Diy Creamy Fruited Jell O Food

CREAMY FRUITED-LIME JELL-O® SALAD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Stir in pineapple. Refrigerate 1-1/4 hours or until slightly thickened.
• Mix cream cheese and cottage cheese in medium bowl until blended. Gently stir in COOL WHIP with whisk. Gradually add to gelatin, mixing well after each addition. Stir in nuts and cherries. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold before serving.

DIY CREAMY FRUITED JELL-O

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened.
• Add COOL WHIP; stir gently with whisk until blended. Refrigerate 15 min. or until thickened. Stir in fruit. Pour into 5-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

❤️ HOMEMADE JELLO FRUIT AND VEGGIE SNACKS

Steps:

• * Heads up! There is a 2 hour refrigeration (setting time). Pour juice, spinach and raspberries into food processor. Blend until smooth.
• Pour berry mixture into a saucepan. Add in agave, vanilla, and gelatin packets.
• Heat over a medium-high heat until gelatin is completely dissolved (3 to 5 minutes).
• Line a 9X13 inch baking sheet with parchment paper.
• Pour fruit mixture onto pan and spread evenly with spatula. Bang on counter to remove any air bubbles and even thickness. Cool for 10 minutes.
• Refrigerate for 2 hours until set. Cut into heart shapes (or other desired shapes) and serve.
• Store in the refrigerator, stacked between sheets of parchment paper, in an airtight container for up to 3 days.

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.

25 HOMEMADE JELL-O RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jell-O treat in 30 minutes or less!

CREAMY YOGURT JELLO

Steps:

• Empty the contents of the jello envelope into a medium bowl. Pour the boiling water over the jello and whisk until completely dissolved. Set aside to cool down to warm room temperature; about 30 minutes. Do not attempt to speed up the cooling process by refrigerating it, as this will solidify the jello.
• Meanwhile, take both the yogurt and cream out of the fridge, to bring them close to room temperature. By ensuring that all components are at a similar temperature, prevents the mixture from curdling. Adding cold dairy to hot jello mixture, will cause the mixture to curdle and split and the texture won't be pleasant.
• When the jello mixture is no longer hot to the touch, whisk in the yogurt and cream until evenly combined.
• Divide the mixture evenly into 4 ramekins or glasses or 1 medium serving bowl, if serving family-style. Refrigerate until set, 2 to 3 hours or up to overnight.
• If desired, garnish with whipping cream, topped with a berry and mint leaves. Serve cold or at cool room temperature.

SOUR CREAM JELLO SALAD

Steps:

• Dissolve strawberry jello in 3 cups boiling water. Let cool. Add fruits and mix well.
• Pour about half of jello/fruit mixture into bottom of 9x13 pan. Refrigerate until firm.
• Spread sour cream over first layer.
• Pour remaining jello mixture over sour cream.
• Chill until very firm.

HEALTHY HOMEMADE JELLO

Steps:

• Pour 2 cups of the juice into a bowl. Sprinkle the gelatin over the entire surface of the juice and let sit for 5 minutes to soften.
• Heat the remaining 2 cups of juice until it comes to a boil.
• Pour the hot juice into the bowl and stir to combine and to dissolve the gelatin.
• Pour into a 9x 12 baking pan. Refrigerate until firm, at least several hours.
• Slice into cubes and serve plain, or with whipped cream.

PASSION FRUIT JELL-O WHIP

Steps:

• Chill one cup [240 ml] of the juice and pour it into the bowl of a stand mixer fitted with the whisk attachment and set aside. Pour the other cup [240 ml] into a small saucepan, add the sugar, stir, and bring to a boil over medium-high heat. Sprinkle the gelatin over the cold juice in the mixer bowl and let sit for 1 minute. Pour the hot juice over the cold, and stir to combine. Place in the refrigerator until thickened and beginning to gel, about an hour and a half. The lightly set juice should still be wobbly, and when you tip the bowl slightly, it should cling to the side, rather than running up it like a liquid.
• Remove the bowl from the refrigerator and using a rubber spatula, scrape up any bits of gelled juice from the bottom of the bowl. Attach the bowl to the stand mixer, and at medium-high speed, whisk until foamy and tripled in size, at least five to six minutes. You want to make sure you break up and liquefy all of the gelled juice.
• Meanwhile, place the cream in a medium-sized bowl, and with an electric hand-mixer, beat the cream at medium to medium-high speed until the cream holds medium peaks, about 2 - 3 minutes. Fold the whipped cream into the gelatin mixture until fully incorporated and transfer to 5 small serving vessels. Refrigerate for 1 to 2 hours, until set.
• Serve with mixed berries or a sprig or two of mint.
• Do Ahead
• Passion Fruit Whip will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.

HOMEMADE JELLO RECIPE WITH FRESH FRUIT

Steps:

• Add the berries, water and sugar to a large pan. Let it come up to a simmer on medium heat, but once it does, reduce the temperature to low and let it sit right under simmering point for about 30 minutes. Stir occasionally.
• Meanwhile, find moulds or containers for the jello. I use some small ramekins, but you may also pour it into larger bowls so people can take as much or as little as they want.
• Once the berries have cooked for 30 minutes, take them off the heat. Pour the mixture through a sieve and just let it drip. Do not help with a spoon or spatula, this will make a clearer jello
• Add gelatin sheets to a bowl of cold water for at least 5 minutes to soften up the leaves. If you're using gelatin powder, you mix the powder with 3/4 cup cold water and let it sit for 5-10 minutes or until it gets thick.
• For gelatin leaves, you take one leaf and gently press out the water from it, add it to the berries and stir. Continue with the rest of the gelatin sheets. For gelatin powder, once its thick you may stir it into the berries.
• Add this jello mixture to your prepare moulds/ramekins/bowls. Let it cool to room temperature before covering and cooling completely in the fridge. It should set overnight, but often a few hours is enough.
• Delicious with a few extra fresh berries and a vanilla custard sauce!
• Store leftovers in the fridge for up to 7-10 days.