Cherry Jello

Recipe created by Chef Ashian

Recipe Ingredients

Ingredient Weight
What you need:
Pillsbury™ Egg Free Tea Time Vanilla Premix 1 kg
Water 450 gm
Refined Oil 150 gm
Cherry Jello Mix 1 packet
Pillsbury™ Ivory Whipped cream 200 gm
Fresh cherry 100 gm


  1. Mix premix, oil and water together with pedal attachment on 1st gear for 1 minute.
  2. Scrape the mix from the side and centre of the mixing bowl.
  3. Mix on 2nd gear for 3 minutes.
  4. Pour the batter in desired moulds.
  5. Bake at 165°C in rotary oven and at 170°C in deck oven for 30-35 minutes.
  6. Let it cool down and refrigerate for 30 minutes.
  7. Poke cake with fork at ½ inch intervals.
  8. Prepare jello as directed.
  9. Spoon over cake mix until jello liquid is all inside the cake.
  10. Chill for 1-2 hours and top it with whipped cream and cherry.