Jello Cake

Looking for a nice light dessert to serve in all the holiday celebrations? Look no further. This dessert brings back childhood memories for me and is definitely a vintage dessert having stood the test of time and is still delicious today. This recipe is my friend Carolyn's version of the dessert. Cherry Jello is my personal favorite but you can change it to any flavor you like.

• 3-4 sleeves of graham crackers (my pan is not quite 9x13 and only needs three sleeves, but some comments say they use 4 sleeves of crackers)
• 1 large package of cherry flavored jello (170g)
• 2 cups boiling water 
• 4 cups of ice cubes
• 500 ml whip cream (2 cups)
• 2 tablespoons icing sugar

1. Boil 2 cups of water and dissolve package of cherry jello, stir well.
2. Add 4 cups of ice cubes until it begins to thicken, remove excess ice cubes that will no longer melt. 
3. Whip the cream until stiff with the icing sugar.
4. In a 9x13 pan, dot the bottom of the pan with whipped cream so the first layer of graham wafers stay in place.
5. Add a layer of graham wafers covering the bottom of the pan. If the cake pan has rounded edges break the corners to fit better.
6. Add half the whipped cream covering the entire surface of the wafers. 
7. Add another layer of graham wafers.
8. Gently pour half of the almost set the jello and spread from corner to corner. 
9. Add another layer of graham wafers on top of the jello. 
10. Repeat layers, with the jello on top as shown in the picture. 

Don't worry if the jello looks lumpy it usually sets completely smooth.
Let it set in the refrigerator overnight or a minimum of 8 hours. 

What an easy festive dessert, it quickly becomes a favorite.

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