20 Creamy Jello Dessert Recipes for Summer

Get ready to beat the summer heat with these irresistible creamy Jello desserts! Perfect for backyard barbecues, pool parties, or just treating yourself on a hot day, these cool, creamy creations are about to become your new seasonal favorites. From no-bake cheesecakes to fluffy parfaits, we’ve gathered 20 delicious recipes that will keep you refreshed all summer long. Let’s dive into these delightful treats!

Rainbow Jello Cubes with Coconut Milk

Unbelievably fun and surprisingly simple to make, these rainbow Jell-O cubes with coconut milk create a stunning dessert that’s perfect for parties or just brightening up your day. You’ll love how the creamy coconut layers contrast with the vibrant fruity Jell-O, making each bite a delightful texture experience.

Ingredients

• 6 packages (3 oz each) assorted Jell-O gelatin in different colors
• 4 cups boiling water, divided
• 4 cups cold water, divided
• 2 cans (13.5 fl oz each) full-fat coconut milk, chilled overnight
• 6 envelopes unflavored gelatin powder
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Chill two cans of full-fat coconut milk in the refrigerator overnight to separate the cream from the liquid.
2. Prepare a 9×13-inch baking dish by lightly greasing it with neutral oil to ensure easy removal of the finished dessert.
3. Dissolve one package of Jell-O gelatin in 2/3 cup boiling water, stirring continuously for 2 minutes until completely dissolved.
4. Stir in 2/3 cup cold water until the mixture is fully incorporated and smooth.
5. Pour the first Jell-O layer into the prepared baking dish and refrigerate for 30 minutes until set but still slightly tacky to the touch.
6. Scoop the solidified coconut cream from the chilled cans into a medium saucepan, reserving the liquid for another use.
7. Sprinkle 1 envelope of unflavored gelatin over 1/4 cup cold water in a small bowl and let bloom for 5 minutes.
8. Heat the coconut cream over medium-low heat with 1/4 cup granulated sugar, stirring until the sugar dissolves completely.
9. Whisk the bloomed gelatin into the warm coconut mixture until fully incorporated and no granules remain.
10. Stir in 1/2 teaspoon vanilla extract and remove from heat.
11. Cool the coconut mixture to room temperature, about 15 minutes, before proceeding to the next layer.
12. Gently pour the cooled coconut layer over the set Jell-O and refrigerate for 30 minutes until firm.
13. Repeat the Jell-O and coconut layering process with remaining ingredients, alternating colors and refrigerating between each layer.
14. Cover the completed dessert with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
15. Run a thin knife around the edges of the baking dish to loosen the gelatin block.
16. Dip the bottom of the dish in warm water for 10 seconds to help release the dessert.
17. Invert the entire block onto a cutting board and slice into 1-inch cubes using a sharp knife wiped clean between cuts.

What makes these cubes truly special is the way the creamy coconut layers melt in your mouth while the fruity Jell-O provides a satisfying chew. The contrasting textures create an elegant dessert that feels both nostalgic and sophisticated. Try serving them in clear glasses layered with fresh berries for an impressive parfait, or skewer them with mint leaves for a colorful party appetizer that will have everyone asking for the recipe.

Strawberry Jello Cheesecake Bars

Sometimes you just need a dessert that’s both elegant and easy to make. These strawberry Jello cheesecake bars deliver that perfect balance—creamy, fruity, and impossible to resist. You’ll love how simple they come together for any occasion.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted clarified butter, melted
• ¼ cup granulated cane sugar
• 16 ounces full-fat cream cheese, softened to room temperature
• ½ cup confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream, cold
• 3 ounces strawberry-flavored gelatin powder
• 1 cup boiling water
• ½ cup cold water
• Fresh strawberries, hulled and sliced, for garnish

Instructions

1. Preheat your oven to 350°F (177°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted clarified butter, and granulated cane sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup.
4. Bake the crust for 8–10 minutes, or until lightly golden and fragrant, then transfer to a wire rack to cool completely.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2 minutes until smooth and lump-free.
6. Add the sifted confectioners’ sugar and pure vanilla extract, and beat for an additional 1–2 minutes until fully incorporated and creamy.
7. Switch to the whisk attachment and, with the mixer on low, gradually pour in the cold heavy whipping cream.
8. Increase the speed to medium-high and whip the mixture for 3–4 minutes until stiff peaks form and the cheesecake filling holds its shape.
9. Spread the cheesecake filling evenly over the cooled crust and smooth the top with an offset spatula.
10. Refrigerate the pan for 30 minutes to allow the filling to set slightly while you prepare the gelatin layer.
11. In a heatproof bowl, whisk the strawberry gelatin powder with 1 cup of boiling water until the powder is completely dissolved, about 2 minutes.
12. Stir in ½ cup of cold water and allow the mixture to cool to room temperature, about 15–20 minutes, to prevent it from melting the cheesecake layer.
13. Gently pour the cooled gelatin over the chilled cheesecake layer, tilting the pan to distribute it evenly.
14. Return the pan to the refrigerator and chill for at least 4 hours, or until the gelatin is fully set and firm to the touch.
15. Use the parchment overhang to lift the bars from the pan and transfer them to a cutting board.
16. Slice into 12 even bars using a sharp knife wiped clean between cuts for neat edges.
17. Garnish each bar with fresh sliced strawberries just before serving.

Lusciously creamy cheesecake meets the vibrant, jiggly texture of strawberry gelatin in every bite. The contrast between the rich filling and the fruity top layer makes these bars a standout dessert. Try serving them chilled with a drizzle of white chocolate or alongside a scoop of vanilla bean ice cream for an extra treat.

Layered Mango and Vanilla Jello Parfait

Wondering how to make a dessert that’s both impressive and surprisingly simple? This layered mango and vanilla jello parfait is your answer. You’ll love how the tropical mango and creamy vanilla layers create a stunning visual effect that tastes even better than it looks.

Ingredients

– 2 cups mango puree, strained
– 2 cups heavy cream, cold
– 1 cup granulated sugar
– 4 packets unflavored gelatin powder
– 2 teaspoons pure vanilla bean paste
– 1/4 cup cold filtered water
– 1/4 cup boiling water
– Pinch of fine sea salt

Instructions

1. Bloom 2 packets of gelatin by sprinkling them over 2 tablespoons of cold filtered water in a small bowl.
2. Add 2 tablespoons of boiling water to the bloomed gelatin and whisk until completely dissolved and clear.
3. Combine the dissolved gelatin with 1 cup of mango puree and 1/2 cup of granulated sugar in a medium mixing bowl.
4. Whisk the mango mixture vigorously for 30 seconds until the sugar dissolves completely.
5. Repeat the blooming process with the remaining 2 packets of gelatin using the remaining cold and boiling water.
6. In a separate chilled bowl, whip the cold heavy cream to soft peaks using an electric mixer on medium-high speed.
7. Fold the dissolved vanilla gelatin mixture gently into the whipped cream until no white streaks remain.
8. Add the remaining 1/2 cup of granulated sugar and vanilla bean paste to the cream mixture.
9. Pour 1/2 cup of mango jello mixture into the bottom of 6 parfait glasses.
10. Chill the glasses in the refrigerator for 25 minutes until the mango layer is set but still slightly tacky to the touch.
11. Gently pour 1/2 cup of vanilla cream mixture over the set mango layer.
12. Return the glasses to the refrigerator and chill for another 25 minutes until the vanilla layer firms up.
13. Repeat the layering process with the remaining mango and vanilla mixtures.
14. Final chill the completed parfaits in the refrigerator for at least 2 hours until completely set.
15. Garnish each parfait with fresh mango cubes just before serving.

Each spoonful delivers that satisfying jiggle followed by the creamy vanilla layer melting on your tongue. The tropical mango flavor bursts through with every bite, making this perfect for serving in clear glasses to show off those beautiful alternating stripes. You could even top them with toasted coconut flakes for extra texture and presentation.

Blueberry Lemon Jello Mold

Bursting with vibrant color and refreshing flavors, this blueberry lemon Jello mold brings retro charm to modern tables. You’ll love how the tart lemon perfectly balances the sweet blueberries in this stunning centerpiece. It’s surprisingly simple to make yet looks impressively elegant for any gathering.

Ingredients

– 2 cups fresh blueberries, divided
– 1 package (3 oz) lemon-flavored gelatin
– 1 cup boiling water
– 1 cup cold sparkling water
– 1/2 cup heavy cream, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon freshly grated lemon zest
– 1 tablespoon freshly squeezed lemon juice

Instructions

1. Lightly grease a 4-cup decorative mold with neutral oil using a pastry brush.
2. Arrange 1 cup of fresh blueberries in a single layer across the bottom of the prepared mold.
3. Place lemon-flavored gelatin powder in a medium heatproof bowl.
4. Pour 1 cup of boiling water (212°F) over the gelatin powder.
5. Whisk continuously for 2 minutes until the gelatin is completely dissolved.
6. Add 1 cup of cold sparkling water while continuing to whisk.
7. Stir in 1 tablespoon of freshly squeezed lemon juice.
8. Incorporate 1 teaspoon of freshly grated lemon zest.
9. Carefully pour the gelatin mixture over the arranged blueberries in the mold.
10. Refrigerate the mold for 45 minutes until the gelatin is set around the edges but still liquid in the center.
11. While the gelatin sets, whip 1/2 cup chilled heavy cream with 2 tablespoons granulated sugar using a hand mixer on medium-high speed.
12. Continue whipping for 3-4 minutes until stiff peaks form.
13. Gently fold the remaining 1 cup of fresh blueberries into the whipped cream.
14. Spoon the blueberry-cream mixture over the partially set gelatin layer.
15. Smooth the surface with an offset spatula.
16. Return the mold to the refrigerator for 3 hours until completely firm.
17. To unmold, dip the mold briefly in warm water (110°F) for 15 seconds.
18. Place a serving plate upside down over the mold opening.
19. Invert both plate and mold together in one swift motion.
20. Gently lift the mold straight up to release the gelatin creation.

Keep in mind that the sparkling water creates a lighter texture than still water. The contrast between the creamy topping and vibrant gelatin layers makes each bite exciting. Try serving slices with shortbread cookies or garnishing with fresh mint sprigs for an extra touch of elegance.

Coffee Jello with Whipped Cream

Just when you thought coffee couldn’t get any better, along comes this delightful jello version that’s perfect for entertaining or treating yourself. You’re going to love how the rich coffee flavor pairs with the smooth, creamy topping—it’s like your favorite iced coffee transformed into an elegant dessert.

Ingredients

• 2 cups freshly brewed dark roast coffee, hot
• 2 tablespoons premium granulated sugar
• 1 packet (0.25 oz) unflavored gelatin powder
• 1/4 cup cold filtered water
• 1 cup heavy whipping cream, chilled
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Bloom the gelatin by sprinkling the unflavored gelatin powder evenly over the cold filtered water in a small bowl.
2. Let the gelatin mixture stand undisturbed for 5 minutes until it becomes thick and spongy.
3. Pour the freshly brewed hot coffee into a medium heatproof bowl.
4. Whisk the premium granulated sugar into the hot coffee until completely dissolved.
5. Add the bloomed gelatin mixture to the hot coffee and whisk vigorously for 2 minutes until no granules remain.
6. Strain the coffee mixture through a fine-mesh sieve into a clean pouring vessel to ensure perfect clarity.
7. Divide the strained coffee mixture evenly among 4 individual 6-ounce serving glasses, filling each about two-thirds full.
8. Refrigerate the glasses for at least 4 hours, or until the jello is completely set and firm to the touch.
9. Place the chilled heavy whipping cream, a metal bowl, and whisk attachment in the freezer for 15 minutes before whipping.
10. Combine the chilled heavy whipping cream, confectioners’ sugar, and pure vanilla extract in the chilled bowl.
11. Whip the cream mixture on medium-high speed for 3-4 minutes until soft peaks form that hold their shape when the whisk is lifted.
12. Divide the whipped cream evenly among the set coffee jello glasses, creating decorative peaks with the back of a spoon.

Decadently smooth with a sophisticated coffee kick, this jello delivers an unexpected textural experience that’s both firm and meltingly tender. The contrast between the bitter coffee base and sweet vanilla cream creates a balanced dessert that’s perfect for dinner parties—try garnishing with chocolate shavings or serving alongside biscotti for an extra special presentation.

Pineapple Jello Pudding

Tropical flavors and creamy textures come together in this delightful pineapple jello pudding that’s perfect for any occasion. You’ll love how the bright pineapple pairs with the smooth pudding base to create a dessert that feels both refreshing and indulgent. It’s surprisingly simple to make but tastes impressively gourmet.

Ingredients

– 1 package (3 oz) pineapple-flavored gelatin
– 1 cup granulated white sugar
– 2 cups whole milk, chilled
– 1 cup heavy cream
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup crushed pineapple, drained

Instructions

1. Combine 1 package pineapple-flavored gelatin and 1 cup granulated white sugar in a medium saucepan.
2. Gradually whisk in 2 cups chilled whole milk until the dry ingredients are fully dissolved.
3. Place the saucepan over medium heat and cook, stirring constantly with a silicone spatula, until the mixture reaches 180°F on a candy thermometer.
4. Temper 2 lightly beaten pasture-raised eggs by slowly pouring 1/2 cup of the hot milk mixture into the eggs while whisking vigorously.
5. Pour the tempered egg mixture back into the saucepan and continue cooking over medium-low heat, stirring constantly, for exactly 3 minutes.
6. Remove from heat and stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt.
7. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure silky texture.
8. Cool the mixture to room temperature, about 30 minutes, stirring occasionally to prevent skin formation.
9. Whip 1 cup heavy cream to soft peaks using a stand mixer fitted with the whisk attachment.
10. Gently fold the whipped cream into the cooled pudding base using a rubber spatula.
11. Fold in 1 cup drained crushed pineapple until evenly distributed.
12. Divide the mixture among 6 serving glasses and refrigerate for at least 4 hours, or until fully set.

Spoon into this pudding reveals layers of creamy texture with bursts of tropical pineapple throughout. The gelatin creates a delicate structure that melts beautifully on the tongue while the whipped cream adds luxurious richness. For an elegant presentation, top with toasted coconut flakes and fresh mint sprigs, or serve alongside shortbread cookies for contrasting crunch.

Cherry Jello Poke Cake

Let’s be honest—sometimes you just need a dessert that’s both ridiculously easy and totally nostalgic. This cherry Jello poke cake delivers that perfect sweet-tart combination with minimal effort, making it ideal for potlucks or last-minute cravings. You’ll love how the vibrant cherry flavor soaks right into the tender cake.

Ingredients

• 1 box (15.25 oz) white cake mix
• 3 large pasture-raised eggs, lightly beaten
• ½ cup European-style unsalted butter, melted and cooled to 95°F
• 1 cup whole milk, at 68°F
• 1 package (3 oz) cherry-flavored gelatin
• 1 cup boiling water (212°F)
• ½ cup cold filtered water (40°F)
• 1 container (8 oz) whipped cream cheese frosting
• Fresh Rainier cherries, pitted and halved, for garnish

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter.
2. Combine the white cake mix, lightly beaten pasture-raised eggs, melted European-style unsalted butter, and whole milk in a stand mixer fitted with the paddle attachment.
3. Mix on medium speed for precisely 2 minutes, scraping down the bowl once halfway through to ensure complete incorporation.
4. Pour the batter into the prepared pan and spread evenly with an offset spatula.
5. Bake for 28–32 minutes, until the cake springs back when lightly pressed in the center and a toothpick inserted comes out clean.
6. Transfer the cake to a wire rack and immediately use the handle of a wooden spoon to poke holes 1 inch apart across the entire surface. Tip: Angle the holes slightly to create more channels for the gelatin to seep into.
7. Whisk the cherry-flavored gelatin with boiling water in a heatproof measuring cup until fully dissolved, about 2 minutes.
8. Stir in the cold filtered water to cool the mixture to 110°F.
9. Slowly pour the gelatin liquid over the warm cake, aiming for the holes and allowing it to absorb completely. Tip: Pour in stages, pausing 30 seconds between additions to prevent overflow.
10. Refrigerate the cake, uncovered, for 4 hours to set the gelatin and chill thoroughly.
11. Spread the whipped cream cheese frosting evenly over the chilled cake using a bench scraper. Tip: For cleaner slices, dip your knife in hot water before each cut.
12. Garnish with fresh Rainier cherries just before serving.

Getting that first bite is pure joy—the cake stays incredibly moist from the cherry infusion, while the cream cheese frosting adds a tangy contrast. Try serving it with a drizzle of dark chocolate ganache for a decadent twist, or layer it in parfait glasses with extra whipped cream for individual desserts.

Orange Creamsicle Jello Shots

Aren’t you craving that nostalgic orange creamsicle flavor in a fun, grown-up format? These jello shots capture that perfect creamy-citrus combination you loved as a kid, but with a sophisticated twist that’s perfect for parties or casual gatherings. You’ll be amazed how simple ingredients transform into such a delightful treat.

Ingredients

• 1 cup freshly squeezed orange juice, strained
• 1/2 cup premium orange liqueur
• 1/2 cup vanilla-flavored vodka
• 2 packets unflavored gelatin powder
• 1/4 cup granulated sugar
• 1/2 cup heavy whipping cream
• 1/4 teaspoon pure orange extract
• Orange zest for garnish

Instructions

1. Pour 1/2 cup of freshly squeezed orange juice into a medium saucepan.
2. Sprinkle 2 packets of unflavored gelatin powder evenly over the orange juice surface.
3. Allow the gelatin to bloom for exactly 5 minutes until it appears wrinkled and has absorbed the liquid.
4. Place the saucepan over medium-low heat and whisk continuously until the gelatin completely dissolves, about 3-4 minutes.
5. Add 1/4 cup granulated sugar to the saucepan and whisk until fully incorporated.
6. Remove the saucepan from heat and stir in the remaining 1/2 cup orange juice.
7. Gradually whisk in 1/2 cup premium orange liqueur and 1/2 cup vanilla-flavored vodka.
8. Add 1/4 teaspoon pure orange extract and whisk to combine thoroughly.
9. In a separate bowl, whip 1/2 cup heavy whipping cream to soft peaks using an electric mixer.
10. Gently fold the whipped cream into the orange mixture until no white streaks remain.
11. Carefully pour the mixture into 2-ounce plastic shot cups, filling each 3/4 full.
12. Refrigerate the shots for at least 4 hours, or until firmly set and no longer jiggly when moved.
13. Garnish each shot with a small pinch of fresh orange zest just before serving.

Unbelievably smooth and creamy, these shots deliver that classic creamsicle texture with a sophisticated citrus kick. The velvety gelatin melts perfectly on your tongue while the fresh orange zest adds a bright, aromatic finish. Try serving them on a chilled platter with complementary citrus slices for an elegant presentation that’ll have everyone asking for your recipe.

Watermelon Jello Slices

Mmm, nothing says summer quite like watermelon, and these jello slices capture that refreshing flavor in the most fun way possible. You’re going to love how these look just like real watermelon wedges but with that delightful jiggle we all adore. They’re perfect for parties, potlucks, or just treating yourself on a hot day.

Ingredients

– 4 cups fresh watermelon juice, freshly pressed and strained
– 3 packets (0.25 oz each) unflavored gelatin powder
– 1/2 cup granulated sugar
– 1/4 cup fresh lime juice, freshly squeezed
– 1/4 cup mini chocolate chips
– 1/4 teaspoon fine sea salt

Instructions

1. Pour 1/2 cup of the watermelon juice into a small saucepan and sprinkle the gelatin powder evenly over the surface.
2. Let the gelatin bloom for 5 minutes until it appears wrinkled and has absorbed the liquid.
3. Place the saucepan over low heat and whisk constantly for 2-3 minutes until the gelatin completely dissolves and the mixture becomes clear.
4. Combine the remaining 3 1/2 cups watermelon juice, granulated sugar, fresh lime juice, and fine sea salt in a large mixing bowl.
5. Slowly pour the warm gelatin mixture into the watermelon juice mixture while whisking continuously.
6. Continue whisking for 1 minute until the sugar fully dissolves and the mixture appears homogeneous.
7. Pour the jello mixture through a fine-mesh sieve into a clean bowl to remove any undissolved particles.
8. Refrigerate the mixture for 45-60 minutes until it reaches a syrupy consistency that coats the back of a spoon.
9. Stir in the mini chocolate chips using a folding motion to distribute them evenly without deflating the mixture.
10. Lightly grease a 9-inch round cake pan with neutral oil and pour the jello mixture into the prepared pan.
11. Refrigerate for at least 4 hours, or preferably overnight, until completely set and firm to the touch.
12. Carefully run a thin knife around the edges of the pan to loosen the jello from the sides.
13. Dip the bottom of the pan in warm water for 10-15 seconds to help release the jello.
14. Invert the pan onto a cutting board and gently tap to release the large jello disc.
15. Cut the disc into 8 equal wedges using a sharp knife dipped in hot water between cuts.

Oh, the texture is pure magic—firm enough to hold its wedge shape but with that signature jello jiggle when you take a bite. The combination of sweet watermelon and tart lime creates this bright, refreshing flavor that’s surprisingly sophisticated. Try serving these on a platter arranged like a whole watermelon for a stunning presentation that’ll have everyone reaching for seconds.

Coconut Lime Jello Bites

Perfect for when you want something refreshing but don’t feel like turning on the oven. These coconut lime jello bites are like little tropical clouds that melt in your mouth. You’ll love how they brighten up any dessert spread with their vibrant color and zesty flavor.

Ingredients

– 1 cup cold filtered water
– 3 tablespoons unflavored gelatin powder
– 1 cup granulated cane sugar
– 1 cup fresh lime juice, strained
– 1 cup full-fat coconut cream
– 1 teaspoon finely grated lime zest
– Pinch of fine sea salt

Instructions

1. Pour 1 cup cold filtered water into a medium saucepan.
2. Sprinkle 3 tablespoons unflavored gelatin powder evenly over the water’s surface and let it bloom for 5 minutes until the liquid appears wrinkled.
3. Place the saucepan over low heat and whisk continuously until the gelatin completely dissolves, about 3-4 minutes.
4. Add 1 cup granulated cane sugar and a pinch of fine sea salt to the saucepan, whisking until fully incorporated.
5. Remove the saucepan from heat and stir in 1 cup fresh lime juice and 1 teaspoon finely grated lime zest.
6. Gradually whisk in 1 cup full-fat coconut cream until the mixture is smooth and uniform.
7. Strain the mixture through a fine-mesh sieve into a spouted measuring cup to remove any undissolved particles.
8. Pour the strained mixture into a 8×8-inch glass baking dish that has been lightly coated with coconut oil spray.
9. Carefully transfer the dish to the refrigerator and chill for at least 4 hours, or until completely set and firm to the touch.
10. Run a thin spatula around the edges of the set gelatin to loosen it from the dish.
11. Cut the gelatin into 1-inch squares using a sharp knife dipped in hot water between cuts for clean edges.
12. Use a small offset spatula to gently lift the squares from the dish and transfer them to a serving platter. You’ll notice these bites have a delicate, creamy texture that contrasts beautifully with the bright lime flavor. Try serving them on crushed graham crackers for added crunch, or garnish with toasted coconut flakes for extra tropical flair.

Blackberry Basil Jello Salad

Fancy something that bridges summer vibes with holiday flair? You’ve got to try this blackberry basil jello salad. It’s the perfect mix of fruity sweetness and herby freshness that’ll wow at any potluck or family dinner.

Ingredients

– 2 cups fresh blackberries, divided
– 1/4 cup granulated sugar
– 1/4 cup fresh basil leaves, chiffonade-cut
– 2 packets unflavored gelatin powder
– 1 cup cold filtered water
– 1 cup boiling water
– 1/2 cup heavy cream, chilled
– 1 tablespoon fresh lemon juice

Instructions

1. Place 1 cup of blackberries, granulated sugar, and 2 tablespoons of water in a small saucepan over medium heat.
2. Cook the berry mixture for 5-7 minutes, stirring frequently until berries break down and release their juices.
3. Strain the cooked berry mixture through a fine-mesh sieve into a bowl, pressing firmly with a spatula to extract all liquid while discarding solids.
4. Sprinkle gelatin powder over 1 cup of cold filtered water in a large mixing bowl and let it bloom for 5 minutes until the surface appears wrinkled.
5. Pour 1 cup of boiling water into the gelatin mixture and whisk continuously for 2 minutes until the gelatin completely dissolves.
6. Stir the strained blackberry liquid and fresh lemon juice into the gelatin mixture until fully incorporated.
7. Chill the gelatin mixture in the refrigerator for 45-60 minutes, until it reaches a syrupy consistency that coats the back of a spoon.
8. Whip the chilled heavy cream to soft peaks using a hand mixer on medium speed for 3-4 minutes.
9. Gently fold the whipped cream and chiffonade-cut basil into the partially set gelatin using a rubber spatula, making sure to maintain air bubbles.
10. Fold in the remaining 1 cup of fresh blackberries, distributing them evenly throughout the mixture.
11. Pour the completed mixture into a 9-inch glass serving dish and refrigerate for at least 4 hours, or until fully set and firm to the touch.

Here’s why this salad stands out: The creamy gelatin base contrasts beautifully with the burst of fresh berries, while the basil adds an unexpected aromatic note that elevates the entire experience. Try serving it in individual mason jars for a charming picnic presentation, or garnish with extra basil sprigs for an elegant dinner party dessert.

Mint Chocolate Chip Jello Dessert

Finally found that perfect dessert to bridge the gap between nostalgic Jell-O and sophisticated chocolate? This mint chocolate chip Jello dessert delivers that cool, creamy satisfaction with just enough grown-up flair to impress at any gathering.

Ingredients

– 2 cups heavy cream, cold
– 1/4 cup granulated sugar
– 1 teaspoon pure peppermint extract
– 1 package (3 oz) lime gelatin
– 1 cup boiling water
– 1 cup cold whole milk
– 4 oz high-quality dark chocolate, finely chopped
– 1/4 cup crushed peppermint candies

Instructions

1. Pour the cold heavy cream into a chilled metal bowl.
2. Add the granulated sugar to the cream.
3. Whip the cream and sugar mixture at medium-high speed until soft peaks form, about 3-4 minutes.
4. Gently fold in the pure peppermint extract using a rubber spatula.
5. Dissolve the lime gelatin completely in 1 cup of boiling water, stirring for 2 full minutes.
6. Immediately whisk in the cold whole milk until the mixture is smooth and slightly thickened.
7. Chill the gelatin-milk mixture in the refrigerator for 20 minutes until it reaches a syrupy consistency that coats the back of a spoon.
8. Fold the whipped cream mixture into the chilled gelatin base in three additions to maintain airiness.
9. Sprinkle the finely chopped dark chocolate evenly throughout the mint cream.
10. Transfer the complete mixture to a 9-inch springform pan.
11. Tap the pan firmly on the counter 3-4 times to remove air bubbles.
12. Refrigerate the dessert for at least 4 hours, or until fully set and firm to the touch.
13. Sprinkle the crushed peppermint candies over the top just before serving.

A silky-smooth texture gives way to bursts of dark chocolate bitterness that play beautifully against the bright mint freshness. The crushed candies add both visual sparkle and satisfying crunch, making this dessert equally stunning in individual ramekins or sliced elegantly from the pan.

Pomegranate Jello with Fresh Fruit

Zesty and vibrant, this pomegranate jello with fresh fruit is the perfect make-ahead dessert for any gathering. You’ll love how the sweet-tart flavors play together in this stunning dish. It’s surprisingly simple to create something that looks so impressive.

Ingredients

• 2 cups pure pomegranate juice, chilled
• 3 tablespoons unflavored gelatin powder
• 1/2 cup granulated sugar
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1/2 cup fresh mint leaves, chiffonade-cut
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Pour 1/2 cup of chilled pomegranate juice into a small bowl and sprinkle the gelatin powder evenly over the surface.
2. Allow the gelatin to bloom for exactly 5 minutes until it absorbs the liquid and appears grainy.
3. Heat the remaining 1 1/2 cups pomegranate juice in a saucepan over medium heat until it reaches 180°F on an instant-read thermometer.
4. Whisk the bloomed gelatin mixture into the heated juice until completely dissolved and no granules remain visible.
5. Stir in the granulated sugar and continue whisking for 2 minutes until the sugar fully dissolves.
6. Add the freshly squeezed lemon juice and whisk to incorporate evenly throughout the mixture.
7. Transfer the pomegranate mixture to a 9×9-inch glass baking dish and refrigerate uncovered for 30 minutes until slightly thickened but not fully set.
8. Gently fold the fresh raspberries, blueberries, and chiffonade-cut mint leaves into the partially set jello using a rubber spatula.
9. Return the dish to the refrigerator and chill for at least 4 hours, or until the jello is completely firm when lightly pressed with a fingertip.
10. Cut the set jello into 2-inch squares using a sharp knife dipped in warm water between each cut for clean edges.

Velvety smooth jello contrasts beautifully with the burst of fresh berries in every bite. The mint adds a refreshing note that balances the pomegranate’s natural tartness. Try serving these jewel-toned squares on a platter with extra fresh fruit for an elegant presentation that’s perfect for holiday parties or summer gatherings.

Matcha Green Tea Jello Squares

Vividly green and refreshingly simple, these matcha squares are the perfect make-ahead treat for when you want something sweet but not too heavy. You’ll love how the earthy matcha flavor shines through the delicate jello texture. They’re basically little green tea clouds you can eat with a spoon.

Ingredients

– 2 cups filtered water
– 3 tablespoons culinary-grade matcha powder
– 1/2 cup granulated cane sugar
– 4 teaspoons unflavored gelatin powder
– 1/4 cup cold filtered water (for blooming gelatin)
– 1/2 cup heavy cream, chilled
– Pinch of fine sea salt

Instructions

1. Bloom 4 teaspoons of unflavored gelatin powder in 1/4 cup cold filtered water in a small bowl, ensuring all powder is saturated. Let stand for 5 minutes until spongy.
2. Combine 2 cups filtered water and 1/2 cup granulated cane sugar in a saucepan over medium heat, stirring until sugar fully dissolves at 150°F.
3. Whisk 3 tablespoons culinary-grade matcha powder with the hot sugar syrup until completely smooth and free of lumps. Tip: Sift matcha first to prevent clumping.
4. Add the bloomed gelatin to the matcha mixture, stirring continuously until gelatin completely dissolves at 120°F.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any undissolved particles.
6. Stir in a pinch of fine sea salt to balance the sweetness.
7. Whip 1/2 cup chilled heavy cream to soft peaks in a separate bowl. Tip: Chill your bowl and whisk for faster whipping.
8. Gently fold the whipped cream into the matcha mixture until fully incorporated with no white streaks.
9. Pour the mixture into an 8×8-inch baking dish lined with parchment paper. Tip: Lightly grease the parchment for easy removal.
10. Refrigerate for at least 4 hours, or until completely set and firm to the touch.
11. Use the parchment paper to lift the set jello from the dish onto a cutting board.
12. Cut into 1-inch squares using a sharp knife dipped in hot water between cuts for clean edges.
Really, the velvety smooth texture melts on your tongue while the matcha provides that distinct earthy sweetness. Try serving these squares with a dusting of extra matcha powder or alongside fresh berries for contrast. They make such an elegant little dessert that feels fancy but comes together so easily.

Raspberry Swirl Cream Cheese Jello

Mmm, you know those desserts that look fancy but are secretly simple to make? This raspberry swirl cream cheese jello is exactly that—a creamy, fruity treat that’ll impress everyone without stressing you out.

Ingredients

• 2 cups granulated sugar
• 4 cups filtered water, divided
• 24 ounces fresh raspberries
• 2 tablespoons freshly squeezed lemon juice
• 4 packets unflavored gelatin powder
• 16 ounces full-fat cream cheese, softened to room temperature
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Instructions

1. Combine 1 cup granulated sugar with 2 cups filtered water in a medium saucepan.
2. Place the saucepan over medium-high heat and stir continuously until the sugar completely dissolves, about 3–4 minutes.
3. Add the fresh raspberries and freshly squeezed lemon juice to the saucepan.
4. Reduce heat to medium and simmer the mixture for 8–10 minutes, mashing the berries gently with a wooden spoon until broken down.
5. Strain the raspberry mixture through a fine-mesh sieve into a clean bowl, pressing firmly with the back of a spoon to extract all liquid; discard the solids.
6. Allow the raspberry syrup to cool to room temperature, about 15 minutes.
7. Sprinkle 2 packets of unflavored gelatin powder over 1 cup of filtered water in a small bowl; let stand for 5 minutes to bloom.
8. Heat the bloomed gelatin mixture in a double boiler over simmering water, stirring constantly until fully dissolved and clear, about 2–3 minutes.
9. Whisk the dissolved gelatin into the cooled raspberry syrup until fully incorporated.
10. In a separate large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes.
11. Gradually add the remaining 1 cup granulated sugar to the cream cheese while mixing on low speed.
12. Increase mixer speed to medium-high and beat for 3–4 minutes until the mixture is light and fluffy.
13. In a chilled metal bowl, whip the heavy whipping cream with pure vanilla extract to stiff peaks, about 4–5 minutes.
14. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
15. Sprinkle the remaining 2 packets of unflavored gelatin over the final 1 cup of filtered water; let bloom for 5 minutes.
16. Dissolve this gelatin using the double boiler method as before, then whisk it thoroughly into the cream cheese mixture.
17. Pour the cream cheese base into a 9×13-inch glass baking dish, spreading it evenly with an offset spatula.
18. Drizzle the raspberry syrup in parallel lines over the cream cheese layer.
19. Drag a toothpick or thin knife through the layers in a zigzag motion to create swirl patterns.
20. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or until fully set and firm to the touch.

Zesty raspberry swirls cut through the rich cream cheese base, creating a dessert that’s both refreshing and indulgent. The texture is wonderfully smooth with just enough firmness to hold its shape when sliced. Try serving it with extra fresh raspberries and a drizzle of white chocolate for an elegant presentation.

Peach Melba Jello Cups

Sometimes you just need a dessert that feels fancy but comes together with minimal effort. These Peach Melba Jello Cups are exactly that—a nostalgic nod to the classic dessert, reimagined in a fun, individual format that’s perfect for warm days or potlucks. You’ll love how the sweet peach and tart raspberry play together in each refreshing bite.

Ingredients

• 2 cups fresh peach purée, strained
• 1 cup fresh raspberry coulis
• 3 tablespoons unflavored gelatin powder
• 1/2 cup granulated cane sugar
• 1 cup cold heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 cup toasted slivered almonds
• 6 fresh mint sprigs

Instructions

1. Bloom 3 tablespoons of unflavored gelatin powder in 1/2 cup of cold water for 5 minutes until it becomes spongy and opaque.
2. Heat 2 cups of fresh peach purée in a saucepan over medium heat until it reaches 160°F, stirring constantly with a silicone spatula.
3. Whisk the bloomed gelatin into the warm peach purée until completely dissolved and no granules remain.
4. Stir in 1/2 cup of granulated cane sugar and 1 teaspoon of pure vanilla extract until the sugar is fully incorporated.
5. Chill the peach mixture in an ice bath, stirring occasionally, until it thickens to the consistency of loose pudding, about 15 minutes.
6. Whip 1 cup of cold heavy cream to soft peaks using a hand mixer on medium speed.
7. Fold the whipped cream into the chilled peach mixture using a balloon whisk until no white streaks remain.
8. Divide the peach cream mixture evenly among 6 serving glasses, filling each one-third full.
9. Refrigerate the glasses for 45 minutes or until the layer is firm to the touch.
10. Spoon 2 tablespoons of fresh raspberry coulis over each set peach layer, spreading it gently with the back of a spoon.
11. Return the glasses to the refrigerator and chill for another 30 minutes until fully set.
12. Garnish each cup with 2 teaspoons of toasted slivered almonds and 1 fresh mint sprig just before serving.

Just look at those beautiful layers—the creamy peach mousse, the vibrant raspberry, and the crunchy almond finish. Each spoonful delivers a cool, silky texture with bursts of fruity brightness that’s downright irresistible. For an extra-special touch, serve them with shortbread cookies on the side or layer in fresh peach slices between the jello and coulis.

Grape Jello with Marshmallow Topping

Picture this: you’re craving something sweet but don’t want to spend hours in the kitchen. This grape jello with marshmallow topping hits that perfect spot between nostalgic comfort and effortless preparation.

Ingredients

• 1 package (3 oz) grape-flavored gelatin powder
• 2 cups boiling water
• 1 cup cold water
• 2 cups miniature marshmallows
• 1 cup heavy whipping cream, chilled
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Pour the grape gelatin powder into a heatproof 9×9-inch baking dish.
2. Measure exactly 2 cups of boiling water and pour it over the gelatin powder.
3. Whisk continuously for 2 minutes until the gelatin is completely dissolved and no granules remain visible.
4. Add 1 cup of cold water to the dissolved gelatin mixture and stir to combine thoroughly.
5. Refrigerate the gelatin mixture for exactly 4 hours, or until fully set and firm to the touch.
6. Place the chilled heavy whipping cream, granulated sugar, and vanilla extract in a chilled metal bowl.
7. Using an electric mixer on medium-high speed, whip the cream mixture until stiff peaks form, about 3-4 minutes.
8. Gently fold the miniature marshmallows into the whipped cream using a rubber spatula, being careful not to deflate the mixture.
9. Spread the marshmallow topping evenly over the completely set gelatin layer.
10. Return the assembled dessert to the refrigerator and chill for an additional 30 minutes before serving.

Delight in the contrast between the firm, fruity gelatin base and the cloud-like marshmallow topping. The sweet grape flavor pairs beautifully with the vanilla-kissed cream, creating a dessert that’s both refreshing and indulgent. Try serving it in individual parfait glasses for an elegant presentation that still feels wonderfully nostalgic.

Carrot Cake Jello Mold with Cream Cheese Frosting

Picture this: you’re craving something sweet but want to avoid turning on the oven. This carrot cake Jello mold brings all the cozy spice and creaminess of the classic dessert without any baking required.

Ingredients

• 2 cups finely grated organic carrots
• 1 cup crushed pineapple in juice, drained
• 1/2 cup toasted pecans, roughly chopped
• 3 packages (3 oz each) orange gelatin
• 2 cups boiling water
• 1 cup cold water
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 8 oz cream cheese, softened to room temperature
• 1/2 cup confectioners’ sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Instructions

1. Combine 3 packages orange gelatin with 2 cups boiling water in a large heatproof bowl, whisking continuously for 2 minutes until completely dissolved.
2. Stir in 1 cup cold water, then add 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg, whisking until spices are fully incorporated.
3. Refrigerate the gelatin mixture for 45 minutes until it reaches a syrupy consistency that coats the back of a spoon.
4. Fold in 2 cups finely grated organic carrots, 1 cup drained crushed pineapple, and 1/2 cup toasted chopped pecans using a silicone spatula to maintain airiness.
5. Lightly grease a 6-cup Bundt mold with nonstick spray, then pour the carrot mixture into the prepared mold.
6. Cover the mold with plastic wrap and refrigerate for at least 4 hours, or overnight for optimal firmness.
7. While the mold sets, prepare the frosting by beating 8 oz softened cream cheese with 1/2 cup confectioners’ sugar using an electric mixer on medium speed for 2 minutes until smooth and lump-free.
8. In a separate chilled bowl, whip 1/2 cup heavy whipping cream with 1 teaspoon pure vanilla extract until stiff peaks form.
9. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the air bubbles.
10. To unmold, dip the mold briefly in warm water for 15 seconds, then invert onto a serving platter and gently shake to release.
11. Spread the cream cheese frosting evenly over the top and sides of the unmolded gelatin using an offset spatula.

Delightfully wobbly with a satisfying crunch from the pecans, this mold offers the perfect balance of sweet creaminess and spiced carrot flavor. Serve it chilled with a drizzle of caramel sauce or alongside a cup of strong coffee for an elegant yet approachable dessert that’s sure to impress at potlucks or family gatherings.

Key Lime Pie Jello Parfait

Brace yourself for the easiest, most refreshing dessert you’ll make all summer. You’re going to love how these Key Lime Pie Jello Parfaits come together with minimal effort but deliver maximum wow factor. They’re the perfect make-ahead treat for busy days or last-minute gatherings.

Ingredients

– 1 package (3 oz) lime-flavored gelatin
– 1 cup boiling water
– 1 cup cold heavy cream
– 8 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1 cup graham cracker crumbs
– 2 tbsp unsalted butter, melted
– Fresh lime zest for garnish

Instructions

1. Combine the lime-flavored gelatin with 1 cup of boiling water in a medium heatproof bowl, whisking continuously for 2 minutes until completely dissolved.
2. Stir in 1 cup of cold heavy cream until the mixture is fully incorporated and smooth.
3. In a separate mixing bowl, beat 8 oz of softened cream cheese with an electric mixer on medium speed for 1 minute until creamy and lump-free.
4. Gradually add 1/2 cup granulated sugar to the cream cheese while continuing to beat for another 2 minutes until the sugar is fully incorporated.
5. Mix in 1 tsp pure vanilla extract until just combined.
6. Slowly pour the gelatin mixture into the cream cheese mixture while beating on low speed, then increase to medium and beat for 3 minutes until completely smooth and airy.
7. Combine 1 cup graham cracker crumbs with 2 tbsp melted unsalted butter in a small bowl, stirring until the crumbs are evenly moistened.
8. Spoon 2 tablespoons of the graham cracker mixture into the bottom of each serving glass, pressing down gently with the back of a spoon to create an even layer.
9. Divide the key lime filling evenly among the glasses, filling each about 3/4 full.
10. Refrigerate the parfaits for at least 4 hours, or until completely set and firm to the touch.
11. Garnish each parfait with a sprinkle of fresh lime zest just before serving.

Refreshingly creamy with a delightful crunch from the buttery graham crust, these parfaits offer the perfect balance of tart and sweet. The smooth texture melts on your tongue while the lime zest adds a bright, aromatic finish that elevates the entire experience. For an elegant presentation, serve them in clear mason jars with long spoons and a sprig of fresh mint.

Boozy Tropical Jello Shooters

Just when you thought jello couldn’t get more fun, these boozy tropical shooters arrive to prove you wrong. They’re the perfect party treat that combines vibrant tropical flavors with a playful kick, making any gathering instantly more festive. You’ll love how easy they are to whip up while still feeling impressively sophisticated.

Ingredients

– 3 cups freshly squeezed pineapple juice, divided
– 1/2 cup premium white rum
– 1/4 cup high-quality coconut cream
– 4 envelopes unflavored gelatin powder
– 1/4 cup fine granulated sugar
– 1/4 cup passion fruit purée
– Fresh mint sprigs for garnish

Instructions

1. Pour 2 cups of pineapple juice into a medium saucepan and sprinkle gelatin powder evenly over the surface.
2. Allow the gelatin to bloom for 5 minutes until the powder appears slightly swollen and absorbed.
3. Heat the mixture over medium-low heat, stirring constantly with a whisk until the gelatin completely dissolves and the liquid becomes clear.
4. Add granulated sugar and continue whisking for 2 minutes until fully incorporated and the mixture reaches 160°F.
5. Remove from heat and stir in the remaining 1 cup of pineapple juice, white rum, and coconut cream until fully emulsified.
6. Divide the passion fruit purée equally among 16 shooter glasses, using approximately 1/2 teaspoon per glass.
7. Carefully pour the gelatin mixture over the passion fruit layer, filling each glass to 3/4 full.
8. Refrigerate the shooters for 4 hours until completely set and firm to the touch.
9. Garnish each shooter with a small fresh mint sprig just before serving.

Dazzlingly vibrant and perfectly textured, these shooters offer a delightful contrast between the creamy coconut gelatin and the tart passion fruit base. The tropical flavors meld beautifully with the subtle rum warmth, creating a sophisticated yet playful dessert experience. Serve them on a bed of crushed ice with tiny umbrellas for that extra vacation vibe.

Summary

Zesty, refreshing, and perfect for warm days, these 20 creamy Jello desserts are your ticket to summer bliss. We hope you find new favorites to delight your family and friends! Try a recipe this week, then drop a comment telling us which one you loved most. Don’t forget to share this sweet roundup on Pinterest so others can enjoy too. Happy cooking!