Striped Jello Dessert Recipes

STRIPED JELLO DESSERT

Steps:

• Decide the order of colours you want. Make one jello at a time.
• For each jello, dissolve it in 1 cup boiling water and stir until it is all dissolved.
• Mix in ½ cup of yogurt and a little less than ½ cup of water. Stir this until it is well blended.
• Pour one cup of this into a glass bowl and place in the fridge to set(or freezer if you want it faster). Leave the rest in cup but don't refrigerate it.
• Repeat with the next jello. Pour 1 cup of it onto the top of the first layer once it has set. Reserve the rest.
• Keep repeating with the rest of the jellos until you have 5 layers in your bowl.
• Now you have 5 stripes which have set and 5 remaining cups of unset jellos. (If they set up, just microwave them for a couple of seconds.
• Repeat the order of layers.
• If desired, top with fresh fruit.

STRIPED GELATIN STACKS

Steps:

• Strawberry gelatin: Toss 1 pint hulled and quartered strawberries with 2 tablespoons sugar. Let stand 1 hour, then puree in a blender. Sprinkle one 1/4-ounce packet gelatin over 1/4 cup water in a bowl; let stand 1 minute. Heat the strawberry puree in a saucepan over medium heat until hot; whisk into the gelatin mixture until smooth. Cool to room temperature.
• Lime gelatin: Combine 2 tablespoons each lime juice and water in a bowl and sprinkle one 1/4-ounce packet gelatin on top; let stand 1 minute. Combine 3/4 cup boiling water and 1/2 cup sweetened condensed milk in a bowl, then whisk in the gelatin mixture until smooth. Cool to room temperature.
• Melon gelatin: Puree 4 cups honeydew melon chunks and 2 tablespoons each water and sugar in a blender. Strain through a fine-mesh sieve without pressing the solids. Sprinkle two 1/4-ounce packets gelatin over 1/2 cup of the juice in a bowl; let stand 1 minute. Heat the remaining 1/2 cup juice in a saucepan over medium heat. Whisk into the gelatin mixture until smooth. Cool to room temperature.
• How to assemble: Spray a 9-by-5-inch loaf pan with cooking spray, wiping out the excess. Pour in 1/2 cup strawberry gelatin; refrigerate 20 minutes. Repeat with 1/2 cup lime gelatin, 1/2 cup melon gelatin, 1/2 cup lime gelatin and 1/2 cup strawberry gelatin, chilling between layers. Refrigerate the finished mold until fully set, at least 3 hours or overnight.
• How to unmold: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or offset spatula around the top edge of the gelatin. Dip the bottom of the pan in the hot water for about 10 seconds, then invert the pan onto a platter. (Redip if it doesn't release after a minute.) Cut into squares.

STRIPED DELIGHT

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

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.

STRIPED DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.