Evelyns Two Layer Creamy Jello Dessert Food

JELLO CREAM CHEESE DESSERT

Steps:

• Mix Jello into with boiling water (I microwaved the water in a large glass bowl until bubbling).
• Stir in pie filling and pineapple. Mix well then pour into a greased baking pan. Carefully move to the fridge and chill until set (about 2-4 hours).
• To prepare the topping, beat whipped cream cheese, Greek yogurt (or sour cream), sugar and vanilla using a hand mixer until smooth.
• When Jello mixture is set, spread cream cheese mixture on top, then layer with granola or chopped nuts and serve immediately. Use a thin spatula to slice and serve.

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.

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.)

LOW CARB LAYERED JELLO DESSERT

Steps:

• Remove ¼ teaspoon of the powder from the first flavor of Jello, and set it aside. Mix the remainder up with the required amount hot and cold water, according to pack instructions. Pour into four goblets or cups and place them in the fridge to set.
• After about an hour, make the second flavor of Jello according to the package, and leave it to cool. Then carefully pour it on top of the first layer of Jello. Return it to the fridge until set.
• When the second layer has set, add the cream and reserved Jello powder to a stand mixer and whip until soft peaks form.
• Smooth the cream layer over the top of the Jello. Garnish with freshly grated lemon and/or lime zest.

LAYERED ICE CREAM JELLO RECIPE

Steps:

• You can use any flavors of any Jello you like, it same process, I did Red, White, & Blue for the holiday. First Bring 1 1/4 cup of water to a boil. Once it boiling time to mix the first layer. I choose to use a 2 cup measuring cup so easier to pour in the layers and not make a mess. Empty the Jello into the cup, add the hot water. then add 1 cup of vanilla ice cream. Mix it up till the ice cream is all melted. Then pour the first layer into a 9×13 glass pan. Let it set up in the fridge, 30 minutes if you want layers, 20 if you like tie dyed.
• Next layer, do the same thing, bring 1 1/4 cup of water to a boil. Add the island pineapple, I choose this flavor because almost clear in coloring. To be honest did not feel like playing with unflavored gelatin. Anyway, add the Jello to the cup, add the boiling water, and 1 cup of the vanilla ice cream, mix until the ice cream is melted.
• Take the Jello layer out the fridge. You can see what I was talking about see how after 20 minutes the white layer was going to bottom and top. The middle started to bubble up. Put the Jello back in the fridge, 20 minutes if you want to do the tied dye effect or 30 if you want solid layers.
• Last layer of this red white and blue. If you want more layers you just do 1 1/4 cup boil water, Jello, and 1 cup of vanilla ice cream, mix till the ice cream melts.
• Pour that final layer, Let set up about 30 minutes in the fridge.
• Cut it up and ENJOY!

LAYERED CHRISTMAS GELATIN

Steps:

• Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11x7-in. dish; refrigerate until set., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set., Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. , Cut into squares. If desired, serve with whipped topping, lime wedges and fresh strawberries.

HAWAIIAN LAYERED JELLO

Steps:

• Pre-chill 9X13 baking dish in refrigerator for at least 30 minutes. Do not grease pan. In 4-cup glass measuring cup, pour 1 1/2 cups boiling water. Add three packets of Knox gelatin, whisking constantly until gelatin is dissolved. Add in both cans of sweetened condensed milk, stirring to combine. Add more water if needed to reach 4 cups of the milk mixture. In 2-cup glass measuring cup, pour 1 1/2 cups boiling water. Add in one packet of Knox gelatin, whisking constantly until gelatin is completely dissolved. Pour in 1 large package of Berry Blue Jello gelatin, whisking until completely dissolved. Let cool then pour into chilled baking dish before returning to refrigerator for 20 minutes or until layer is set. Using a clean and dry measuring cup, measure out 1 cup of the milk mixture then pour over the Jello layer. Return dish to refrigerator for 20 minutes or until layer is set. Repeat steps 3 and 4 for each additional Jello flavor. Your layers will go in this order: 1) Blue Jello 2) milk mixture 3) Lime Jello 4) milk mixture 5) Lemon Jello 6) milk mixture 7) Orange Jello 8) milk mixture 9) Strawberry Jello Be sure to wash and dry the measuring cups after each layer. ** If milk mixture starts to thicken, microwave for 10-15 seconds until it is liquid but not hot then stir well. Refrigerate Hawaiian Layered Jello for at least 1 hour before cutting.

ULTIMATE STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• In a large mixing bowl, using a mixer, beat heavy whipping cream until soft peaks form.
• Add in the softened mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
• Line the ladyfingers in a single layer, in the bottom of 8x8 baking dish
• Quickly dip or generously brush half of the ladyfingers with half of the RumChata, juice or milk.
• Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
• Repeat the steps again.
• Cover with cool whip and refrigerate for at least 8 hours or overnight
• Garnish with 1 cup sliced strawberries
• Enjoy Summer lovin'!

3 LAYER JELLO DESSERT

Steps:

• Mix cherry jello and 1 1/4 cups hot water. Pour in pan, I used a 8x11 glass pan.
• Refrigerate 1 hour.
• Whip lemon jello and 1 1/4 cups hot water.
• Cool to room temperature
• Whip cream cheese with this,.
• and pour on cherry jello.
• Refrigerate for 1 hour, or longer.
• Mix lime jello and 1 1/4 cups hot water.
• Let cool, and pour lime jello over layers, and let set in refrigerator.

SEVEN LAYER JELLO

Steps:

• 1. In small bowl mix 1 package of jello with 3/4 cup of boiling water stir until dissolved. When dissolved add 3/4 cup cold water, Remove from this 1 cup of liquid jello and pour into see though truffle dish or bowl. Place this in refrigerator until firm, when this layer is chilling add 1/2 cup of the evaporated milk to remaining jello set aside.(do not chill)
• 2. When jello in truffle is firm, remove from refridgetor and very slowly pour milky jello over harded jello. return to refrigerator. When this layer hardens start the process again.
• 3. REMEMBER THE HIGHER THE LAYERS THE LONGER IT WILL TAKE EACH LAYER TO HARDEN. When finished before seving you can add a spoonful of cool whip

JELLO AND ICE-CREAM DESSERT

Steps:

• Boil 2 cups hot water.
• Add to all of the jello powder combined.
• Mix well till dissolved.
• Add one cup cold water.
• Mix well.
• Put in fridge until the jello is partially set.
• Then take it out of the fridge, add one cup of vanilla ice-cream and beat until well blended.
• Set in fridge overnight.