Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.
Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2-quart mold. Refrigerate until almost set.
ork to stir in the gelatin, then microwave on high for
5 mins.
Combine bloomed gelatin with 1/3 cup boiling
Spray a large gelatin mold with oil. Combine powdered gelatin dessert with 3 cups boiling water. Stir until dissolved then mix in 2 cups cold water. Transfer to prepared pan and chill for 4 hours, or until set.
Invert onto a serving platter. Place mints on jelly as eyes. Place candy-coated chocolates around edge to form a ruffled border. Place gummy worm around base as tentacles. Cut a mouth and eyebrow shapes from licorice rope and place on jelly. Place cherries above eyebrows to form a hairline.
Divide raspberries and strawberries between 4 - 8.5 oz serving glasses.
Combine powdered gelatin dessert with 1 cup boiling water, stirring until dissolved. Add 1 cup cold water. Pour over berries. Chill for 3 hours, covered, until gelatin sets.
Prepare strawberry gelatin dessert according to package instructions. Pour into a large glass serving dish. Chill for 2 hours, or until set.
Arrange cookies over gelatin, top with a layer of pudding then raspberries, blueberries, whipped cream and strawberries. Chill for 1 hour or until required. Sprinkle with toasted almonds and serve.
Make gelatin dessert according to package instructions. Chill for 1 hour 30 mins, or until very softly set.
Meanwhile, beat cream cheese, sugar and zest until smooth. Whisk in cream then whip until soft peaks form. Fold in 1/2 the chopped meringue. Distribute 1/2 the mixture between 4 - 16 oz serving glasses. Top with 1/2 the orange segments, 1/2 the jelly and 1/2 the remaining chopped meringue. Repeat layering. Serve immediately.
>Put the packaged gelatin dessert and unflavored gelatin in a bowl and
Sprinkle the gelatin on 2 tsp boiling water in a small pan and stir until completely dissolved.
Combine the liqueur and lemonade in a medium saucepan over high heat. Bring to a boil, remove from the heat and whisk in the gelatin mixture until well combined and dissolved. Cool to room temperature then pour into 4 serving glasses (approx 1 cup each). Chill for 4 hours or until set.
To serve, spread the yogurt on the parfaits and top with the berries.
br>STIR boiling water into gelatin in medium bowl 2 minutes
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
aucepan add cold water and gelatin. Let it sit about 10
inutes. In another bowl, dissolve gelatin in water. Drain berries, reserving
nd chill.
PEACH JUICE GELATIN DESSERT.
Reserve the cold juice
>While boiling water for gelatin, hull strawberries, slice
In blender, cream all of cottage cheese to the consistency of sour cream.
Mix gelatin according to package directions for dissolving.
Don't add second cup of water.
Set gelatin aside to cool.
Add sour cream to cottage cheese and mix well.
Add gelatin and sweetener (or sugar) and mix.
Fold in fruit.
Pour in large glass baking dish and put in refrigerator to chill.
Grind cranberries in food processor.
Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken.
Add to cranberry mixture.
Add oranges, nuts and pineapple.
Stir well.
Pour into lightly oiled 8-cup mold. Chill overnight.
Unmold and serve on plate of crisp green lettuce.
Yields 16 servings.
Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish.
With a meat fork, poke holes about 2 inches apart into cake.
Prepare Jello; slowly pour gelatin over cake; refrigerate.
In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set.
Fold in whipped topping; spread over cake.
Garnish with Strawberries and almonds (optional).
Cover and Refridgerate until ready to serve.
Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
In a medium bowl, mix together cream cheese and powdered sugar.
Fold in whipped topping.
Spread over chunks of angel food cake to form 2nd layer.
In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
Dissolve cornstarch in remaining water; stir into gelatin mixture.
Cook over medium heat until thickened.
Stir in strawberries to coat all slices; cool.
Spread on top of cream layer.
Chill until served.