Hartley's Christmas Jelly Dessert Recipes

Delicious Christmas recipes for all the family to enjoy.
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a collage of photos showing different types of desserts and toppings on display
Black Forest Trifle
Black Forest Trifle: the Black Forest Gateaux gets the Hartley's Jelly trifle treatment! What you'll need: 1 x 135g pack Hartley’s Black Cherry Jelly Cubes, 1 chocolate Swiss roll, 850g can black cherries (drained, reserve a quarter for decoration), 1kg ready-to-serve custard, 300ml whipping cream (lightly whipped), Grated chocolate for decoration, and a large serving dish! Click the image for more!
a collage of photos showing different types of desserts and pastries on display
Strawberry Trifle
Strawberry Trifle: The Hartley's Jelly twist on the classic trifle recipe will certainly light up your taste buds! What you'll need: 1 x 135g pack Hartley’s Strawberry Jelly Cubes, 500g frozen bag mixed summer fruits, 200g madeira cake sliced into ½ slices, 1kg ready-to-serve custard, 500g whipping cream, 50g caster sugar, 2 tsp vanilla essence, 2 amaretti biscuits (crushed) and a large serving dish. Click on the image to find out more!
a collage of photos showing different types of desserts and toppings on display
Raspberry Trifle
Raspberry Trifle: A Christmas classic for a very good reason... it tastes amazing and makes an impressive centrepiece at any Christmas party! Here's what you'll need: 1 x 135g pack, Hartley’s Raspberry Jelly Cubes, 2 tbsp Hartley’s Best Raspberry Jam, 4 trifle sponges, 150g punnet fresh raspberries, 400g ready-to-serve custard, 300ml whipping cream 50g caster sugar, and 2 tsp vanilla essence. Click on the image to find out more!
a collage of pictures showing how to make cupcakes and other treats for christmas
Christmas Layered Jelly
Christmas Layered Jelly: Wow your Christmas party guests with this seasonal dessert sensation! Here's what you'll need > 1 x 135g pack Hartley’s Strawberry Jelly Cubes, 1 x 135g pack Hartley’s Lime Jelly Cubes, 12g gelatine powder, 510ml condensed milk, 150ml double cream (lightly whipped), redcurrants and green jelly holly leaves to decorate, and a 20cm square deep baking tin. Click on the image to find out more!