Jewels Of Jewels Jell O Food

JEWELS OF JEWELS JELL-O

Steps:

• 1. Mix in 1 cup of the boiling water into a bowl with each dry jell-o flavor until fully dissolved. Pour each flavor into separate 8 inch square pan. Place in the ice box for an hour or until fully set.
• 2. In the mean time mix the evaporated milk, condensed milk,peaches & lemon zest & place in the ice box until ready to use.
• 3. Then once the gelatins are set. Cut them into 1/2 inch cubes. Place in a large bowl. Pour over the milk mixture. Mix very gently. Store any left overs in the ice box.
• 4. Special Tip: You may add in any kind of nuts. Or you may stir in 1/2 cup toasted coconut flakes.

JELL-O JEWELS DESSERT

Steps:

• Add 1 cup boiling water to each flavor of gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until firm.
• Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
• Cut gelatin into 1/2-inch cubes; place in medium bowl. Add milk mixture and nuts; mix lightly.

CROWN JEWEL DESSERT

Steps:

• Prepare lime, orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor gelatin into separate 8-inch square pan sprayed with cooking spray. Refrigerate 4 hours or until firm.
• Add remaining boiling water to remaining dry strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 45 min. or until slightly thickened.
• Cut gelatin in each square pan into 1/2-inch cubes. Add 1-1/2 cups of each flavor gelatin to thickened strawberry gelatin in bowl along with half the COOL WHIP; stir gently until blended. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Meanwhile, refrigerate remaining gelatin cubes and COOL WHIP until ready to use.
• Unmold dessert onto plate; top with remaining COOL WHIP.

CROWN JEWEL DESSERT

Steps:

• prepare the three flavors of gelatin separately, using l cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8 inch square pan.
• Chill until firm or overnight.
• Then combine the lemon gelatin, sugar and remaining l cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened (about l hr. l5 minutes.) Meanwhile mix the crumbs and melted butter; press into bottom of 9 inch spring form pan (I buy ready made graham crusts).
• Cut the firm gelatins into 1/2 inch cubes.
• Then prepare whipped topping mix as directed on package,blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours or overnight.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.
• (This makes two if you use store bought crusts).
• ---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for the whipped topping.

CROWN JEWEL CAKE

Steps:

• Prepare jewels: In shallow pans, prepare orange, cherry, lime Jell-O. In each pan add 1 cup boiling water, 1 flavor of Jell-O, and 1/2 cup of cold water. Stir and dissolve Jell-O in each pan. Chill overnight.
• Prepare cake: Over medium heat, mix pineapple juice, sugar, lemon Jell-O until Jell-O dissolves. Then add 1/2 cup cold water. Chill for about 1-2 hours until mixture is syrupy.
• Meanwhile, line a large springform pan with the lady fingers--bottom and sides. Place the lady fingers "standing up" around the side of the pan for best presentation. Then cut the "jewel" Jell-O trays into smallish cubes and set aside. Add heavy cream to the lemon Jell-O mixture. Fold in the "jewels." Then pour into the springform pan. Chill overnight. Serve cold.

JELL-O TROPICAL JEWEL DESSERT

Steps:

• Add 1 cup boiling water to each flavor gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until firm.
• Meanwhile, combine evaporated milk, condensed milk, fruit cocktail and orange zest; refrigerate until ready to use.
• Cut gelatin into 1/2-inch cubes; place in medium bowl. Add milk mixture; mix lightly. Sprinkle with coconut just before serving.

VINTAGE THREE-COLOR JELL-O SALAD

Steps:

• Spray the three 8-inch pans with vegetable spray. Prepare the first three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup of ice-cold water for each flavor. Pour each flavor into an 8-inch square pan. Chill overnight to make sure they are really set and firm.Then combine the lemon gelatin, the white sugar, and the last cup of boiling water. Stir the gelatin until fully dissolved. Add the pineapple juice, stir completely, and chill until this mixture is slightly thickened.Prepare the whipped topping (Dream Whip) as directed on the package. Blend with lemon gelatin mixture. Cut the different flavors/colors of gelatin into 1/2 inch squares. Fold in the gelatin cubes and pour into your bowl or individual cups or bowls. Chill for at least 2 hours and top with more whipped topping. Enjoy.

JELL-O CROWN JEWEL DESSERT

Steps:

• Prepare strawberry and lime jelly powders separately, as directed on package, reducing cold water to 1/2 cup for each. Pour each into an 8-inch square pan. Chill until set, about 1 hour.
• Prepare strawberry-kiwi jelly powder as directed on package reducing cold water to 1/2 cup. Chill unitl thickened.
• Trim lady fingers about 1/4 inch from bottom end so they will stand. Line the sides of a 9-inch springform pan with ladyfingers.
• Fold topping into slightly thickened strawberry-kiwi jelly; gently fold in red and green jelly, cut into 1/2 inch cubes.
• Carefully spoon in to pan. Chill until firm, about 4 hours or overnight.

CROWN JEWEL CAKE

Steps:

• Prepare the first three colors of jello using 1 cup boiling water and 1/2 cup cold water for each box.
• Pour each color into an 8-inch square pan and chill overnight; cut into cubes the next day.
• The following day:.
• Dissolve the lemon Jell-O and sugar in 1 cup boiling water; stir in pineapple juice.
• Chill until slightly thickened, about 45 minutes.
• Prepare both envelopes of whipped topping as directed; blend into slightly thickened Jell-O.
• Fold in Jell-O cubes.
• Spoon into a 9-inch spring-form pan; chill overnight.
• To release from pan, run knife around pan and unlatch.
• **use both packages of Dream Whip. I could not remember the size of the packages. It may be more than 1 3/4 cups. Use it all.