Layered Strawberry Lime Gelatin Ring Food

WATERMELON-LIME GELATIN SQUARES

Steps:

• Puree the watermelon, sugar, lime juice and Sambuca in a blender until smooth, working in batches if necessary. Pour through a fine-mesh sieve into a large liquid measuring cup.
• Pour 1 cup of the watermelon mixture into a small saucepan and bring to a boil. Meanwhile, pour another 1 cup of the watermelon mixture into a large bowl and sprinkle the gelatin on top; let stand 1 minute. Pour the hot watermelon mixture into the bowl and stir until the gelatin dissolves. Stir in the remaining watermelon mixture from the measuring cup.
• Spray an 8-inch-square cake pan with cooking spray, wiping out the excess. Pour in the watermelon mixture. Skim the foam from the surface and refrigerate the gelatin until slightly thickened, about 20 minutes. Arrange the mint leaves on top in rows, then push them just below the surface. Refrigerate until fully set, at least 4 hours.
• Unmold the gelatin: Invert onto a cutting board, then re-invert onto another cutting board and cut into squares.

SEA FOAM SALAD

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

LAYERED STRAWBERRY JELL-O SALAD

Steps:

• In a bowl, dissolve strawberry gelatin in boiling water. Stir in cold water.
• Pour into a 13x9 glass dish and chill until set.
• Meanwhile, place unflavored gelatin and cold water in a small bowl; let stand until softened.
• In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin and stir until gelatin is dissolved.
• Cool to room temperature.
• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture, mix well.
• Carefully pour over the congealed bottom layer. Refrigerate until set, about 1 hour.
• For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries and carefully spoon over middle layer.
• Refrigerate overnight.

STRAWBERRY-LIME DESSERT

Steps:

• Stir 1 cup of the boiling water into dry lime gelatin mix in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 45 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in yogurt with wire whisk until well blended.
• Pour into 2-qt. serving bowl. Refrigerate 15 min. or until gelatin mixture is set but not firm (gelatin should stick to finger when touched and should mound). Stir remaining 1 cup boiling water into dry strawberry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add frozen strawberries; stir until strawberries are separated and gelatin is thickened (spoon drawn through leaves definite impression). Spoon over lime gelatin layer.
• Refrigerate 2 hours or until firm. Top with the whipped topping. Store leftover dessert in refrigerator.