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

2 Hr(s) 40 Min(s)
15 Min(s) Prep
2 Hr(s) 25 Min(s) Cook
Colorful fresh grapes add a delicious fresh fruit layer to this creamy lemon dessert!
What You Need
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16 servings
Original recipe yields 16 servings
2-1/2 cups boiling water, divided
4 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin, divided
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 can (14 oz.) sweetened condensed milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Add 1-1/2 cups boiling water to 2 pkg. gelatin mix; stir 2 min. until completely dissolved. Pour into 6-cup mold or 1-1/2-qt. bowl sprayed with cooking spray. Refrigerate 5 min. or until gelatin is thickened. Top with grapes; press gently into gelatin. Refrigerate 20 min. or until set but not firm.
2
Add remaining boiling water to remaining gelatin mixes; stir 2 min. until completely dissolved. Pour into blender. Add condensed milk and sour cream; blend well. Gently pour over gelatin layer in mold.
3
Refrigerate 2 hours or until firm. Unmold.
Kitchen Tips
Tip 1
JELL-O Pineapple Upside-Down Dessert
Prepare as directed, using JELL-O Pineapple Flavor Gelatin and substituting drained canned pineapple chunks for the grapes. For extra flavor, substitute drained pineapple juice for some of the boiling water.
Tip 2
Note
If grapes are large, cut them into quarters instead of in half before using as directed.
Tip 3
How to Layer Gelatin
Pour first layer of prepared gelatin into serving dish or mold. Refrigerate until set, but not firm, before adding the next layer. Except for the first layer, the gelatin mixtures should be cool and slightly thickened before pouring over the chilled layers.
Tip 4
How to Unmold Gelatin
Allow gelatin to sit several hours or overnight until completely firm. Before unmolding, dip knife in warm water, then run blade of knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 160mg
7%
Total Carbohydrates 37g
13%
Dietary Fibers 0g
Sugars 36g
72%
Protein 4g
8%
Vitamin A
6%
Vitamin C
2%
Calcium
6%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 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.
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