Rainbow Sherbet Cake


🌈 Rainbow Sherbet Cake 🍰
A no-bake dessert with vibrant layers and a delicious graham cracker crust, perfect for any celebration!
2 sleeves of graham crackers, crushed into fine crumbs
1 heaping tablespoon sugar
1 stick butter, melted
Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup heavy cream, to whip
1 cup sugar
1 tablespoon JELLO – Lime
1 tablespoon JELLO – Cherry
1 tablespoon JELLO – Orange
1 cup boiling water

Prepare the Crust:
Blend graham crackers into crumbs and mix with sugar.
Melt butter and mix into the crumbs until well coated.
Line a 7-inch springform pan with parchment paper and press the crumb mixture evenly into the pan.
Freeze the crust while preparing the filling.
Prepare the Cheesecake Filling:
In a stand mixer, whip heavy cream with 1 tablespoon of sugar until stiff peaks form. Refrigerate.
In the mixing bowl, beat softened cream cheese until smooth. Add remaining sugar and mix well.
Fold in the whipped cream until well combined and smooth.
Divide the filling into three separate bowls.
Prepare the JELLO Mixtures:
Dissolve each JELLO flavor in separate ramekins with boiling water (1/3 cup water for each flavor).
Allow to cool to room temperature.
Mix each JELLO into separate bowls of cheesecake filling, adding more powdered JELLO if needed for desired color.
Assemble the Cake:
Pour the Lime JELLO mixture over the crust and freeze for 45 minutes or until set.
Add the Cherry JELLO mixture over the Lime layer and freeze until set.
Add the Orange JELLO mixture as the top layer and freeze for at least 4 hours, preferably overnight.
Remove the cake from the springform pan, peel off parchment paper, and place on a dessert plate.
Cut into slices and serve.
Prep Time: 25 mins | Set Time: 3 hours | Total Time: 3 hours 25 mins | Calories: 302 kcal per serving