Strawberry, Banana and Sour Cream Jell-O
6 oz package of Strawberry Jell-O
1 ½ Cups boiling water
1 10 oz. package frozen sliced strawberries
1 8 oz. un-drained crushed pineapple
2 large sliced bananas, sliced
1 cup dairy sour cream
Dissolve Jell-O in boiling water. Add strawberries. Stir until strawberries are thawed. Add pineapple and bananas. Pour half this mixture into a 9X9 pan. Chill the ½ of the mixture until set. Stir the sour cream until it is smooth then spread top of chilled Jell-O. Carefully pour remainder of Jell-O on top of the sour cream. Chill until set.
*Raspberries can also be used in place of the strawberries, use raspberry Jell-O also.
Seven-Up Applesauce Jell-O
3 Cups unsweetened applesauce
¼ cup orange juice
6 ounces Raspberry or Orange Jell-O
1 ½ Cups 7-up or Sprite
In a large saucepan, bring applesauce, orange juice, and Jell-O to a boil.
Remove from heat, SLOWLY add 7-up. Stir to combine.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Cran-Raspberry Sherbet Jell-O
6 ounces Raspberry Jell-O
1 1/2 Cup boiling Water
1 can (14 ounces) jellied cranberry sauce
2 Cups raspberry sherbet
1 Tablespoon lemon juice
In a saucepan, dissolve Jell-O and Cranberry Sauce in the boiling water. Stir over low heat until smooth. Remove from heat and stir in lemon juice and Sherbet until melted. Transfer to a 6 cup ring mold or bowl coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
Stained Glass Jell-O
5 cups boiling water, divided
3 oz. Jell-O Strawberry
3 oz. Jell-O Lime
3 oz. Jell-O Lemon
3 oz. Jell-O Orange
2 envelopes Knox unflavored Gelatin
1 cup Cold water, divided
1 can 14oz. sweetened condensed milk OR Cream of coconut
Add 1 Cup of boiling water to each flavor of Jell-O EACH in a separate bowl. Stir until dissolved. Pour each flavor into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
Sprinkle unflavored gelatin over cold water. Let stand 1 minute. Stir in 1 cup boiling water, stir until gelatin is dissolved. Add condensed milk, and ½ cup cold water. Mix well. Cool slightly.
Cut flavored Gelatin into cubes. Randomly place cubes into 13×9 pan, sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently to distribute gelatin cubes. Refrigerate 2 hours or until firm.
Circus Peanut Jell-O
Serves 12 to 18
7 oz. package of Circus Peanuts, about 30 peanuts
1 -6oz package of orange flavored gelatin
2 Cups of boiling water
8 oz. can of mandarin oranges, drained but keep juice
8 oz. can of crushed pineapple, drained but keep juice
Above fruit juices plus cold water to make 1 ½ cup
8 ounces (2 cups-ish) of frozen whipped topping, thawed
Extra circus peanuts and whipped topping for garnish.
Cut or break the circus peanuts into small pieces. In a small saucepan bring the water, circus peanuts and gelatin to a boil. Simmer and stir until the peanuts are dissolved. Remove from heat and add the juice/water. Pour into a large bowl and chill until partially set, about 1 hour.
Fold in the oranges, pineapple, and whipped topping. Pour mixture into a 13X9 pan.
Chill until firm. About 2 hours. Serve with extra circus peanuts and whipped topping on the top for decoration.