Gelatin desserts are desserts made with sweetened and flavored gelatin.

This kind of dessert is

first recorded as jelly by Hannah Glasse in her 18th century book The Art of Cookery, appearing in a
layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza
Acton and Isabella Beeton in the 19th century.
They can be made by combining plain gelatin with other ingredients or by using a premixed blend of
gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from
large decorative shapes to individual serving cups.