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Genie's Southern Kitchen	[email protected]

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Desserts : Jello/Gelatin
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Message 1 of 40 in Discussion

From:

Genie· (Original Message)

Sent: 10/25/2007 6:57 PM

Recipes

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Previous 26-40 of 40 Next Last

Message 26 of 40 in Discussion

From:

Genie·

Sent: 5/24/2008 7:41 PM

From:

Genie· (Original Message)

Sent: 10/24/2005 4:55 PM

Strawberry Dessert

In 9"x13" pan mix and pat down

1 1/2 cups graham cracker crumbs
1 cup melted butter
1 cup sugar

Set in refrigerator for 10 minutes.

In medium bowl mix or beat with beaters

8-ounce package softened light cream cheese
1/2 can (7 ounces) condensed milk
1 teaspoon vanilla

Layer on top of first layer and set aside.

In large bowl beat together

1 large package light strawberry jello dissolved in 1 cup hot water
2 large containers light cool whip
2 packages chopped frozen strawberries

Message 27 of 40 in Discussion

From:

Genie·

Sent: 5/24/2008 7:48 PM

Strawberry Graham Dessert - Genie

1 cup graham cracker crumbs (about 16 squares)
2 tablespoons butter or margarine, melted
1 package (3 ounces) strawberry gelatin
1 cup boiling water
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 tablespoon lemon juice
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Dash salt
1 cup whipping cream, whipped
Fresh strawberries and mint, optional

In a small bowl, combine cracker crumbs and butter; set aside 1
tablespoon for topping. Press the remaining crumb mixture onto the
bottom of a greased 8-in. square baking dish. Bake at 325° for 10-14
minutes or until golden brown. Cool on a wire rack.

In a bowl, dissolve gelatin in boiling water; stir in strawberries
and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

In a small mixing bowl, beat the cream cheese, sugar, vanilla and
salt until smooth. Fold in whipped cream. Spread half over cooled
crust. Cover and refrigerate remaining cream mixture. Pour gelatin
mixture over filling; refrigerate until firm. Top with remaining
cream mixture. Sprinkle with reserved crumb mixture. Refrigerate
overnight. Garnish with fresh berries and mint if desired. Yield: 9
servings.

Message 28 of 40 in Discussion

From:

Genie·

Sent: 6/7/2008 2:32 AM

From:

Kitabel

Sent: 6/6/2008 5:17 AM

Black Cherry Jello

1 can Bing black cherries
1 lg. pkg. black cherry jello (sugar free)
13 oz. Coke or Diet Coke

Instructions

Drain fruit. Add water to juice to make 2 cups. Heat to a boil. Add jello; stir until dissolved. Put pan in sink of cold water. Add Coke and fruit mix. Pour in jello mold and refrigerate. Top with Cool Whip once jello has hardened.

Message 29 of 40 in Discussion

From:

Genie·

Sent: 6/7/2008 4:28 AM

From:

BettyGa1

Sent: 6/5/2008 7:31 PM

Black Cherry Jello

2 (3 oz.) pkgs. black cherry Jell-O
1 (16 oz.) can bing cherries

-----TOPPING:-----

1 large (8 oz.) softened cream cheese
1 (8 oz.) sour cream
1/2 cup sugar
1 teaspoon vanilla
1 cup chopped pecan
1 cup miniature marshmallows

Dissolve Jell-O in 2 cups hot water. Add 1 cup cold water and the juice from the cherries. Add cut up cherries and pour into 13"x9" glass pan.
Chill until firm.

Mix softened cream cheese with sour cream. Gradually add sugar and vanilla.
Add pecans and marshmallows. Spoon on set Jell-O

Message 30 of 40 in Discussion

From:

Genie·

Sent: 6/7/2008 4:29 AM

From:

BettyGa1

Sent: 6/5/2008 7:32 PM

JELL-O BALLS

1 small package flaked coconut
1 8 serving size strawberry Jell-O
2 cups grated nuts
1 can sweetened condensed (NOT evaporated) milk

Set aside 1/4 cup coconut. Combine remaining coconut and the rest of the ingredients. Form into walnut sized balls and roll in coconut.

Message 31 of 40 in Discussion

From:

Genie·

Sent: 6/8/2008 2:28 AM

From:

Kitabel

Sent: 6/5/2008 5:22 AM

Layered Mint-Chocolate Loaf recipe

2 cups boiling water
1 large box or 2 small boxes lime gelatin
1 1/4 cups cold water
1/4 teaspoon peppermint extract
2 cups Cool Whip, thawed
8 Oreo Chocolate Sandwich Cookies, chopped

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and peppermint extract. Refrigerate about 1 1/2 hours or until slightly thickened.

Gently stir in whipped topping. Carefully spoon 1/2 of the gelatin mixture into a 9 x 5-inch loaf pan which has been sprayed with nonstick cooking spray. Sprinkle with 1/2 of the cookies. Repeat layers, ending with gelatin mixture.

Refrigerate about 4 hours or until firm. Unmold. Garnish with additional whipped topping and cookies, if desired.

Makes 8 to 10 servings.

Message 32 of 40 in Discussion

From:

Genie·

Sent: 6/9/2008 2:34 AM

From:

Shirley©1 (Original Message)

Sent: 6/6/2008 2:25 PM

Lemon Dessert

8 oz. pkg. cream cheese
1 cup granulated sugar

Cream cheese and sugar together.

1 (6 oz.) pkg. lemon Jell-O
1 cup boiling water

Dissolve and let cool.

Add:

1 (15 1/2 oz.) can crushed pineapple

Add to creamed mixture.

Fold in:

1 (8 oz.) container whipped topping

Crush enough for bottom crust:

Graham crackers

Pour on mixture and sprinkle top with cracker crumbs. Makes 9x12-inch pan. Refrigerate until set. Cut in squares to serve. Can be topped with whipped topping.

Message 33 of 40 in Discussion

From:

Genie·

Sent: 6/19/2008 5:37 PM

From:

BettyGa1 (Original Message)

Sent: 8/12/2006 4:02 PM

CANTALOUPE-LIME DESSERT OR SALAD

1 pkg. lime gelatin
1 cantaloupe

FOR DESSERT:

Whipping cream

FOR SALAD:

8 oz. cream cheese

Cut end off of melon and remove seeds. Peel. Make lime gelatin according to directions. When gelatin begins to thicken, spoon into cantaloupe. Cover with foil or plastic wrap so that refrigerator odors will not be mixed. Stand in a small bowl in refrigerator until set.

As Dessert: Serve plain or garnish with whipped cream after slicing into individual servings.

As Salad: Coat whole cantaloupe with softened cream cheese. Re-cool and slice. Serve on lettuce bed.

Message 34 of 40 in Discussion

From:

Genie·

Sent: 6/20/2008 9:13 PM

From:

Sent: 6/22/2006 7:55 PM

7-UP DESSERT

2 3-oz pkgs. lemon jello
2 cups boiling water
2 cups 7-UP
1 lg can crushed pineapple (drain well and save juice)
2 lg diced bananas
juice of 1/2 a lemon

1 c. pineapple juice (if there isn't enough, add water)
1/2 c. sugar
2 T. flour
1 egg, slightly beaten
2 T. butter, melted
1 c. Cool Whip or Dream Whip
1 can Angel Flake Coconut
1/2 c. pecan pieces

Mix the jello and boiling water. Cool. Add the 7-UP. When mixture
is about to congeal, add the pineapple. Add the bananas which have
been soaked in lemon juice. Pour into a 9x13 inch container and
let chill until firm.

Mix the suagr and flour. Add the beaten egg and butter. Add the
pineapple juice. Cook over low heat until thickened, stirring as
it cooks, until mixture is thick. Let cool Fold in whipped topping
and coconut. Spread this topping over the firm chilled base. Sprinkle
with pecan pieces.

Message 35 of 40 in Discussion

From:

Genie·

Sent: 6/20/2008 9:27 PM

Pink Grapefruit Gelatin - Genie

2 3/4 c Pink grapefruit juice, Freshly squeezed, strained
5 Packets unflavored gelatin
1/2 c Sugar

Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes. Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin; mix well to dissolve gelatin. Stir in remaining juice. Pour into a 9x13 inch Pyrex pan, cover and refrigerate until set, about 4 hours. When ready to serve, cut gelatin into 1-inch cubes and serve in tall glasses.

Message 36 of 40 in Discussion

From:

Genie·

Sent: 6/20/2008 9:51 PM

From:

Sent: 5/21/2006 12:27 PM

Too Cool Twinkies
2 small boxes orange gelatin
1 cup boiling water
1/2 cup pineapple juice
1 quart vanilla ice cream, softened
7 ounces 7-Up
8 Twinkies

Dissolve gelatin in boiling water. Add pineapple, ice cream and 7-Up. Mix thoroughly (in a blender, if necessary) to dissolve ice cream and pour into a deep 9-inch square pan. Chill until mixture begins to set.

Lay Twinkies flat side down in two rows of four across the top of chilled gelatin. Push Twinkies into the gelatin until they are just buried, not descended to the bottom of the pan.
Chill until fully set.

Makes 4 to 6 servings.

Message 37 of 40 in Discussion

From:

Genie·

Sent: 8/19/2008 4:41 AM

From:

Sent: 8/17/2008 9:11 PM

Lemon Persimmon Jello

6 oz. lemon Jello
2 med. size persimmon, chopped
1 med. size can crushed pineapple
Several red maraschino cherries, chopped

Prepare lemon Jello according to recipe on box, except using pineapple juice as part of liquid. Let Jello set until it begins to get syrupy, stir in fruits and chill until set.

Message 38 of 40 in Discussion

From:

Genie·

Sent: 8/22/2008 9:15 PM

From:

Genie· (Original Message)

Sent: 8/21/2008 3:47 PM

Lime Chiffon Dessert

1/4 c. butter
1 c. graham cracker crumbs
1 (3 oz.) pkg. lime gelatin
1 c. boiling water
1 (14 oz.) can Eagle brand milk
1 (8 oz.) can crushed pineapple
2 tbsp. Realime lime juice
4 c. miniature white marshmallows
1 c. (1/2 pt.) whipping cream

In small saucepan, melt butter, stir in crumbs. This is to line the 8 inch square pan. Chill. Dissolve gelatin in water, stir in Eagle Brand milk, pineapple and Realime. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set.

Message 39 of 40 in Discussion

From:

Genie·

Sent: 9/7/2008 8:54 PM

From:

BettyGa1

Sent: 6/09/2008 8:57 AM

Orange Fluff

Ingredients

8 ounces Cool Whip
1 (3 1/2 ounce) box orange Jell-O (dry)
1 (3 1/2 ounce) box instant vanilla pudding (dry)
1 (3 1/2 ounce) box tapioca pudding (dry)
1 (12 ounce) can crushed pineapple (drained)
1 (4 ounce) can mandarin oranges (drained)
2 1/2 cups water

Directions

1
Bring 3 cups water to a boil. When boiling, whisk in jello and puddings. Boil for 1 minute. Remove from heat and cool completely.
2
Once orange mixture is cool, stir in pineapple, mandarin oranges, and cool whip.
3
Refrigerate until completely set.
4
NOTE: You could easily make this low-cal by substituting sugar free cool-whip, jello, and puddings.

Message 40 of 40 in Discussion

From:

Genie·

Sent: 10/3/2008 6:59 PM

From:

Sent: 9/30/2008 9:46 PM

Broken Glass

1 3 ounce gelatin package each of cherry, lime and orange
3 cups boiling water
1 1/2 cups cold water
1 3 ounce package lemon gelatin
1/4 cup sugar
1 cup boiling water
1/2 cup cold fresh lemonade
1 3/4 cups thawed non dairy whipped topping

A day before serving: Dissolve cherry gelatin in 1 cup boiling water. Repeat with the lemon and orange. Add 1/2 cold water to cherry gelatin. Repeat with the lemon and orange flavors. Pour each flavor into its own 8 inch square pan. Chill overnight. Early the day of serving: Dissolve lemon gelatin and sugar in 1 cup boiling water. Add lemonade. Chill until slightly thickened. Meanwhile cut cherry, lime and orange flavored gelatins into 1/2 inch cubes. Blend whipped topping into lemon gelatin. Fold in gelatin cubes. Pour into 9 inch tube pan or 8 cup mold. Chill for several hours until firm. Unmold and garnish with extra whipped topping and fresh mint leaves.

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