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1 pkg. (85 g) Jell-O Strawberry Jelly Powder
3/4 cup boiling water
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
Grated peel and juice from 1 medium lemon
1 cup thawed Cool Whip Whipped Topping
2 cups mixed sliced strawberries, raspberries and blueberries
1 pkg. (180 g) 9-inch store-bought sponge flan
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How do I make it ?
Prepare jelly powder as directed on package, following the Quick-Set Method and using only 3/4 cup boiling water. Stir in fruit. Refrigerate 15 min. or until cooled.
Meanwhile, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Gently stir in the whipped topping; cover. Refrigerate until ready to use.
Place flan on serving plate; top with half of the jelly mixture. Cover with layers of the cream cheese mixture and remaining jelly mixture. Refrigerate at least 1 hour or overnight. Store leftover dessert in refrigerator.
Kraft Kitchen Tips!
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
How to Re-Freeze Cool Whip
Keep a tub of COOL WHIP Whipped Topping in the freezer to use as an easy dessert topping, as a last-minute icing for cakes or for spooning over cut-up fruit. Once thawed, the COOL WHIP can be returned to the freezer and re-frozen up to 5 times.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 7 g
Cholesterol 50 mg
Sodium 240 mg
Total carbohydrate 38 g
Dietary fibre 1 g
Sugars 0 g
Protein 4 g
Makes 8 servings.
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.