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Creamy Lemon Dessert with Fresh Grapes

average rating

rate/review

prep time

15 min

total time

2 hr 40 min

makes

16 servings, 1/16 recipe (113 g) each

photo by:

kraft

recipe by: kraft

What You Need

2-1/2 cups boiling water, divided

4 pkg. (85 g each) Jell-O Lemon Jelly Powder, divided

1 cup each seedless green and red grapes, halved

1 can (300 mL) sweetened condensed milk

1 cup sour cream

Make It

ADD 1-1/2 cups boiling water to 2 pkg. jelly mix; stir 2 min. until completely dissolved. Pour into 6-cup mould or 1-1/2-L bowl sprayed with cooking spray. Refrigerate 5 min. or until jelly is thickened but not set. Top with grapes; press gently into jelly. Refrigerate 20 min.

ADD remaining boiling water to remaining jelly mixes; stir 2 min. until completely dissolved. Pour into blender. Add remaining ingredients; blend well. Pour over jelly layer in mould.

REFRIGERATE 2 hours or until firm. Unmould.

kraft kitchens tips

Note

If grapes are large, cut them into quarters instead of in half before using as directed.

How to Layer Jelly

Pour first layer of prepared jelly into serving dish or mould. Refrigerate until set, but not firm, before adding the next layer. Except for the first layer, the jelly mixtures should be cool and slightly thickened before pouring over the chilled layers.

How to Unmould Dessert

Allow jelly to sit several hours or overnight until completely firm. Before unmoulding, dip knife in warm water, then run blade of knife around edge of jelly to loosen. Dip mould in warm water, just to rim, for 15 sec. Lift from water and gently pull jelly from edge of mould with moistened fingers. Place moistened serving plate on top of mould. Invert mould and plate and shake to loosen dessert. Gently remove mould.