Red, White, and Blue, Jello PieIngredients
1-1/2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Berry Blue Gelatin
1 cup ice cubes, divided
1 graham cracker crust (8/9-in)
1 pkg. (4-serving size) JELL-O Strawberry Gelatin (or any red flavor)
1 cup thawed COOL WHIP Topping
Stir 3/4 cup of boiling water into dry blue gelatin until completely dissolved (2 minutes). Add 1/2 cup of the ice cubes and stir until ice is completely melted. Jello will probably thicken slightly. Pour into pie crust; refrigerate 5 to 10 minutes or until gelatin is set.
Meanwhile, stir remaining 3/4 cup boiling water into dry red gelatin til completely dissolved (2 minutes). Add remaining 1/2 cup ice cubes and stir until ice is completely melted. Let stand at room temperature until blue jello is set (10 minutes).
Spread Cool Whip evenly over blue gelatin layer in crust. Gently cover Cool Whip with red gelatin. Refrigerate 2 hours or until set.
Store leftover pie in refrigerator.
Note: You can use the sugar-free versions of the jello flavors used in this recipe and low-fat Cool Whip to make a lighter dessert.
Rainbow Jello Treat
4 tablespoons of unflavored gelatin
1 can sweetened condensed milk
Mix 1 pkg. of Jello with 1/2 tablespoon of gelatin. Add a cup of boiling water and stir to dissolve. Cool to room temperature and pour into whichever container you want your rainbow Jello in. Refrigerate until firm, about 20 minutes.
Meanwhile, mix the can of sweetened condensed milk with 1 cup of boiling water. In a bowl, sprinkle 2 tablespoons of gelatin over 1/2 cup of cold water and let bloom for a couple of minutes then add 1/2 cup of boiling water to dissolve. Stir well, add to the milk mixture and mix thoroughly. Cool to room temperature before pouring over the first layer of Jello. Refrigerate until firm.
Repeat the first step with the remaining jello while alternating with the milk mixture. Let the Jello firm up completely, then slice and serve!
For the Jello Cake:
1 small package raspberry jello
1 white cake mix
For the Topping:
1 envelope dream whip
1 teaspoon vanilla
1 ½ cups cold milk
1 small package vanilla instant pudding mix
Make the cake according to the directions on the box and bake in a 9 by 13 inch pan. Cook for 20 to 25 minutes.
Combine the raspberry jello with ¾ cup boiling water and ½ cup cold water.
Poke deep holes into the cake, about ½ inch apart, and pour the jello slowly into the cake.
Refrigerate the cake while you make the topping. Do not make the hole right through the cake or the jello will run out and make a mess!
Blend the dream whip; milk, vanilla, and pudding mix until stiff. Use this mixture to frost the cake immediately and store it in a refrigerator.
This cake is best served chilled....Enjoy!
I hope you have as much serving these yummy Jello treats at all your summer BBQ's!! I have lots more, but these are my top 3 of all my Mom's Jello recipes. If you like these let me know and I will make sure to post more fun Jello recipes :) Thanks for stopping by!