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*~ Jello~*

Posted by on Mar. 25, 2011 at 2:38 AM
  • 12 Replies



by on Mar. 25, 2011 at 2:38 AM
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Replies (1-10):
by on Mar. 25, 2011 at 5:55 AM

mmmmmmmm jello.  I love jello.  I have yet to get a good molded one though.

by on Mar. 25, 2011 at 7:26 AM

 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!

by on Apr. 19, 2011 at 2:25 AM

Creamy Strawberry-Lemon Squares

Creamy Strawberry-Lemon Squares recipe

What You Need

10 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups)
1/2 cup  sugar, divided
6 Tbsp. butter or margarine, melted
2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 cups cold milk, divided
2 pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1 tub (6 oz.) COOL WHIP DIPS Strawberry Crème, thawed

Make It


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.

Kraft Kitchens Tips

Balance your food choices throughout the day in order to enjoy a serving of dessert.
For variety, substitute 1 cup each flour and finely chopped toasted PLANTERS Pecans for the graham crumbs. Mix with sugar and butter as directed. Bake at 350°F for 10 min. Cool and continue as directed.
This dessert tastes equally delicious when prepared with PHILADELPHIA Neufchatel Cheese and your favorite flavor JELL-O Fat Free Sugar Free Instant Pudding.

by on Apr. 29, 2011 at 7:47 PM

JELL-O Jewels Dessert 



prep time
15 min
total time
1 hr 15 min
10 servings, 1/2 cup each

what you need

3 cups boiling water
1 pkg.  (4-serving size) JELL-O Orange Flavor Gelatin
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 pkg.  (4-serving size) JELL-O Lime Flavor Gelatin
1 can (5 oz.) evaporated milk
1/2 cup  canned sweetened condensed milk
1 can (15.25 oz.) peach slices in heavy syrup, drained, chopped
  Grated peel from 1 lemon
1/2 cup PLANTERS Pecan Pieces

make it


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.

kraft kitchens tips

Stir in 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut along with the milk mixture and pecans.
Gelatin cubes can be mixed with milk mixture and pecans ahead of time. Cover and store in refrigerator until ready to serve.
by on Apr. 29, 2011 at 7:48 PM

 That is cool looking. My kids would love this.

by on Apr. 30, 2011 at 6:54 AM

The jewels dessert looks so cool...may have to make that for the girls one weekend! 

by on Apr. 30, 2011 at 7:02 AM

One of our favorite recipes that has Jello in it!

Strawberry Shortcake Dessert


  • 1 package (18-1/4 ounces) white cake mix
  • 1-1/3 cups water
  • 1/4 cup unsweetened applesauce
  • 2 egg whites
  • 1 egg
  • 1 package (.6 ounce) sugar-free strawberry gelatin
  • 2 cups boiling water
  • 1 package (16 ounces) frozen unsweetened whole strawberries, thawed, drained and sliced
  • 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
  • 10 fresh strawberries, halved


  • In a large bowl, combine the cake mix, water, applesauce, egg whites and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • In a large bowl, dissolve gelatin in boiling water. Stir in strawberries. Using a sharp knife, make a diamond pattern in the top of the hot cake; immediately pour gelatin mixture over cake. Cool on a wire rack.
  • Refrigerate for at least 6 hours. Spread with whipped topping. Garnish with fresh strawberries. Yield: 20 servings.
by on May. 1, 2011 at 2:50 AM


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

by on May. 3, 2011 at 11:37 PM

Zesty Lemon-Raspberry Swirl Pie

Zesty Lemon-Raspberry Swirl Pie recipe

what you need

3/4 cup boiling water
1 pkg.  (4-serving size) JELL-O Lemon Flavor Gelatin
1 container (6 oz.) lemon low-fat yogurt
1/2 cup  MIRACLE WHIP Dressing
1 cup thawed COOL WHIP Whipped Topping
  HONEY MAID Graham Pie Crust (6 oz.)
2 Tbsp. raspberry preserves, heated

Make It


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.

by on May. 3, 2011 at 11:41 PM

Lemon-Blueberry Swirl Cake

Lemon-Blueberry Swirl Cake recipe

What You Need

1 pkg. (2-layer size) white cake mix
3/4 cup  water
egg whites
2 Tbsp.  oil
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided
1 cup  blueberries
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 whole  egg
3 Tbsp. water

Make It

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.

Kraft Kitchens Tips

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.
For a sweeter cream cheese filling, add 1/4 cup sugar to cream cheese mixture before using as directed.
Prepare using JELL-O Lemon Flavor Sugar Free Gelatin and PHILADELPHIA Neufchatel Cheese.
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