Creamy Strawberry Gelatin Mini Molds Recipes

CREAMY STRAWBERRY GELATIN MINI MOLDS

Steps:

• Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water.
• Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm.
• Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.

CINDI'S STRAWBERRY GELATIN MOLD

Steps:

• In a large (heat proof) bowl, add the boxes of strawberry jell-o gelatin.
• Pour in the boiling water, and stir until the jell-o has dissolved.
• Add the partially thawed, sweetened strawberries, and stir for a few minutes. Since I use partially frozened sweetened strawberries in this recipe, I do not add any cold water.
• Using a non-stick cooking spray, spray the inside of one large (6 cup) Tupperware Gelatin Mold (the kind that has an insert in the middle which is removable. Use a plastic sandwich bag to thoroughly coat the gelatin mold.
• Pour jell-o mixture into the Tupperware Gelatin Mold, or add to one large bowl, or a pan. (I've found that after I poured the jell-o mixture in the 6-cup gelatin mold, I have some gelatin leftover. I then pour the remaining jell-o mixture into a custard cup).
• Chill gelatin mold (uncovered) in the refrigerator until it has set up. Then cover the gelatin with the Tupperware lid, until it's ready to serve.
• Note: When making this salad/dessert, I use strawberries that I pick myself, and sweetened myself (with sugar) and had frozen. I never use store bought frozen, sweetened strawberries. (The 30 ounces of partially thawed berries should equal 3 cups total).
• Also, I usually make this salad/dessert one day prior to serving, so it sets up nicely overnight in the fridge. When ready to serve, I loosen the inside and outerside edges of the Tupperware mold with finger dipped in warm water. I then place a plate over the Tupperware mold, and turn it over, so the gelatin mold will release from the Tupperware mold, and onto the plate. Remove the center insert, and either fill it with fresh fruit or thawed Cool Whip, and serve.

STRAWBERRY JELLO MOLD -

Steps:

• Add boiling water to jello. Add frozen strawberries and stir until separated. Add crushed pineapple with juice. Pour half of mixture into glass bowl lightly sprayed with cooking oil and refrigerate to set. When firm, spread whipped cream cheese on top of the chilled strawberry jello and pineapple mixture. Add the rest of the jello mixture to top the cream cheese layer. Refrigerate until well firm and serve.

LOW-FAT CREAMY STRAWBERRY MOLD

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping with wire whisk until well blended. Refrigerate 15 min. or until thickened (spoon drawn through leaves definite impression).
• Stir in strawberries. Pour into 6-cup mold.
• Refrigerate 4 hours or until firm. Unmold. Top with remaining whipped topping. Store any leftover gelatin in refrigerator.

MINI ORANGE GELATIN MOLDS

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Set aside 3 tablespoons gelatin mixture at room temperature. Cover and refrigerate remaining gelatin mixture for 30 minutes or until partially set. , Set aside six mandarin oranges for garnish and pat dry. Fold the remaining oranges into partially set gelatin. Divide between two individual fluted tube pans coated with cooking spray; cover and refrigerate for 30 minutes or until firm. , In a small bowl, beat the cream cheese, 1/4 cup whipped topping and reserved gelatin until smooth. Carefully spread over gelatin molds. Refrigerate for 1 hour or until set. Invert molds onto a plate; garnish with remaining whipped topping and reserved oranges.

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

CREAMY BERRY BUNNY MOLD

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Let stand 20 minutes to cool.
• Add ice cream; stir until completely melted. Stir in 1-1/2 cups of the marshmallows. (They will float to the top.) Spray 5-cup bunny mold or other shaped mold on tray; spray with cooking spray. Pour gelatin mixture into prepared mold.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish with remaining marshmallows. Store leftover gelatin mold in refrigerator.