Apple Cinnamon Jell-O

• 1 large (8 serving package) cherry Jell-O

• 1/2 cup red hot candies

• 1 large apple, cored, peeled and cut into small pieces

• 1/2 Cup chopped pecans

Dissolve Jell-O and red hot candies in boiling water according to package directions. Cool. Add pecans and apples.  Chill until set.

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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.

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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.

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PHILADELPHIA CREAM CHEESE AND JELL-O SALAD

• 1 small package Philadelphia cream cheese
• 1 package lime or lemon Jell-O
• 2 cups boiling water
• 1 can mixed fruit cocktail

Whip cream cheese until creamy. Add the dry Jell-O and boiling water. Mix well, and refrigerate until partially set. Add fruit cocktail and chill. May serve with whipped cream or plain.

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Jell-O Fruit Salad

• 1 package (8 serving size)
• Jell-O gelatin (your favorite fruit flavor)
• 1 banana sliced
• 1 apple, diced
• 1/2 cup frozen grapes
• 1 orange, sectioned (or use 1 small can mandarin oranges)
• 1/2 cup shredded coconut (optional)
• 2 cups boiling water
• 1 1/2 cups ice

Add Jell-O to boiling water. Stir in ice. When slightly set, stir in fruit. Sprinkle with coconut. Refrigerate until firm.

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CHAMPAGNE SALAD

• 1 8 oz. cream cheese -- mixed with sugar
• 1 large can crushed pineapple -- drained
• 1 (10 oz.) pkg. frozen strawberries
• 1/2 cup nuts
• 2 bananas -- sliced
• 3/4 cup sugar
• 1 large container Cool whip
  

Mix all together--adding the cream cheese last. Pour into 9x13 pan and freeze.

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No Bake Strawberry Cheese Cake

• 1 cup graham cracker crumbs
• 1/4 cup powdered sugar
• 5 tablespoons butter
• 1 package (3 ounces) strawberry Jell-O
• 1 cup boiling water
• 1 package (8 ounces) cream cheese
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• 1/2 cup sugar

Crust: Pour graham cracker crumbs, powdered sugar and butter in a 8 by 8 by 2 inch pan. Mix well and press in the bottom. Save 1/4 cup of mixture for topping.
Filling: Dissolve Jell-O in boiling water. Chill until slightly thickened about 1 hour. Beat cream cheese sugar and vanilla with mixer until fluffy. Beat in thickened Jell-O. Fold in whipped cream. Pour in pan and top with remaining crumbles. Chill for several hours.

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CHERRY RHUBARB JAM

• 5 cups rhubarb -- finely cut
• 1 cup water
• 5 cups sugar
• 1 (21 oz.) can cherry pie filling
• 6 ounces cherry Jell-O (can use sugar free Jell-O)

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jell-O, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer. 

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COCA COLA SALAD

• 1 package cherry Jell-O
• 1 can Bing cherries
• 1 small can crushed pineapple
• 1/2 cup nuts
• 1 package cream cheese
• 1 cup cherry juice
  

Dissolve Jell-O in 1 cup hot cherry juice. Add 3/4 cup Coca Cola. Cool.
When Jell-O starts to set, add the pineapple, cherries, nuts and cheese broken into bits. Turn into mold and chill.

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CREAMY FINGER JELL-O

• 3 small boxes Jell-O
• 4 packages Knox gelatin
• 3 cups boiling water
• 1 cup (1/2 pt.) heavy whipping cream

Mix first 3 ingredients; stir well. Add cream and chill until set.

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FINGER JELL-O

• 1 small box Jell-O
• 2 envelopes Knox gelatin
• 2 cups boiling water
  

Stir, pour into pan with plastic wrap.

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JELL-O FRUITY POPSICLES

• 1 (3 oz.) pkg. Jell-O -- any flavor
• 1 package Kool-Aid -- any flavor
• 1 cup sugar
• 2 cups boiling water
• 2 cups cold water

Dissolve Jell-O, Kool-Aid and sugar in the boiling water. Add the cold water and stir well. Pour into Popsicle molds or ice cube trays. Freeze partially, add sticks and freeze until firm, about 2 to 3 hours. You can make in Dixie cups too! Makes about 2 dozen.

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JELL-O PUNCH

• 2 cups boiling water
• 2 cups sugar
• 2 packages red Kool-Aid
• 2 packages red Jell-O -- dissolved in 2 c. water
• 1 (4 to 6 oz.) can crushed pineapple
• 1 can frozen lemonade
• 3 1/2 quarts water

Just before serving, add 1 liter ginger ale.

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LAURA'S HOLIDAY PUDDING

This is from my best friend and hair dresser, Laura Murphy.

• 1 (3 oz.) pkg. orange Jell-O
• 2 (3 1/4 oz.) pkgs. vanilla tapioca pudding
• water
• 1 (8 oz.) Cool Whip
• 2 cans mandarin oranges, drained -- reserve juice
  

Drain the juice from the orange sections and add enough water to the juice to make 3 cups liquid. Bring to a boil in a medium sized pan. Add the pudding mix and Jell-O. Cook stirring well until clear and thick. Cool and stir in the orange slices and cool whip. 
Chill and serve. 

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HOLIDAY SNOWBALL MOLD

• 1 lg. pkg. lime or cherry Jell-O
• 1 can chunk pineapple
• 1 sm. pkg. cream cheese
• 1 can pear halves
• 8 maraschino cherries & juice
• 1/4 c. chopped walnuts

Make Jell-O according to package instructions. Pour half into ring mold. Put into refrigerator to thicken. Soften cream cheese by adding about 2 tablespoons cherry juice and cream together. Pat cream cheese mix into 8 balls and roll in walnuts. Place 1 ball into each of the 4 pear halves, then into the ring mold. Arrange remaining cream cheese balls between pear halves. Scatter pineapple chunks and maraschino cherries as desired. Pour remaining Jell-O into mold and chill until set, about 4 1/2 hours.

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GUMMY GOOD JELL-O SHOTS

This is for ADULTS only!

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ANGEL FOOD JELL-O CAKE

Break up angel food cake into pieces and place in a 9 x 13 inch pan. Mix up Jello with 3 cups of boiling water and add frozen berries. Gel slightly. Pour over angel food cake and refrigerate until firm. Cover with Cool Whip and garnish with chopped nuts.

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BLUEBERRY-PINEAPPLE CREAM CHEESE STUFF

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BLACKBERRY JELL-O SALAD

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These recipes have been gathered from all over the Internet and from various recipe books. I do not take credit as the author of any, unless specifically stated in the recipe. 
Revised: December 27, 2007

 

Copyright 1999-2007  Linda Hays All Rights Reserved