EVELYN'S TWO-LAYER CREAMY JELLO DESSERT

Evelyn's Two-layer Creamy Jello Dessert image

"Evelyn" is my mom's name. I think she got the recipe out of a magazine 40-50 years ago -- which is where she got a lot of her recipes - but she never could remember the name of it or figure out just what to call it. WE called it "Mom's Special Dessert" -which is what is still on the recipe card in my box! I...

Provided by Marcia McCance

Number Of Ingredients 12

Ingredients

INGREDIENTS FOR THE CREAMY BOTTOM LAYER: (MAKES ENOUGH FOR FAMILY HOLIDAY FEAST, OR TO TAKE TO CHURCH BUFFET.)
1 lg pkg lemon jello (lime is also good, orange is my favorite), (sugar-free jello works great for both layers)
1 c hot water - for dissolving the jello
1 can (1lb can) crushed pineapple in its own juice
1 sm carton of large-curd cottage cheese
1 pt heavy cream, cold
INGREDIENTS FOR THE LUSCIOUS FRUITY TOP LAYER:
1 lg pkg raspberry jello (cherry is also good)
1 c hot water -- for dissolving the jello,
1 c cold water
1 can pie cherries (mom only used "thank you" brand which, in georgia, is the same as "comstock" brand) or: you can substitute 8 oz frozen raspberries plus 1c more cold water or 1c chilled juice of any kind!
3/4 c walnuts - chopped small to sprinkle on the top

Steps:

1. DIRECTIONS for bottom layer: Put the lemon Jello in a lg mixing bowl, pour in 1C of hot water - mix until no granules show on the spoon
2. Pour the pineapple into mixing bowl (juice and all) with Jello
3. Pour in the cream, and cottage cheese, stirring until mixed well (Note: The cottage cheese is one of my "improvements" -- Mom used cream cheese but it takes quite a while to soften and mix that in -- the cottage cheese gives it the same dairy cream cheesy taste with a whole lot less work.)
4. Note: if you don't like the "lumpy-ness" of cottage cheese, you can run the cc through a blender or food processor first -- then add it to the recipe. That way it will retain it's flavor and ease of use, but be a bit more creamy in texture -- just an idea!
5. Pour into oblong 9x14 glass baking dish, place in the refrigerator until it gels (about 2 hours)
6. DIRECTIONS for top layer: Place raspberry Jello in a lg mixing bowl, add 1C of hot water - mix until no granules show on the spoon
7. Add 1C cold water
8. Open the can of pie cherries and mix into Jello. (Alternative: If using frozen raspberries, no need to thaw, dump them in; the hot water from the Jello will thaw them - add 1C of cold water or juice and stir) -- refrigerate
9. When the raspberry jello mixture is mostly set up (chilled at least 1hr)-- it is not solid yet, but kind of "holds together" when stirred -- (my mother's exact instructions were: "When the Jello is able to hold a hat" -- Don't you just love it?!!)
10. Then gently spoon-layer the nearly (softly) gelled raspberry/cherry layer on top of the completely gelled bottom lemon layer which is already in the pan
11. Sprinkle with the nuts, put back in the refrigerator, and chill until completely set up - abt. two hours.
12. Variation: I also like it made over a graham cracker crust - so I buy three of the eight-inch prepared graham cracker crusts and make, as I call them, "Parfait Pies." The prepared crusts come with plastic covers which makes them easy to transport to a church function or a friend's house. (You have to be careful about the timing - if the raspberry top layer is too stiff, you won't have enough to complete the third pie and if it is too runny, its gets messy.)