Three ingredient dessert Creamy Pineapple & Strawberry Two Layer Gelatin
This two-layer dessert combines a clear, delicious strawberry top with a smooth pineapple-cream base, making it light, vibrant, and absurdly simple.
It works well in a loaf pan, glasses, or a sophisticated ring mold. It simply requires five minutes of active hands-on time and is ready in a few hours (mainly relaxing).
Ingredients
First layer (Pineapple-cream)
2 pineapple-flavored gelatin packets
400 g (14 oz) heavy cream
250 ml (8.4 fl oz / 1 cup) water (see steps)
Second layer (Strawberry)
3 strawberry-flavored gelatin packets
600 ml (20.3 fl oz / 2½ cups) water
Equipment needed:
2 small saucepans or 1 saucepan used twice
Heatproof mixing bowls or measuring jug
Whisk or spoon
Measuring jug or cups
Serving dish(es) — individual glasses, a 9×5 loaf pan, or a ring/ Bundt mold
Refrigerator
Optional: fine sieve (for a super-smooth finish)
Step-by-step instructions:
1. Prepare the pineapple (first) layer
Pour 250 ml of water into a heatproof bowl or measuring jug and bring it to a boil in a kettle or saucepan.
Bloom (optional but smoother): If you prefer, sprinkle the 2 pineapple gelatin packets over 50 ml cold water first and let sit 3–5 minutes to bloom; otherwise proceed to step 3.
Pour the boiling water over the pineapple gelatin powder (or over the bloomed gelatin) and whisk until completely dissolved (about 30 seconds).
Allow the dissolved gelatin to cool slightly (2–3 minutes) but not set. Slowly whisk in the 400 g heavy cream until uniform. If you want a lighter texture, gently whisk the cream first to loosen it, then fold into the gelatin liquid.
Pour this mixture into your chosen serving dish(es). Tap gently to remove bubbles and level the surface.
Chill in the refrigerator until the layer is set but still slightly tacky on top — about 30–45 minutes (times vary with container depth). The layer should hold its shape when touched.
2. Prepare the strawberry (top) layer
While the first layer chills, bring 600 ml water to a boil. (If you bloomed the pineapple gelatin earlier, you do not need to bloom the strawberry unless you prefer.)
Sprinkle the 3 strawberry gelatin packets into a bowl with 100–150 ml cold water to bloom for 3–5 minutes (optional). Then pour the boiling water over the strawberry gelatin and whisk until fully dissolved.
Very important: let the strawberry gelatin cool to room temperature (or at least to the same coolness as the pineapple layer’s surface) — about 10–15 minutes. You must not pour hot gelatin onto the set pineapple layer or it may melt/separate.
When cooled, gently pour the strawberry gelatin over the set pineapple layer. Pour slowly over the back of a spoon or down the side of the dish to avoid breaking the lower layer.
Return to the refrigerator and chill until fully set, about 2–3 hours (or overnight for the cleanest slices).
3. Serve
If using a mold, run a thin knife around the edges and briefly dip the bottom of the mold in warm (not hot) water for 5–10 seconds to help release. Invert onto a plate.
For glasses or bowls, serve chilled as is.
Pro tips & troubleshooting:
Fresh pineapple warning: Fresh (raw) pineapple contains an enzyme (bromelain) that prevents gelatin from setting. If you want fresh pineapple pieces in or on this dessert, use canned/pasteurized pineapple or briefly cook fresh pineapple (simmer 1–2 minutes) to neutralize the enzyme. Flavored gelatin powder itself is fine — the warning applies to fresh fruit inclusions.
Avoid cracks between layers: Make sure the strawberry layer is cooled substantially before pouring; pouring warm gelatin causes the bottom layer to melt and results in mixing or gaps.
Smooth top: Pour the top layer slowly over the back of a spoon to reduce splashing and bubbles. Use a fine sieve for either dissolved gelatin if you notice grit.
Sweetness control: Packets are sweetened — if you want less sweetness, use smaller serving dishes (so each portion feels lighter) or choose sugar-reduced flavored gelatin brands.
Firmer vs. silkier texture: More cream (or using half-and-half) will make the pineapple layer silkier but a bit softer; if you need a firmer set (for unmolding), replace up to 100 g of cream with milk or reduce cream slightly.
Bubbles: If small bubbles appear on the surface of either layer, run a kitchen torch very briefly over the surface or gently pass a warm spoon across to smooth them out.
Concluding remarks:
This two-layer gelatin dessert looks amazing and is nearly straightforward, making it a great last-minute party treat. It’s simple to alter the flavors (mango + raspberry, lemon + blueberry), use separate glasses for attractive serving sizes, or garnish with whipped cream and a berry. If you intend to add fruit pieces, keep it refrigerated until serving and keep in mind the pineapple-fresh-fruit rule. Savor the vivid hues and smooth contrast!