For the jelly layer use:
1 pkt Strawberry Jelly or JELL-O
Make the liquid jelly as instructed on the packet.
- An 8 inches thin layer sponge cake or cookies for the base.
For the cheese layer, mix:
300gm of philly cream cheese
200gm of cream, whipped
70gm white sugar or more(This amount can be adjusted according to your taste).
2 teaspoon gelatine melted in about 4 tablespoons hot water(1 tbsp lemon juice or vanilla essence) or Jelly powder(2 1/2 tsp with 5 tbsp hot water)
Beat the fresh whipping cream. set aside.
Put the cream cheese into a bowl with the white sugar.
Beat the cream cheese and sugar till light and fluffy.
Gently fold in the whipped cream and gelatine or jelly mixture.Set aside.
After the jelly has set,put the jelly on the bottom of a round 8 inches cake pan.
Then,pour in the cream cheese mixture.
Lastly,place the thin layer sponge cake on top of the cream cheese mixture and press lightly.Refrigerate till cheese is firm (usually overnight)
- Invert jelly cake onto a plate.Serve cool.