Nancis Orangevanilla Jello Mold Food

ORANGE CREAMSICLE JELLO MOLD

Steps:

• In a large bowl, completely dissolve the gelatin in the boiling water. Place in the refrigerator for about 15 minutes to cool.
• Stir in the cold orange sherbet.
• Gently fold in the Cool Whip until thoroughly combined.
• Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 4 hours.
• Loosen Jello and invert onto a serving plate. Slice and enjoy!

PINEAPPLE CREAM CHEESE JELLO MOLD

Steps:

• Start jello according to the box.
• Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
• Blend all in the food processor.
• Set in mold.
• Unmold and plate before serving.
• Be ready for there to be settling of the ingredients, that's part of the fun.

CREAMSICLE FLUFF

Steps:

• In a large bowl combine orange Jell-O and boiling water. Whisk until Jell-o is dissolved.
• Add cold water and allow to chill for 15 minutes in refrigerator.
• Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
• Fold in Cool Whip, mandarin oranges and marshmallows.
• Chill for at least 1 hour.

ORANGE AND KIWI JELLY MOLD

Steps:

• Put orange juice and water in a saucepan and heat until boiling.
• Remove from heat and stir in the sugar until dissolved.
• Sprinkle on the agar-agar and whisk until dissolved.
• Dampen a four cup loaf pan and pour in orange mixture.
• Place in refrigerator to set.
• Once set, unmold onto a serving dish.
• Slice the kiwi fruit and arrange on top of the jelly.
• Times are approx:.
• Times do not reflect chilling time.

APRICOT JELLO MOLD

Steps:

• Dissolve jello in boiling water.
• Add apricots that have been mashed through a fine sieve.
• Add the baby food apricots.
• Allow to cool, until it starts to set.
• Add sour cream.
• Mix thoroughly.
• Pour into large jello mold that has been greased with cooking spray.
• Refrigerate for about 4 hours to set.

PINK JELLO MOLD

Steps:

• Dissolve jello in boiling water.
• Blend in cream cheese (or place in blender) Stir in pineapple and nuts.
• Fold in Cool Whip.
• Pour into jello mold.
• Place in fridge until firm.
• Dip into hot water a few seconds to loosen.
• Invert onto a plate.
• Ready to serve.

CRANBERRY AND ORANGE MOLD

Steps:

• Peel oranges and reserve one fourth of the peel.
• Remove white membranes and seeds from oranges and chop them coarsely.
• Wash cranberries, drain, and remove any stems.
• Pulse cranberries in a food processor until coarsely chopped.
• Mince orange peel-it should measure about 3 tablespoons.
• Combine cranberries, orange peel,oranges, and sugar in a large bowl and set aside.
• Sprinkle gelatin over orange juice in a small saucepan (or in a small bowl in the microwave) to soften.
• Heat over low heat, stirring, until gelatin is completely disolved.
• Add gelatin mixture to cranberry-orange mixture and mix well.
• Spray a 1 quart mold with cooking spray and fill with cranberry-orange mixture.
• Cover with plastic wrap and refrigerate until firm, 6 to 8 hours, preferably overnight.
• Unmold when ready to serve by running a small, sharp knife around rim,place a warm damp cloth over inverted mold, and shake gently to release.

JELL-O® WITH FRUIT MOLD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
• Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
• Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.