CHRISTMAS JELLO
Instructions. Bake cake mix in two 8-inch cake pans, according to package directions. Poke holes all over the cake layers with a fork or a thin chopstick. Divide the water between two small mixing bowls. Add the strawberry Jello to one bowl and the lime Jello to the other; stir until the gelatin is dissolved.
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Place in the freezer for about 5 minutes, or until the gel is set. Slowly pour a thin layer of the sweetened condensed milk mixture over the lime jello, and return to the freezer. The sweetened condensed milk layers will take slightly longer than the plain jello, about 10 minutes. Keep in the freezer until it is set.
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Directions: Drain pineapple, reserve juice and add enough water to measure 2 cups, pour into saucepan and bring to a boil. Pour over gelatin mixes in a large bowl; stir 2 minutes until completely dissolved. Stir in 2 cups ice cubes, pineapple and cranberry sauce. Chill for aprox 2 hours or until mostly firm.
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Instructions. Prepare lime jello according to package directions. Pour into a 9x13" glass baking dish or individual serving dishes (filling each only ⅓ of the way full) and refrigerate until set. Prepare the lemon jello by adding the powdered gelatin to one cup of boiling water and stirring to dissolve.
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Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour. In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple.
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Pour into a 3-quart rectangular dish or food storage container. Top with marshmallows. Refrigerate until set. In a small bowl, dissolve cherry gelatin in the remaining 2 cups of boiling water. Let stand until room temperature. Stir in pie filling; pour over marshmallows. Cover and refrigerate until set.
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Green layer: In a large bowl or measuring cup with a spout combine the lime jello mix and 1 cup of boiling water.Whisk until the jello is fully dissolved, about 2 minutes. Whisk in ½ cup of cold water and ½ cup of vodka. Carefully pour the jello mixture into the cups, filling them each a little less than halfway.
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To make Amish ribbon salad, begin by boiling five cups of water. Place your three different kinds of gelatin into separate bowls. Add some of the boiling water to each bowl and stir until dissolved. Add the cold water to the red and green jello. Stir the marshmallows into the hot lemon jello until melted.
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Using a pourable measuring cup, or your filling tool of choice, fill each shot glass to about halfway full. Place in the fridge for two hours or until set. Repeat steps 1-2 for the green Jell-O. Finish filling each shot glass, but leave just a bit of room at the top for garnishing, if desired.
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Boil your water in a kettle or on the stovetop. Pour 1 cup of boiling water over jello and whisk until all the granules are completely dissolved. Add 1 cup cold water into your measuring cup. Mix well to combine everything together. Pour the mixture onto the red Jello and place back in the fridge.
My jello shots would have even proportions of red yellow and green, and
COLORED JELLO LAYERS: One layer at a time, mix 1 envelope Knox gelatin with 1/4 cup cold water in a small mixing bowl. Add 1 cup boiling water, followed by 1 box of either red or green jello. Stir gently to combine so bubbles won't form. Pour into pan. Place in the fridge for 10-15 minutes, or until set.
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First, pour one layer of the lime jello into your 13 x 9 pan. Once you have poured it in, place it in the freezer for about 5-7 minutes or until the gel is set. Once set, pull your Christmas jello out of the freezer and then slowly pour a thin layer of sweetened condensed milk over the green layer.
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Instructions. Lightly spray a 9×13 baking dish with cooking spray and gently blot away excess oil. Line up 5 small bowls. In the first small bowl, combine 1 box cherry jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
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Add 1/2 cup yogurt to half of the jello mixture and stir until well combined. Pour the yogurt/Jello mixture into your dishes* and then place in the refrigerator in the refrigerator for 20-30 minutes or until completely set. Add 3 Tbsp water to the other half of the jello that you reserved. Set aside.
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Using a pourable measuring cup, or your filling tool of choice, fill each shot glass to about halfway full. Place in the fridge for two hours or until set. In separate bowls repeat steps 1-2 for the green Jell-O. Finish filling each shot glass, but leave just a bit of room at the top for garnishing, if desired.
Cherry Jello Marshmallow Salad is a fluffy side dish loaded with flavor
Directions. Soften gelatin in 1/2 cup cold water; set aside. Drain pineapple, reserving juice; add enough water to juice to make 1 cup. Bring pineapple juice mixture to a boil, remove from heat, and stir in softened gelatin. Chill mixture until consistency of unbeaten egg white.
