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7
- 3oz. packages flavored gelatin;
I use Grape, Berry Blue, Lime, Lemon, Orange, Strawberry,
Black Cherry
16oz. imitation sour cream
Start
with the grape layer and use in the order listed above,
using one flavor at a time. Dissolve gelatin
in one cup boiling water, divide in half. Add 1/2 cup
cold water to one half of gelatin, and 1/2 cup sour
cream to the other, mix well.
Spread
sour cream mixture on bottom of a 9x13 clear glass pan.
Refridgerate 30 minutes. Once set, slowly and gently
pour plain gelatin over sour cream mixture and place
in fridge for 30 minutes, until gelatin is set.
While
layer is setting, start the next color layers. This
is an easy eye catching salad. It is somewhat time consuming
but well worth it!!
RC
Note: Vanilla yogurt is an acceptable substitute for
imitation sour cream.
Recipe
from Connie Sorensen, Gunnison Utah Stake, USA
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| 1
- 3oz. pkg lime flavored gelatin
Dissolve
in one cup boiling water, add one cup cold water,
stir and set aside. |
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1
- 3oz. pkg cream cheese, softened
8-12oz.
can pears, drained and mashed
Beat
cream cheese and pears together until smooth, add to
gelatin
mixture and chill until semi-set then add:
1/2
pint cream, whipped until stiff
Fold
into jell-o and set until firm.
Recipe
from Sue Nielson, Monroe, Utah Stake, USA
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RASPBERRY
JELL-O JUBILEE (aka Jell-O Salad)
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1
Number 2 can crushed pineapple
1 - 6oz. pkg raspberry gelatin
1 - 4-6 oz. pkg frozen raspberries
2 sliced bananas
1-1/2 cups boiling water |
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Drain
pineapple reserving juice. In large bowl place raspberries,
top with pineapple. Dissolve gelatin
in boiling water and pour over raspberry mixture. Stir
to thaw raspberries. Stir in bananas. Then take reserved
pineapple juice and add enough cold water to make 1-1/2
cups liquid. Stir into gelatin
mixture, pour into dripper (9x13) pan and chill until
set.
Recipe
from Sue Nielson, Monroe, Utah Stake, USA
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UTAH's
FAMOUS GREEN JELL-O |
| 1
cup water
1-6 oz pkg lime gelatin
1/2 cup sugar
2 tablespoons fresh lemon juice, optional
1 cup crushed pineapple, un-drained
2 cups whipping cream
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Bring
water to a boil. Put gelatin
and
sugar in a medium sized bowl; add boiling water stirring
until gelatin is dissolved. Add lemon juice if desired;
stir in crushed pineapple. Refrigerate until syrupy. Whip
cream until stiff. Fold into gelatin
mixture. Place in 9x13 inch pan. Refrigerate for several
hours until firm.
Recipe
from 'The
Essential Mormon Cookbook,' Julie Badger
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2
cups crushed pretzels, not too fine
3 tablespoons sugar
3/4 cup melted butter or margarine
8oz. cream cheese, softened
1/2 cup sugar
1 small carton Cool Whip
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16-20
oz frozen sliced strawberries, unsweetened or; 1 quart
fresh strawberries
6oz. package strawberry gelatin
2 cups boiling water
Preheat
oven to 400. Mix the pretzels, 3 tablespoons sugar and
melted butter. Pat into 9x13 inch baking dish, bake for
7-8 minutes until toasty. Set aside to cool. Beat together
cream cheese, Cool Whip, and 1/2 cup sugar. Spread over
cooled crust. Combine strawberries, gelatin and boiling
water, stirring until gelatin is dissolved. Let stand
in refrigerator until partially jelled, then pour over
cream cheese layer. Refrigerate until set, 5-6 hours.
Recipe
from Terri Murray, Wichita KS stake, USA
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| 1
large can crushed pineapple
2 large jar junior baby food (example: Hawaiian
Delight)
8oz cream cheese
1 - 6oz. pkg lemon gelatin
1 cup sugar
1-14oz. can evaporated milk (not sweetened)
chopped nuts |
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Blend
pineapple, baby food, cream cheese, sugar and gelatin
in a large saucepan. Bring to a boil. Cool. Whip can of
evap. milk and add to cooled mixture. Transfer to gelatin
mold
or other serving container. Sprinkle with chopped nuts.
Makes a 9x13 pan so is great for a large group.
Recipe
from Recipesource.com.
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RASPBERRY
APPLESAUCE SALAD |
| 1
- 6oz. pkg raspberry gelatin
2-1/2 cups boiling water
1-1/2 cups applesauce
1 pkg frozen raspberries, thawed
2 teaspoon lemon juice
Dissolve jell-o in boiling water. Add rest of salad
ingredients and chill until set. |
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Topping:
2 cups mini marshmallows
1 small carton sour cream
Pour
sour cream over marshmallows and let set over night. Next
day beat with mixer and spread over the top of the gelatin
mixture.
Recipe
from Terri Murray, Wichita KS Stake, USA
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3
cups water
1-3 oz pkg orange gelatin
1-3.4 oz pkg vanilla instant pudding mix
1-3oz pkg tapioca pudding mix
1-15 oz can mandarin oranges drained
1-8 oz can crushed pineapple, drained
1-8 oz carton whipped topping thawed
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In
a saucepan bring water to a boil. Whisk in gelatin and
pudding mixes. Return to a boil stirring constantly boil
for 1 minute. Remove from heat and cool completely. Fold
in oranges, pineapple and whipped topping, spoon into
serving bowl, cover and refrigerate for 2 hours
Recipe
from Sue Nielson, Monroe, Utah Stake, USA
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Yummy
enough to be called Desserts!
Easy
Popcorn Balls
1
pkg. gelatin
(any flavor*)
1 cup sugar
1 cup light corn syrup
4 quarts popped popcorn
In
a medium sauce pan, over medium heat, miix well and stir constantly
until sugar is well-dissolved. Cook as you stir bring to a boil
and cook only until sugar and Jell-O are dissolved. Pour over
popped corn in large buttered bowl, mix until all the popcorn
is covered. Shape into balls immediately.
*
Cherry gelatin works very well.
Makes
~12 large balls.
Recipe
from Tamara Kimball, Chesterfield Ward Cookbook.
Organge
Bavarian
3
pkgs (3oz. each) orange gelatin
2-1/4 cups boiling water
1 cup (8oz) sour cream
1 quart orange sherbet, softened
1 can (11oz) mandarin oranges, drained & halved
Red & Green grapes, optional for garnish
Dissolved
gelaine in water. Sitr in sour cream until smooth. Mix in sherbet
until melted. Chill until partially set. Fold in oranges. Pour
into a 7-cup ring mold coated with nonstick cooking spray. Cover
and chill 8 hours or overnight. Just before serving, unmold
onto a platter; fill the center with grapes if desired.
Yield:
12-14 servings.
Recipe
from the Taste of Home Annual Recipes, 1998 Cookbook.
Red
White & Blue Parfaits
2 cups boiling water, divided
1 - 3 oz. pkg. any red flavor Jell-O
1 - 3 oz. pkg. berry blue Jell-O
2 cups cold water, divided
8 oz. pkg cream cheese, softened
1/3 cup sugar
2 cups thawed whipped topping
STIR 1 cup
of the boiling water into each flavor gelatin in separate bowls
at least 2 minutes until completely dissolved. Stir 1 cup of
the cold water into dissolved gelatin in each bowl. Pour each
flavor of gelatin into separate 8-inch square pan.
REFRIGERATE 4 hours or until firm. Cut gelatin in each pan into
1/2-inch cubes.
BEAT cream cheese and sugar in medium bowl with wire whisk until
well blended. Add whipped topping; mix well. Spoon alternating
flavors of gelatin cubes into 10 parfait or dessert glasses
alternately with the whipped topping. Store leftover parfaits
in refrigerator.
Variation
To serve at non-patriotic occasions, prepare as directed using
your choice of JELL-O Brand Gelatin flavors.
Great
Substitute:
Prepare as directed, using JELL-O Brand Sugar
Free Low Calorie Gelatin, PHILADELPHIA Neufchatel, 1/3 Less
Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.
Recipe
from Kraft Kitchens, www.kraftfoods.com/jello
Wave Your Flag Cheesecake
1
qt. strawberries, divided
1-1/2 cups boiling water
1 -6 oz. pkg. any red flavor Jell-O Ice cubes
1 cup cold water
1 pkg. (12 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 - 8 oz. pkg. cream cheese, softened
1/4 cup sugar
1 tub (8 oz.) whipped topping, thawed
SLICE 1
cup of the strawberries; set aside. Halve remaining 3 cups strawberries;
set aside.
STIR boiling water into gelatin in large bowl at least 2 minutes
until completely dissolved. Add enough ice cubes to cold water
to measure 2 cups. Add to gelatin; stir until ice is melted.
Refrigerate 5 minutes or until slightly thickened (consistency
of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add
sliced strawberries and 1 cup of the blueberries to thickened
gelatin; stir gently. Spoon over cake slices. Refrigerate 4
hours or until firm.
BEAT cream cheese and sugar with wire whisk or electric mixer
until well blended; stir in whipped topping. Spread over gelatin.
Arrange strawberry halves on cream cheese mixture for "stripes"
of flag. Arrange remaining 1/3 cup blueberries on cream cheese
mixture for "stars."
Great
Substitute:
Substitute JELL-O Brand Berry Blue Flavor Gelatin
for the red gelatin.
Recipe from Kraft Kitchens, http://www.kraftfoods.com/jello
Jell-O Museum
Visit the
Jell-O Museum in LeRoy, NY home of Pearle Wait, who created
the fruit flavored dessert while experimenting with gelatin
for couch syrups and laxative teas. Pearle's wife May is given
credit for calling the dessert jell-o.
Jell-O
Museum
Location: 23 E. Main Street
LeRoy, NY 14482
Phone: 585-768-7433
Admission: $3 Adults; $1.50 children
Website: www.jellomuseum.com
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