Christmas Jello Food

CHRISTMAS JELLO

Steps:

• Lightly spray a 9x13 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.
• In the second small bowl, combine 1 box cherry jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
• In the third small bowl, combine 1 box lime jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
• In the fourth small bowl, combine 1 box lime jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
• In the fifth small bowl, combine the sweetened condensed milk and one cup boiling water.
• Mix 2 packages of unflavored gelatin into ¼ cup cold water, then pour into the sweetened condensed milk mixture.
• Wait until the jello mixes have cooled off slightly before proceeding.
• Pour one bowl of the lime jello into the baking dish. 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.) Keep in the freezer until it is set.
• Pour one bowl of red jello over the sweetened condensed milk layer and return to freezer. Continue this pattern, using white between each color until you end with a final layer of red.
• When all the layers are set, you can gently separate the jello from the baking dish, and flip upside down to remove.
• Cut into small squares and top with whipped cream and sprinkles if desired.

CHRISTMAS LAYERED JELLO

Steps:

• Spray silicone molds or a 9 x 13 inch pan with nonstick spray. Place molds on a cookie sheet.
• Microwave 2 cups of water until boiling.
• Place red jello in a mixing bowl, then pour boiling water over jello and stir to dissolve. (Or you can start with green...start with whatever color you want on top.)
• Pour a thin layer over the bottom of the mold or pan. Place in the refrigerator for 10-15 minutes until jello is set.
• Boil another 1 ½ cups water. Place both envelopes of unflavored gelatin in a bowl, pour ½ cup cold water over the gelatin and stir until dissolved. Add the condensed milk and stir to combine. Add the 1 ½ cups boiling water over the milk and mix. Pour a thin layer over the red layer and return to the refrigerator for another 10-15 minutes.
• Microwave another 2 cups of water till boiling.
• Place green jello in a mixing bowl, then pour boiling water over the jello and stir to dissolve.
• Pour a thin layer of green over the white layer, then return to the refrigerator till set for about 15 minutes.
• Pour another layer of white over the green and return to the refrigerator for another 15 minutes.
• Continue till you have all layers: Red, white, green, white, red, white, green, white, red.
• If jello starts to gel in the bowl, heat for 10 to 15 seconds and stir well.
• If you are using small silicone layers, you may want to just do three layers, red, white and green.
• Refrigerate for an additional 2 hours so it will be totally set up. Unmold, or cut into small squares.
• Serve with whipped cream.

CHRISTMAS JELL-O SHOTS

Steps:

• For the lime layer: Heat 1 1/2 cups water in a small saucepan (or in a heatproof bowl in the microwave) until just simmering. Pour the lime gelatin powder into a medium bowl, then add the hot water. Stir until the powder has completely dissolved, about 2 minutes. Stir in the rum until combined. Transfer to a large liquid measuring cup. Divide evenly among 34 plastic shot glasses (1-ounce glasses). Refrigerate until the gelatin has set, about 45 minutes.
• For the strawberry layer: Heat 1 1/2 cups water in a small saucepan (or in a heatproof bowl in the microwave) until just simmering. Pour the strawberry gelatin powder into a medium bowl, then add the hot water. Stir until the powder has completely dissolved, about 2 minutes. Stir in the rum until combined. Transfer to a large liquid measuring cup. Carefully pour this mixture on top of the set lime layer in each shot glass, then return the glasses to the refrigerator to set completely, about 2 hours.
• For the topping: Meanwhile, with an electric mixer on medium speed, whisk the cream in a large bowl until it holds stiff peaks. Cover and refrigerate until ready to serve.
• Pipe or dollop the whipped cream on each shot, then decorate lightly with sprinkles. Serve chilled.

CHRISTMAS JELLO CAKE

Steps:

• Prepare cake mix using the directions on the cake box.
• Pour the batter into 2 round pans (8 or 9 inch).
• Bake as directed on cake box.
• Cool 10 minutes.
• Remove from pans; cool completely.
• Place cake layers top sides up back into the two clean pans.
• Prick each layer with a utility fork at 1/2 inch intervals.
• Pour 1 cup of boiling water over red flavor gelatin, stir until gelatin is dissolved.
• Spoon over one of the cake layers.
• Do the same with the green Jello.
• Refrigerate 3 to 4 hours.
• Dip the bottom of one pan into warm water for 10 seconds; invert onto a plate, gently shaking to loosen.
• Remove pan; spread with 1 cup of whipped topping,.
• Remove other layer the same way; put on top of first layer.
• Top with remaining whip cream.
• Garnish with gumdrops cut to resemble holly. Use green dye for leaves.

MOM'S CHRISTMAS JELLO BALLS

Steps:

• Add the thick cream to a mixing bowl, along with the Jello powder. Stir well to combine.
• Add 1 1/2 cups of the desiccated coconut to the mixture and stir to combine.
• Roll the mixture into 1 tablespoon-sized balls. Roll the balls into the remaining coconut to coat.
• Place balls onto baking sheet and refrigerate for 2 hours.

CHRISTMAS JELLO SALAD

Steps:

• Bring 4 cups of water to a boil and dissolve strawberry jello. Pour into a 9×13 baking dish, cover with plastic wrap and refrigerate for 4 hours. Repeat with the lime jello. After the jello is completely set, coarsely break the jello up. Combine in a large bowl with strawberries and green cherries. Fold in cool whip until everything is combined. Refrigerate until ready to serve.

CHRISTMAS JELLO SALAD

Steps:

• In a medium-size pan, bring 1 1/2 cups water to a boil and stir in lemon jello until dissolved. Reduce heat to low and add the marshmallows, cream cheese, and mayonnaise. Stir or whisk until all the ingredients are completely dissolved. Turn the heat off.
• In the same pan, add the drained pineapple and mix well. Set aside.
• In a small chilled bowl, mix the whipping cream until soft peaks are formed. Fold into the jello mixture.
• Pour into a 9x13 glass dish and refrigerate until set.
• Topping:.
• Mix cherry jello into 1 1/2 cups of boiling water and stir until dissolved. Let cool to room temperature.
• Once the lemon mixture has set, pour the room temperature cherry jello slowly on the the top and refrigerate until set.

DLUX MINI DESSERT CUPS LAYERED CHRISTMAS JELLO

Steps:

• In a bowl, place strawberry gelatin and add 1 cup boiling water. Stir until dissolved and add 1 cup cold water.
• Fill each glass about 1/3 full with strawberry gelatin mixture. Place in refrigerator until set.
• Place unflavored gelatin in a bowl and add 1/2 cup hot water. Mix well and let sit for 5 minutes.
• Stir sweetened condensed milk and 1 1/2 cups hot water. Pour gelatin mixture into the milk mixture and stir to combine.
• Fill each glass about 2/3 full with the white gelatin mixture. Place in refrigerator to set.
• In a bowl, place lime gelatin and add 1 cup boiling water. Stir until dissolved and add 1 cup cold water.
• Fill each glass with lime gelatin mixture until nearly full. Place in refrigerator to set.
• Top with whipped cream and garnish with decoration.
• Store in refrigerator until ready to serve.

CHRISTMAS JELLO SUGAR COOKIES

Steps:

• Cream butter and sugar together for about 2 minutes with an electric mixer.
• Add Jello and continue to mix for 1-2 minutes.
• Add eggs and mix well.
• Mix flour, baking powder and salt together in a separate bowl and then add to the Jello mixture. Mix just until thoroughly combined.
• If rolling into ball, scoop the dough out by tablespoons and roll into smooth balls. Place on prepared cookie sheet. Spray the bottom of a measuring cup with cooking spray and then press the measuring cup onto a plate with a thin layer of sugar on it. Press each cookie ball with the bottom of the measuring cup, dipping into the sugar in between each cookie.
• If making cut-out cookies, chill the dough for at least 2 hours. Divide in half and roll out each half to about 1/4" thick. Cut out shapes and place on a prepared cookie sheet.
• Bake cookies at 375° for 8-9 minutes.
• Let cool and then add frosting if desired.

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.