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This viral two-ingredient dessert combines Jell-O and Greek yogurt into something unexpectedly creamy.
There are certain desserts that reside permanently in my brain, filed under the mental category labeled “Grandma’s ambrosia.” You know, those pastel-hued vintage fluff salads that are dotted with marshmallows and chopped nuts. So when a two-ingredient Jell-O and yogurt dessert started popping up repeatedly in my social feeds, I was skeptical. Is the gelatinized salad making a comeback?
I had to try it. Not out of blind optimism, but because I’d already watched the reel enough times for my kids to notice, and, dessert lovers that they are, they begged me to. We happened to have everything on hand, so my kids won that battle. And to my surprise, so did the dessert.
What is the viral Jell-O and yogurt dessert?
This dessert is exactly what it sounds like: a combination of flavored gelatin and Greek yogurt that’s chilled until it’s set. No stovetop, no cream, no eggs, no straining or blooming or whispering encouragement to a custard while it thickens.
Once it’s chilled, you end up with something softly set and creamy—jiggly, but not wobbly in a lunchroom kind of way. After a spoonful or two, I found myself thinking it tasted like a very simplified panna cotta. Not the real thing, of course, but close enough in spirit that the comparison stuck. A poor man’s version, if you will—less silk, less richness, but still very pleasant.
How to Make This Two-Ingredient Dessert
You’ll need:
- 1 (3-ounce) package of Jell-O (any flavor)
- 1 cup boiling water
- 1 cup Greek yogurt
Step 1: Dissolve the Jell-O
Prepare the Jell-O using only the hot water, stirring until the gelatin is fully dissolved.
Step 2: Let it cool slightly
Give the mixture a few minutes to cool down. If it’s too hot when the yogurt goes in, the texture can turn grainy.
Step 3: Whisk in the yogurt
Whisk the Greek yogurt into the cooled gelatin until it’s completely smooth and opaque.
Step 4: Chill until set
Pour the mixture into a dish or individual cups and refrigerate it until it’s fully set, usually a few hours.
A Few Things I Learned After Making It Twice
The first time I made this dessert, I poured it into a standard 8×8-inch dish (the same one I’d use for regular Jell-O), and it worked perfectly well, but the texture felt nicer than the presentation suggested. The next time, I used a deeper, slightly prettier dish, and it immediately felt more intentional. Same recipe, better spoonful.
I also adjusted the ratio the second time around. The original version uses equal parts water and yogurt, but I leaned closer to 1-1/2 cups of Greek yogurt. The result was noticeably creamier and softer—still set, but closer to that panna cotta–adjacent texture I was hoping for.
What does it actually taste like?
Better than it has any right to.
The Jell-O and yogurt dessert isn’t as silky as true panna cotta, but it lands in the same general neighborhood: creamy, cool, lightly tangy and clean on the finish. The yogurt gives it body, the gelatin gives it structure, and together they make something that feels more dessert-like than novel.
I used raspberry Jell-O with plain Greek yogurt, which struck a bright, balanced note. But the flavor possibilities are wide open; try different Jell-O flavors and different yogurt varieties, and the dessert will be sweeter or tangier depending on what you choose. It’s fast, adaptable and surprisingly satisfying.
And for something that takes two ingredients and five minutes of effort, that’s a pretty solid outcome. Even for someone wary of ambrosia.
Related:
- We Baked the Simple Jell-O Cookies That People Can’t Stop Thinking About
- Light and Creamy Yogurt Desserts
- Jell-O Recipes for Every Occasion
