Raspberry Cantaloupe Jell O Smiles Food

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

RASPBERRY JELLO FLUFF

Steps:

• In a saucepan, over medium high heat, bring the (undrained) crushed pineapple to a boil.
• Add the jello to the pineapple and stir to combine. Remove from the heat and let cool (at least 20 minutes).

RASPBERRY JELL-O WITH CANTALOUPE

Steps:

• 1. In a bowl, prepare gelatin according to package directions.
• 2. Equally pour into 4 (4-oz.) serving size bowls. Then place bowls in refrigerator so gelatin has set up. Then serve.
• 3. Note: I also prepared this using a package of Sugar Free Strawberry Gelatin, but I much preferred the combination of Raspberry Gelatin and Cantaloupe.

JELL-O® GEM COOKIES

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Sprinkle with powdered sugar just before serving.

RASPBERRY-CANTALOUPE JELL-O SMILES

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and raspberries into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

CREAMY RASPBERRY JELL-O DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
• Pour into 9-inch round pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.

COOL 'N EASY NO-BAKE RASPBERRY JELL-O PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in 2 cups COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Spoon into crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

CANTALOUPE RASPBERRY SHAKE

Steps:

• In a blender, blend 2 cups of the cantaloupe, the sorbet, and the ice until the mixture is almost smooth. Add the remaining 2 cups cantaloupe, belnd the mixture until it is smooth, and pour into chilled glasses.

CANTALOUPE AND HONEYDEW GELATIN

Steps:

• With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
• In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
• Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
• Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
• Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.