Individual Raspberry Jello Cream Desserts Food

CREAMY RASPBERRY JELL-O DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
• Pour into 9-inch round pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.

RASPBERRY CREAM GELATIN

Steps:

• Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set.

RASPBERRY CREAM CHEESE JELLO SALAD

Steps:

• Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
• Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
• Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
• Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
• Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
• Serve topped with whipped cream and fresh raspberries.

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

RASPBERRY FLUFF JELLO SALAD RECIPE

Steps:

• Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium heat until it boils.
• Once it comes to a full rolling boil, remove from heat and pour into large bowl.
• Cover with plastic wrap and refrigerate until mixture has thickened (about 3 hours).
• With an electric mixer, beat jello until creamy. Gently fold in Cool Whip.
• Then add in raspberries until completely mixed together.
• Stick back into the fridge and chill for about an hour before serving.

RASPBERRY GELATIN DESSERT

Steps:

• In a large bowl, dissolve gelatin in boiling water; set aside. In a small saucepan, combine the pudding mix, water and raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in reserved gelatin mixture. Pour into an 8-in. square dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight.

DIABETIC RASPBERRY JELLO DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a 9x13 pan, combine the brown sugar, nuts, and flour; pour in melted butter and mix together, pressing to form a crust. Bake for 10-13 minutes or lightly browned. Cool completely.
• In a large mixing bowl, beat the cream cheese and Splenda until smooth. Fold in the whipped topping. Spread over the cooled crust. Cover and refrigerate one hour.
• In a bowl, using a whisk, dissolve the Jello powder in the boiling water. Stir in the cold water and spoon over the cream cheese layer. Cover and refrigerate until Jello is firm.
• NOTE: If you are a diabetic and would like to use the new Brown Sugar Splenda, please cut down it down to 1/8 cup or 3 tablespoons You will only need 1/2 of what is called for in the recipe. Also, if you would like to add fruit to the Jello stage, do not use fresh pineapple.