Strawberry Jello Ice Cream Mold Food

FRESH HOMEMADE STRAWBERRY JELLO

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

JELL-O MOLD

Steps:

• Place Jell-O in a large bowl. Add 1 cup reserved cherry juice and boiling water. Whisk thoroughly until Jell-O is dissolved. Transfer to refrigerator and chill until beginning to set, about 15 minutes.
• Remove from refrigerator, and add either sour cream or whipped cream cheese. Beat with a hand-held electric mixer until smooth. Add cherries; stir to combine. Pour mixture into a 3-quart mold. Refrigerate until firm.
• Quickly dip mold into a bowl of warm water. Wipe mold dry. Place a serving plate on top of mold and invert. Repeat dipping process if necessary to release Jell-O. Serve immediately or chill until serving.

STRAWBERRY BANANA MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Stir in cold water.
• Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in strawberries and banana.
• Pour into 5-cup mold sprayed with no stick cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold.
• Store leftover gelatin mold in refrigerator.

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

CINDI'S STRAWBERRY GELATIN MOLD

Steps:

• In a large (heat proof) bowl, add the boxes of strawberry jell-o gelatin.
• Pour in the boiling water, and stir until the jell-o has dissolved.
• Add the partially thawed, sweetened strawberries, and stir for a few minutes. Since I use partially frozened sweetened strawberries in this recipe, I do not add any cold water.
• Using a non-stick cooking spray, spray the inside of one large (6 cup) Tupperware Gelatin Mold (the kind that has an insert in the middle which is removable. Use a plastic sandwich bag to thoroughly coat the gelatin mold.
• Pour jell-o mixture into the Tupperware Gelatin Mold, or add to one large bowl, or a pan. (I've found that after I poured the jell-o mixture in the 6-cup gelatin mold, I have some gelatin leftover. I then pour the remaining jell-o mixture into a custard cup).
• Chill gelatin mold (uncovered) in the refrigerator until it has set up. Then cover the gelatin with the Tupperware lid, until it's ready to serve.
• Note: When making this salad/dessert, I use strawberries that I pick myself, and sweetened myself (with sugar) and had frozen. I never use store bought frozen, sweetened strawberries. (The 30 ounces of partially thawed berries should equal 3 cups total).
• Also, I usually make this salad/dessert one day prior to serving, so it sets up nicely overnight in the fridge. When ready to serve, I loosen the inside and outerside edges of the Tupperware mold with finger dipped in warm water. I then place a plate over the Tupperware mold, and turn it over, so the gelatin mold will release from the Tupperware mold, and onto the plate. Remove the center insert, and either fill it with fresh fruit or thawed Cool Whip, and serve.