Cool Jell O Pudding Squares Food

JELL-O 123 LAYERED DESSERT

Steps:

• Stir boiling water into JELL-O in a bowl until dissolved.
• Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
• Pour into small clear drinking glasses.
• Refrigerate at least 3 hours, until set.
• Top layered dessert with remaining whipped topping and ENJOY!

COOL JELL-O PUDDING SQUARES

Steps:

• Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish.
• Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust.
• Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour.
• To serve, top with dollops of whipped topping, and raspberries if desired.
• You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.

STRAWBERRY PRETZEL JELL-O

Steps:

• Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
• White Layer: Cream together cream cheese and 1 cup sugar.
• Fold in Cool Whip. Spread over pretzel crust.
• Red Layer: Dissolve gelatin in boiling water.
• Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
• Chill until set and serve.

GRAHAM CRACKER JELL-O DESSERT

Steps:

• Prepare Jell-O as directed.
• Let Jell-O partially set, just enough to be able to spread.
• Cover bottom of 8 inch square dish with whole graham crackers.
• Mix sugar and sour cream until blended.
• Put half of sour cream mixture over graham crackers.
• Next spread partially set Jell-O over sour cream mixture.
• Place in refrigerator and let set until firm.
• Spread rest of sour cream mixture on top of Jell-O.
• Crush graham crackers and sprinkle on top.
• Keep in refrigerator until ready to serve.
• Cut into squares.

ORANGE DREAM LAYERED SQUARES

Steps:

• Combine graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.
• Microwave orange juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and orange zest; spread over gelatin layer. Refrigerate 3 hours.

BETTER-CHOICE BERRY SQUARES

Steps:

• Place cake slices in single layer on bottom of 13x9-inch dish, cutting as necessary to fit; drizzle with orange juice. Top with berries and sugar.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP.
• Refrigerate 1 hr.

SPICED PUDDING SQUARES

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat dry pudding mix, milk and spice in medium bowl with whisk 2 min. Stir in COOL WHIP until blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.