Curd cake no-bake with gelatin and cookies - an ideal dessert for breakfast, it will harden in literally 1-1.5 hours, so you can prepare a surprise for your family by getting up early and creating such edible beauty in your kitchen, or rather, in your refrigerator, After all, a cake made from cottage cheese and gelatin is prepared without baking!
A minimum of products means a maximum of benefits and taste, that’s how I would characterize this delicacy. Since I prepare it for breakfast, I add brewed natural coffee to the top layer of the cake - it turns out very tender and colorful! You can use both store-bought and homemade cottage cheese - there are no questions about the fat content of the product. You can also add sour cream, fermented baked milk and other milk to your taste.
Boil water and pour 50 ml of boiling water into a cup with ground natural coffee, and 150 ml - into a cup with gelatin. Let it brew and stir the gelatin. Let's leave everything for 10 minutes.
Then pour the cottage cheese into the bowl of a food processor or into a deep bowl, add sugar and citrus flavoring. You can add vanilla. Dissolve the gelatin thoroughly and pour the liquid with it into the bowl with the cottage cheese. Grind everything until smooth. If there is not enough liquid, add a little more hot water into the bowl. Pour into one third of the mass instant coffee without grounds and mix thoroughly.
Grind the cookies almost into crumbs and pour them into a mold with sides. If you want the base to be dense, then mix the cookie crumbs with additional butter. I like the base to crumble, so I don’t add oil!
Pour the white curd mixture onto the crumbs and smooth with a spatula.
Pour the coffee mixture onto the white mass - you don’t even have to level it, since it turns out to be more liquid than the first one and spreads itself. Place the mold with the preparation in the refrigerator for 1.5 hours or in the freezer for 30-40 minutes.
Carefully remove the frozen cake from the pan by running a sharp knife around the inside of the pan and around the edges.
Decorate the cake to your liking: berries, fruits, sprinkles, etc. Curd cake with gelatin prepared without baking is ready for tasting.
Serve chilled, cut into pieces, along with aromatic tea, coffee, cocoa, etc.
Delicious homemade recipes can be not only delicious, but also very healthy. Without a doubt, curd cake with fruit is one of these delicacies. It’s quite simple to prepare, but you can’t doubt the benefits of the ingredients for a minute. This cake will appeal not only to children, but also to women who so scrupulously choose desserts with fear of gaining a couple of pounds. extra pounds. A delicate curd cake with fruit, the recipe with a photo of which we present, is prepared quickly and turns out very tasty. And most importantly, it is very presentable appearance, so it’s perfect for decorating any holiday table.
How to prepare cottage cheese cake
There are two ways to prepare a cottage cheese cake - without baking and by baking the base for the dessert.
When you can’t devote your time to preparing the dough and further baking the cakes in the oven, you can use ready-made store-bought cakes, or you can use the most ordinary sweet sugar cookies as a base. By the way, remember the famous tiramisu or cheesecake. They can also be safely classified as cottage cheese cakes, but they don’t require baking at all. Cookies and sponge cakes are simply covered with a special curd mixture and placed in the refrigerator for strong cooling.
One of the most common additions to cottage cheese is raisins or any other dried fruits. For example, it could be chopped dried apricots or prunes, as well as nuts.
Curd cake is not only easy and quick to prepare, but also healthy due to the ingredients it contains.
Cottage cheese is rich in calcium and is very useful for children. Curd cake is more acceptable in baby food, rather than chocolate or sweets with cream. Well, fruits are sources of vitamins and beneficial microelements that a child’s body needs for growth and development.
Cottage cheese with fruit can also be safely included in the diet of those who are on a diet or want to lose weight. Cottage cheese is a healthy protein that promotes recruitment and development muscle mass. That is why this dessert can be safely eaten by those who are actively involved in sports and care about the contours of their figure.
Recipe for making cottage cheese cake
There are simply an incredible number of recipes for making cottage cheese cake. You can prepare a dessert by simply placing fruit on the cottage cheese, or you can also decorate the cake with a jelly layer on top, in which you can lay out a variety of fruits. We will prepare it without a jelly layer, but we will tell you how to make it if such a desire suddenly arises.
Ingredients:
For the test:
- 3 eggs
- 0.5 cups flour
- 0.5 cups sugar
- 3 tbsp. cocoa
For the curd cream:
- 500 g cottage cheese
- 250 g sour cream
- 5 tbsp. Sahara
- 2 eggs
- 1 tbsp. butter
- small packet of gelatin
- vanillin
- cherry or any other berry syrup
- fruits - bananas, kiwi, cherries, strawberries, etc.
Cooking method:
1. Soak the gelatin in cold water. 1 sachet per 0.5 glass of water. Standing time is 40 minutes.
2. Beat eggs with sugar until the mass increases several times. Then add flour here and mix everything well. Add cocoa and make chocolate dough.
3. Bake the base for about 15-20 minutes at 180 degrees. Don't forget to place a container of water under the baking sheet to prevent the cake from burning.
3. While the cake is baking, prepare the curd mass. Beat cottage cheese, sour cream and butter.
4. Separately, beat eggs with sugar and vanilla or vanilla sugar. Combine the curd and egg mixtures and beat well.
5. Melt gelatin in a water bath and add to the curd mass.
6. Cool the finished biscuit and place it on a springform pan. Soak in berry syrup. Next is a layer of chopped fruit. Place the curd mixture on top. You can also decorate the cake with fruits on top.
7. Let the cake stand in the refrigerator for several hours.
If you want to decorate the cake with jelly on top. Then you need to pour it cold onto the already frozen cottage cheese with fruit. First, lay out the fruit, then pour in a little jelly, let it harden, and only then pour in the remaining jelly.
Bon appetit.
An interesting video on how to make a curd cake on the topic: “Delicate curd cake with fruit: recipe with photos”:
If you want to cook delicious dessert, but there is no desire to stand at the oven, then our recipes for no-bake curd cake with gelatin will be a true find. Preparation requires a minimum of ingredients and a little effort.
Before you start preparing a delicious dessert, you should know that, as a rule, it is one of the “changeovers”, that is, those dishes that need to be prepared from the top layer. Once set, the cake is very carefully turned over so that the top becomes the bottom.
Recipe for fruit cake with cottage cheese and cookies
You will need:
Cottage cheese of preferred fat content – half a kilogram
Sour cream (fat content at your discretion) – half a liter
Gelatin – 40 g
Banana – 2 pcs.
Kiwi – 2 pcs.
Orange – 1 pc.
Lemon - half
Pineapple (canned) – 1 can
Orange flavored jelly – 1 pack
Cookies – 100 g
Sugar – 5 tbsp. l.
Vanilla sugar – 10 g.
Preparation:
If you have a silicone mold, then it will be most convenient for transporting the curd cake with gelatin to the refrigerator. If you don’t have one, then a regular cake box will do.
The entire cooking process consists of five main stages.
Stage one - orange layer of cake
Dilute the jelly as indicated in the instructions. Mix well to get rid of grains.
Cut the orange into circles, cut off the peel. Leave a few pieces, they will be useful later.
Cut the resulting circles in half and place them on the very bottom of the mold. Pour the made jelly and put the composition in the cold.
While the cake base is hardening, dilute the gelatin by filling it with 100 ml of water.
Stage two - fruits
At this stage, you need to prepare all the necessary fruits, wash them thoroughly and dry them.
Peel the kiwi, remove the skin, cut in half, it is better to do it lengthwise. Cut each resulting half in half again and cut into cross-sections. Place the prepared kiwi in a saucepan, add 3 tbsp. l. sugar, squeeze out lemon juice and pour into a saucepan with kiwi. Heat the mixture over low heat until the sugar melts completely and the kiwi releases its juice. No need to boil. Remove from heat and let cool.
We also cut bananas into circles; the thickness can be arbitrary, but not too thick.
Drain the pineapples. By the way, it is better to take pineapples not in pieces, but in rings; they will look more appetizing as part of the cake.
Cut the reserved orange into small pieces. The fruits are ready.
Stage three - preparing the curd mass
Place all the cottage cheese, sour cream, sugar and vanillin into a saucepan. Using a blender, mix everything very thoroughly.
Place the previously soaked gelatin in a saucepan, pour in 70 ml of water and place on low heat until the gelatin dissolves until transparent. Pour it into the cottage cheese and mix again with an immersion blender. The mixture should be liquid.
Now we transfer all the fruits that you have prepared into the curd mass and mix very carefully so that the fruits are dispersed throughout the mass.
Stage four - preparing cookies
The cookie layer should be placed at the top; after the cake hardens, it will be at the bottom, which means it will complement the jelly composition of the dessert. Break up cookies, preferably shortbread, and place them in a blender for processing. It should be crumbly.
Stage five - creating the cake
Take the already frozen orange layer out of the refrigerator, pour the curd mixture into it and very carefully pour the cookies on top, smooth it out, pressing a little.
Refrigerate the cake overnight. In the morning, turn the mold over and remove the dessert to a plate. There is no need to decorate the cake; it will already be quite beautiful and bright.
Tip: to make the cookie crumbs adhere better, you need to melt about 70 g of butter and moisten the cookies in it.
Curd cake with gelatin and condensed milk
You will need:
Cottage cheese (medium fat content) – 500 g
Condensed milk (can be homemade) – 1 can
Milk – 70 g (can be replaced with water)
Crumbled cookies – 200 g
Gelatin granules – 10 g
Butter – 100 g
Berry sauce for decoration
Preparation:
First, take gelatin; you need to infuse it in milk or water for 10 minutes in a small cup.
Meanwhile, start preparing the cookie crumbs by grinding them in a blender or passing them through a meat grinder.
Melt the butter, pour it into the grated cookies, and mix. The butter is needed to hold the cookies together. Place the crumbs, kneaded in oil, into a baking dish previously lined with paper. It is better to compact the cookies so that the base of the no-bake cake is dense.
Fill a large bowl with hot water, but not boiling water, and place the gelatin in a cup to dissolve. At the same time, stir it constantly.
Place the condensed milk into the cottage cheese, stir and add the prepared gelatin in a thin stream. Whisk.
Place the resulting cottage cheese mixture on top of the cookie crumbs and smooth it out. Cover the mold with film and put it in the refrigerator. The cake must stand for at least 5 hours.
Before serving, top the dessert with your favorite berry sauce.
Tip: to make it easier to remove the cake from the mold, you should warm it up a little. A regular hairdryer is suitable for this; blow hot air over the sides and bottom of the mold.
Curd and sour cream cake without baking with marshmallows
You will need:
Cottage cheese (preferably homemade) – 350 g
Sour cream (20% fat) – 350 g
Gelatin – 50 g
Marshmallows of one color – 500 g
Kiwi – 4 pcs.
Sugar – 1 glass
Vanilla sugar (can be replaced with a few drops of vanillin concentrate) – 10 g
Coconut flakes for sprinkling
Preparation:
It is most convenient to use a springform pan. Divide the marshmallows in half if you purchased double sweetness, and pack them as tightly as possible into the mold.
Peel the kiwi, cut into circles, place between marshmallows.
Dilute the gelatin according to the instructions on the package, let it brew for 15 minutes, then dissolve in a water bath.
Mix cottage cheese and sugar with a blender, add sour cream, vanillin and pour in the prepared gelatin. Pour this mixture into marshmallows and kiwi.
Curd and sour cream cake with gelatin must stand overnight in the refrigerator. If you take it out too early, you may ruin the dessert.
In the morning, after removing the cake from the refrigerator, run a knife along the edge of the pan to loosen the sides of the treat if they are stuck. Remove the edges of the mold and leave the cake on the bottom; we do not recommend removing it, as this is a painstaking task, because the cake may fall apart.
Sprinkle coconut flakes on top and put the kettle on.
Tip: it is better to take marshmallows of one color when preparing treats, then when cutting they will have a more appetizing appearance.
Berry cake with cottage cheese and oatmeal cookies
You will need:
Oatmeal cookies – 350-400 g
Sugar – 1 glass
Butter – 100 g
Gelatin – 30 g
Cottage cheese – 500 g
Vanilla sugar – 1 sachet
Sour cream – 300 g
Raspberries (or any other berry) – 400 g
Preparation:
It is better to start preparing the cake by diluting the gelatin, as it will take time to dissolve. If you take instant gelatin, then fill it with hot water (about 70 degrees), stir, let stand for 15 minutes and if there are grains left, strain so that they do not get into the cake. Cool.
Meanwhile, crush the oatmeal cookies. You can use a blender, or you can put it through a meat grinder. The cookies will serve as our crust.
Melt the butter until fluid and pour into the cookie crumbs, stir.
It is better to line the springform pan with parchment paper, this will allow you to remove the cake without effort. Place oatmeal crumbs on paper, level, compact and place in the freezer for 10 minutes until the butter hardens.
Let's move on to preparing the cream based on cottage cheese. To do this, beat cottage cheese with sour cream and sugar (regular and vanilla) in a blender, add raspberries, not all, here we need 100 grams of berries.
Tip: if the cottage cheese has a wet consistency, then you need to take less than the specified amount of sour cream.
Without stopping whipping, pour in the cooled gelatin and stir a little more.
Pour half of the resulting curd cream onto the oatmeal cookie crumbs. Place another 100 g of raspberries on top and fill with the remaining cream. Place in the freezer for at least half an hour.
The cake will be decorated with raspberry jelly. And while the cake hardens, we will prepare the compote. Add another 100 g of raspberries to 350 ml of water, add 2 tbsp. l. sugar, boil for 10 minutes. Turn off and let cool.
Take 50 ml of hot water, add 10 g of gelatin, mix and cool.
The compote should be strained and the resulting gelatin should be poured into it, stirring constantly.
Carefully place the remaining 100 g of raspberries on the cake and pour half of the resulting raspberry jelly on top. Make sure that the berries do not float. Place the dessert in the freezer for 15 minutes.
Remove the cake and pour the rest of the jelly on top, then put the cake in the refrigerator for 3-5 hours until it is completely set. Ideally, the dessert should stand in the cold overnight. For more details on how such a dessert is prepared, see step by step photo recipe.
No-bake cottage cheese cake with gelatin and ready-made cake layers
Products:
Ready-made shortbread cakes – 2 pieces;
Cottage cheese – 250 grams;
Condensed milk (you can boil it) – 1 can;
Canned peaches – 1 can;
Gelatin – 10 g.
How to do:
Salt syrup from canned fruits and pour gelatin into it. When the latter has infused for the time indicated on the package, heat it on the stove without bringing it to a boil.
Cut the peaches into pieces.
Beat cottage cheese and condensed milk in a blender. Without stopping whipping, introduce the gelatin syrup in a thin stream. Add the peaches and mix gently.
Put a purchased shortbread crust into the mold, fill it with curd mixture, and cover it with a second crust. Let the dessert sit in the refrigerator for at least 5 hours, after which we run a knife along the edges of the mold to make it easier to remove the cake. Take out the cake and cut into arbitrary pieces.
As you can see, there are plenty of options for making simple but very tasty no-bake curd cakes with gelatin. Therefore, you can delight yourself with goodies more often. Well, if you are not afraid to do baking and time allows you, we recommend that you prepare a mind-blowing one.
Bon appetit and sweet life!
Ingredients:
For the curd layer:
- 300 gr. cottage cheese,
- 500 gr. low-fat sour cream,
- 1 glass of sugar,
- 50 gr. gelatin,
- 1 packet of vanilla sugar.
For the jelly:
- 1 pack of colored jelly,
- fruits according to taste and season: strawberries, kiwi, oranges, cherries or raspberries. Some people use banana, but it doesn’t go well with cottage cheese, it’s more of an acquired taste.
- There is an option for a jelly cake with cookies as a base - then you need to take another 300-400 grams. sugar cookies and 75 gr. milk, grind in a blender and compact a layer of about two centimeters at the bottom of the cake pan.
When did jelly appear?
Jelly cake has been a favorite treat since childhood. There are many different interpretations, options and experiments in this field, but most housewives know that it is impossible to spoil this dessert and it takes quite a bit of time to prepare.
If you believe history, the first mention of jelly goes back to the Middle Ages; it was made from air bubbles of sturgeon and in appearance it looked more like white jelly than the now familiar jelly delicacy. But in 1845, Peter Cooper, an engineer, invented and patented a powder made from processed tendons and animal skins, which gave the consistency to the product that everyone is familiar with - gelatin.
However, there was no separate “jelly” dish yet, and only forty years later the first jelly cakes with a fruity taste and an alluring smell were invented. It was the pharmacist Perth Waite, who tried in vain to persuade people to eat a tasty mass that was good for joints.
As a result, disappointed, he sold the patent to his neighbor-inventor Woodward, realizing a few years later how rashly he had acted. Jelly, and all its interpretations with different combinations of products, began to gain a wave of popularity and by the thirties it had taken pride of place on holiday tables.
Both tasty and healthy
Jelly-curd cakes will appeal to lovers of a slim figure and a healthy diet - after all, the combination of cottage cheese and fruit is quite a pleasant, but low-calorie thing, you just need to use low-fat sour cream.
The usefulness of cottage cheese is worth mentioning separately. An impressive amount of casein makes it possible to maintain a feeling of fullness for a long time, and the presence of niacin helps stabilize nervous system. At the same time, cottage cheese is considered a dietary product - for comparison: in cottage cheese the fat content is up to 18%, and in hard cheeses- up to 55% or more.
Curd and jelly desserts with fruit are especially useful for pregnant women. And at the same time, you don’t need to waste time baking biscuits - which many women like, who already spend a lot of time in the kitchen. Children are especially delighted with jelly with whole fruits inside, especially if the pastry chef takes the time to make them into a cute shape in the form of an animal or flower.
Preparation of jelly-curd cake step by step
A simple recipe for making a no-bake jelly cake with cottage cheese, sour cream and fruit involves the following steps:
- Soak the gelatin in a small amount of water. It is worth noting that there are two types of gelatin - instant and simple - simple takes about 1 hour to swell, while instant gelatin takes 10-15 minutes.
- Beat the cottage cheese with sugar and vanilla in a blender. Separately, beat the sour cream into a fluffy mass and carefully mix with the curd mass. Heat the gelatin in a water bath, not allowing it to boil, and pour it in a thin stream into the curd and sour cream mass, being sure to stir thoroughly and vigorously to avoid the appearance of prematurely frozen lumps of jelly.
- Place the resulting mass into a springform cake pan, carefully leveling the surface and place in the cold to harden. In the meantime, chop the fruit (it’s better to leave the cherries whole, but carefully remove the seeds without breaking the structure of the berry), prepare the jelly from the package according to the method indicated on it, cool to room temperature.
- Slowly pour two-thirds of the colored jelly onto the frozen curd layer, arrange the fruits in a picturesque order and put them in the refrigerator again. It is recommended to keep the remaining colored jelly in a warm place so that it does not harden prematurely. When the fruit layer becomes jelly-like, pour the remaining jelly on top and send back. In order for the gelling properties to strengthen, it is better to wait a few hours before serving.
- Before serving, carefully remove the springform sides and garnish with whipped cream, whole fruit or chocolate tendrils.
Curd and jelly cakes with fruit are a special decoration for any table, tea party or holiday. He is good because he different times You can use different fruits every year, which means the taste will be new and impressive every time.
Many housewives love to prepare homemade desserts, but it is often associated with hours spent near the oven. A no-bake cake with cottage cheese and gelatin will completely change your ideas about making sweets.
No-bake cottage cheese cake with gelatin
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 230 kcal/100 g.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty: easy.
The curd filling for the cake with gelatin is prepared in 30-40 minutes. If desired butter cream can be replaced with sour cream or cream. Adding condensed milk, chocolate, honey or syrup diversifies the taste.
Ingredients:
- pasty cottage cheese – 450 g;
- sour cream (cream, homemade yogurt) – 450 g;
- milk – 0.5 cups;
- gelatin – 20 g;
- sugar – 0.5 tbsp. l.;
- cocoa – 2 tbsp. l.:
- vanillin – 1 pinch.
Cooking method:
- Fill the gelatin plates with milk and heat in a water bath. Wait for it to swell.
- Mix fermented milk products, vanillin, gelatin, sugar in a bowl. Beat the mixture with a mixer or immersion blender.
- Divide the resulting mass into 2 parts. Add cocoa powder to one.
- Take a container for the future dish, cover it cling film.
- Pour the first part of the mixture into the mold, put it in the freezer until it partially hardens.
- Fill the finished part of the dessert with curd mass and cocoa. Place the product without baking in the cold until completely hardened.
- Carefully remove the dish without baking, remove the film. Decorate the product with nuts or chocolate.
With fruit
- Time: 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 239 kcal/100 g.
- Purpose: for breakfast.
- Cuisine: Russian.
- Difficulty: easy.
No-bake cottage cheese cake with fruit is healthier than many desserts. Add your favorite fresh, canned or frozen fruits and berries. Particularly combined with delicate kiwi, banana and pineapple cream. Can be cooked at any time of the year.
Ingredients:
- sour cream 20% – 250 g;
- cottage cheese – 250 g;
- peaches (any other fruit) – 300 g;
- sweet crackers – 100 g;
- granulated sugar – 100 g;
- jelly different colors– 2-3 packages;
- gelatin – 10 g;
- hot water – 50 ml;
- vanillin – 1 pinch.
Cooking method:
- Prepare several portions of colored jelly according to the instructions on the package, leave to harden.
- Cut the fruit into pieces.
- Grind sweet crackers to crumbs using any in a convenient way.
- Mix sugar, sour cream, cottage cheese and vanillin.
- Pour hot water (not boiling water) over the gelatin plates and wait until completely dissolved. Wait until it cools to room temperature and add to the curd mixture.
- Cut the jelly into neat cubes. Place in curd mixture.
- Gently mix together the cream, cookies, fruit and jelly.
- Cover the cake container with film and pour the mixture into it. Place the container in a cool place until the mixture hardens completely.
- Carefully remove the no-bake dish from the pan and place it on a plate.
Cake made from cookies and cottage cheese with gelatin
- Time: 20 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 247 kcal/100 g.
- Purpose: for breakfast, for dinner.
- Cuisine: Russian.
- Difficulty: easy.
It takes a couple of minutes to prepare the dish, and in the morning you will get a wonderful healthy cake. Give preference to square cookies; the finished product can be cut according to its outline. Chocolate can be replaced with nuts.
Ingredients:
- cottage cheese – 250 g;
- sugar – 100 g;
- sour cream – 200 g;
- Cracker cookies – 50 g;
- gelatin – 1 tbsp. l.;
- chocolate – 25 g;
- water – 30 ml.
Cooking method:
- Prepare all products. The cottage cheese should be pasty. If your product is grainy, grind it with a blender or meat grinder.
- Mix dairy products with sugar in a bowl. The latter should dissolve in the resulting mass.
- Pour cold gelatin boiled water, wait for swelling. Melt it in the microwave at 450 power, the liquid should be warm. Mix it with cream.
- Prepare a container for the cake, cover it with film. Lay out one row of cookies.
- Divide the delicate cream into parts. Pour a layer of cookies into the mold.
- Add another layer of crackers. Add cream again. Repeat the procedure until you have three layers of each dessert component.
- Lightly cover the top of the dish with the same film. Place the product in the cold for 6-8 hours until completely hardened.
- Remove the no-bake dessert from the mold and sprinkle grated chocolate on top.
With cherry
- Time: 4 hours 30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 235 kcal/100 g.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty: easy.
The curd cake with gelatin and fruit turns out very tender, literally melts in your mouth. Use a 21 cm springform pan, 20% fat sour cream and 9% cottage cheese. Choose sour cherries to highlight the taste of cookies and curd cream.
Ingredients:
- cherry – 0.5 kg;
- chocolate cookies – 300 g;
- butter – 150 g;
- sour cream – 400 g;
- cottage cheese – 400 g;
- sugar – 150 g;
- gelatin – 15 g;
- vanilla sugar – 1 tsp;
- jelly – 1 packet.
Cooking method:
- Break the cookies and grind them into crumbs with a blender.
- Add melted butter to the bowl and stir.
- Line a springform pan with parchment paper and lay out the cookie crust. Pack the layer tightly and place in the refrigerator.
- To prepare the filling, take a small saucepan, add gelatin and pour a glass cold water.
- After 30 minutes, heat the swollen plates until dissolved, but do not boil. Cool the liquid slightly.
- Combine dairy products, sugar and vanilla sugar in a bowl.
- Beat the cream with a mixer. If necessary, use an immersion blender to achieve smoothness.
- Add gelatin, mix again.
- Add all the resulting cream to the cookie pan. Place in a cool place for 2-4 hours until the dessert hardens.
- Wash the cherries and remove the pits in any convenient way.
- Prepare the jelly for filling according to the instructions on the package.
- Place cherries on top of dessert in even circles. Start at the edge and work towards the center.
- Pour jelly over the berries and place in the refrigerator for 30 minutes.
- Remove the finished no-bake dessert from the pan and place it on a plate. Decorate if desired.
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