Ingredients
2 packages (5.3 oz each) strawberry dry Jell-O
16 fl oz heavy whipping cream (or non-dairy alternative)
2 cups cookie crumbs (e.g., vanilla wafer crumbs)
1 cup melted butter
1 cup thawed frozen banana slices
2 cups thawed frozen raspberry compote
0.5 cup chocolate shavings (optional)
Lemon juice (to prevent browning)
2 packages unflavored gelatin (optional)
Instructions
In a food processor, crush 2 cups cookie crumbs until crumbly.
Mix with 1 cup melted butter until clumps form.
Press the mixture firmly into a 9×13-inch dish, smoothing with a knife.
In a bowl, mix 16 fl oz heavy cream with 1 package strawberry gelatin (dissolved in boiling water) until set.
Layer cream gelatin over the crust and chill 1 hour.
Spread banana slices with lemon juice on top, then add raspberry compote.
Repeat layers and press 0.5 cup chocolate shavings on top for garnish.
Chill for 4 hours total before slicing.
Let rest 10-15 minutes before serving to set.
Notes
Use a laser level for aligned layers.
Chill each layer separately if needed for stability.
Substitute unflavored Jell-O for neutral taste; use vanilla custard for banana layer.
Storage: Keep refrigerated for up to 2 days.
Non-dairy cream alternative ensures halal compliance.
- Prep Time: 35
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg