CHRISTMAS LAYERED JELLO
Steps:
- Spray silicone molds or a 9 x 13 inch pan with nonstick spray. Place molds on a cookie sheet.
- Microwave 2 cups of water until boiling.
- Place red jello in a mixing bowl, then pour boiling water over jello and stir to dissolve. (Or you can start with green...start with whatever color you want on top.)
- Pour a thin layer over the bottom of the mold or pan. Place in the refrigerator for 10-15 minutes until jello is set.
- Boil another 1 ½ cups water. Place both envelopes of unflavored gelatin in a bowl, pour ½ cup cold water over the gelatin and stir until dissolved. Add the condensed milk and stir to combine. Add the 1 ½ cups boiling water over the milk and mix. Pour a thin layer over the red layer and return to the refrigerator for another 10-15 minutes.
- Microwave another 2 cups of water till boiling.
- Place green jello in a mixing bowl, then pour boiling water over the jello and stir to dissolve.
- Pour a thin layer of green over the white layer, then return to the refrigerator till set for about 15 minutes.
- Pour another layer of white over the green and return to the refrigerator for another 15 minutes.
- Continue till you have all layers: Red, white, green, white, red, white, green, white, red.
- If jello starts to gel in the bowl, heat for 10 to 15 seconds and stir well.
- If you are using small silicone layers, you may want to just do three layers, red, white and green.
- Refrigerate for an additional 2 hours so it will be totally set up. Unmold, or cut into small squares.
- Serve with whipped cream.
Nutrition Facts : Calories 308 kcal, Carbohydrate 65 g, Protein 8 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 292 mg, Sugar 63 g, ServingSize 1 serving
THREE LAYER HOLIDAY JELLO
This dish has a white, sour cream middle layer. I make it with red and blue on the 4th of July, red and green at Christmas but any two colours you like will work. This dish is best served in a glass dish so the layers can be seen.
Provided by curly top
Categories Gelatin
Time 8h30m
Yield 1 salad
Number Of Ingredients 6
Steps:
- Prepare one package of jello according to directions on box, pour in serving dish.
- Sprinkle unflavoured gelatin over cold water,let stand 5 minutes.
- Heat milk over med heat.
- Add sugar, stir until dissolved.
- Stir in prepared unflavoured gelatin.
- Cool to room temperature.
- Stir in sour cream.
- Pour sour cream mix over the first layer when the first layer is mostly set ( will be firm but sticky, your finger will leave a mark).
- When second layer is mostly set pour the last layer.
- Prepare the last layer in advance (or use ice quick set method) so that it is cool when poured.
- Place dish in fridge for several hours or overnight to set completely.
LAYERED JELLO RIBBON SALAD RECIPE
Steps:
- Add the boiling water to the powdered gelatin. Stir until completely dissolved.
- Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
- If you are using a jello mold, look in the post above for extra instructions.
- Add the boiling water to the lemon gelatin. Stir until dissolved.
- Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
- Add the crushed pineapples and chill until slightly thickened.
- Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
- Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
- Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
- Add the boiling water to the powdered gelatin and stir until dissolved.
- Add the cold water and chill.
- Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.
Nutrition Facts : ServingSize 20 servings, Calories 207 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 147 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
3-LAYER JELL-O MOLD
Make and share this 3-Layer Jell-O Mold recipe from Food.com.
Provided by DrGaellon
Categories Gelatin
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve gelatin in boiling water. Add cold water and extract, if using. (If using canned peaches, drain syrup into measuring cup and add cold water to make 1 cup.) Chill in bowl until slightly thickened, about 1½ hours.
- Pour 1/3 cup gelatin into mold. Refrigerate 10 minutes.
- Blend 3/4 c gelatin with 1½ c Cool Whip. Pour into mold and smooth out top. Refrigerate 10 minutes.
- Mix remaining gelatin with peaches. Carefully spoon into mold. Refrigerate 4 hours or overnight, until fully set.
- Dip mold into hot water 20-30 seconds; invert onto plate. Garnish with remaining topping.
- Other flavor combinations could include: black cherry gelatin with sliced bananas, strawberry gelatin with sliced strawberries, lime gelatin with melon balls.
Nutrition Facts : Calories 108.4, Fat 4.8, SaturatedFat 4.1, Sodium 55.4, Carbohydrate 16, Fiber 0.3, Sugar 15.2, Protein 1.3
3 LAYER JELLO DESSERT
This is a simple, light, and very pretty dessert, you of course can change the flavors of jello, I made this for the 4th of July, using blueraspberry, and cherry jello, and the flavors listed below at Christmas, are very pretty, and of course everybody loves jello. Time includes chilling.
Provided by Aunt Paula
Categories Gelatin
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix cherry jello and 1 1/4 cups hot water. Pour in pan, I used a 8x11 glass pan.
- Refrigerate 1 hour.
- Whip lemon jello and 1 1/4 cups hot water.
- Cool to room temperature
- Whip cream cheese with this,.
- and pour on cherry jello.
- Refrigerate for 1 hour, or longer.
- Mix lime jello and 1 1/4 cups hot water.
- Let cool, and pour lime jello over layers, and let set in refrigerator.
Nutrition Facts : Calories 294.5, Fat 13.3, SaturatedFat 8.3, Cholesterol 41.6, Sodium 267.6, Carbohydrate 35.3, Sugar 24.5, Protein 10.1
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- Prepare lime jello according to package directions. Pour into a 9x13" glass baking dish or individual serving dishes (filling each only 1/3 of the way full) and refrigerate until set.
- Prepare the lemon jello by adding the powdered gelatin to one cup of boiling water and stirring to dissolve. Add marshmallows and stir until they dissolve as well, whisking if necessary. Whisk in the cream cheese and Miracle Whip, breaking up any clumps of cream cheese, until incorporated. Stir in the drained pineapple, then carefully pour over the set lime layer and return the jello to the refrigerate to set.
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