This jell-o can be made in individual serving dishes for a pretty tri-layered dessert, or made in a large serving bowl for a yummy side-dish!Start by preparing the Middle Layer:
3/4 cup boiling water
4 oz. cherry Jell-O powder (part of a 6-oz. box)
3/4 cup cold Pomegranate juice (found in produce section)
Dissolve the Jell-O powder in the boiling water. Add the pomegranate juice and stir. Put in the refrigerator and let the Jello set half-way until barely wobbly and wet.Meanwhile, prepare the Bottom and Middle Layers:
2 cups heavy cream
2 cups powdered sugar
1 tsp. vanilla
8 or 12-oz. tub of whipped cream cheese
1 cup pomegranate seeds
Using mixer, combine the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Gradually add small dallops of whipped cream cheese and beat on low until combined. Divide the cream mixture in half. Spread one half into the bottom of your serving dish(es), forming an even layer. Place this into the fridge to firm. Then add your prepared (wet and wobbly) jello mixture to the other half of the cream cheese mixture. Mix on high and combine well. Gently stir in pomegranate seeds. Spread this mixture over chilled cream cheese layer in serving bowl(s). Let set in refrigerator for an hour.For Top Layer:
6 oz. Cherry Jell-O powder
1 cup boiling water
1 cup pomegranate juice
Mix jell-o powder with 1 cup boiling water. When it's dissolved, add 1 cup pomegranate juice and stir. Let this cool at room temperature before pouring over the top of the chilled mousse layer. When it is almost set, sprinkle additional pomegranate seeds on top. Chill all layers together thoroughly (preferably overnight) before serving.
