Pomegranate Gelatin and Cream Squares

Alright, the photo isn’t that great, but the dessert was. The pomegranate flavored gelatin was wonderful. It really was unlike any gelatin I’ve tasted before, with a unique and really refreshing flavor.  Making the gelatin right here at home was really easy, and I think pairing it with a creamy filling and a crumbly crust really made the flavor stand out.  It's a great little dessert.

Pomegranate Gelatin and Cream Squares
Printable version of this recipe

For the gelatin:
2 envelopes unflavored gelatin
1 ¼ cups cold pomegranate juice (POM Wonderful)
1 ¼ cups boiling water
¾ cup sugar

Pour the pomegranate juice into a mixing bowl and sprinkle the gelatin on top. Let the gelatin granules soften on top of the juice for a few minutes, and then stir. Slowly pour the boiling water in the mixing bowl, while stirring constantly. Add the sugar and stir until it is dissolved. Cover with plastic wrap and put it in the refrigerator until it is soft set, or about 1 ½ hours.

For the crust:
2 cups toasted pecans
3 tablespoons sugar
½ teaspoon salt
2 slightly beaten egg whites

Put nuts, sugar and salt in a food processor bowl. Cover and process until nuts are finely ground. Stir the ground nuts and egg whites together. Press onto the bottom of an 8x8 square dish and bake at 375 got 10-12 minutes, or until crust appears dry. Cool before spreading cream cheese filling on top.

For the cream cheese filling:
8 ounces cream cheese, softened
½ pint whipping cream
1 cup sugar, divided
1 teaspoon vanilla

Blend softened cream cheese and ¾ cup of sugar together. In a separate bowl, whip the cream until stiff peaks form. Add ¼ cup sugar and the vanilla. Pour half of the whipped cream into the cream cheese mixture and whisk together. Cover the remaining half and refrigerate.

Putting it all together:
Spread the cream cheese filling over the cooled crust. Pour partially set gelatin over top. Refrigerate until gelatin is firm, another 1 ½ to 2 hours. Spread remaining whipped cream on top of firm gelatin.  Cut into squares and serve.