’s citrusy punch, mellowed by honey, makes each bite a delightful surprise, especially when enjoyed under the afternoon sun.
Pomegranate Gelatin with Whipped Cream
Amidst the quiet of the kitchen, the pomegranate gelatin with whipped cream emerges as a delightful pause, a sweet interlude that marries the tartness of pomegranate with the cloud-like softness of whipped cream.
Ingredients
- For the gelatin:
- 2 cups pomegranate juice
- 1/2 cup sugar
- 2 tbsp gelatin powder
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- In a small bowl, sprinkle the gelatin powder over 1/4 cup of cold pomegranate juice. Let it bloom for 5 minutes.
- Heat the remaining pomegranate juice and sugar in a saucepan over medium heat until the sugar dissolves, about 3 minutes.
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
- Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.
- While the gelatin sets, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form, about 3 minutes.
- Once the gelatin is set, top each glass with a generous dollop of whipped cream.
How the gelatin wobbles slightly under the spoon, a testament to its perfect set, while the whipped cream adds a whisper of sweetness. Serve it with a sprinkle of pomegranate arils for a burst of color and texture.
Kiwi Strawberry Gelatin Layers
Vividly recalling the first time I encountered the delicate balance of sweet and tart in a dessert, this Kiwi Strawberry Gelatin Layers recipe brings back those cherished memories. It’s a simple yet elegant dish that marries the vibrant flavors of kiwi and strawberry in a visually stunning, layered presentation.
Ingredients
- For the strawberry layer:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup water
- 1/2 cup granulated sugar
- 2 tbsp unflavored gelatin
- For the kiwi layer:
- 2 cups fresh kiwis, peeled and sliced
- 1 cup water
- 1/2 cup granulated sugar
- 2 tbsp unflavored gelatin
Instructions
- In a medium saucepan, combine the strawberries, 1 cup water, and 1/2 cup sugar. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
- Remove from heat and sprinkle 2 tbsp gelatin over the strawberry mixture, whisking continuously until the gelatin is fully dissolved. Let it cool slightly.
- Pour the strawberry mixture into a 9×9 inch glass dish. Refrigerate for 1 hour, or until set but not firm.
- Repeat the process with the kiwis, 1 cup water, and 1/2 cup sugar for the kiwi layer. Once prepared, gently pour over the set strawberry layer.
- Return the dish to the refrigerator and chill for at least 4 hours, or until completely set. For best results, chill overnight.
- To serve, dip the bottom of the dish in warm water for 10 seconds to loosen. Cut into squares with a sharp knife dipped in hot water for clean edges.
The layers should hold their shape yet melt delightfully in your mouth, offering a refreshing burst of flavors. Serve chilled, perhaps with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra indulgent treat.
Espresso Gelatin with Cream
There’s something deeply comforting about the combination of coffee and cream, a pairing that feels both indulgent and familiar. This espresso gelatin with cream is a simple yet elegant dessert that marries the bold flavor of espresso with the smooth, velvety texture of cream, creating a treat that’s as delightful to make as it is to savor.
Ingredients
- For the gelatin:
- 1 cup strong brewed espresso, cooled to room temperature
- 2 tbsp granulated sugar
- 1 packet (0.25 oz) unflavored gelatin
- For the cream layer:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- In a small bowl, sprinkle the gelatin over 1/4 cup of the cooled espresso. Let it sit for 5 minutes to bloom.
- Heat the remaining 3/4 cup of espresso with granulated sugar in a small saucepan over low heat, stirring until the sugar dissolves, about 2 minutes.
- Remove the saucepan from heat and whisk in the bloomed gelatin mixture until completely dissolved.
- Pour the espresso mixture into 4 small serving glasses, filling each halfway. Chill in the refrigerator for 1 hour, or until set.
- While the gelatin sets, whip the heavy cream, powdered sugar, and vanilla extract in a medium bowl until soft peaks form, about 3 minutes.
- Once the gelatin is set, gently spoon the whipped cream over the top of each glass, dividing evenly.
- Return the glasses to the refrigerator and chill for an additional 30 minutes before serving.
A silky layer of cream atop a firm yet tender espresso jelly makes each spoonful a study in contrasts. Serve this dessert after dinner for a sophisticated finish, or enjoy it as a mid-afternoon pick-me-up with a sprinkle of cocoa powder for extra flair.
Cranberry Orange Gelatin Ring
Moments like these, when the kitchen is quiet and the world outside seems to pause, are perfect for creating something both beautiful and delicious. The Cranberry Orange Gelatin Ring is a dish that marries the tartness of cranberries with the sweet, citrusy notes of orange, all held together in a shimmering, jewel-like mold that’s as pleasing to the eye as it is to the palate.
Ingredients
- For the gelatin:
- 2 cups cranberry juice
- 1 cup orange juice
- 1/2 cup sugar
- 2 tbsp unflavored gelatin
- For the garnish:
- 1/2 cup fresh cranberries
- 1 orange, thinly sliced
Instructions
- In a medium saucepan, combine the cranberry juice, orange juice, and sugar. Heat over medium heat until the sugar dissolves completely, about 5 minutes.
- Sprinkle the gelatin over the warm juice mixture, whisking continuously to prevent clumps, until fully dissolved, about 2 minutes.
- Remove the saucepan from the heat and let the mixture cool to room temperature, approximately 20 minutes.
- Lightly grease a ring mold with cooking spray. Arrange the fresh cranberries and orange slices in the bottom of the mold for garnish.
- Pour the cooled gelatin mixture over the arranged fruits in the mold. Gently tap the mold on the counter to remove any air bubbles.
- Refrigerate the mold for at least 4 hours, or until the gelatin is completely set.
- To unmold, dip the bottom of the mold in warm water for 10 seconds, then invert onto a serving plate.
Each slice of this Cranberry Orange Gelatin Ring offers a refreshing burst of flavor, with the tart cranberries and sweet orange creating a perfect balance. Serve it as a centerpiece at your next gathering, or enjoy a quiet moment savoring its delicate texture and vibrant taste.
Peanut Butter and Jelly Gelatin Squares
Musing over the simplicity of childhood favorites, this recipe transforms the classic peanut butter and jelly sandwich into a delightful, wobbly treat that’s both nostalgic and novel.
Ingredients
- For the gelatin base:
- 1 cup grape juice
- 1/2 cup water
- 2 tbsp unflavored gelatin
- For the peanut butter layer:
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/2 cup milk
Instructions
- In a small saucepan, combine grape juice and water. Sprinkle gelatin over the top and let sit for 5 minutes to bloom.
- Heat the mixture over low heat, stirring constantly, until the gelatin completely dissolves, about 3 minutes. Remove from heat.
- Pour the grape gelatin into a 8×8 inch baking dish. Refrigerate until set, about 2 hours.
- In a medium bowl, whisk together peanut butter, honey, and milk until smooth. Tip: For a smoother mixture, warm the peanut butter slightly before mixing.
- Gently pour the peanut butter mixture over the set grape gelatin. Tip: To prevent mixing layers, pour the peanut butter mixture over the back of a spoon.
- Return the dish to the refrigerator and chill until the peanut butter layer is firm, about 2 hours.
- Once fully set, cut into squares using a sharp knife. Tip: For clean cuts, dip the knife in hot water before slicing.
These squares offer a playful contrast between the smooth peanut butter and the fruity, jiggly gelatin beneath. Try layering them in a clear glass for a visually appealing parfait.
Lavender Lemonade Gelatin Dessert
Now, as the summer breeze whispers through the lavender fields, let’s embrace the delicate dance of flavors in this Lavender Lemonade Gelatin Dessert. It’s a serene escape into a world where each spoonful carries the lightness of lemonade and the soothing touch of lavender.
Ingredients
- For the gelatin base:
- 2 cups cold water
- 1 cup boiling water
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tbsp dried lavender buds
- 2 packets unflavored gelatin (0.5 oz total)
- For serving:
- Fresh lavender sprigs (optional)
- Lemon slices (optional)
Instructions
- In a small bowl, sprinkle the gelatin over 1 cup of cold water. Let it sit for 5 minutes to bloom.
- Meanwhile, in a saucepan, combine the boiling water, sugar, and lavender buds. Stir over medium heat until the sugar dissolves, about 2 minutes. Remove from heat and let steep for 10 minutes.
- Strain the lavender infusion into the bloomed gelatin, pressing on the buds to extract all flavor. Discard the buds.
- Add the remaining 1 cup of cold water and the lemon juice to the mixture, stirring until fully combined.
- Pour the mixture into a 9×9 inch baking dish or individual molds. Refrigerate for at least 4 hours, or until set.
- Once set, cut into squares or unmold onto serving plates. Garnish with fresh lavender sprigs and lemon slices if desired.
Zesty yet floral, this dessert offers a jelly-like texture that’s both refreshing and elegant. Serve it at your next garden party or enjoy a quiet moment with this lavender-kissed treat, letting the flavors transport you to a sun-drenched afternoon.
Spiced Pumpkin Gelatin with Walnuts
Delving into the heart of autumn, this recipe captures the essence of the season with its warm spices and rich textures. It’s a dish that invites you to pause and savor each bite, much like the slow transition of leaves from green to gold.
Ingredients
- For the gelatin:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tbsp unflavored gelatin
- 1/4 cup cold water
- 1 cup boiling water
- For the topping:
- 1/2 cup chopped walnuts
- 2 tbsp maple syrup
Instructions
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In a medium saucepan, combine the pumpkin puree, sugar, cinnamon, nutmeg, and cloves over low heat. Stir until the sugar dissolves, about 3 minutes.
- Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
- Gradually add the boiling water to the pumpkin mixture, stirring continuously to ensure a smooth consistency.
- Pour the mixture into 4 individual serving glasses and refrigerate for at least 4 hours, or until set.
- While the gelatin sets, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Drizzle the maple syrup over the toasted walnuts and stir to coat evenly.
- Once the gelatin is set, top each serving with the maple-glazed walnuts before serving.
With its silky texture and the crunch of walnuts, this dessert is a celebration of contrasts. The spices whisper of cozy evenings, while the maple syrup adds a touch of sweetness that lingers on the palate. Serve it in clear glasses to showcase its vibrant layers, or alongside a cup of spiced tea for an extra comforting treat.
Conclusion
Sweeten your dessert game with these 20 easy-to-make gelatin delights! Perfect for any occasion, these recipes promise fun, flavor, and simplicity. We’d love to hear which ones become your favorites—drop a comment below. Loved this roundup? Share the sweetness on Pinterest and spread the joy of gelatin desserts!
