Yet to try this but sounds so good….
Category Archives: Fruit Desserts
Mosaic Jello Bars
| 16 Servings | 20 Min. + Chilling |
Ingredients
5 1/2 cups boiling water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
1 (3 ounce) package JELL-O Lime Flavor Gelatin
1 (3 ounce) package JELL-O Orange Flavor Gelatin
1 (3 ounce) package JELL-O Lemon Flavor Gelatin
2 envelopes KNOX Unflavored Gelatin
1/2 cup cold water
1 (14 ounce) can sweetened condensed milk
Directions
Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.
Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.
Cut flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.
JELL-O EGG JIGGLERS Baskets
I found some edible grass at Cracker Barrel and bought some ice cream waffle bowls to create egg baskets.
| Makes 6 Eggs | Total Time: 3 Hours + 10 Min. |
Ingredients
JELL-O EGG JIGGLERS Egg Mold
1-1/2 cups boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor
Directions
SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.
Another option:
Creamy JIGGLERS Eggs
| Makes 6 Eggs | Total Time: 3 Hours + 10 Min. |
Ingredients
JELL-O EGG JIGGLERS Egg Mold
1 cup boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 can (5 oz.) evaporated milk
Directions
SPRAY insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.
REFRIGERATE 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.
kraft kitchens tips
SUBSTITUTE
Prepare using your favorite flavor of JELL-O Gelatin.
FOOD FACTS
Be sure to use only evaporated milk when preparing these delicious JIGGLERS eggs. Using whole, 2% or fat-free milk will cause the gelatin to curdle.
Pineapple Cheesecake
| 32 Servings | Prep:30 Min. Total Time: 3 Hours + 30 Min. |
Ingredients
2 cups BAKER’S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
HEAT oven to 350°F.
COMBINE coconut, nuts, flour and butter; press onto bottom of 13×9-inch baking dish. Bake 15 min.
MEANWHILE, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.
kraft kitchens tips
SIZE-WISE
At 32 servings, this fun recipe is great for a party or large family gathering.
SUBSTITUTE
Prepare using 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened.
Bananas Foster Cheesecake
| 24 Servings | Prep: 20 Min. Total Time: 3 Hours+ 50 Min. |
Ingredients
2 cups finely crushed NILLA Wafers
1/2 cup PLANTERS Chopped Pecans
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup firmly packed brown sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. rum extract
3 eggs
1/2 cup mashed ripe banana
2 medium bananas, sliced
2 tsp. lemon juice
1 jar caramel ice cream topping
1/2 cup PLANTERS Pecan Halves
Directions
PREHEAT oven to 350°F. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13×9-inch baking pan.
BEAT cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.
BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
TOSS sliced bananas with lemon juice; spoon over cheesecake. Drizzle caramel topping evenly over bananas; sprinkle with pecan halves. Cut into 24 squares. Refrigerate any leftover cheesecake squares.
Moist Lemon Fluff Dessert
| 20 Servings | Prep: 15 Min. + Chilling |
Ingredients
1 can (12 ounces) evaporated milk
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 package (.3 ounce) sugar-free lemon gelatin
1 cup boiling water
3 tablespoons lemon juice
1 package (8 ounces) reduced-fat cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
Directions
Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.
Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.
In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 20 servings.
Nutritional Facts1 piece equals 135 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 136 mg sodium, 15 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Fluffy Lemon, Lime or Orange Squares
| 12 Servings | Prep: 25 Min. + Chilling |
Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
6 tablespoons butter, melted
1/2 cup heavy whipping cream
2 packages (3 ounces each) lemon,lime or orange gelatin
1-1/4 cups boiling water
1 package (3.4 ounces) instant lemon or vanilla pudding mix
1 pint lemon, lime or orange sherbet, softened
Directions
In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. dish. Cover and refrigerate for 30 minutes.
Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream.
Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set. Yield: 12 servings.
Nutritional Facts1 piece equals 285 calories, 14 g fat (7 g saturated fat), 31 mg cholesterol, 231 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.
Peaches ‘N Cream No-Bake Cheesecake
| 16 Servings | Prep: 15 Min. Cool: 4 Hours |
Ingredients
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Directions
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Lucky Lime Salad
| 16 Servings | Prep: 20 Min. + Chilling |
Ingredients
1 package (3 ounces) lime gelatin
1 cup boiling water
1/2 cup cold water
1 package (3 ounces) cream cheese, softened
1/4 teaspoon lemon juice
2 cups whipped topping
1 can (8 ounces) crushed pineapple, drained
SHAMROCKS:
1 package (6 ounces) lime gelatin
2-1/2 cups boiling water
Directions
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Meanwhile, in a small bowl, beat the cream cheese, lemon juice and whipped topping until smooth; stir into gelatin. Fold in pineapple.
Pour into a greased 9-in. square dish. Refrigerate until set, about 3 hours.
For shamrocks, dissolve gelatin in boiling water. Pour into a greased 11-in. x 7-in. pan. Refrigerate until set, about 3 hours.
Using a 2-in. shamrock-shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into sixteen squares; top each with a gelatin shamrock. Yield: 16 servings.
Shortcut Strawberry-Vanilla Dessert
| 7 Servings | Prep: 15 Min. + Standing |
Ingredients
- 2 cups fresh strawberries, sliced
- 1 teaspoon sugar
- 1-1/2 cups cold 2% milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups whipped topping, divided
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
Directions
- In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside.
- Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping. Yield: 7 servings.
Nutritional Facts1 serving equals 314 calories, 12 g fat (8 g saturated fat), 66 mg cholesterol, 379 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.