Ingredients
- 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
Method
Prep: 30 minutes
| Extra time: 4 hours, chilling
| 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. | ||
