Wiggly Jello Recipes

Name

Ingredients

Instructions

Servings

Fruit Whip

¾ cup boiling water

1 package of gelatin (4 serving)

½ cup cold water or juice

Ice cubes

1 cup fruit (optional)

Pour boiling water into blender. Add gelatin. Cover and blend at low speed until gelatin is dissolved, about 30 seconds. Combine cold water and ice to make 1 ¼ cups. Add to gelatin and stir until ice is partially melted; then blend at high speed for 30 seconds. Pour into glasses or bowl. Spoon in fruit. Chill until firm, 20 – 30 minutes. Dessert layers as it chills. Garnish with additional fruit and mint, if desired.

4 ½ cups

or

6 servings

Cherry Waldorf Snack

¾ cup boiling water or juice

1 package of gelatin (4 serving)

½ cup cold water or juice

Ice cubes

½ cup diced peeled pear or apple

1 small banana, sliced or diced

¼ cup sliced celery or chopped nuts

Dissolve gelatin in boiling water. Combine cold water and ice to make 1 ¼ cups. Add gelatin, stirring until slightly thickened. Remove and unmelted ice. Fold in fruits and celery. Spoon into bowl. Chill until set, about 2 hours. Garnish with additional fresh fruit and celery leaves, if desired.

2 ½ cups

or

5 servings

Orange Bowl

2 cups boiling water

2 packages gelatin (4 serving)

1 cup orange sections, halved

2 tablespoons sugar

Sprinkle fruit with sugar, let stand 10-15 minutes. Drain, reserving liquid. Add water to liquid to make 1 ½ cups. Dissolve gelatin in boiling water. Add measured liquid. Measure1 ½ cups of gelatin, set aside. Chill remaining gelatin until slightly thickened. Fold in fruit. Pour into 8-cup bowl. Chill until set but not firm. Chill measured gelatin until slightly thickened. With mixer at medium speed, beat until fluffy, thick and about double the volume. Gently spoon over fruited gelatin in bowl. Chill until firm, about 4 hours. Garnish with additional fruit and mint leaves, if desired.

8 cups

or

12 servings

Gelatin Ice Cream Dessert

1 cup boiling water

1 package gelatin (4 serving)

2 cups ice cream (1 pint)

Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stirring until ice cream is melted. Pour into bowl. Chill until set, about 30 minutes. Garnish with fruit, if desired.

3 cups

or

6 servings

Under the Sea Salad

1 cup boiling water

1 package of gelatin (4 serving)

1 16 ounce can pear halves in syrup

1 tablespoon lemon juice

2 packages (3 ounces each) softened cream cheese

1/8 teaspoon cinnamon (optional)

Drain pears, reserving ¾ cup of syrup. Dice pears, set aside. Dissolve gelatin in boiling water. Add syrup and juice. Measure 1 ¼ cups of gelatin, pour into 8X4-inch loaf pan or 4 cup mold. Chill until set but not firm, about 1 hour. Very slowly, blend remaining gelatin into cheese, beating until smooth. Add cinnamon and pears; spoon over clear gelatin in pan. Chill until firm, about 4 hours. Garnish with additional pears and maraschino cherry, if desired.

3 ½ cups

or

6 servings

Self-Layering Dessert

¾ cup boiling water

1 package of gelatin (4 serving)

½ cup cold water

Ice cubes

½ cup thawed whipped topping

Pour boiling water into blender. Add gelatin. Cover and blend at low speed until gelatin is dissolved, about 30 seconds. Combine cold water and ice to make 1 ¼ cups. Add to gelatin and stir until ice is partially melted. Add topping; blend at high speed for 30 seconds. Pour into dessert glasses. Chill about 30 minutes. Dessert layers as it chills.

3 cups

or

6 servings

Layered Fruit Salad

1 ½ cups boiling water

2 packages gelatin (4 serving)

1 cup cold water

Ice cubes

2 cups fruit

2 teaspoons lemon juice

1 package cream cheese, softened (3 ounces)

1/8 teaspoon cinnamon

Dissolve gelatin in boiling water. Combine cold water and ice to make 2 ½ cups. Add gelatin with juice, stirring until slightly thickened. Remove unmelted ice. Measure 1 cup of gelatin; set aside. Stir in fruit into remaining gelatin; pour into bowl. Place measured gelatin, cheese and cinnamon in blender. Cover and chill until set, about 2 hours. Garnish with lettuce and additional fruit, if desired.

5 ½ cups

or

10 servings

Fruit Juice Cubes

3/4 cups boiling water

1 package of gelatin (4 serving)

1 cup apple, orange, grape, grapefruit or canned pineapple juice

Dissolve gelatin in boiling water. Add juice. Pour into 8- or 9-inch square pan. For thicker cubes, use 8X4-inch or 9x5-inch loaf pan or double recipe and use 8- or 9-inch square pan. Chill until firm, about 3 hours. Then cut into cubes, using sharp knife that has been dipped in hot water. Serve with fruit or on lettuce, if desired.

4 servings

Ginger Pineapple Mold

1 1/2 cups boiling water

1 package of gelatin (8 serving)

1 cup ginger ale or cold water

1 can (20 ounces) pineapple chunks in juice

1/4 teaspoon ground ginger

Drain pineapple, reserving the juice. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in reserved juice, ginger ale and ginger. Refrigerate about 1 1/4 hours or until slightly thickened (mixture should be consistency of unbeaten egg whites). Arrange some of the pineapple chunks in 6-cup ring mold or 9x5-inch loaf pan; top with 1 cup of the slightly thickened gelatin. Refrigerate about 10 minutes or until set but not firm (sticks to finger when touched and moves to the side when pan is tilted). Stir remaining pineapple into remaining gelatin; spoon into mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Serve as dessert or salad.

10 servings