Vegetable Jello Mold Recipes

JELLO VEGETABLE SALAD

Steps:

• Make jello according to package directions.
• Pour into glass serving dish, or mold, which ever you prefer.
• Let the jello thicken a bit, so your vegetables won't sink.
• Stir in the vegetables, and chill until set.
• Serve with Thousand Island dressing on the side.

SAVORY VEGETABLE MEDLEY JELL-O MOLD

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Refrigerate 1 hour or until thickened.
• Stir vegetables into gelatin; pour into 4-cup mold sprayed with cooking spray.
• Refrigerate 3 hours or until firm. Unmold onto plate before serving.

JELL-O® WITH FRUIT MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
• Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
• Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.

JELL-O MOLD

Steps:

• Place Jell-O in a large bowl. Add 1 cup reserved cherry juice and boiling water. Whisk thoroughly until Jell-O is dissolved. Transfer to refrigerator and chill until beginning to set, about 15 minutes.
• Remove from refrigerator, and add either sour cream or whipped cream cheese. Beat with a hand-held electric mixer until smooth. Add cherries; stir to combine. Pour mixture into a 3-quart mold. Refrigerate until firm.
• Quickly dip mold into a bowl of warm water. Wipe mold dry. Place a serving plate on top of mold and invert. Repeat dipping process if necessary to release Jell-O. Serve immediately or chill until serving.

MOLDED VEGETABLE SALAD

Steps:

• In a bowl, dissolve gelatin and salt if desired in boiling water. Add the cold water and vinegar. Chill until partially set. Fold in remaining ingredients. Pour into a 4-cup mold that has been lightly coated with cooking spray. Chill until firm. Unmold onto a serving platter.

VEGETABLE GELATIN SALAD

Steps:

• Place gelatin crystals in a large bowl. Add 2 cups of boiling water, and stir 2 minutes or until gelatin is completely dissolved. Add 2 cups cold water, and stir well. Let cool about 15 minutes, then chill in refrigerator for 1½ hours.
• Remove gelatin from the refrigerator. Add the chopped nuts, chopped radishes, chopped green onion, chopped celery, chopped cucumbers, vinegar, and desired amount of salt (for seasoning). Stir well.
• Return the gelatin salad to the refrigerator to set completely, at least 2 to 4 hours (or overnight is ideal).
• NOTE - Cooking time is primarily the necessary chilling time that it takes for the gelatin to set completely.
• TIP - you can adjust the ingredients if you wish, using your favorite vegatables. And you can even add fruit if you wish. Just DO NOT include fresh pineapple, kiwi, papaya, figs, or guava (as the gelatin will not set).

MOLDED JELL-O SALAD

Steps:

• In a bowl, combine the dissolved Jell-O, cold water, mayonnaise, and vinegar and mix thoroughly. Transfer to the freezer or refrigerator and allow it to chill well. When it begins to get firm, remove it from the freezer or refrigerator and beat with an electric beater until fluffy. Add cottage cheese and chopped vegetables. Before you put the mixture into a mold, decorate the bottom of the mold with olives or parsley so that when you unmold it there will be a pretty design on top.
• Another variation is to forego the vinegar and add fruit with the cottage cheese. Just be sure that the salad is firm (overnight in the refrigerator or a few hours in the freezer), otherwise it will be messy when you unmold it.

LEMON LIME VEGETABLE SALAD

Steps:

• In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
• When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.