Melt the chocolate with the rice cakes over a
ork to stir in the gelatin, then microwave on high for
small bowl, sprinkle the gelatin over it and stir. Let
In a bowl, dissolve gelatin in boiling water.
Stir in the cranberry sauce until well blended.
Pour into a 6-cup ring mold coated with nonstick cooking spray; refrigerate overnight or until firm.
Roll cream cheese into 3/4 inch balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring.
Yield:
10 to 12 servings.
pour boiling water on gelatin; stir until gelatin is dissolved.
Stir
Dissolve gelatin in 1 cup cold water. Set aside.
Mix sugar into boiling water, stirring until dissolved.
Add gelatin mixture to sugar water.
Add sour cream and mix until lumps have disappeared.
Fold in Cool Whip.
Pour into mold or dish. (May lightly grease mold with mayo. This will not affect the flavor at the end.).
Chill overnight.
Serve with pie filling as topping or in center of round mold.
Prepare gelatin with water according to the directions on the package. Refrigerate until slightly set, but not yet firm.
Meanwhile place hulled and sliced strawberries in a small bowl. Add sugar and leave at room temperature while the gelatin sets in the refrigerator.
When the gelatin is slightly set, add sliced strawberries, sliced banana, and chopped pecans. Stir gently to mix. Return gelatin to the refrigerator until firm.
Can be garnished with a tablespoon of whipped cream per serving, if desired.
Dissolve gelatin in boiling water.
Add 2 cups juice; chill until partially set.
Add well drained fruits; mix and pour into a 9 x 13-inch pan.
Cover with plastic wrap; refrigerate at least overnight.
On the day this is to be served, prepare topping. (Mix cream cheese, sour cream, sugar and vanilla.)
Spread on top of gelatin; sprinkle with chopped nuts.
oiling water to gelatin. Stir with rubber spatula until gelatin is completely dissolved
For gelatin mixture:
Mix each box of flavored gelatin separately with 1 envelope unflavored gelatin and 1 cup hot water. Pour 1 flavored gelatin mixture into a 9 x 13-inch pan and refrigerate for 15 minutes.
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Pat beef dry with paper towels. Stir together salt
In a saucepan, blend cornstarch and 1/4 cup cold water.
Add the hot water and heat until boiling, stirring constantly. Remove from heat.
Mix gelatin powder with the remaining 1/4 cup cold water.
Add the liquid soap; stir.
Add the gelatin-soap mixture to cornstarch mixture; stir.
Stir in powdered drink mix. Store in covered jar in refrigerator for 12 hours before using.
Dissolve gelatin in water.
Add wine, cranberry sauce and drained pineapple.
Stir in nuts.
Chill until well set.
Beat cream cheese with sour cream until smooth.
Spread over gelatin. Sprinkle with additional chopped nuts.
Prepare gelatin according to package directions.
Refrigerate until slightly thickened.
Add banana and grapes.
Alternate gelatin mixture with whipped topping in tall sherbet glasses. Makes 2 servings.
Prepare gelatin mix with only 1 cup boiling water (or fruit juice can be substituted).
Omit additional water called for on package.
Pour gelatin into ice cube trays.
Allow to set until the consistancy of egg whites.
Insert 1/2 grape into each\"cube\" to make a pupil.
Allow to set completely and remove from ice cube trays.
In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13 x 9 x 2 inch dish. Cover and refrigerate until partially set, about 1 hour.
For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
Beat until well blended with mixer, then add 1 large can of crushed pineapple with its juice.
Refrigerate.
nilla extract in medium bowl with electric mixer until soft peaks
pringform pan. Line the bottom with parchment paper. Fold a length
ke, beat the egg whites with 3 tablespoons of cold water