Fruity Jello Cake Food

FRESH BERRY JELLO FRUIT CAKE

Steps:

• Place the berries in an 8×4-inch loaf panPour 1/2 cup of lemonade in a bowl and add 1 tablespoon of Further Food Premium Gelatin on top, in a thin, even layer. You don't need to stir it, but let it sit for about 5 minutes. This allows the gelatin to absorb into the juice and bloom.While that is sitting, heat up the 1 1/2 cup of juice either on stovetop or microwave. You want it hot, but not boiling.Pour the heated juice over the thickened gelatin mixture and whisk to combine. Make sure gelatin is fully developed.Pour this mixture over the berries in the loaf pan. Chill in the refrigerator for 4-6 hours or until very firm.When you're ready to eat, to unmold, quickly run hot water over the sides of the pan. Invert onto a platter - the terrine should slide right out. If it doesn't, run the pan under hot water again. Keep cool until ready to eat! Place the berries in an 8×4-inch loaf pan Pour 1/2 cup of lemonade in a bowl and add 1 tablespoon of Further Food Premium Gelatin on top, in a thin, even layer. You don't need to stir it, but let it sit for about 5 minutes. This allows the gelatin to absorb into the juice and bloom. While that is sitting, heat up the 1 1/2 cup of juice either on stovetop or microwave. You want it hot, but not boiling. Pour the heated juice over the thickened gelatin mixture and whisk to combine. Make sure gelatin is fully developed. Pour this mixture over the berries in the loaf pan. Chill in the refrigerator for 4-6 hours or until very firm. When you're ready to eat, to unmold, quickly run hot water over the sides of the pan. Invert onto a platter - the terrine should slide right out. If it doesn't, run the pan under hot water again. Keep cool until ready to eat!
• Place the berries in an 8×4-inch loaf pan Pour 1/2 cup of lemonade in a bowl and add 1 tablespoon of Further Food Premium Gelatin on top, in a thin, even layer. You don't need to stir it, but let it sit for about 5 minutes. This allows the gelatin to absorb into the juice and bloom. While that is sitting, heat up the 1 1/2 cup of juice either on stovetop or microwave. You want it hot, but not boiling. Pour the heated juice over the thickened gelatin mixture and whisk to combine. Make sure gelatin is fully developed. Pour this mixture over the berries in the loaf pan. Chill in the refrigerator for 4-6 hours or until very firm. When you're ready to eat, to unmold, quickly run hot water over the sides of the pan. Invert onto a platter - the terrine should slide right out. If it doesn't, run the pan under hot water again. Keep cool until ready to eat!

SEVENTIES RASPBERRY MINT "JELLY" CAKE

Steps:

• Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
• Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
• Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
• Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
• To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

FRUITY JELL-O CAKE

Steps:

• Heat oven to 350°F.
• Spread strawberries onto bottom of 13x9-inch pan; top with pineapple. Sprinkle with dry gelatin mix; top with marshmallows.
• Prepare cake batter as directed on package, omitting the oil. Pour over marshmallows.
• Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool completely. Keep refrigerated.

BOX-MIX JELLO CAKE

Steps:

• Bake cake according to package directions in 13 x 9 pan (use all egg whites).
• Cool awhile.
• Dissolve jello in boiling water.
• Poke holes all over cake with large utility fork.
• Spoon jello evenly over cake.
• Refrigerate at least a couple of hours.
• Prepare pudding as directed on package for pudding.
• Chill awhile.
• Spread pudding evenly over cake.
• Chill.
• Spread Cool Whip over top of cake and garnish with strawberries.

ANGEL CAKE SURPRISE

Steps:

• Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
• Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
• Prepare instant pudding according to instructions on box and spread evenly over fruit.
• Spread whipped topping on top of the pudding. Try to keep the layers separate.
• Refrigerate at least 2 hours before serving.

FRUIT JELLO DELIGHT

Steps:

• Boil the one cup of water and add it to the Jello in a bowl or container.
• Stir for about 2 minutes, until completely dissolved.
• Add one cup cold water, stir.
• Put 1 cup chopped banana into bottom of the bowl.
• Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency.
• Add other fruit into Jello, spread evenly.
• Place back into refrigerator for about 2-3 more hours.
• Enjoy!