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Creamy Lemon Dessert with Fresh Grapes
Creamy Lemon Dessert with Fresh Grapes

Creamy Lemon Dessert with Fresh Grapes

1 Review(s)
Cook Minutes 2 Hr 40 Min
Prep : 15 Min Cook: 2 Hr 25 Min
Colourful fresh grapes add a delicious fresh fruit layer to this creamy lemon dessert!
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
Add 1-1/2 cups boiling water to 2 pkg. jelly mix; stir 2 min. until completely dissolved. Pour into 6-cup mold or 1-1/2-L bowl sprayed with cooking spray. Refrigerate 15 min. or until jelly is thickened but not set. Top with grapes; press gently into jelly. Refrigerate 20 min.
Step 2
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 mold.
Step 3
Refrigerate 2 hours or until firm. Unmold.
Kraft Kitchen Tips!
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 mold. 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 Unmold Dessert
Allow jelly to sit several hours or overnight until completely firm. Before unmolding, dip knife in warm water, then run blade of knife around edge of jelly to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull jelly from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen dessert. Gently remove mold.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2.5 g
13 %
Cholesterol 15 mg
Sodium 135 mg
6 %
Carbohydrate 36 g
Fibre 0 g
Sugars 34 g
Protein 4 g
Vitamin A
4 %
Vitamin C
4 %
8 %
0 %
Makes 16 servings, 1/16 recipe (113 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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