Cathedrals Window Christmas Jello Recipe 43
CATHEDRAL'S WINDOW (CHRISTMAS JELLO) RECIPE - (4.3/5)
Provided by vlacer
Number Of Ingredients 5
Steps:
- Empty the contents of the red and green gelatin into two separate sauce pans. Pour 1.69 cups (400ml) of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set. When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute. Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Add the condensed milk and mix with the gelatin well. Place the cream in a measuring cup and add enough water to measure 3.38 cups (800ml) Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble. Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom. Cool and chill the gelatin for a couple of hours before serving.
CATHEDRAL WINDOWS II
Easy and colorful cookies that resemble stained glass windows. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Crystal
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
- Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
- Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 42.2 g, Cholesterol 41.2 mg, Fat 19.7 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 61.6 mg, Sugar 33.1 g
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- Empty the contents of the red and green gelatin into two separate sauce pans. Pour 400ml of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set.
- When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute.
- Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Place the cream in a measuring cup and add enough water to measure 800ml. Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble.
- Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom.
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