Chunks Of Glass Jello Recipes

HOW TO MAKE STAINED GLASS JELLO

Steps:

• Get out and measure all of your ingredients.
• In a mixing bowl, dissolve blue gelatin in 3 cups boiling water. Stir until dissolved.
• Pour into an 8 x 8 inch dish coated with cooking spray. Refrigerate for 4 hours or very firm and totally set.
• In another bowl, dissolve red gelatin in remaining boiling water. Stir until dissolved.
• Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or very firm and totally set.
• Slice blue and red gelatin into 3/4 inch. cubes approximately. Set aside 7 or 8 cubes of each color as a garnish.
• In a small saucepan, sprinkle unflavored gelatin over cold water and allow to stand for 1 minute. Add grape juice. Over low heat, stir until gelatin is totally dissolved. Pour into a large bowl and refrigerate for an hour or starting to thicken up.
• Once totally cool, fold in the whipped topping.
• Next, place 2 cups of the whipped topping mixture into a bowl and fold in half of your cubes.
• Spread whipped topping mixture into a 13 x 9 inch dish coated with cooking spray. Fold remaining cubes into remaining whipped topping mixture and spread over top of bottom layer. Sprinkle with all of your reserved gelatin cubes. Refrigerate for 2 hours or until set.
• Cut into squares when ready to serve. Enjoy every bite!

BROKEN GLASS JELLO

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.

CHUNKS OF GLASS JELLO

Steps:

• Dissolve the raspberry jello in 1 cup of boiling water. Add 1/2 cup cold water and pour into an 8 inch square pan (or similar size). Refrigerate until firm, 45-60 minutes or longer.
• Repeat the above process with the lime and orange jellos.
• In a small sauce pan mix the grape jello and grape juice. Bring to a boil; stir constantly until jello is dissolved. Remove from heat and let cool to room temperature.
• When cool, but not set, fold the cool whip into the grape jello.
• Cut the raspberry, lime and orange jellos into one inch cubes. Fold the cubes into the grape mixture and turn into a clear serving bowl. Refrigerate for at least an hour.

CHUNKS OF GLASS

Steps:

• Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors.
• In a small sauce pan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick.
• Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture.
• Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding.

CHUNKS OF GLASS

Steps:

• Dissolve the cherry gelatin in 1 cup of boiling water. When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm. Repeat this process with the lime and orange flavors.
• In a small sauce pan, mix together the lemon gelatin with the pineapple syrup. Bring the mixture to a boil while stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick.
• Once the cherry, lime, and orange gelatin is firm, cut into 1 to 2 inch cubes. Beat the whip cream into stiff peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture.
• Pour the gelatin and whipped cream mixture into a buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding.

BROKEN GLASS TORTE

Steps:

• In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-in. square dish., In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool., In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. dish coated with cooking spray; set aside., Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a large bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set.