Jell O Ween Poke Brownies Food

HALLOWEEN JELL-O SHOTS

Steps:

• Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water.
• Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes.
• Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook's Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook's Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes.
• Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook's Note).
• Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter.
• Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately.

JELL-O WEEN POKE BROWNIES

Steps:

• Prepare brownie batter and bake as directed on package for 8- or 9-inch square pan. Immediately poke deep holes in brownie at 1-inch intervals, using round handle of wooden spoon.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add food colorings to tint pudding desired shade of orange. Immediately pour about half the pudding evenly over warm brownie; tap pan lightly on work surface to evenly fill holes in brownie with pudding. Let stand 5 min. Spread remaining pudding over top of brownie.
• Refrigerate at least 1 hour before serving. Cut into 2-inch squares, then cut each square diagonally in half to form triangles.

JELL-O PUDDING BROWNIES

Steps:

• Heat oven to 350ºF.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add dry cake mix; mix well. (Batter will be thick.)
• Spread batter into 13x9-inch pan sprayed with cooking spray. Sprinkle evenly with cookies.
• Bake 35 to 40 min. Cool completely. Cut into bars.

ROOT BEER JELL-O PUDDING BROWNIES

Steps:

• Prepare brownie batter as directed on package substituting root beer for the water called for on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake as directed on package.
• Immediately poke deep holes into brownie at 1-inch intervals, using handle of wooden spoon and leaving thin layer of brownie on bottom on each hole. Beat pudding mixes, milk and root beer in medium bowl with whisk 2 min. Pour 3/4 of the mixture into holes; let stand 5 min.
• Meanwhile, stir COOL WHIP and extract into remaining pudding mixture. Spread evenly over brownie top to cover holes.
• Refrigerate 2 hours or until firm.

JELL-O® WEEN POKE BROWNIES

Steps:

• Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle.
• Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to "frost".
• Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.

JELL-O® WEEN POKE BROWNIES

Steps:

• Prepare and bake brownie mix as directed on package for 8 or 9-inch square baking pan. Remove from oven. Immediately poke holes down through brownies to pan, 1-inch apart with wooden spoon handle.
• Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in a few drops food coloring to tint mixture orange. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes. Tap pan lightly to fill holes. Let remaining pudding mixture stand to thicken slightly. Spread remaining pudding over top of brownies to "frost".
• Refrigerate 1 hour or until ready to serve. Cut into 2-inch squares. Cut each square diagonally into triangles.

PUDDING POKE BROWNIES

Steps:

• Prepare and bake brownie mix in 8-inch square baking pan as directed on package. Remove from oven. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through warm brownies to bottom of pan.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Immediately pour about 1/2 of the thin pudding mixture evenly over warm brownies. Tap pan lightly to fill holes. Let remaining pudding stand at room temperature to thicken slightly; spread over top of brownies to "frost" brownies.
• Refrigerate at least 1 hour. Cut into 2-inch squares, then cut each square diagonally in half to form 2 triangles. Store in tightly covered container in refrigerator.