Cherry Gelatin Cream Cake with Chocolate Drizzle

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Serving: Serves 24
Prep Time: 40 Minutes
Cooking Time: Chill 3 Hours

November/December 2020 Dig In Magazine

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1. Wash hands with soap and water. 


2. In a large bowl, combine cherry gelatin and boiling water; stir for 3 minutes or until gelatin is dissolved. Pour into an 8-inch square pan that has been coated with cooking spray. Refrigerate for 3 hours or until firm.  


3. Dip bottom of pan in warm water for 15 minutes; cut into squares. 


4. n a medium bowl, combine vanilla wafers, sugar and butter; press into a greased 13x9-inch pan. Chill for 1 hour. 


5. In a small bowl, combine unflavored gelatin and cold water; stir and let sit for 5 minutes. 


6. In a small saucepan, bring cherry juice to a boil. Stir in unflavored gelatin mixture until dissolved. Transfer to a large bowl and let cool completely.  


7. Once cool, whisk in 11/2 containers whipped topping and food coloring; gently fold in gelatin cubes and spoon over crust. Top with remaining whipped topping, spreading it out in an even layer. Cover and chill for at least 2 hours. 


8. When ready to serve, drizzle the top with the melted chocolate.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 214 (Calories from Fat: 117)
Total Fat: 13g (Saturated Fat: 7g)
Protein: 2g
Total Carbohydrates: 24g (Dietary Fiber: 2g
Sugars: 18g)
Cholesterol: 21mg
Sodium: 156mg