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Creamy Summer Berry Jelly Salad

6 servings
  • Preparation time: 25 minutes
  • Refrigeration time: the time to set the jelly, plus 1 hour
  • Ingredients
  • 1 pkt raspberry jelly/jello
  • 1 lemon
  • 55 g (2 oz) raspberries (½ cup)
  • 55 g (2 oz) blueberries (⅓ cup)
  • 150 ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 115 g (4 oz) cream cheese (½ cup)
  • 40 g (1½ oz) icing/powdered sugar (⅜ cup)
  • 28 g (1 oz) slivered almonds, finely chopped (¼ cup)


  • You will also need a 20 × 20 × 5 cm (8 × 8 × 2 inch) dish

  • Method
  • Zest the lemon until ½ teaspoon has been produced and set aside.
  • Then juice the lemon.
  • Make up the jelly/jello in a bowl according to the packet.
  • Refrigerate until the jelly has completely set.
  • Refrigerate until partially set (the consistency of unbeaten egg whites).
  • Stir the berries into the jelly/jello and then pour the berry mixture into the dish and refrigerate until the jelly has completely set.

  • Meanwhile, remove the cream cheese from the fridge and let it come to room temperature (about 1 hour).

  • Once the jelly/jello has set, whip the cream until it forms soft peaks.

  • Now in a separate bowl beat the cream cheese until it is smooth and add to the cream with sifted  icing/powdered sugar. Beat well until combined. The mixture will become fluffy and thicken.
  • Stir in the reserved lemon zest.
  • Carefully spoon the cream cheese mixture evenly over the jelly and gently level with a palette knife making sure the mixture reaches the edges.
  • Refrigerate for a further 1 hour.
    Creamy Summer Berry Jelly Salad
  • Heat a small frying pan/skillet and tip in the nuts.
  • Over a gentle heat stir the nuts to toast them. This will only take a few minutes. They are ready when they have turned a light golden colour and they begin to smell nutty.
  • Remove from the pan and set to one side to cool.
  • To serve, sprinkle the nuts over the cream cheese mixture and cut into 6 portions. The first portion is always tricky to remove from the pan but then it becomes much easier.

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