xes of strawberry jell-o gelatin.
Pour in the
In a saucepan, heat cranberry sauce and water until sauce melts.
Add gelatin and stir until gelatin dissolves. Remove from heat.
Stir in the apples,pecans and yogurt.
Pour mixture into a fancy gelatin mold or a nice bowl and chill overnight before serving.
cooking time does not include chilling time.
Dissolve gelatin in one cup boiling water.
With a whisk, thoroughly blend in yogurt.
Stir in pineapple, including juice. Mix in cherries and nuts and pour into a gelatin mold.
Chill until set. Makes 8 to 10 half-cup servings.
Bring water to a boil. In medium saucepan, add water to gelatin; stir until dissolved. Add cranberry sauce and sour cream. Beat with a rotary beater until well blended. Chill until almost set. Fold in oranges and nuts. Spoon into 5-cup gelatin mold (ring). Chill completely.
Spray a 4-cup gelatin mold or a 9-inch square
eat, cool slightly.
Sprinkle gelatin over 1/3 cup boiling
Mix gelatin in boil.
Add boiling water and stir.
Add salt and pineapple; pour into greased, buttered mold.
Refrigerate.
Sprinkle gelatin over 1/2 cup cold
brain-shaped gelatin mold.
Stir the peach gelatin mix with boiling
Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.
In a medium bowl, combine the gelatin, sugar, lime juice and boiling water, stirring until the gelatin and sugar are dissolved.
Chill for about 1 hour or until slightly thickened.
Beat the gelatin until light-colored and doubled in volume.
Beat in the whipped topping, then gently fold in the blueberries.
Pour into a 4-to 5-cup gelatin mold.
Cover and chill for 3 to 4 hours, or until firm.
Dip the mold briefly into warm water, then unmold onto a large serving platter.
In a large bowl, dissolve gelatin in the boiling cranberry juice.
Mix in a large bowl the gelatin and boiling water. Add the remaining ingredients.
Pour half the mixture in mold; reserve remainder at room temperature.
About 1 hour later, spread a 16 ounce container sour cream on top of firm gelatin.
Pour remaining gelatin over and refrigerate.
Can be made as much as 2 days in advance.
Can be made with strawberries.
Drain juice from pans and add enough water to make 1 1/2 cups liquid.
Heat to boiling and pour over gelatin.
Stir until dissolved.
Add 1/2 cup cold water.
Cool.
Mix cream cheese and cream until smooth.
Add to gelatin mixture and heat until blended.
Chill until partially thickened.
Fold in well-drained mashed pears.
Whip cream and fold into gelatin mixture.
Pour into a 1 1/2-quart mold and chill until firm. Serves 8 to 10.
Have one 12-cup mold or two (6-cup) molds ready.
Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often, until sauce melts completely.
Remove from heat.
Stir in gelatin until completely dissolved.
Stir in remaining 1 3/4 cups water.
Refrigerate until gelatin thickens to consistency of egg whites.
Stir in fruit cocktail and celery.
Ladle into mold(s).
Cover and refrigerate until set, at least 8 hours or up to 5 days.
n a small saucepan, sprinkle gelatin over reserved juice; let stand
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Stir in cold water.
Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
Stir in strawberries and banana.
Pour into 5-cup mold sprayed with no stick cooking spray.
Refrigerate 4 hours or until firm.
Unmold.
Store leftover gelatin mold in refrigerator.
Dissolve gelatin in boiling water.
Cool slightly.
Add strawberries and pineapple with juice.
Pour 1/2 of mixture into a gelatin mold.
Refrigerate until set.
Spread sour cream or yogurt over chilled gelatin.
Pour on remaining gelatin and refrigerate for 1 hour.
Makes 8 servings, 0 grams of fat.
Grease a 1-quart gelatin mold or several smaller molds.
In top of double boiler, place gelatin, water and cream cheese; heat until melted.
Mix well, remove from heat and cool slightly.
Add all remaining ingredients and mix well.
Pour into prepared mold (molds) and refrigerate until set (about 2-3 hours or overnight).
To serve, unmold onto a bed of lettuce.
Serve with crackers.
Dissolve gelatin in hot water.
Add cold liquid.
Blend in sour cream until smooth.
Pour into mold.
Add drained fruit cocktail.
Refrigerate.