Chai Tea Cool Whip Gelatin Dessert Food

CHAI TEA COOL WHIP GELATIN DESSERT

Steps:

• In medium saucepan add cold water and gelatin. Let it sit about 10 minutes.
• In another saucepan add 2 1/2 cups water and 3 tea bags, heat to boil, then simmer until tea is strongly steeped. Squeeze the tea bags and remove.
• Stir the gelatin and gradually add the half and half or milk.
• Add the vanilla.
• Gradually add the tea, then the sugar or Splenda and stir.
• Pour into a mixing bowl and refrigerate until set. About 2 hours.
• Whip until fluffy and light. Return to the refrigerator for about 30 minutes.
• Serve in dishes or pile in parfait glasses and place a maraschino cherry on top.

STRAWBERRY PEACH GELATIN DESSERT

Steps:

• Put gelatin in a medium sized bowl.
• Add the boiling water and stir until gelatin is dissolved.
• Add the cold water and stir.
• Add the pie filling.
• Stir until well mixed.
• Keep the gelatin mixture in the bowl or pour it into a 6 1/2 inch square Pyrex or Corningware dish.
• Refrigerate until set.
• Serve in individual soup or salad bowls.
• Top with whipped topping. (if desired)

JUST LIKE COOL WHIP - COPYCAT

Steps:

• Chill a small bowl.
• Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
• Place ice water and dry milk powder in the chilled bowl.
• Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
• Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
• Stir just before using, to retain creamy texture.
• **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.

CHAI TEA GELATIN

Steps:

• Place tea bag into the boiling water. Steep to desired strength. Place gelatin in a bowl. Whisk the tea into the gelatin until dissolved. Stir in orange zest, cinnamon, cardamom, sugar, almond extract, ginger, cloves, and honey. Stir in diced orange. Cover and chill in the refrigerator until set, 2 to 3 hours.

JELL-O CLOUD PARFAITS

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch dish sprayed with cooking spray. Refrigerate 2 hours or until gelatin is set but not firm.
• Use fork to break gelatin into small flakes. Spoon 2 Tbsp. gelatin into each of 8 parfait glasses; top with 2 Tbsp. COOL WHIP, pressing COOL WHIP against side of glass with back of spoon. Repeat layers. Top with remaining gelatin.
• Refrigerate 1 hour.

HOMEMADE COOL WHIP

Steps:

• 1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
• 2. Once the gelatin mixture has cooled...
• 3. Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
• 4. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
• 5. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
• 6. Continue to mix until the cream is thick and smooth.

QUICK'N'EASY U.S. FLAG GELATIN DESSERT

Steps:

• IF making whipped topping from powdered coffee creamer, put mixing bowl, beaters, measuring cup and measuring spoons in the freezer to chill thoroughly. Note: Also see Step #4.
• While boiling water for gelatin, hull strawberries, slice enough to make 1 cup, cut the rest into halves. Also slice 1 banana.
• In a 13"x9"x2" baking pan, dissolve 1 large (3-1/2 oz.) box of gelatin in 2 cups of boiling water. Stir to thoroughly dissolve, about 2 minutes.
• IF making whipped topping from powdered coffee creamer, pour 1/4 cup milk OR water into measuring cup and return to the freezer; then measure 1 tablespoon of lemon juice into the mixing bowl, and return to freezer until gelatin is prepared. Do NOT mix lemon juice directly with milk!
• When gelatin is completely dissolved, add 12 ice cubes and continue stirring until gelatin is "soft set," about 4 minutes (gelatin will be somewhat "lumpy"). Remove unmelted ice pieces.
• Add 1 cup of blueberries, sliced strawberries and all sliced banana to the gelatin. Stir to distribute fruit throughout.
• IF making whipped topping from powdered coffee creamer, cover gelatin with plastic wrap and chill in fridge. OTHERWISE skip to next step -.
• Spread whipped topping of choice evenly over the gelatin. Arrange remaining blueberries to form a square in one corner, and arrange the halved strawberries in 4-5 lines about an inch and a half apart, making the "Stars and Bars" of the U.S. flag.
• To serve: Cut into squares of about 2 inches.
• TO MAKE WHIPPED TOPPING FROM POWDERED NON-DAIRY COFFEE CREAMER: Remove all equipment and liquid ingredients from the freezer.
• Pour 1 cup powdered non-dairy coffee creamer over COLD lemon juice.
• Pour COLD milk (OR water) over powdered creamer. Do NOT mix milk directly into lemon juice or milk will sour.
• Using FREEZER-CHILLED beaters, beat lemon juice, creamer and milk on high speed about 1 minute or until soft peaks form.
• Gradually beat in sugar; continue beating about another 2 minutes or until stiff peaks form.
• Spread over top of gelatin-fruit mixture, and follow Steps #8 & #9.