Lime Jell O Marshmallow Holiday Mold Food

HOLIDAY JELLO MOLD

Steps:

• Stir boiling water into jello until jello is completely dissolved, about 2 minutes.
• Stir in cold juice.
• Refrigerate 1 1/2 hours or until jello is thickened.
• Stir in fruit.
• Spoon into 6-cup jello mold sprayed with nonstick cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold.
• Garnish as desired.

CHRISTMAS RIBBON MOLD

Steps:

• Add 1 cup boiling water to red gelatin mix; stir 2 min. until completely dissolved. Stir in 3/4 cup cold water. Pour into 5-cup mold. Refrigerate 2 hours or until set but not firm.
• Meanwhile, stir remaining boiling water into lime gelatin mix in medium bowl 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 30 min. or until cooled; gently stir in marshmallows. Spoon over red gelatin. (Marshmallows will float to the top.)
• Refrigerate 4 hours or until firm. Unmold.

JELL-O MARSHMALLOWS

Steps:

• Spray 13x9-inch pan with cooking spray; sprinkle with 1/4 cup powdered sugar. Combine raspberry gelatin mix and unflavored gelatine in large mixer bowl. Stir in 1/2 cup water. Let stand 5 min.
• Cook granulated sugar, corn syrup and remaining water in saucepan on medium heat 4 min. or until sugar is dissolved. Increase heat to high; cook, without stirring, until syrup reaches 240ºF when tested with candy thermometer. (This will take about 25 min.)
• Add sugar syrup gradually to gelatin mixture, beating constantly with mixer on low speed. Beat on high speed 15 min. or until mixture is very thick and tripled in volume. Pour into prepared pan; smooth top with spatula. Sprinkle with remaining powdered sugar. Let stand at room temperature overnight.
• Unmold marshmallow onto cutting board. Cut into 24 pieces.

17 BEST JELLO MOLD RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious jello mold recipe in 30 minutes or less!

LIME JELL-O MARSHMALLOW HOLIDAY MOLD

Steps:

• Empty Lime Jell-O into large bowl, add 1 cup boiling water; stir until Jell-O dissolved. Add second cup of boiling water and stir. Add cold water & ice, stir until ice dissolved. Put in refrigerator until loosely jelled, about 1-1/2 hour.
• Cut Maraschino cherries in half and place, cut side up, into a Jell-O ring mold. Bunt Cake pan works great too!
• Cut cream cheese into small squares and drop into cooled Jell-O then add pineapple, with hand mixer blend on medium until cheese gets creamy with lots of small chunks remaining (approx. 1 minute).
• Add walnuts and marshmallows, fold in with wooden spoon or spatula until completely coated with Jell-O mixture.
• Poor into Jell-O mold. Sprinkle top with coconut (hint, it looks like holiday snow and keeps the Jell-O from sliding on the platter). Cover and chill for 6 hours, or overnight!
• To remove from mold: Fill sink with HOT water. Hold mold in water for about 15 seconds. Place platter on top and Turn Over! Let mold slide out! WA LA! Place back in the refrigerator until ready to serve. Looks like a Christmas Wreath with red Berries! Great addition to your holiday table!

BUNNY FRUIT MOLD

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
• Add pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
• Refrigerate several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

CREAMY JELLO-O WALDORF SALAD

Steps:

• Dissolve lime Jell-O in the 2 cups boiling water.
• Stir in the 1 1/4 cups cold water; Chill until almost set; 1 to 1 1/2 hours.
• In large bowl, prepare the lemon pudding with the milk, according to package directions; Let set in refrigerator for 5 minutes.
• Combine the prepared pudding and the partially set Jell-O and blend; Beat with electric mixer on medium speed for 2 minutes.
• Fold in the diced apples and walnuts; Pour into a 9x13-inch glass baking dish or large serving bowl or mold; Chill until set.
• Serve as is, or with a dollop of Cool Whip or mayonnaise on top of each serving.

HORSERADISH JELL-O MOLD

Steps:

• Dissolve Jell-O and salt in boiling water.
• Add vinegar and pepper.
• Chill until it's only slightly thickened, (check every 15 minuites).
• Combine horseradish, sour cream, and onion in a bowl.
• Add to Jell-O.
• Blend well with spoon.
• Place in lightly greased mold, (spray mold lightly with Pam or canola oil)
• Chill until firm.
• You can make a double batch and it will fit perfectly into the Tupperware Jell-O mold.

PINEAPPLE LIME JELL-O MOLD

Steps:

• Drain pineapple and reserve liquid.
• Spray Jello mold or bowl with PAM cooking spray.
• Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes.
• Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture.
• Whisk in about 8 oz. sour cream (mom used a little less).
• Dump pineapple inches.
• Chill until set.
• If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl.
• Invert the bowl onto the plate and let the jell-o slide out.
• Enjoy!

LIME JELLO MOLD

Steps:

• Dissolve jello in 1 cup boiling water.
• Add cream cheese; blend well.
• Add nuts, celery, and pineapple.
• In a seperate bowl, beat heavy cream until stiff peaks form.
• Fold jello mixture through cream.
• Place in jello mold and chill overnight.
• Unmold and serve sliced.