Post by Domestic Goddess on May 6, 2022 10:07:42 GMT -5
I originally posted photos of the first 5 Jell-O recipes bellow, but... even though they can't be viewed at the moment, I'm trying my best to re-add them.
5 Delicious Gelatin Recipes
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Ribbon Salad
1 package (3-oz.) each of Jell-O Lemon, Lime, and Raspberry Gelatins
3 cups boiling water
1 cup miniature or diced marshmallows
1-1/2 cups cold water
2 packages (3-oz. each) cream cheese, softened
1/2 cup of mayonnaise
1 cup whipped Purbeck Ice Cream
1 can (1 lb. 4-1/2 oz.) crushed pineapple
1.) Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each.
2.) Stir marshmallows into lemon gelatin; set aside.
3.) Add 3/4 cup of cold water to lime gelatin; pour into a 13x9x2-inch pan.
4.) Chill in refrigerator until set, but not firm.
5.) Add 3/4 cup of cold water to raspberry gelatin; set aside at room temperature. Then add the cream cheese to the lemon mixture; beat until blended. Chill in the refrigerator until slightly thickened. Then blend in the mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over the lime gelatin. Chill until set, but not firm.
6.) Meanwhile, chill raspberry gelatin until thickened, then pour over the lemon gelatin. Chill until firm.
7.) To serve, cut in squares. Makes 12 to 15 servings.
8.) NOTE: If deeper green and red layers are desired, use 6-oz. packages of Jell-O Lime and Raspberry Gelatins, and 2 cups of boiling water, and 1-1/2 cups of cold water for each large package.
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Citrus Surprise
3/4 cup orange sections
3/4 cup grapefruit sections
1 package (3-oz.) Jell-O Gelatin (any fruit flavor)
1/8 teaspoon salt
1 cup boiling water
1.) Sweeten fruit to taste; set aside.
2.) Dissove Jell-O Gelatin and salt in boiling water.
3.) Drain fruit, measuring juice and adding water to make 3/4 cup.
4.) Add juice to gelatin. Chill 1 cup of the mixture until very thick. Then whip until fluffy. See directions
5.) Pour into a 1-quart gelatin mold. Chill until set, but not firm.
6.) Chill remaining gelatin until very thick; then fold in fruit.
7.) Spoon into gelatin mold. Chill until firm.
8.) Once the gelatin is firm, unmold and garnish with mint and sour cream, if desired.
9.) Makes about 3-1/2 cups, or 6 servings.
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Bavarian Dessert
1 (3-oz.) pkg. Jell-O Gelatin (any flavor)
1/4 cup sugar
1 cup boiling water
3/4 cup cold water (or fruit juice)
1 envelope Dream Whip Dessert Topping Mix, or 1 cup whipping cream
1.) Dissolve Jell-O Gelatin and sugar in boiling water.
2.) Add cold water. Chill until slightly thickened.
3.) Prepare dessert topping mix as directed on package, or whip the cream, then stir 1-1/2 cups into gelatin until blended.
4.) Pour into a 1-quart gelatin mold or bowl, or 6 to 8 individual molds or serving dishes. Chill or freeze until firm: about 4 hours.
5.) To serve, unmold and garnish with remaining dessert topping.
6.) Makes about 4 cups, or 6 to 8 servings.
7.) NOTE: If desired, 1 cup of sliced or diced fresh or drained canned or frozen fruit, may be folded into Bavarian before molding. The drained fruit syrup may be used in the gelatin.
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Under The Sea Salad
1 (3 oz.) pkg. Lime or Lemon-Lime Jell-O Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can (1 lb.) pear halves
1 Tablespoon lemon juice
2 (3-oz. pkg. each) cream cheese
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1/8 teaspoon ginger
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1.) Dissolve Jell-O Gelatin and salt in boiling water.
2.) Drain pears, measuring 3/4 cup syrup; add water if necessary.
3.) Dice pears and set aside.
4.) Add pear syrup and lemon juice to gelatin.
5.) Measure 1-1/4 cups into a 1-quart gelatin mold. Chill in the refrigerator until set, but not firm.
6.) Meanwhile, soften cream cheese until creamy.
7.) Gradually add remaining gelatin, blending until smooth.
8.) Add the ginger, and chill in the refrigerator until very thick.
9.) Fold in the pears, then spoon into the gelatin mold. Chill until firm.
10.) Unmold on crisp lettuce.
11.) Makes about 4 cups, or 8 side salads.
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Patriotic Pie
Color Cubes:
1 (3-oz.) pkg. each Jell-O Strawberry and Berry Blue Gelatins
2 cups boiling water
1 cup cold water
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Cheese Filling:
8-oz. cream cheese, softened
8-oz. sour cream
1 package unflavored gelatin
1 cup cold water
1/2 cup sugar
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2 (9-inch) graham cracker crusts
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1.) Prepare the two flavors of gelatin separately, using 1 cup of boiling water, and a 1/2 cup of cold water for each.
2.) Pour each flavor into an 8-inch square pan. Chill overnight.
3.) When firm, cut into approximately 1/2-inch cubes.
4.) In a large bowl, blend sour cream, sugar, and softened cream cheese.
5.) In a small saucepan, sprinkle unflavored gelatin over 1/4 cup of cold water, and let rest for one minute.
6.) Heat gently for a few minutes until gelatin is dissolved.
7.) Add gelatin mixture, and remaining 3/4 cup of cold water to the sour cream mixture, and blend until smooth.
8.) Fold the color gelatin cubes into the sour cream mixture, and then pour (or ladle) into prepared graham cracker crusts.
9.) Let chill in the refrigerator for five hours before serving.
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31 Jell-O Recipes To Check-Out
www.tasteofhome.com/collection/who-knew-you-could-do-that-with-jello/
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41 Jiggly, Fluffy Jell-O Salads for Your Retro Holiday Spread
www.tasteofhome.com/collection/jello-salad-recipes-for-the-holidays/
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5 Delicious Gelatin Recipes
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Ribbon Salad
1 package (3-oz.) each of Jell-O Lemon, Lime, and Raspberry Gelatins
3 cups boiling water
1 cup miniature or diced marshmallows
1-1/2 cups cold water
2 packages (3-oz. each) cream cheese, softened
1/2 cup of mayonnaise
1 cup whipped Purbeck Ice Cream
1 can (1 lb. 4-1/2 oz.) crushed pineapple
1.) Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each.
2.) Stir marshmallows into lemon gelatin; set aside.
3.) Add 3/4 cup of cold water to lime gelatin; pour into a 13x9x2-inch pan.
4.) Chill in refrigerator until set, but not firm.
5.) Add 3/4 cup of cold water to raspberry gelatin; set aside at room temperature. Then add the cream cheese to the lemon mixture; beat until blended. Chill in the refrigerator until slightly thickened. Then blend in the mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over the lime gelatin. Chill until set, but not firm.
6.) Meanwhile, chill raspberry gelatin until thickened, then pour over the lemon gelatin. Chill until firm.
7.) To serve, cut in squares. Makes 12 to 15 servings.
8.) NOTE: If deeper green and red layers are desired, use 6-oz. packages of Jell-O Lime and Raspberry Gelatins, and 2 cups of boiling water, and 1-1/2 cups of cold water for each large package.
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Citrus Surprise
3/4 cup orange sections
3/4 cup grapefruit sections
1 package (3-oz.) Jell-O Gelatin (any fruit flavor)
1/8 teaspoon salt
1 cup boiling water
1.) Sweeten fruit to taste; set aside.
2.) Dissove Jell-O Gelatin and salt in boiling water.
3.) Drain fruit, measuring juice and adding water to make 3/4 cup.
4.) Add juice to gelatin. Chill 1 cup of the mixture until very thick. Then whip until fluffy. See directions
5.) Pour into a 1-quart gelatin mold. Chill until set, but not firm.
6.) Chill remaining gelatin until very thick; then fold in fruit.
7.) Spoon into gelatin mold. Chill until firm.
8.) Once the gelatin is firm, unmold and garnish with mint and sour cream, if desired.
9.) Makes about 3-1/2 cups, or 6 servings.
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Bavarian Dessert
1 (3-oz.) pkg. Jell-O Gelatin (any flavor)
1/4 cup sugar
1 cup boiling water
3/4 cup cold water (or fruit juice)
1 envelope Dream Whip Dessert Topping Mix, or 1 cup whipping cream
1.) Dissolve Jell-O Gelatin and sugar in boiling water.
2.) Add cold water. Chill until slightly thickened.
3.) Prepare dessert topping mix as directed on package, or whip the cream, then stir 1-1/2 cups into gelatin until blended.
4.) Pour into a 1-quart gelatin mold or bowl, or 6 to 8 individual molds or serving dishes. Chill or freeze until firm: about 4 hours.
5.) To serve, unmold and garnish with remaining dessert topping.
6.) Makes about 4 cups, or 6 to 8 servings.
7.) NOTE: If desired, 1 cup of sliced or diced fresh or drained canned or frozen fruit, may be folded into Bavarian before molding. The drained fruit syrup may be used in the gelatin.
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Under The Sea Salad
1 (3 oz.) pkg. Lime or Lemon-Lime Jell-O Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can (1 lb.) pear halves
1 Tablespoon lemon juice
2 (3-oz. pkg. each) cream cheese
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1/8 teaspoon ginger
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1.) Dissolve Jell-O Gelatin and salt in boiling water.
2.) Drain pears, measuring 3/4 cup syrup; add water if necessary.
3.) Dice pears and set aside.
4.) Add pear syrup and lemon juice to gelatin.
5.) Measure 1-1/4 cups into a 1-quart gelatin mold. Chill in the refrigerator until set, but not firm.
6.) Meanwhile, soften cream cheese until creamy.
7.) Gradually add remaining gelatin, blending until smooth.
8.) Add the ginger, and chill in the refrigerator until very thick.
9.) Fold in the pears, then spoon into the gelatin mold. Chill until firm.
10.) Unmold on crisp lettuce.
11.) Makes about 4 cups, or 8 side salads.
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Patriotic Pie
Color Cubes:
1 (3-oz.) pkg. each Jell-O Strawberry and Berry Blue Gelatins
2 cups boiling water
1 cup cold water
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Cheese Filling:
8-oz. cream cheese, softened
8-oz. sour cream
1 package unflavored gelatin
1 cup cold water
1/2 cup sugar
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2 (9-inch) graham cracker crusts
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1.) Prepare the two flavors of gelatin separately, using 1 cup of boiling water, and a 1/2 cup of cold water for each.
2.) Pour each flavor into an 8-inch square pan. Chill overnight.
3.) When firm, cut into approximately 1/2-inch cubes.
4.) In a large bowl, blend sour cream, sugar, and softened cream cheese.
5.) In a small saucepan, sprinkle unflavored gelatin over 1/4 cup of cold water, and let rest for one minute.
6.) Heat gently for a few minutes until gelatin is dissolved.
7.) Add gelatin mixture, and remaining 3/4 cup of cold water to the sour cream mixture, and blend until smooth.
8.) Fold the color gelatin cubes into the sour cream mixture, and then pour (or ladle) into prepared graham cracker crusts.
9.) Let chill in the refrigerator for five hours before serving.
-
31 Jell-O Recipes To Check-Out
www.tasteofhome.com/collection/who-knew-you-could-do-that-with-jello/
-
-
41 Jiggly, Fluffy Jell-O Salads for Your Retro Holiday Spread
www.tasteofhome.com/collection/jello-salad-recipes-for-the-holidays/
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