This document contains recipes for 6 different Jell-O desserts: 1) Black Cherry Jubilee layers gelatin cubes and whipped topping in glasses, 2) "Wave Your Flag" mold makes a red, white, and blue gelatin flag, 3) Easter Jell-O Jigglers are molded gelatin eggs, 4) Creamy Fruited Mold layers gelatin, whipped topping and fruit in a mold, 5) Citrus Apple Mold includes lemon gelatin with apples, and 6) Jell-O Triple Berry Dessert layers gelatin, cream cheese filling and berries in a cake.
This document contains recipes for 6 different Jell-O desserts: 1) Black Cherry Jubilee layers gelatin cubes and whipped topping in glasses, 2) "Wave Your Flag" mold makes a red, white, and blue gelatin flag, 3) Easter Jell-O Jigglers are molded gelatin eggs, 4) Creamy Fruited Mold layers gelatin, whipped topping and fruit in a mold, 5) Citrus Apple Mold includes lemon gelatin with apples, and 6) Jell-O Triple Berry Dessert layers gelatin, cream cheese filling and berries in a cake.
This document contains recipes for 6 different Jell-O desserts: 1) Black Cherry Jubilee layers gelatin cubes and whipped topping in glasses, 2) "Wave Your Flag" mold makes a red, white, and blue gelatin flag, 3) Easter Jell-O Jigglers are molded gelatin eggs, 4) Creamy Fruited Mold layers gelatin, whipped topping and fruit in a mold, 5) Citrus Apple Mold includes lemon gelatin with apples, and 6) Jell-O Triple Berry Dessert layers gelatin, cream cheese filling and berries in a cake.
This document contains recipes for 6 different Jell-O desserts: 1) Black Cherry Jubilee layers gelatin cubes and whipped topping in glasses, 2) "Wave Your Flag" mold makes a red, white, and blue gelatin flag, 3) Easter Jell-O Jigglers are molded gelatin eggs, 4) Creamy Fruited Mold layers gelatin, whipped topping and fruit in a mold, 5) Citrus Apple Mold includes lemon gelatin with apples, and 6) Jell-O Triple Berry Dessert layers gelatin, cream cheese filling and berries in a cake.
1 cup boiling water 1 pkg. (4-serving size) JELL-O Black Cherry Flavor Sugar Free Gelatin 1 cup cold water 1 cup thawed COOL WHIP LITE Whipped Topping, divided STIR boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. POUR into 9-inch square pan. Refrigerate 4 hours or until firm. CUT gelatin into 1/2-inch cubes. Layer gelatin cubes alternately with 1/2 cup of the whipped topping in 4 dessert glasses. Top with dollops of the remaining 1/2 cup whipped topping.
Wave Your Flag Mold
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin 3 pkg. (4-serving size each) JELL-O Gelatin, any red flavor 3-1/4 cups boiling water, divided 2-3/4 cups cold water, divided 1 cup thawed COOL WHIP Whipped Topping
with the stripes.
REFRIGERATE at least 6 hours or overnight. Unmold. Decorate with whipped topping as desired.
PLACE each flavor of dry gelatin mix in
separate medium bowl. Add 3/4 cup of the boiling water to the berry blue gelatin; stir at least 2 min. until gelatin is dissolved. Stir in 3/4 cup of the cold water; set aside. Add remaining 2-1/2 cups boiling water to red gelatin; stir at least 2 min. until gelatin is dissolved. Stir in remaining 2 cups cold water. SPRAY 8-cup flag mold with cooking spray; place on baking sheet. Pour blue gelatin into the side of the prepared mold with the stars; pour red gelatin into remaining side
Easter JELL-O JIGGLERS
1 cup boiling water (Do not add cold water.) 1 pkg. (4-serving size each) JELL-O Gelatin, any flavor make it STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into Easter JELL-O JIGGLERS Molds sprayed lightly with cooking spray. REFRIGERATE 3 hours or until firm. REMOVE JIGGLERS by inverting molds. Store in tightly covered container in refrigerator.
Creamy Fruited Mold
1 cup boiling water 1 pkg. (4-serving size) JELL-O Gelatin, any flavor 3/4 cup cold water 1-1/2 cups thawed COOL WHIP Whipped Topping 1 cup diced fruit
STIR boiling water into gelatin in medium
bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). ADD whipped topping to gelatin mixture; stir gently until well blended. Refrigerate about 15 minutes or until thickened (spoon drawn through leaves definite impression). Stir in fruit. Pour into 5-cup mold sprayed with cooking spray. REFRIGERATE 4 hours or until firm. Unmold. Garnish with additional fresh fruit and mint leaves, if desired. Store leftover gelatin mold in refrigerator.
Citrus Apple Mold
1-1/2 cups boiling water 1 pkg. (8-serving size) JELL-O Lemon Flavor Gelatin 2 cups cold apple juice 1 small green apple, chopped 1 small red apple, chopped STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold juice. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). STIR in apples. Pour into 6-cup mold sprayed with cooking spray. REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Garnish as desired. Store leftover gelatin in refrigerator.
JELL-O Triple Berry Dessert
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar Grated peel and juice from 1 medium lemon 1 cup thawed COOL WHIP Whipped Topping 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin 3/4 cup boiling water 2 cups ice cubes 2 cups sliced mixed strawberries, raspberries and blueberries 1 store-bought round sponge cake (10 inch)
Remove any unmelted ice. Add berries; mix
well. Pour half of the gelatin mixture over cake. Spoon cream cheese filling evenly over gelatin layer. Top with remaining gelatin mixture. REFRIGERATE 1 hour or until set. Store leftover dessert in refrigerator.
BEAT cream cheese and sugar in large bowl
with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Gently stir in whipped topping. Set aside. STIR boiling water into dry gelatin in large bowl 2 minutes until completely dissolved. Add ice; stir until gelatin slightly thickened.
