Strawberry Pineapple Jello Recipes

PINK STUFF ( STRAWBERRY JELLO, PINEAPPLE DESSERT )

Steps:

• Drain pineapples and cottage cheese.
• Mix together jello powder and cool whip.
• Mix in drained pineapple chunks and drained cottage cheese.
• Put in the fridge to cool or serve as is.

STRAWBERRY-PINEAPPLE JELLO SALAD

Steps:

• Dissolve jello in 2 cups boiling water **(use reserved pineapple juice as part of the 2 cups liquid).
• Put jello in blender with cream cheese. Blend until completely combined.
• Pour jello mixture into serving dish. Add can of 7-Up. Stir until combined. Mixture will be foamy. Cover dish with plastic wrap, then refrigerate until slightly thickened (about 45 minutes or so).
• When jello is slightly thickened, stir in the crushed pineapple and chopped nuts. Stir to combine and distribute throughout jello. Cover with plastic wrap and refrigerate until completely set and firm (several hours).
• When ready to serve, slice into serving pieces with a knife, then use a spatula to remove portions. Enjoy!

SURE.JELL® STRAWBERRY-PINEAPPLE JAM RECIPE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared strawberries into 6- or 8-qt. saucepot. Stir in pineapple with juice.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE-RHUBARB JAM

Steps:

• In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

RHUBARB-PINEAPPLE JAM

Steps:

• Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

STRAWBERRY PINEAPPLE JELLO

Steps:

• Combine pineapple, pecans, sour cream and sugar, set aside.
• Dissolve gelatin in boiling water.
• Add ice cubes and stir until gelatin thickens.
• Fold in strawberries.
• Spoon half the mixture into 6-8 parfait glasses. Chill until set.
• Add pineapple mixture and top with remaining gelatin.
• Chill until set.
• Garnish with additional strawberries.

STRAWBERRY JELLO FLUFF SALAD RECIPE

Steps:

• In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
• Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

5 MINUTE STRAWBERRY JELLO SALAD RECIPE

Steps:

• Spoon the Cool Whip and the powdered (unprepared) Jello in a large mixing bowl and whisk until they are well blended and most of the Jello dissolves into the Cool Whip.
• Next, fold in the cottage cheese, strawberries, and bananas.
• Store in refrigerator until you are ready to eat.