LAYERED RAINBOW JELLO
The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties. This finger jello a total crowd-pleaser and it's fun and easy to make.
Provided by Amy Nash
Categories Uncategorized
Time 4h15m
Number Of Ingredients 4
Steps:
- Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
- Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
- Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
- Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
- Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.
Nutrition Facts : Calories 135 kcal, Carbohydrate 25 g, Protein 6 g, Sodium 110 mg, Sugar 24 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, UnsaturatedFat 2 g, ServingSize 1 serving
TROPICAL MELON JELL-O GELATIN DESSERT
Melon balls and pineapple slices create pitch-perfect garnishes for this dual-layer, ultra-tropical JELL-O dessert. Enjoy it with seven very lucky friends.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl add 1 cup of hot water and dissolve the JELL-O Tropical Fusion Flavor Gelatin. When the gelatin is dissolved add one cup of cold water and combine.
- Pour the gelatin into a 6 X 4 inchs round gelatin mold and refrigerate until the gelatin sets but not firm (gelatin should stick to finger when touched). (Takes around 2-3 hours.)
- Then prepare the JELL-O Melon Fusion Flavor Gelatin following same steps as described above and refrigerate for another 1 1/2 - 2 hours or until slightly thickened (consistency of unbeaten egg whites).
- Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm.
- Take the Tropical Melon JELL-O Dessert out of the fridge, unmold and plate.
- Decorate with the fruits and the mint leaves as shown in the picture.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TRICOLOR JELL-O
Steps:
- Dissolve Jell-O gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 cup cold water to lime gelatin, pour into a pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry gelatin, set aside at room temperature, then add cream cheese to lemon mixture, beat until blended, chill until slightly thickened, then, blend in mayonnaise, whipped cream and crushed pineapple, chill until very thick, spoon gently over lime gelatin, chill until set but not firm. Meanwhile, chill raspberry gelatin until thickened, pour over lemon mixture gelatin, chill until firm. To serve cut in squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TRICOLORE TAGLIATELLE
An ideal vegetarian dish, perfect hot or cold.
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Side dish, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
- Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If you're serving it cold, hold the pasta in the sieve under the cold tap until it's cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.
Nutrition Facts : Calories 587 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 0.58 milligram of sodium
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