Jack O Lantern Gelatin Recipes

JACK-O'-LANTERN GELATIN

Steps:

• Cut "lid" from stem end of each orange; discard lids. With spoon or fingers, scoop and scrape out flesh from each orange to within 1/4 inch of peel, being careful not to puncture peel. Reserve orange flesh for another use. Place orange shells on cookie sheet or tray.
• In small saucepan, combine 1 cup of the apple juice and cinnamon candies. Cook over medium-high heat until mixture comes to a boil and candies melt, stirring constantly. Remove from heat. Add gelatin; stir at least 2 minutes or until completely dissolved. Stir in remaining 1 cup cold apple juice. Pour evenly into orange shells. Refrigerate 4 hours.
• With small sharp knife, cut out jack-o'-lantern features into side of each orange. Carefully remove peel to reveal gelatin under features. (If gelatin does not release well, rinse paper towel in hot water and wring out; press hot towel on features to soften gelatin slightly, then remove peel.)
• To serve, top each dessert with dollop of whipped topping. If desired, sprinkle with cinnamon.

JACK-O'-LANTERN 'CAKE'

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared cups. Cool completely.
• Beat cream cheese, butter, vanilla and food colorings in medium bowl with mixer until blended. Gradually beat in powdered sugar until blended.
• Arrange cupcakes on large platter to resemble a stemmed pumpkin as shown in diagram; frost with cream cheese mixture. Use colored sugar to fill in the stem. Add 2 cookies for the jack-o'-lantern's eyes. Crush remaining cookies; sprinkle over cake for the mouth. Arrange marshmallow halves in mouth for the teeth.

PINEAPPLE JACK-O'-LANTERN

Steps:

• Lay the pineapple down horizontally on a cutting board. Using a serrated knife, cut off the top 1 1/2 inches, leaving the leafy crown intact. Set top aside.
• Place the pineapple upright, with the flesh exposed on the top. Center the pineapple corer-slicer directly over the center core and push down slightly. Hold the pineapple with your left hand while twisting the handle of the corer-slicer clockwise with your right hand, with a slight downward pressure. Continue until you reach the bottom, making sure that you do not cut through the skin at the bottom of the pineapple.
• Pull up on the handle of the corer-slicer while pulling down with your left hand to remove it from the pineapple. Remove the handle from the corer-slicer and remove the sliced pineapple to a serving plate. Pour any juice that has collected in the bottom of the pineapple into a glass or container for another use.
• Using a paper towel to get a firm grip, reach into the pineapple and wrap the paper towel around the core that remains inside. Place a firm grip on the core, and twist slightly to detach the core from the bottom of the pineapple. Discard core.
• Using a large spoon, scrape any remaining pineapple from the bottom of the pineapple to create a level surface for the candle.
• Using a small flexible paring knife, carve out eyes, nose and a scary grin. Replace the top of the pineapple and refrigerate until ready to display. When ready to display, place a tea light candle inside and illuminate.

POPCORN JACK-O'-LANTERNS

Steps:

• Place popcorn in a large bowl. In a large microwave-safe bowl, heat butter, marshmallows and 1/2 cup marshmallow creme on high for 1-1/2 to 2 minutes or until melted; stir in gelatin powder until dissolved. Pour over popcorn and toss to coat., With lightly buttered hands, quickly shape mixture into twelve 3-in. balls, flattening one side slightly. For each stem, insert a green Dots candy at the top of pumpkin, attaching with marshmallow creme. Cut fruit roll into leaves and vines; attach to top of pumpkin. , Warm Tootsie rolls in a microwave for 5-10 seconds, then flatten and cut into facial features as desired; attach with remaining marshmallow creme.

JACK-O-LANTERNS

Steps:

• 1. Fill 3½ - to 4-cup container with Keebler® Fudge Stripes™ Dark Chocolate cookie crumbs to form base, if desired. Set aside.
• 2. Prepare Kellogg's® Eggo® Mini Homestyle waffles according to package directions. Cool for 5 minutes. Press one lollipop stick into each waffle. Cool completely.
• 3. Use white frosting, chocolate frosting, food coloring, orange sprinkles, green sprinkles, chocolate morsels and marshmallow pieces to decorate waffles as jack-o-lanterns. Press pretzel pieces into each as pumpkin stem. Push lollipops sticks into cookie crumbs to stand upright.

JACK-O'-LANTERNS

Steps:

• Place sheet of waxed paper on work surface. In 2-quart saucepan, heat butter and marshmallows over low heat, stirring constantly, until mixture is smooth. Remove from heat. Stir in both food colors until mixture is orange. Stir in cereal until evenly coated.
• Lightly spray hands with cooking spray. For each pumpkin, shape about 1/3 cup cereal mixture into a ball. Press 1 cashew into top center of ball for stem. Place balls on waxed paper. Cool completely, about 15 minutes.
• Attach raisins and candies with decorating icing to make faces on pumpkins. Store in loosely covered container.

JACK-O'-LANTERN PIE

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 hour or until slightly thickened (consistency of unbeaten egg whites).
• Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread into crust.
• Refrigerate 2 hours or until firm. Just before serving, decorate pie with remaining whipped topping, candy corn and licorice to resemble a jack-o'-lantern face. Store leftover pie in refrigerator.

JACK-O'-LANTERN ORANGES

Steps:

• Choose which side of each orange will be the jack-o'-lantern's face; cut a thin slice from the bottom of each so that it rests flat. Cut another small slice from the top. Spoon out pulp. Chop pulp and combine with apple and grapes; set aside., Cut faces as desired; decorate with cloves and almonds. Spoon fruit mixture into jack-o'-lanterns.