Stunning Jello Tree Cake With Fresh Berries And Mint

One of the great things about jello is how flexible an ingredient it is. It tastes great, plus it can be used to make all kinds of colorful shapes and designs. This no-bake jello tree cake makes use of that versatility to make some seriously gorgeous, seriously delicious food art. We're bringing together multiple layers of fruity jello, jello pudding, and fresh mint and berries to form the shape of a gorgeous tree. We've seen some impressive desserts in our time, but this one just might take the cake!

Yield: 1
Prep Time: 1 hour
Cooking Time: 10 minutes
Inactive Time: 6 hours
Difficulty Level: Advanced

You'll Need:

For the berry treetop:

  • ½ cup blueberries
  • ⅔ cup raspberries
  • mint leaves

For the lemon jello:

  • 12 cups water
  • juice of 2 lemons
  • 1 cup sugar
  • 1 cup unflavored gelatin powder

For the lime jello pudding:

  • ⅔ cup heavy cream
  • ¼ package lime jello

For the chocolate jello pudding:

  • 1¼ cups heavy cream
  • ¾ cup semi-sweet chocolate chips
  • 1 tbsp unflavored gelatin powder
  • 2 tbsp sugar

Extra:

  • 3 x 6-inch springform pans 
  • 1 tall shot glass
  • 1 thick straw
  • 1 normal straw
  • 6 wooden skewers
  • plastic wrap

Here's How:

1. Seal off all 3 of the 6-inch springform pans to prevent any leaking by pinching a few thin pieces of plastic wrap between the base and removable rim. For the berry treetop layer, place the fresh raspberries, blueberries, and mint in the first springform pan. For the lemon jello, combine all of the ingredients in a medium-sized saucepan and heat the mixture gradually, stirring continuously. Once the unflavored gelatin powder has dissolved, remove the lemon jello mixture from the heat and let it cool. Once liquid has cooled slightly, pour a small amount of it over the berries so that they're partially submerged. Transfer the springform pan to the refrigerator and chill for 30 minutes.

2. Once the first layer of lemon jello has chilled, fill the rest of the springform pan with the lemon jello mixture.

3. Completely fill the second springform pan with the lemon jello mixture.

4. Fill the third springform pan with slightly less lemon jello mixture so that it falls about ½ inch lower than in the second pan. Transfer all 3 springform pans to the refrigerator and chill for about 4 hours.

5. For the lime jello pudding, combine all of the ingredients in a saucepan and heat the mixture gradually. Mix everything together thoroughly, then let the pudding cool down to about 85°F. Take the third springform pan out of the refrigerator and pour the cooled lime jello pudding on top of the lemon jello layer that has already set. Tie 6 wooden skewers together tightly and perforate the surface of the lime jello pudding with them. Transfer the springform pan back to the refrigerator and chill for 30 minutes.

6. Once all 3 layers in the springform pans have set, use a tall shot glass to cut out the center of the lime jello pudding layer. For the chocolate jello pudding, combine all of the ingredients in a medium-sized saucepan and heat them gradually, stirring continuously. Heat the ingredients until the unflavored gelatin powder has dissolved, then remove the chocolate jello pudding from the heat and let the pudding cool to about 85°F. 

7. Use a thick straw to poke 3 long holes starting at the center of the lemon jello layer in the second springform pan. While you're making the holes, press your finger into the top opening of the straw so that you can pull out the jello more easily. The holes that you create should begin in roughly the same spot and should cut through the jello diagonally.

8. Use a standard-sized straw to poke holes in the berry treetop layer. Poke small clusters of holes that start from 3 different points on the surface of the jello, and the clusters of holes should begin from roughly the same point as where the 3 holes ended up in the previous layer. Cut the holes so that they extend through the lemon jello layer diagonally, but stop at fruit layer without poking all the way through to the base of the pan. Remove the outer rim of all of the springform pans and leave the berry treetop layer sitting on its original base.

9. Place the translucent lemon jello layer on top of the berry treetop layer, making sure to line up the holes made in each layer with one another.

10. Place the lime jello pudding layer on top of the other 2 layers with the green side facing up. Pour the chocolate jello pudding into the hole cut out in the top layer so that it flows down through the pathways cut out in the jello.

11. Let the chocolate pudding set, and once it has solidified, flip the cake over and remove the top of the springform pan. Garnish the top of this gorgeous tree cake with fresh berries and mint.

This recipe requires a little bit of patience, but the end result will take your breath away. Light, refreshing, and a true showstopper, this jello tree cake is a fairytale of a dessert!

Get the recipe for the Under The Sea Aquarium Cake featured in the bonus video.

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