This 3-ingredient slow cooker springtime sweet is my go-to Easter Sunday dessert when I want something festive, pastel-pretty, and totally make-ahead. It sets up into a silky smooth, gently jiggly treat with a glistening, pastel-marbled top that looks like you spent hours on it, even though the slow cooker does almost all the work. It reminds me of those church-basement gelatin salads from my childhood here in the Midwest, but updated into a simple, elegant dessert you can scoop or slice for an afternoon gathering.
Pastel gelatin dessert served in small dishes on a spring table
Pastel gelatin dessert served in small dishes on a spring table
Serve this chilled, scooped or sliced into squares, on small dessert plates or in clear cups so everyone can admire the pastel swirls. It pairs nicely with fresh berries, a little dollop of whipped cream, or crisp butter cookies on the side. For coffee drinkers, it’s lovely with a mild roast or decaf after Easter dinner, and for kids, a cold glass of milk or vanilla almond milk keeps it fun and family-friendly.
3-Ingredient Slow Cooker Springtime Sweets
Servings: 8–10
Ingredients
3 cups heavy whipping cream
4 (3 oz) boxes pastel-colored gelatin dessert mix, assorted spring flavors (such as lemon, strawberry, berry blue, or lime)
1 (14 oz) can sweetened condensed milk
Ingredients for pastel gelatin dessert arranged on a kitchen counter
Ingredients for pastel gelatin dessert arranged on a kitchen counter
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with a thin layer of neutral oil or nonstick spray, then wipe out any excess with a paper towel so only a whisper of coating remains. This helps the dessert release cleanly while keeping the surface silky and smooth.
In a medium saucepan off the heat, whisk together the heavy whipping cream and sweetened condensed milk until completely blended and smooth. You want no streaks of milk left; this creamy base is what gives you that dense, custardy, gelatinous texture instead of a bouncy, rubbery one.
Cream and condensed milk being whisked in a saucepan
Cream and condensed milk being whisked in a saucepan
Place the saucepan over low heat and warm the cream mixture, stirring often, just until it is steaming and small bubbles appear around the edges. Do not let it boil. You want it hot enough to dissolve the gelatin, but not so hot that it scorches or curdles.
Remove the warm cream mixture from the heat. Sprinkle in the contents of all 4 boxes of gelatin dessert mix, one at a time, whisking well after each addition so the powders fully dissolve. Take your time here; any undissolved granules can leave tiny bumps instead of that silky smooth finish.
Colorful gelatin powder being added to warm cream mixture
Colorful gelatin powder being added to warm cream mixture
Once the gelatin is fully dissolved and the mixture looks glossy and uniform, carefully pour it into the prepared slow cooker crock. Gently tap the crock on a folded kitchen towel a few times to release any air bubbles that might be trapped, which helps keep the top surface smooth.
