mmmmmmmm jello. I love jello. I have yet to get a good molded one though.
I like jello if it comes in a shooter cup ;)
My kiddos love jello. In the summer we make triple layer jello in glass cups, the girls always have fun eating those outside on a nice hot day!
MIX graham crumbs, 1/4 cup sugar and butter until well blended; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT cream cheese, remaining sugar and 1/4 cup milk in medium bowl with whisk until well blended. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Cover with COOL WHIP DIPS. Refrigerate 4 hours.
JELL-O Jewels Dessert
STIR 1 cup of the boiling water into each flavor dry gelatin mix in separate bowls 2 min. until dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until set.
MEANWHILE, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
CUT gelatin into 1/2-inch cubes; place in large bowl. Add milk mixture and pecans; mix gently. Store leftovers in refrigerator.
That is cool looking. My kids would love this.
The jewels dessert looks so cool...may have to make that for the girls one weekend!
One of our favorite recipes that has Jello in it!
Strawberry Shortcake Dessert
I used to make 'rainbow' jello for my 2 boys when they were young. using big clear plastic bowl and (7) 3 oz boxes of jello, I would make 1 box at time, pour it into the bowl, put it in the fridge. When each layer had set up, would pour another over it and back in the fridge. Took a while, but they loved it. About time to make it for DGS. He is 3 1/2, and his baby brother is almost here
STIR boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
BEAT yogurt and dressing in medium bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping.
POUR into crust. Drizzle with preserves; cut through whipped topping mixture with knife several times for marble effect. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
HEAT oven to 350ºF.
BEAT cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until well blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until well blended.
POUR half the cake batter into greased 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.
BAKE 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
PLACE cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush over cake until mixture is absorbed. Refrigerate leftovers.
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