Easy and convenient: Jell-O desserts to try on the weekend

The weekend is approaching, so how about thinking of a tasty treat for lunch or even to eat while watching your favorite series? And for this we have a tip: jelly sweets🇧🇷 This is the ideal option for warmer days, as they are lighter and more refreshing.

Not to mention the convenience of preparation! Jelly is a sweet option that kids and adults alike like. Best of all, because it’s a versatile delicacyit can be used in several recipes.

And here in Guia da Cozinha we have delicious combinations of jelly desserts for every taste. Check out our suggestions and take the opportunity to surprise the family at the end of the week!

Creamy brigadeiro with passion fruit jelly

Time: 30 minutes (+3 hours in the fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 bag of passion fruit jelly powder
• 1 cup condensed milk (tea)
• 2 tablespoons of margarine
• 5 spoons of cocoa powder
• 1/2 cup cream (milk)
• Flakes of milk chocolate to decorate

Method of preparation:

1. Prepare the gelatin following the package instructions and divide it into small bowls, filling up to halfway.
2. Refrigerate for 2 hours or until solidified.
3. Put the condensed milk, margarine and chocolate powder in a pan over low heat, stirring constantly until thickened.
4. Turn off, let it cool and mix with the milk cream.
5. Divide into small bowls over the gelatin and place back in the refrigerator for another hour.
6. Remove from the oven, decorate with the chocolate zest and serve.

Pineapple jelly with coconut

Time: 1h (+6h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 can of chopped pineapple in syrup
• 1 sachet of pineapple flavored gelatine powder
• 1 and 1/2 pack champagne biscuits (225g)
• Grated coconut flakes to decorate

Coconut cream

• 1 can of condensed milk
• 1 cup of milk (tea)
• 1 sifted yolk
• 1 teaspoon cornstarch
• 1 tablespoon of butter
• 100 g of grated coconut flakes
• 1 sachet of unflavored gelatin powder
• 5 tablespoons of water
• 1 box of cream (200g)

Method of preparation:

1. Set aside 1/2 cup (tea) of the chopped pineapple and spread the rest in the bottom of a medium-high refractory.
2. Melt the pineapple jelly according to package directions and spread over the pineapple in the refractory.
3. Refrigerate for 4 hours.
4. Place the condensed milk, milk, egg yolk, cornstarch, butter and coconut in a skillet over medium heat, stirring until thickened.
5. In the still hot cream, add the unflavored gelatin dissolved in the water according to the package directions.
6. Add the cream and let it cool.
7. In the refractory above the layer of gelatin, interlayer layers of cream and biscuit moistened with pineapple syrup, finishing in cream.
8. Refrigerate for 2 hours.
9. Decorate with the pineapple set aside, with the coconut and serve.

ice cream cake

Time: 1h30 (+4h fridge)

Performance: 10 portions

Difficulty: easy

Ingredients:

• 6 eggs (yolks and whites separated)
• 4 tablespoons of margarine
• 2 cups of milk (tea)
• 3 cups wheat flour (tea)
• 1 and 1/2 cups cornstarch (tea)
• 1 tablespoon of chemical yeast
• Margarine and wheat flour for greasing
• 1 bag of strawberry-flavored gelatin powder
• 1 sachet of lemon flavored gelatine powder
• 2 cups sugar (tea)
• 1 sachet of pineapple flavored gelatine powder
• shredded coconut to pass

Method of preparation:

1. In a mixer, beat the egg yolks and margarine for 4 minutes.
2. Add the sugar and beat a little more to mix. Interlayer the milk with the sieved dry ingredients, beating continuously.
3. Finally add the yeast, the egg whites and mix with a spoon.
4. Pour into a greased and floured 25cm x 35cm mold and place in a medium oven (180°C), preheated, for 40 minutes.
5. Leave to cool and cut into squares.
6. Prepare each jelly separately according to package directions.
7. Let cool.
8. Dip each piece of cake into the jelly, alternating flavors.
9. Go through the shredded coconut and wrap in aluminum foil.
10. Refrigerate for 4 hours before serving.

Fruit cake with jelly

Time: 1h20 (+5h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 pack crushed cornstarch cookies (300g)
• 3 tablespoons of butter
• 2 egg whites
• 1 can of condensed milk
• 1 cup of milk (tea)
• 200ml of hot water
• 1 yolk
• 1 tablespoon of corn starch
• 1 teaspoon (coffee) of vanilla essence
• 6 small strawberries
• 4 sliced ​​peaches in syrup
• 12 crimson grapes
• 1/2 packet of strawberry-flavored gelatin powder
• 1/2 box of passion fruit jelly powder
• 200ml of cold water

Method of preparation:

1. Mix the cornstarch biscuits, butter and egg whites until they form a homogeneous mass, like a wet farofa and line the bottom and sides of a 24cm diameter springform cake tin with removable rim.
2. Bake in preheated oven for 10 minutes or until set.
3. Let cool.
4. Place the condensed milk, milk, egg yolk, cornstarch and essence in a skillet over medium heat, stirring constantly until thickened and pulling away from the bottom of the pan.
5. Let it cool and roll it out on the dough, leveling it.
6. Arrange the fruit on top of the cream and refrigerate for 1 hour.
7. Dissolve the mixed jellies in the hot water and mix with the cold water.
8. Gently spread over fruit and refrigerate for 4 hours or until solid.
9. Develop and serve.

Gelatin mosaic with powdered milk

Time: 1h30 (+3h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 pack of strawberry flavored gelatin powder
• 1 pack of lemon flavored gelatin powder
• 1 pack of mandarin flavored gelatin powder
• 1 pack of grape flavored gelatin powder
• 1 pack of pineapple flavored gelatin powder
• 5 cups of hot water (tea)
• 5 cups ice water (ice water)

Powdered milk mousse

• 1 cup (tea) of sugar
• 1 cup hot water (tea)
• 1 cup milk (powdered)
• 1 sachet of unflavored gelatin powder
• 3 tablespoons of water
• 1 jar of cream (300 g)
• Cherries in syrup to decorate

Method of preparation:

1. Dissolve the strawberry jelly in 1 cup (tea) of hot water and then stir in 1 cup (tea) of ice cold water.
2. Pour into medium refractory and refrigerate for 1 hour or until firm.
3. Repeat the procedure with the other jelly flavors and store in the refrigerator.
4. For the powdered milk mousse, put the sugar, hot water and powdered milk in the blender and beat for 10 minutes.
5. Hydrate the gelatin in the water, dissolve it in a bain-marie and add it to the blender mixture.
6. Add the cream and beat for 5 minutes.
7. Once firm, cut the jellies into cubes.
8. Place 1/3 of the mousse in a medium and high refractory, distribute the jelly cubes and pour the rest of the mousse.
9. Refrigerate for 2 hours or until solidified.
10. Serve then decorating with cherries.

colored jelly mousse

Time: 1h (+3h20 of fridge)

Performance: 20 units

Difficulty: Easy

Ingredients:

• 1 sachet of grape-flavored gelatin powder
• 600 ml of boiling water
• 1 cup cream (milk)
• 1 cup condensed milk (tea)
• 1 sachet of lemon flavored gelatine powder
• 1 bag of strawberry-flavored gelatin powder

Cream

• 1/2 can of condensed milk
• 1/2 can of sour cream
• 1 tablespoon unflavored unflavored gelatin powder
• 3 tablespoons of water

Method of preparation:

1. Dissolve the grape jelly in 200 ml of boiling water and blend in a mixer with 1/3 of the cream and 1/3 of the condensed milk.
2. Distribute in individual bowls or cups.
3. Refrigerate for 40 minutes.
4. Prepare the cream by blending the condensed milk, cream and unflavored gelatin in water and dissolved in a bain-marie.
5. Put half the cream on top of the grape jelly and put it back in the fridge for another 40 minutes.
6. Prepare the lemon jelly as you did with the grape jelly and place it on top of the cream.
7. Put back in the fridge for 40 minutes.
8. Cover with the remaining cream and put back in the fridge for 40 minutes.
9. Prepare the strawberry jelly following the same procedure as above and finish the cups.
10. Refrigerate for another 40 minutes. To serve.

Pudding and jelly cake with strawberries

Time: 1h (+6h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 packet of cornstarch biscuit crumbs (200 g)
• 3 tablespoons of margarine
• 1 egg white

Filling

• 1 can of condensed milk
• 2 cups of milk (tea)
• 4 gems
• 1 tablespoon of corn starch

Roof

• 1 package of halved strawberries (300 g)
• 1 pack of strawberry-flavored gelatin powder (30 g)
• 200ml of hot water
• 200ml ice cold water

Method of preparation:

1. In a bowl, mix the biscuit, margarine and egg white until a moist crumb is formed.
2. Spread it on the bottom and on the sides in a removable ring of 20 cm in diameter, squeezing it with your fingers.
3. Bring to a medium oven, preheated, for 8 minutes or until firm.
4. Remove and reserve.
5. For the filling, beat all ingredients in a blender for 1 minute.
6. Pour into a skillet and bring to medium heat, stirring until thickened.
7. Leave to cool, spread the dough over it and put it in the fridge for 2 hours.
8. Arrange the strawberries on the filling and set aside. Dissolve the strawberry jelly in hot water and mix with ice water.
9. Carefully pour over the strawberries and refrigerate for 4 hours or until solid.
10. Develop and serve.

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Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.