Cranberry Pineapple JellO Mousse Travels With Mai Tai Tom Jello

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In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature. Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour.

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Dissolve the gelatin the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm. Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm. Garnish with fresh strawberry and pineapple.

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Heat in the microwave until it turns liquid again, almost 40 seconds. In your blender add, cream cheese, gelatin, vanilla extract and both milks. Mix well until everything is combined. Lightly brush or spray a bundt pan with oil, pour the cream cheese mixture in and refrigerate for 2 hours.

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Prepare the mold and chill the fruit: Coat a 10-cup bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to make sure there are no puddles of spray and the pan is well coated. Rinse, dry, and cut strawberries into quarters. Stem and pit cherries. Refrigerate the fruit until needed.

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Instructions. Dissolve one package of JELLO in scant 1/2 cup boiling water. Allow to cool slightly. Add one package of thawed frozen raspberries. Pour mixture into metal mold ring pan. Place pan in freezer for 30 minutes. Remove from freezer and gently spread sour cream on top of the gelatin.

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Cherry Lemon Cream Jell-O Mold. This is another gorgeous recipe that's perfect for the holidays. The colors are stunning, and the flavors are fantastic. The bottom layer is a bright red sweet cherry flavor. That's topped with lemon Jell-O and tangy sour cream. If you think that's not sweet enough, try strawberry jello instead.

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Pour one mixed bowl of gelatin into the bottom of your pan or mold. Place it in the refrigerator for at least 20 minutes. Remove it when the top is just starting to set and leaves a tight edge against the side of the pan. 3. Spoon the next color onto the top of the last color. Try a sour cream layer for a big contrast.

Cranberry Pineapple JellO Mousse Travels With Mai Tai Tom Jello

In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the ice cold water. Place in the refrigerator for about 15-20 minutes to cool to the touch. Combine cranberry sauce and sour cream. Whisk together the cranberry sauce and sour cream until thoroughly incorporated and smooth.

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Spread the sour cream on top of the Jello in the mold. Then top with the remaining Jello mixture and refrigerate until firm. Remove the Jello salad from the mold by dipping the bottom of the mold into hot water for 10-20 seconds. Score the edges with a knife. Place a plate on top of the mold and turn it over to let the Jello salad fall out.

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To unmold the Jell-O salad from the mold/pan, hold the mold/pan in a large bowl filled with hot water for about 20 seconds-leaving about a 2-3″ rim above the water line. Remove the mold from the water, wiping away any water on the outside of the pan so it does not drip on the serving platter), place a large serving plate over the mold.

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Add 20 oz can of crushed pineapple, drained (do not use fresh pineapple), sliced bananas, frozen sliced strawberries, and pecans. Mix well. Pour ½ of mixture into a 9×13 baking dish. Put in refrigerator to set for 20-30 minutes. Set aside rest of gelatin, but do not chill. When first layer is set, top with sour cream.

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Instructions. 1 sm. box strawberry jello (+ 1 cup hot water ¾ cup cold water or __ berry juice) [jell] slightly. Add: pkg thawed strawberries (10 oz or pt size?), cup drained crushed pineapple (#2 size or any size), couple mashed up bananas, chopped walnuts (½ cup more or less). Mix all together with slightly conjealed jello.

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Add the whole strawberries. Place in a mold and refrigerate until set. Combine the bananas, sour cream, and pecans. Spoon in an even layer over the first layer. Cover and return to the refrigerator. Mix the strawberry-banana jello and 1 cup boiling water, stirring until jello is completely dissolved. Add the crushed pineapple with its juice.

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Mash jellied cranberry sauce in a 3-quart bowl. Stir in gelatin mix until thoroughly combined. Pour in boiling water; stir until gelatin has dissolved completely, about 3 minutes. Chill in the refrigerator until softly set, 2 to 3 hours. Gently fold sour cream into chilled cranberry gelatin, leaving marbled streaks of sour cream and gelatin.

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Place Jell-O in a large bowl. Add 1 cup reserved cherry juice and boiling water. Whisk thoroughly until Jell-O is dissolved. Transfer to refrigerator and chill until beginning to set, about 15 minutes. Remove from refrigerator, and add either sour cream or whipped cream cheese. Beat with a hand-held electric mixer until smooth.

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Remove bowl from the fridge and fold in the crushed pineapple, sour cream, Cool Whip and marshmallows. Pour mixture into the prepared pan. Chill 3 hours or until set. To release from mold, dip the bottom of bundt pan into hot water for exactly 3 seconds.