Chunks Of Glass Jello Food

CHUNKS OF GLASS JELLO

Steps:

• Dissolve the raspberry jello in 1 cup of boiling water. Add 1/2 cup cold water and pour into an 8 inch square pan (or similar size). Refrigerate until firm, 45-60 minutes or longer.
• Repeat the above process with the lime and orange jellos.
• In a small sauce pan mix the grape jello and grape juice. Bring to a boil; stir constantly until jello is dissolved. Remove from heat and let cool to room temperature.
• When cool, but not set, fold the cool whip into the grape jello.
• Cut the raspberry, lime and orange jellos into one inch cubes. Fold the cubes into the grape mixture and turn into a clear serving bowl. Refrigerate for at least an hour.

LAYERED ANGEL FOOD AND STRAWBERRY DESSERT

Steps:

• Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
• In a medium bowl, mix together cream cheese and powdered sugar.
• Fold in whipped topping.
• Spread over chunks of angel food cake to form 2nd layer.
• In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
• Dissolve cornstarch in remaining water; stir into gelatin mixture.
• Cook over medium heat until thickened.
• Stir in strawberries to coat all slices; cool.
• Spread on top of cream layer.
• Chill until served.

BROKEN GLASS JELLO

Steps:

• Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
• Cut flavors of jello into small blocks.
• Mix together carefully in a 9 x 13 inch pan.
• In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
• Poor cooled milk mixture over jello and chill overnight.