Prepare Jello according to package instructions, and allow to cool to room temperature (still liquid).
Divide strawberries among 8 glasses. Pour liquid Jello over strawberries. Place in refrigerator for 25 mins, until Jello starts to set. Slowly pour pudding over Jello. Cover with plastic wrap and chill for 4 hours until set firm. Serve.
our it into the shot cups.
First boil the water
issolved.
Line up your cups and pour mixture to about
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
Make jello to directions.
Pour into plastic cups.
let set until almost done.
I used a straw to push down the candies, but you place them where you want them.
make one pkg jello and fill the cups up.
Let set until done and enjoy.
When done you can see the candies in the jello.
medium saucepan, add 2 cups fruit juice, agar and sugar
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
Dissolve 1 package Jello in 1 cup boiling water;
ny yolk mixed into the recipe). Spread and press firmly into
Bring 2 cups of water to a boil. Pour over red jello, mix
ight serving package of red Jello for two minutes.
Mix
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
an divide into portions and edible food colouring can be added
Mix the jello mix with two cups (16 ounces) of boiling water until the powder is fully dissolved and add the cold water, alcohol, and lemon juice.
Pour mixture into ,individual shot-size (1oz-2oz) plastic or paper cups. ****To make the Jello easier to consume, buy plastic cups that also have lids. Pour the mix into the cup, add the lid, then turn it upside down prior to refrigeration.
Place shots on a tray in refrigerator (not the freezer). Chill until firm (approximately 2-4 hours). Refrigerate until served.
flowers will work in this recipe: nasturtiums, daylilies, pansies, borage, roses
using a whisk, dissolve the Jello powder in the boiling water
Combine jello with 1 3/4 cups boiling water, stirring until jello dissolves. Let cool.
Distribute grapes between 2 - 8 oz dessert glasses. Pour jello over top, cover and chill for 3 hours, or until set.
Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
Cut flavors of jello into small blocks.
Mix together carefully in a 9 x 13 inch pan.
In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
Poor cooled milk mixture over jello and chill overnight.
Dissolve Jello in the boiling water.
Stir in reserved pineapple juice.
Chill until syrupy.
Mix in softened cream cheese, stirring well.
Fold in the softened cottage cheese, crushed pineapple, minced pecans, and minced celery.
Transfer this mixture to a 9\" x 13\" glass dish.
Refrigerate until Jello sets and chilled.
Spread Icing on top of Jello.
Icing Instructions:
Add chopped cherries and cherry juice to sour cream.
Stir mixture well.
\"Ice\"the Jello.
Dissolve candy in water over medium high heat, stirring often.
Remove from heat; add jello and stir until dissolved.
Stir in pecans and apples when cooled.
Pour into serving dish.
Refrigerate until jello is firm and you are ready to serve the salad.