Creamy Jello Layers Food

CREAMY JELLO LAYERS

Steps:

• Dissolve gelatin in water.
• Whisk in Cool Whip, reserving 1 cup to top each dish.
• Pour into individual dishes.
• Chill 30-60 minutes, then top with sliced fresh fruit and/or remaining Cool Whip.

CREAMY JELLO

Steps:

• Put gelatin mix in bowling water. Stir until dissolved.
• Add cold water and enough ice cubes to equal 1 1/4 cup of water.
• Put in blender and blend 30 seconds.
• Add whipped topping.
• Blend until smooth.
• Pour into four dessert dishes. Refrigerate at least 20 minutes or until set.

CREAMY TRIPLE-CITRUS GELATIN DESSERT

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
• Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
• Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.

EVELYN'S TWO-LAYER CREAMY JELLO DESSERT

Steps:

• 1. DIRECTIONS for bottom layer: Put the lemon Jello in a lg mixing bowl, pour in 1C of hot water - mix until no granules show on the spoon
• 2. Pour the pineapple into mixing bowl (juice and all) with Jello
• 3. Pour in the cream, and cottage cheese, stirring until mixed well (Note: The cottage cheese is one of my "improvements" -- Mom used cream cheese but it takes quite a while to soften and mix that in -- the cottage cheese gives it the same dairy cream cheesy taste with a whole lot less work.)
• 4. Note: if you don't like the "lumpy-ness" of cottage cheese, you can run the cc through a blender or food processor first -- then add it to the recipe. That way it will retain it's flavor and ease of use, but be a bit more creamy in texture -- just an idea!
• 5. Pour into oblong 9x14 glass baking dish, place in the refrigerator until it gels (about 2 hours)
• 6. DIRECTIONS for top layer: Place raspberry Jello in a lg mixing bowl, add 1C of hot water - mix until no granules show on the spoon
• 7. Add 1C cold water
• 8. Open the can of pie cherries and mix into Jello. (Alternative: If using frozen raspberries, no need to thaw, dump them in; the hot water from the Jello will thaw them - add 1C of cold water or juice and stir) -- refrigerate
• 9. When the raspberry jello mixture is mostly set up (chilled at least 1hr)-- it is not solid yet, but kind of "holds together" when stirred -- (my mother's exact instructions were: "When the Jello is able to hold a hat" -- Don't you just love it?!!)
• 10. Then gently spoon-layer the nearly (softly) gelled raspberry/cherry layer on top of the completely gelled bottom lemon layer which is already in the pan
• 11. Sprinkle with the nuts, put back in the refrigerator, and chill until completely set up - abt. two hours.
• 12. Variation: I also like it made over a graham cracker crust - so I buy three of the eight-inch prepared graham cracker crusts and make, as I call them, "Parfait Pies." The prepared crusts come with plastic covers which makes them easy to transport to a church function or a friend's house. (You have to be careful about the timing - if the raspberry top layer is too stiff, you won't have enough to complete the third pie and if it is too runny, its gets messy.)

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!

CREAMY STRAWBERRY SQUARES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.
• Add 3/4 cup COOL WHIP to chilled thickened gelatin; whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy gelatin layer in dish.
• Refrigerate 3 hours or until firm. Cut into squares; top with remaining COOL WHIP.

SEVEN-LAYER GELATIN SALAD

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm, about 30 minutes., In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. , Remove from the heat. Whisk in sour cream and vanilla until smooth. Spoon 1-2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set but not firm. Prepare remaining flavored gelatin as directed for cherry gelatin. Alternately layer flavored gelatins with creamy gelatin layers, allowing each to set before adding next layer. Top with lime gelatin. Refrigerate overnight. Cut into squares.