Layer It Jello Delight

I left this title purposefully a bit vague.

I did it for a reason. I always have a reason.

It’s because it is super versatile. Pick any fruit pretty much that you want, and then partner it with a jello that it can go with. The rest is the same.

This is what we would call a “Midwestern” dessert. Not sophisticated of course. How can you  be sophisticated with Jello? It’s the kind of thing you will find plenty of at church pot-lucks, and Fourth of July picnics.

It’s pleasantly good always, easy to make, and like I said, you can make it in an infinite number of alternatives.

What’s not to like?

This is Stephanie’s recipe over at JustaPinch.


  • 1 C flour
  • 3 TBSP sugar
  • 1/2 c butter, softened
  • 1/4 c pecans ( or any nut you like–pretzels are used in some recipes for this too)
  • a bit of shortening to grease the dish
  • 1 c powdered sugar
  • 1 80z block of cream cheese
  • 8-9 oz frozen whipped topping, or equivalent whipped cream
  • 1 c sugar
  • 3 tbsp cornstarch
  • 1 1/2 c water or lemon-lime soda
  • 1 regular box jello (strawberry in this case)
  • 2 quarts strawberries, cleaned and sliced


  1. Mix the flour, sugar and butter together. I used a pastry cutter and that worked nicely. Then add the chopped nuts. Grease a 9 x 13 inch baking dish with the shortening ( I don’t use butter, because when heated the butter bleeds out water which sogs up the bottom). Press your crumb mixture into the bottom.
  2. Bake at 350° until lightly browned. Cool completely. Once it is partly cooled, slip into fridge if you wish to speed this up.
  3. Mix the powdered sugar, cream cheese, and thawed whipped topping together. I also used a pastry cutter for this to get the sugar and cheese combined, then stirred in the whipped topping.
  4. Spread this on the cooled cookie crust.
  5. Return to the fridge while the next step is in process.
  6. Combine the rest of the ingredients except for the fruit, into a sauce pan and heat to a boil, stirring constantly until it begins to thicken. Dump in the strawberries and stir until mixed. Take off heat, and cool down about half way.
  7. Pour onto the whipped cheese filling, spread evenly and refrigerate until set.
  8. You can add more whipped cream and sliced fresh strawberries for decoration if you wish.

Serves: 10

NOTE: I can’t wait to try grapes, cherries, peaches, pineapple, and a whole host of fruit. Hope you enjoy it.


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