Jell O Pudding Cups Recipes

JELL-O PUDDING COOKIE CUPS

Steps:

• Heat oven to 350ºF.
• Roll cookie dough into 24 (1-inch) balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
• Cool cookie cups in pans 10 min. Run knife around cups to loosen; remove cups to wire racks. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Spoon into cookie cups; top with strawberries. Refrigerate 15 min.

JELL-O® SNOW PUDDING

Steps:

• In a medium saucepan, stir together the sugar, gelatin and salt. Mix in the milk. Cook over medium heat until gelatin is dissolved and clear. Remove from heat and chill until partially set. Stir once and add vanilla. Fold in the coconut and heavy cream. Pour into a pudding mold. Chill until firm, about 4 hours.
• To make raspberry sauce: Pour raspberries with juice, into a medium saucepan. Cook over medium heat until boiling. Mix together water and cornstarch; stir into the raspberries. Boil rapidly for one minute, stirring constantly. Cool before serving with pudding.

JELL-O® PUDDING EGGS

Steps:

• Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.
• Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm. Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted.
• Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.

COOL JELL-O PUDDING SQUARES

Steps:

• Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish.
• Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust.
• Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour.
• To serve, top with dollops of whipped topping, and raspberries if desired.
• You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.

JELL-O OREO PUDDING PIE

Steps:

• Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
• Pour into pie crust.
• Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
• Great Substitute: Honey Maid Graham Pie Crust.