Very Berry Jell O Food
25 HOMEMADE JELL-O RECIPE COLLECTION
These classic Jell-O recipes will take you back to your childhood! From Jell-O salads to molds to desserts, this old-fashioned treat is the gift that keeps on giving.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Jell-O treat in 30 minutes or less!
Nutrition Facts :
FRESH BERRY TERRINE
This fresh berry terrine with mixed berries suspended in white grape jell-o is the perfect light summer dessert.
Categories Breakfast & Brunch
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Place the berries in an 8x4-inch loaf pan. Distribute them around evenly.
- Pour ½ cup of the grape juice in a large bowl. Sprinkle the gelatin in a thin, even layer over top (no need to stir) and let sit for 5 minutes. The powder will absorb into the juice and become very thick.
- Meanwhile, bring the remaining 1½ cups juice and the sugar to a boil in a small saucepan; whisk until the sugar is dissolved. Pour the mixture over the thickened gelatin and whisk to combine.
- Carefully pour the warm gelatin mixture over the berries. Chill in the refrigerator for 4 to 5 hours, or until very firm.
- To unmold, quickly run hot water over the sides of the pan (tilting it so that the inside of the pan doesn't get wet). Invert an oblong platter over the pan and flip over. The terrine should slide right out; if it doesn't, try running a blunt knife along the edges of the pan to loosen, or run the pan under hot water briefly again. Blot any excess liquid on the platter with a paper towel. Refrigerate the terrine until ready to serve. Cut into 1-inch slices with a sharp knife.
- Make Ahead: The terrine can be made up to three days ahead of time. Once set, cover the loaf pan with plastic wrap and store in the refrigerator. Unmold before serving.
Nutrition Facts : ServingSize 1 slice, Calories 85, Fat 0 g, Carbohydrate 20 g, Protein 2 g, SaturatedFat 0 g, Sugar 17 g, Fiber 2 g, Sodium 10 g, Cholesterol 0 g
VERY BERRY PIE
This makes a very delicious and very pretty pair of pies. This dessert is especially good when the weather heats up. Very cooling. Recipe was given to me by my sister in law.
Provided by MizzNezz
Categories Pie
Time 22m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, cornstarch, and water in saucepan until smooth.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat; stir in gelatin until dissolved.
- Chill for 20 minutes.
- Stir in berries.
- Pour into the crusts.
- Chill until set.
- Serve with whipped cream.
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- Wash strawberries, pat dry, hull and halve (if they are large). Remove any stems from blueberries; rinse berries and pat dry. Rinse blackberries and pat dry. (Do not rinse raspberries.) Put berries in a large bowl. Toss gently and transfer to an 8-by-4- inch (2-quart) loaf pan.
- Pour 1/2 cup juice in a small bowl. Sprinkle gelatin on top and let stand and soften for 5 minutes. Meanwhile, pour 1 1/2 cups juice into a large, heat-proof bowl. Microwave for 2 minutes at full power, until hot. Microwave softened gelatin at full power for 30 seconds to dissolve it. Stir gelatin into hot juice. Stir in remaining 2 cups room-temperature juice.
- Gradually pour 3 cups juice-gelatin mixture over berries. Chill uncovered for 30 minutes to set. Drizzle remaining juice into mold (cover all berries) and chill for at least 2 1/2 hours, until firm.
- To unmold, place pan in hot water for 10 seconds. Remove from water; invert an oblong platter over pan and flip. Gelatin should loosen. If it doesn't, return pan to hot water. Blot any liquid with a paper towel.
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