Quickneasy Us Flag Gelatin Dessert Recipes

ALL-AMERICAN FLAG JELL-O MOLD

Steps:

• Add 1-1/2 cups boiling water to blue gelatin mix in medium bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with red gelatin. Stir 1-1/2 cups cold water into gelatin in each bowl.
• Spray 10-cup flag mold with cooking spray; place on baking sheet. Pour red gelatin into mold. Refrigerate 45 min. until set but not firm. Meanwhile, refrigerate blue gelatin 45 min. After 20 min., dissolve lemon gelatin in boiling water in separate bowl. Refrigerate 25 min. or until slightly thickened.
• Whisk COOL WHIP into lemon gelatin; spread over red gelatin layer in mold. Refrigerate 10 min. or until set but not firm. Cover with blue gelatin. Refrigerate 4 hours or until firm. Unmold.

QUICK'N'EASY U.S. FLAG GELATIN DESSERT

Steps:

• IF making whipped topping from powdered coffee creamer, put mixing bowl, beaters, measuring cup and measuring spoons in the freezer to chill thoroughly. Note: Also see Step #4.
• While boiling water for gelatin, hull strawberries, slice enough to make 1 cup, cut the rest into halves. Also slice 1 banana.
• In a 13"x9"x2" baking pan, dissolve 1 large (3-1/2 oz.) box of gelatin in 2 cups of boiling water. Stir to thoroughly dissolve, about 2 minutes.
• IF making whipped topping from powdered coffee creamer, pour 1/4 cup milk OR water into measuring cup and return to the freezer; then measure 1 tablespoon of lemon juice into the mixing bowl, and return to freezer until gelatin is prepared. Do NOT mix lemon juice directly with milk!
• When gelatin is completely dissolved, add 12 ice cubes and continue stirring until gelatin is "soft set," about 4 minutes (gelatin will be somewhat "lumpy"). Remove unmelted ice pieces.
• Add 1 cup of blueberries, sliced strawberries and all sliced banana to the gelatin. Stir to distribute fruit throughout.
• IF making whipped topping from powdered coffee creamer, cover gelatin with plastic wrap and chill in fridge. OTHERWISE skip to next step -.
• Spread whipped topping of choice evenly over the gelatin. Arrange remaining blueberries to form a square in one corner, and arrange the halved strawberries in 4-5 lines about an inch and a half apart, making the "Stars and Bars" of the U.S. flag.
• To serve: Cut into squares of about 2 inches.
• TO MAKE WHIPPED TOPPING FROM POWDERED NON-DAIRY COFFEE CREAMER: Remove all equipment and liquid ingredients from the freezer.
• Pour 1 cup powdered non-dairy coffee creamer over COLD lemon juice.
• Pour COLD milk (OR water) over powdered creamer. Do NOT mix milk directly into lemon juice or milk will sour.
• Using FREEZER-CHILLED beaters, beat lemon juice, creamer and milk on high speed about 1 minute or until soft peaks form.
• Gradually beat in sugar; continue beating about another 2 minutes or until stiff peaks form.
• Spread over top of gelatin-fruit mixture, and follow Steps #8 & #9.

EASY AMERICAN DESSERT

Steps:

• Stir 2 cups of the boiling water into each flavor of dry gelatin in separate bowls at least 2 minutes until completely dissolved. Stir 1 cup cold water into each bowl. Pour gelatins into separate 13x9-inch pans. Refrigerate 3 hours or until firm. Cut gelatin into 1/2-inch cubes.
• Place red gelatin cubes in 3-1/2-quart serving bowl or trifle bowl. Top with layers of cake cubes, half of the whipped topping and the strawberries. Cover with blue gelatin cubes; top with the remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

ALL-AMERICAN FLAG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
• Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
• Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
• Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

FLAG CAKE

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Transfer cake to a covered cake board. Using a small knife, cut out a 5x4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces., In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin., In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate 20 minutes or just until soft-set. (Save remaining gelatin for another use.), Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes., In a large bowl, beat butter until fluffy; beat in confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting 20 minutes., Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate 1-2 hours or until gelatin is set.

JELL-O® EASY PATRIOTIC FLAG DESSERT

Steps:

• Stir 1-1/2 cups of the boiling water into dry blue gelatin in medium bowl at least 2 min. until completely dissolved. Add 1 cup of the ice cubes; stir until ice is completely melted. Pour into 13x9-inch dish. Refrigerate 20 min. or until gelatin is set but not firm.
• Place cream cheese, sugar and half of the whipped topping in large bowl; beat until well blended. Spoon over blue gelatin layer in dish; spread carefully to evenly cover gelatin layer. Stir remaining 1-1/2 cups boiling water into strawberry gelatin in separate bowl at least 2 min. until completely dissolved. Add remaining 1 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 min. or until slightly thickened. Spoon over cream cheese layer in dish. Refrigerate 3 hours or until set.
• Spread remaining whipped topping over dessert just before serving. Decorate with strawberries and blueberries to resemble a flag. Store leftover dessert in refrigerator.

CREAMY GELATIN DESSERT

Steps:

• Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.

COFFEE GELATIN DESSERT

Steps:

• In a saucepan, stir together the sugar and gelatin. Mix in hot coffee and water. Cook over low heat, stirring frequently until the gelatin and sugar have completely dissolved. Remove from heat, and stir in lemon juice. Pour into a 4 1/2 cup mold. Refrigerate until set, at least 6 hours or overnight. Serve with whipped cream.

STRIPED GELATIN DESSERT

Steps:

• In large bowl, mix cherry gelatin and 2 1/2 cups hot water until well combined. Cool to room temperature.
• Pour 1/4 cup cherry gelatin into each of 4 (1-cup) glass containers. Place glasses on small tray; refrigerate about 20 minutes.
• Meanwhile, in medium bowl, mix condensed milk, unflavored gelatin and 1 cup hot water until well combined.
• When cherry layer is set, slowly pour 1/4 cup milk mixture on top of cherry layer in each glass. Refrigerate about 20 minutes.
• When milk layer is set, slowly pour 1/4 cup cherry gelatin on top of milk layer in each glass. Refrigerate about 20 minutes.
• To serve, garnish with whipped cream and crushed peppermints.