Berry Gelatin Ring Recipes

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.

LAYERED STRAWBERRY-LIME GELATIN RING

Steps:

• In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
• Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
• Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
• After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
• Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
• Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
• Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

CANDY CORN GELATIN RING

Steps:

• In medium bowl, pour 1 cup of the boiling water on lemon gelatin; stir until gelatin is dissolved. Slowly stir lemon yogurt into lemon gelatin until blended. Pour yogurt mixture into 12-cup mold. Refrigerate 1 hour or until set.
• In large bowl, pour remaining 2 cups boiling water on orange gelatin; stir until gelatin is dissolved. Stir in 1 1/2 cups of the cold water and the mandarin oranges. When lemon gelatin is set, carefully pour orange gelatin mixture over lemon gelatin. Refrigerate 1 hour or until set.
• Drain pineapple, reserving juice in 2-cup microwavable measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1 cup; microwave on High 2 minutes or until boiling. In large bowl, pour boiling liquid on pineapple gelatin; stir until gelatin is dissolved. Stir in remaining 1 cup cold water and reserved pineapple tidbits. When orange gelatin layer is set, carefully pour pineapple gelatin over orange gelatin layer. Refrigerate at least 2 hours or until set. Unmold on serving plate. Cover and refrigerate any remaining gelatin.

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in the boiling cranberry juice. Let stand 10 minutes.
• Stir in club soda and lemon juice.
• Refrigerate for 45 minutes until partially set.
• Fold in berries to gelatin mixture.
• Pour into a 6-cup ring mold that has been coated with non-stick spray.
• Refrigerate for 4 hours or until completely set.
• Unmold onto a pretty plate or platter (you can even line it with lettuce leaves if you want to decorate it a bit - remember the 70's?).
• Fill center of the ring mold with extra fresh berries if desired.

BLUEBERRY GELATIN MOLD

Steps:

• In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours).
• In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.

SPARKLING BERRY GELATIN CUPS

Steps:

• Spray 4 (1/2-cup) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In small bowl, gently toss the berries. Divide mixture evenly among cups.
• In medium bowl, stir together gelatin and 3 tablespoons sugar with whisk. Add boiling water; stir with whisk until gelatin is completely dissolved. Add ginger ale; stir until well blended. Pour gelatin over berries in each cup (cups will be full). Refrigerate 2 hours or until set.
• In chilled medium bowl, beat whipping cream, 1 tablespoon sugar and the vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form.
• To serve, unmold each gelatin cup onto dessert plate; top each with 1/4 cup whipped cream. Garnish with mint.

RASPBERRY GELATIN RING

Steps:

• In a bowl, dissolve gelatin in boiling water.
• Stir in the raspberries, pineapple and salt.
• Pour half into an 8-cup ring mold coated with nonstick spray.
• Refrigerate for 30 mins or until firm.
• Let remaining gelatin mixture stand at room temperature.
• In a mixing bowl, beat cream cheese and sour cream until smooth.
• Carefully spread over gelatin in mold; top with remaining gelatin mixture.
• Refrigerate for 6 or more hours before using.
• Store in fridge.

GELATIN RING WITH CREAM CHEESE BALLS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until well blended. Pour into a 6-cup ring mold coated with cooking spray; refrigerate overnight or until firm., Roll cream cheese into 3/4-in. balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring.

RASPBERRY GELATIN RING

Steps:

• In a bowl, dissolve gelatin in water. Stir in the raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick cooking spray; refrigerate for 30 minutes or until firm. Let remaining gelatin mixture stand at room temperature.
• In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.