Description
Sprite Jelly Crystal Cake is a playful, no-bake dessert that combines the fizzy freshness of Sprite with vibrant jelly crystals in a clear, wobbly cake. This light and refreshing treat is made with gelatin and your choice of colorful jelly cubes for a fun mosaic effect. Perfect for kids’ parties, potlucks, or any celebration where you want to wow your guests with a whimsical sweet. Keywords: Sprite jelly cake, crystal jelly dessert, no-bake jelly cake, mosaic jelly cake, gelatin dessert
Ingredients
Units
Scale
- 3–4 different flavors of jelly crystals (like strawberry, mango, blueberry, lime), prepared and set
- 1 packet unflavored gelatin (approx. 2 1/2 tsp)
- 1/4 cup hot water (to dissolve gelatin)
- 1 can (355 ml) Sprite (chilled and carbonated)
- Optional: 1 tbsp sugar (if you want it sweeter)
- Optional: mint leaves or fruit pieces for garnish
Instructions
- Prepare each flavored jelly according to package instructions and let them set fully in separate containers (preferably overnight).
- Once set, cut the jellies into small cubes and gently mix together in a large bowl.
- In a small bowl, dissolve unflavored gelatin in 1/4 cup of hot water. Stir well until completely dissolved.
- Let the gelatin mixture cool to room temperature, then gently stir in chilled Sprite.
- Pour a thin layer of the Sprite-gelatin mixture into a cake mold or bundt pan and chill for 10–15 minutes to slightly set.
- Add the jelly cubes evenly into the mold, then slowly pour the rest of the Sprite mixture over the cubes.
- Refrigerate for at least 4 hours or until completely set.
- Carefully unmold, slice, and serve chilled.
Notes
- Use clear or light-colored Sprite for the best visual effect.
- Do not stir vigorously after adding Sprite to preserve the bubbles.
- To unmold easily, dip the bottom of the mold briefly in warm water.
- Details
Nutrition
- Calories: 90
- Sugar: 15g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
