Jell O Fruity Rainbow Cookies Recipes

JELL-O™ SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
• Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
• Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
• Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.

JELL-O FRUITY RAINBOW COOKIES

Steps:

• Beat butter in large bowl with mixer until creamy. Gradually beat in flour. Divide dough into 4 pieces; place each in separate medium bowl. Add different flavor dry gelatin mix to dough in each bowl; mix well.
• Cut 18x4-inch strip from parchment; use to line 9x5-inch loaf pan, with ends of paper extending over sides. Press dough, one flavor at a time, onto bottom of prepared pan, gently pressing layers together to seal. Refrigerate 3 hours or until firm.
• Heat oven to 350ºF. Use parchment handles to remove dough from pan; invert onto cutting board. Cut into 3/8-inch-thick slices, then cut each slice crosswise into 3 pieces. Place, 1 inch apart, on parchment-covered baking sheets.
• Bake 10 to 12 min. or until centers are set. Cool 5 min on baking sheets. Remove to wire racks; cool completely.

FRUITY SPRITZ COOKIES MADE WITH JELL-O

Steps:

• Sift flour with baking powder.
• Cream butter.
• Gradually add sugar and gelatin, cream well after each addition.
• Add egg and vanilla; beat well.
• Gradually add flour mixture, mixing after each addition until smooth.
• Use cookie press to process dough, droping onto ungreased baking sheets.
• Sprinkle with Jell-o or decorate as desired.
• Bake at 400 degrees, about 13 or 14 minutes, or until golden brown at edges.
• This can vary depending on your oven, in mine these will be done in about 6-8 minutes- to be sure keep an eye on the first sheet to go in so they don't burn.
• Store in loosely covered container.
• Makes about 5 dozen cookies.

JELL-O RAINBOW CUPS

Steps:

• Boil 3/4 cup water. Add to blue gelatin mix in small bowl; stir 2 min. until completely dissolved. Refrigerate 10 min.
• Pour half the blue gelatin into separate small bowl. Add 1/4 cup yogurt; mix well. Spoon into 8 clear (6-oz.) cups. Refrigerate 15 min. or until gelatin is set but not firm. Meanwhile, let remaining blue gelatin sit at room temperature until ready to use.
• Cover creamy gelatin layers in cups with remaining blue gelatin. Refrigerate 15 min. or until set but not firm. Meanwhile, boil 3/4 cup of the remaining water. Add to lime gelatin mix in separate small bowl; stir 2 min. until completely dissolved. Refrigerate 10 min.
• Continue as directed to make a total of 8 layers. Top with COOL WHIP before serving.

RAINBOW JELL-O

Steps:

• Dissolve the first box of Jello (we start with Strawberry) with 1 1/4 cups of hot water.
• Separate 1/2 cup and set aside.
• Pour the remaining 3/4 cup into an 8 x 8-inch pan.
• Refrigerate 15-30 minutes~do not allow it to completely set.
• Add 3 tablespoons of sour cream to the reserved 1/2 cup of Jello, mixing until blended.
• Gently pour on top of first "almost-set" Jello layer.
• Again, allow Jello to "almost-set" in the refrigerator, 15-30 minutes.
• Repeat with remaining four boxes of Jello.
• I found that I needed to allow the dissolved Jello time to cool before gently pouring on the next layer, or it would break into the "almost-set" layer.
• Once completed, refrigerate until firm.
• Cut into squares, 1 x 1-inch or 2 x 2-inch, if desired.