the Jellomaniac's Manual

Volume 4-A - Recipes using Jell-O

Rev. 08-May-1997

Introduction | A-E | F-P | Q-Z | Non-alc. | Other Recipes | Pudding | Tips | FAQ | History | Flavors | Want Ads | Links | Gallery | Index | liquor | misc. ingredients

C.M.J. (Chaz) Boston Baden, the Jell-O Maven, hazelweb at boston-baden.com

Jell-O, as in Jell-O Brand Gelatine Dessert, is a trademark of Kraft General Foods (800-431-1001).

I'd like to welcome all the readers of Yahoo Internet Life to my site. Come on in!

Table of contents

Jell-O Salads

Patriotic Jell-O Salad

Here's an attractive jell-o salad for July 4th

1st Layer

2nd Layer 3rd Layer

Dissolve strawberry gelatin in hot water, pour into 8 cup mold. Let set in refrigerator. (Note: Try to eliminate any bubbles in the gelatin mixture before putting into refrigerator). Soak unflavored gelatin in cold water. Combine sugar and cream; stir over low heat until sugar is dissolved and mixture is ready to boil. Stir gelatin into hot mixture, cool. Add vanilla and sour cream. Pour carefully over first layer; you do not want to disturb surface of first layer. Allow to set. Dissolve raspberry gelatin in hot water. Add reserved blueberry juice. Refrigerate until partially set. Add blueberries and pour carefully over second layer and allow to completely set. When ready to serve unmold on a large platter. Serves 15.

June 1994, Clarissa Finco (uga.edu)

Rainbow Ribbon Dessert

Dissolve 1 package gelatin in 1 1/4 cups of the boiling water. Pour 3/4 cup into 9-inch square pan or 6-cup ring mold. Chill until set but not firm, about 15 minutes.

Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the sour cream and spoon over gelatin in pan. Chill until set but not firm, about 15 minutes.

Repeat with remaining gelatin flavors, chilling dissolved gelatin before measuring. Chill 2 hours.

Cut in squares or rectangles or unmold. Granish with whipped topping, if desired.

Makes about 6 cups or 12 servings.

General Foods USA, 250 North White Street, White Plains NY 10625.

Reid's Rainbow Ribbon Jell-O

Here is an interesting, beautiful, as well as tast-e jell-o project. I use the word project purposely, as you will find when you make this salad. Sorry to the Mastercook people, I just couldn't figure out a way to put this into the software, because it has to be explained, not followed in directions. Here goes!

This is a layered salad. Pick 6 or 7 jell-o flavors that you think would go well together. You layer the flavors as you would any other layer salad as the base rule of instruction.

Each layer is made in the following manner:

1 [large] package of Jell-O to 1 cup hot water. Divide in half. To first half, add 1 cup cold water. Put in 9 x 13 flat pan. While setting up, add 1/2 cup sour cream, or 1/2 cup evap milk to the other half not setting up yet. When second half starts to set up, spoon onto first half.

Repeat this procedure all day - until all layers are set up.

What this does, is give you a colored layer, and white layer (of the same flavor, of course), and then a second layer color is created, and then another whiter layer (with that flavor).

This recipe gets a little tedious, however, if you want a beautiful salad, as well as something unique, this is it!

I have used Blackberry, Black raspberry, strawberry, orange, and peach. YUMMMMMMMM.

August 1994, Reid J. Furniss (usu.edu)

Jell-O Ribbon Salad

Here is another version of the ribbon salad. It's a little more complicatedthan the one previously posted, but I think the white layer may jella little firmer with this one.

Mix 1st jello w/ 1 c. water. Pour into clear pyrex dish which has been greased with a LITTLE margarine. While this is chilling in the frig., Mix sugar and milk in medium sauce pan and bring to a slow boil. Add unflavored gelatin which has been softened ina half cup of cold water. Let this cool a little and add sour cream and vanilla. Whip gently with a wire whip to mix well. When first layer of jello is well set, gently pour 1/4 of white mixture over it. Let each layer set up completely before adding next layer. Alternating colors and white, you will end up with 5 colored layers and 4 layers of white.

Now, let me add my personal 2 cents worth here. I made this stuff for my daughters 1st birthday. But I did not make it in a dish, OH NO, I wanted it to be SPECIAL!! I made it in little individual clear plastic cups. I wanted my darling first born to have the greatest first birthday in the history of the universe!! I baked!! I decorated!! I made healthy, beautiful refreshments!! And who cared?! NO ONE!!! It took me all day long to make these little jello deals, and all Emily did was poke it and watch it jiggle.

Seriously, it is kinda tedious to make, but it's really pretty when you get it done. You can also use just blue and red Jell-O with the white stuff. Great for the 4th of July.

June 1994, Renee S. Ansley (uga.edu)

Mandarin Orange Salad

Heat six cups of water with gelatin, tapioca and vanilla pudding together. Let come to a rolling boil -- the tapioca will become very apparent and the bright orange color will also. Stop. Let mixture cool 2 hours. (I know but it makes it all the better)

Fold in mandarin oranges and then Cool Whip. Mix well.

Refrigerate. Serve.

This recipe serves 6-10

August 1994, Linda S. Lucas (gettysburg.edu)

Mixed Fruit Salad

I had my last child graduate from high school this weekend and this was one of the dishes I fixed for her reception afterwards. It keeps for several days in the refrigerator. Makes a lot!!!!

You can vary the fruit however you like - just so you have 3 cups juice to use.

Cook juice, jello and pudding until thick and tapioca is clear. Add 1 cup small marshmallows, stirring until dissolved. Let cool. Add drained fruit. Let stand in refrigerator until set. Before serving, add 4-5 sliced bananas and some minced marashino cherries.

June 1995, Kathy Cox (wsu.edu)

Smooth Fruit and Cheese Salad

Sprinkle gelatin over cottage cheese. Stir in fruit. Fold in whipped topping. Chill thoroughly. Serves 8.

See also Mandarin Orange Salad.

May 1995, courtesy Smith's Food and Drug Centers Inc., Salt Lake City UT 84104.

Jell-O Cranberry Apple Mold

(Serves 10)

1. STIR boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water and cinnamon. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression.)

2. STIR in apple. Spoon into 5-cup mold.

3. REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.

"This recipe was originally printed in 1994 when cranberry Jell-O was first introduced. I made it for Thanksgiving & it was excellent. Everyone asked for the recipe. I feel it can replace both cranberry sauce and Waldorf Salad. This year I am going to try adding some diced celery and walnuts."

November 1995, Marilyn J. ("Jell-O Lady") Felling (aol.com)

Gooseberry Salad Cups

Just when you were wondering what to do with all those darn gooseberries!

Drain berries and save juice. Add enough water to make 1 1/2 cups. Add Jello(dry) and sugar and bring to a boil. Stir til dissolved.

Remove from heat and stir in orange juice. Chill til partially set, then add gooseberries, celery, and nuts. Pour into 10 cups. Serves 10.

November 1995, Vicky Shultz (aol.com)

Baking with Jell-O: Cakes, cheesecake, cookies

using Jell-O and Gelatine

It's-A-Snap Cheesecake (Knox)

In small saucepan, sprinkle gelatine over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved.*

In large bowl, with electric mixer, beat cream cheese, sugar and vanilla until blended. Gradually beat in gelatine mixture and remaining 3/4 cup water until smooth. Pour into crust; chill until firm. Garnish, if desired, with fresh or canned fruit. Makes about 8 servings.

*Microwave Dissolving Directions: In 1-cup glass measuring cup, sprinkle 1 envelope gelatine over 1/4 cup cold water; let stand 2 minutes. Microwave at HIGH (Full Power) 40 seconds; stir thoroughly, then let stand 2 minutes or until gelatine is completely dissolved. Proceed as above.

June 1994

Knox Gelatine Inc., 800 Sylvan Avenue, Englewood Cliffs NJ 07632.

Very Light Cheesecake

If you're in the mood for a very light cheesecake, this is it. It's very quick to make and makes for a dessert that you can serve even after abig meal. Hope you enjoy it!

Whip evaporated milk until peaks form.
Cream the cream cheese and sugar.
Mix jello with boiling water. Let cool.

Combine all ingredients and pour into a graham cracker crust. I use a 9x13 dish.

May 1995, Marty Bayha (ohiou.edu)

Lemon Jell-O Cake #1

Note from maintainer: these two recipes seem to be variations on each other. Pick the version you like...

Beat eggs until thick and frothy. Add water and oil; add jello and cake mix. Beat well. Bake at 350 for 35 minutes in a 13x9 cake pan.

While hot, prick all over with fork and pour confectioners' sugar mixed with lemon juice over cake. Serves 12 to 15 people.

June 1994, Liz Kielley (messiah.edu)

Lemon Jell-O Cake #2

Note from maintainer: these two recipes seem to be variations on each other. Pick the version you like...

Here is one poke cake recipe I use, it is yummy.

Mix above together.


  • 3/4 cup oil
  • 4 eggs
  • 1 1/3 c water.
Bake in 9 x 13 pan - 350 degrees - 45 minutes.

Glaze: Grate 2 lemons - juice of 2 lemons and 2 c. powdered sugar.

When cake is done, poke holes in it, with wooden spoon or fork, and pour glaze over. Cool and EAT. Enjoy!

March 1997, Elaine Behrendt (chatlink.com)

Millionaire Roulage

I don't remember who asked for it, but "surfing" through Gump's Chocolate recipe cookbook I discovered this recipe that looks easy, festive, and yummy.

Grease a 15 x 10 x 1 inch jelly roll pan with vegetable oil; line with wax paper, and grease and flour wax paper.

Beat egg yolks at high speed with an electric mixer until floamy. Gradually add 1 cup sugar, beating until thick. Gradually stir 3 tablespoons cocoa into yolk mixture. beat egg whites until stiff; fold into chocolate mixture. Spread batter evenly in prepared pan. Bake at 375 degrees F for 12 to 15 minutes.

Sift 1 tablespoon cocoa in a 15 x 10 inch rectangle on a towel. When cake is done, loosen from sides of pan, and turn cake out onto towel. Peel off wax paper. Trim edges of cake; discard. Starting at narrow end, roll up cake and towel. Place seam side down on wire rack; cool completely.

Sprinkle gelatin over cold water in suacepan, let stand 1 minute. Cook over low heat; stir until gelatin dissolves.

Beat whipping cream at low speed with an electric mixer, gradually adding dissolved gelatin. Increase mixer speed to medium; beat until mixture begins to thicken. Add powered sugar, and beat at high speed until soft peaks form.

Unroll cake, and remove towel. Spread whipped cream on cake, leaving a 1 inch margin around edges; reroll cake.

Place on a serving plate, seam side down.

You could garnish with chocolate curls.

June 1995, Lori Varela (wednet.edu)

Nasty Spider Cake

This is disgusting, worse than the litterbox cake. (Although it looked so real even I had a hard time eating it! This is from a file from Lars in Denmark, don't know what wwweb he swept this out of.)

(once made as a tease for a woman who HATED spiders)

Take your average cake mix. Bake it up in 2 metal bowls--1 bigger than the other. One unmolded, cut the bigger one (the "body") in half, horizontally. CAREFULLY scoop out an adequate cavity in each half. FILL with well-whipped set green Jello, and reattach the halves. Frost black, arrange on serving platter. Use licorice stix as legs. Use 2 BIG green gumdrops and 6 little ones as eyes. When the cake is cut into, it spurts green goop, just like a real spider when stepped on.

Why not add a red hourglass to the back and make it toxic? ;-)

August 1994, Lars in Denmark

Crown Jewel Dessert

aka Broken Window Glass Cake

I believe the recipe you are looking for is the "Crown Jewel Dessert" aka "Broken Window Glass Cake." It is in the "Joys of Jell-O" booklet (1963) on page 12. Here it is:

A spectacular dessert that fits busy schedules -- the gelatin for cubes may be made one day, remainder of dessert can wait until the next day.


Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm, or overnight.

Then mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon gelatin in the hot juice; then add 1/2 cup cold water. Chill until slightly thickened. Meanwhile, mix crumbs and butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)

Cut the firm gelatins into 1/2-inch cubes. Then prepare dessert topping mix as directed on package or whip the cream; blend with lemon gelatin. Fold in gelatin cubes. Pour into pan. Chill at least 5 hours, or overnight. Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving. If desired, spread additional prepared dessert topping or whipped cream on top and sides.

Makes 16 servings.

NOTE: Other Jell-O Gelatin flavors may be used instead of those suggested in recipe, forming any combination of colors desired. For instance, make all the cubes of Jell-O Black Raspberry or Lime Gelatin and substitute Jell-O Strawberry Gelatin for the lemon gelatin.

They also mention ways this can be made into a cheesecake-like dessert, a pie, and of course a mold. The photos in the book are lovely, perhaps one day I will scan them and send them out to the list. A friend of mine made the Crown Jewel creation for a recent party and is now enjoying enhanced social success! She said it was eaten up in moments...

January 1997, ceg (humboldt1.com)

Broken Glass Cake #2

  1. 3 packages of Jell-o (different colours)
    1 package of unflavoured gelatine
    17ozs whipping cream
    1 cup pineapple juice
    2 cups graham crumbs
    1/2 cup butter
    1 cup brown sugar

  2. Prepare Jell-o as is specified on box, using only 3/4 of waters instead of the recommended amount. Let each of the Jell-o flavours set in a shallow pan so that it can later be cut into cubes. Make sure you give yourself enough time to let the jell-o set before continuing with the recipe.

  3. Mix together the graham crumbs, butter and brown sugar. Press in the pie dish, this will form your base. Remember to set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.

  4. Whip the whipping cream with a little sugar. Make the gelatine with 1/4 cup of cold water, making sure to add the gelatine to the water. In a sauce pan, heat up the pineaple juice and then add the gelatine and then let the entire mixture cool down. Mix the pineapple and gelatine mixture with the whipped cream.

  5. Once the Jell-o has set, cut the three different types into cubes. Put the cubes onto the graham crumb base and then pour the whipped cream mixture over top. Top off with the remainder of the graham crumbs. Put the cake in the fridge and let set.

That is it, the recipe of Broken Glass Cake...believe when i say that it is amazing. ENJOY

March 1997, Angelo Gennuso (interlog.com)

Broken Glass Torte #3

For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set in square or cake pans, for thin layer of jello.

For Crust: Crush graham crackers. Mix with butter and sugar. Line a spring-form pan with mixture.

For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling. When cool, fold into whipped cream.

Cut flavored jello into small cubes; fold into filling. Pour into pan over crust. Chill six to eight hours or overnight.

Notes: This is a very old recipe (notice the real whipping cream as opposed to Cool Whip, which could probably be substituted without much trouble, although I've never done it so I don't swear to it), from my grandmother's recipe box, and it was typed onto a regular sheet of paper, so I don't know where it originated. I haven't yet made it myself, but from my memories, it's a beautiful and tasty thing.

April 1997, Bruce Thomas (netwave.net)

Broken Glass #4

Dissolve each package of Jello in 1 1/3 c. hot water. Set in pie plates until solid. Dissolve 1 envelope gelatin in 1/4 cup cold water. Heat pineapple juice. Add gelatin and cool (not thick), Melt together margarine, brown sugar, graham cracker crumbs. Press into pan.

The last three ingredients may be substituted with Dream Whip.

Make whipping cream or Dream Whip. Add gelatin juice cubes (put hot cloth under pans before cutting Jello). Fold Jello cubes into cream mixture and pour over Graham crust. Chill overnight.

December 1996, Christine "Strawberry Girl" (interlog.com)

Pastel Cookies

Mix flour with baking powder. Cream butter; gradually add sugar and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, mixing well. Force dough through cookie press onto ungreased baking sheets. Sprinkle with additional gelatin (same flavor). Decorate, if desired. Bake at 400 degrees about 8 minutes, or until edges are golden brown. Makes about 10 dozen 1 to 1-1/2" cookies.

December 1995, Charletta Thompson

Sugar Cookie Notes

I have never tried coloring confectioners sugar but do color regular sugar by mixing it half and half with flavored gelatin powder (Jello). I use this to sprinkle on the top of sugar cookies. The color seems very pale but intensifies as the cookie bakes. It also adds a different flavor than you would get with sugar alone. Depending on what you plan to do with the confectioners sugar, this might be a way to color it.

August 1994, Clarissa Finco (uga.edu)

Poke Cake

When my mother made the poke cake, she always just made the jell-o pudding the same as the directions on the box. However, she also made the poke cakes using regular flavored jell-o, such as cherry, strawberry, grape, etc. with a white cake mix.

I hope this helps.

March 1997, Miss Shanan R Holloway (prodigy.com)

Snowwhite Cake

... Here a recipe I like very much: a cake made with jello!

Prepare jello following the instructions on the packet. Let it cool down a little bit and then add the Philadelphia. Mix VERY well and put aside to cool down and get 'hard'.

Use 1 quarter of the mixture and put on the first layer of the sponge-cake. Put the second layer on it and use another quarter of the cheese-jello mixture. Top it with the last layer and use nearly all of the remaining stuff on the sides and the top of the cake. With the rest decorate the top with 16 little fancy heaps and put one cherry on each.

Remarks: I just buy the Vienna cake as I don't want to have the trouble of seperating a cake into 3 layers after baking, but you can use any sponge-cake recipes as long as it yields a fluffy cake about 2 inches high and you added Cocoa Powder for colour (and taste)

This cake was always a hit on birthday-parties as it is not as fatty and stuffing as many others who needs whipping cream in great amounts.

Carmen (who thinks that June nights should be higher than 50 degree F)

June 1994, Carmen Gubanski (uni-hannover.de)

Other desserts using Jell-O or Gelatine

including sorbets, parfaits, and mousses

Creamy Parfaits

  • 1 1/2 cups boiling water
  • 1 large package (8 serving size) or 2 small packages (4 serving size) JELL-O Gelatin Dessert, any flavor, such as Blackberry
  • 1 cup cold water
  • (1 1/2 cup of) Ice Cubes
  • 1 cup thawed Cool Whip Non-Dairy Whipped Topping
STIR boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Measure 2 cups and set aside.

STIR whipped topping into remaining gelatin. Layer clear and creamy mixtures in 8 dessert glasses.

REFRIGERATE 2 hours or until firm. Garnish with fresh fruit, if desired.

Makes 8 servings.

[From large Blackberry Jell-O box. Kraft General Foods, Inc., Box JOGL-B, White Plains NY 10625, USA.]

Let's take a look at this recipe. It uses the 4-cup size of Jell-O, and 4 cups of water (1.5 cup boiling, 1 cup cold, 1.5 cup ice); and an additional cup of cool whip. And we don't play around with the cool whip until the Jell-O is "slightly thickened" (a phrase I've seen in other recipes, haven't you?). Apparently the cool whip isn't diluting the mixture (i.e. the cool whip doesn't get dissolved into the mixture and "set" with the rest); presumably we could substitute something else, such as the vanilla ice cream that last recipe used. (Sounds classier, doesn't it? Thawed cool whip vs. vanilla ice cream, let's see a show of hands...)

I have to admit that "Layer clear and creamy mixtures" is kind of glib. Perhaps I'll have to try it out, and see if when it's "slightly thickened" it's thick enough that when you pour on the second layer, it doesn't appreciably mix in with the first one. A steay hand is called for here; I usually wait until my first layer is completely set (and my second layer is cool, of course) before trying the layer effect.

I mentioned before in the Pink & Purple Jell-O recipe that I do happen to own a set of 8 pretty dessert glasses (and wish I'd layered the Pink and Purple in them); perhaps when I play around with parfaits I'll check that out.

September 1995

Frozen Ice Pops

Each recipe makes 11 pops.

Frozen ice pops can be made from a variety of ingredients; listed here are directions for two. If you want an exact duplication of ice cream truck "sicles," choose the powdered drink mix. If you like the vitamin C provided by fruit juices, choose the fruit juice variety. Wooden sticks can be bought very cheaply in packages of 100 at craft and hobby shops...

From Pre-Sweeetened Powdered Drink Mixes

  • 4 cups cold water
  • 1 teaspoon unflavored gelatin
  • Enough drink mix powder to make 2 quarts of prepared drink
  • 11 waxy paper cups or plastic cups, 3-ounce capacity
  • 11 wooden ice cream bar sticks
Pour 2 cups of the cold water in a saucepan, and add the gelatin. Heat and stir until the gelatin is completely dissolved, but don't let the water boil. Remove the pan from the heat and stir until it is dissolved. Pour the liquid into cups. Freezee for about 2 or 3 hours. Then insert the sticks in the center and freeze overnight. To serve, peel off the paper cup or briefly submerge the plastic cup in hot water to loosen.

Some powdered drink mix suggestions: orange-flavored breakfast drink mix, powdered lemonade, diet-lemonade mixes, the various summertime drink mixes that come in envelopes and in larger containers -- their flavor range and can match almost any commercial pop. If you use a drink mix powder that doesn't make exactly 1 or 2 quarts, read the directions to find out how much water should be added to make the drink, and divide that amount in half for making these pops. Adjust the amount of the gelatin accordingly.

From "Make Your Own Groceries" by Daphne Metaxas Hartwig

August 1994

From Fruit Juices

  • 3-1/2 cups unsweetened, regular-strength fruit juice, from frozen concentrate, canned, bottled, or fresh
  • 3/4 cup light corn syrup
  • 11 waxy paper cups or plastic cups, 3-ounce capacity
  • 11 wooden ice cream bar sticks
Combine the juice and syrup and mix well. Pour the mixture into the cups and freeze. After about 2 or 3 hours, insert the sticks in the center and freeze overnight. To serve, peel off the paper cup or briefly submerge the plastic in hot water to loosen.

Some fruit juice suggestions include: orange, grape, apple, pineapple, tangerine, grapefruit, or pineapple-orange.

From "Make Your Own Groceries" by Daphne Metaxas Hartwig

For my own from fruit juice -- I omit the corn syrup. I haven't tried the one from powdered juice mix. Hope this helps. If you try any of these, let me know how they turn out.

August 1994

Fruity Cream Strawberry Dessert

Dissolve gelatin in boiling water. Measure 1 cup gelatin; add cold water. Chill until thickened. Add fruit and spoon into 1.5-quart serving bowl. Blend ice cream into remaining gelatin. Spoon over clear gelatin in bowl. Chill until set. Serves 12.

[Well, there you have it. A mostly-wholesome recipe - no Kool Whip here, this uses ice cream and fresh fruit. In fact I think I'm going to keep this recipe on file [who am I kidding, of course it'll be on file] for future reference, and adapt the basic technique to some other recipe. Ice cream and gelatin is a nice combination, and vanilla ice cream goes with just about anything.]

September 1995, Smith's Food & Drug Centers Inc., Salt Lake City UT 84104.

Margarita Sorbet/Mockarita Sorbet

                    *  Exported from  MasterCook II  *

                             Margarita Sorbet

Recipe By     : Goodfood Magazine - July, 1988
Serving Size  : 8    Preparation Time :0:00
Categories    : Holidays

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Envelope      Gelatin
     2/3  Cup           Sugar
   2      Cups          Cold Water
     3/4  Cup           Fresh Lime Juice
     1/3  Cup           Tequila
   3      Tablespoons   
Triple Sec -- (or 
orange liqueur)

   In saucepan mix gelatin with sugar; blend in 1 cup of the water.  Let
stand 1 minute.  Stir over low heat till gelatin completely dissolves.*
Stir in remaining water, other ingredients.  Freeze in 9" pan till firm,
about 5 hours.  In food processor, in 2 batches, process mixture until
smooth.  Freeze in pan till firm, about 2 hours.  Rim glasses with sugar.
YIELD:  8 servings.

August 1994, Reid J. Furniss (usu.edu)

                             MOCKARITA SORBET

   1      Envelope      Gelatin
     2/3  Cup           Sugar
   2      Cups          Cold Water
     1/2  Cup           Fresh Lime Juice
     1/4  Cup           Fresh Lemon Juice
     1/2  tsp.          Grated lime peel (optional)

   In saucepan mix gelatin with sugar; blend in 1 cup of the water.  Let
stand 1 minute.  Stir over low heat till gelatin completely dissolves. Add
1/2 cup lime juice, 1/4 cup lemon juice, 1/2 tsp. grated lime peel
(optional).  1 cup water.  Freeze in 9" pan 1 1/2 hours till crystals form
1/2" around sides.  Stir to center; repeat freezing and stirring.  Freeze
until firm. 

August 1994, Reid J. Furniss (usu.edu)
                   - - - - - - - - - - - - - - - - - -

90-Calorie Banana Split

  • 1/2 cup prepared Jell-O brand Sugar Free Low Calorie Gelatin Dessert, any flavor
  • 1/2 medium banana, split lengthwise
  • 2 tablespoons COOL WHIP LITE Whipped Topping
  • 1/2 teaspoon chopped walnuts
Kraft General Foods Inc., Box SFGS-O, White Plans NY 10625, USA

Tanner's Parfait

Here's one that my step mother has made for years. I think she got the recipe off a box of jello, but nobody has to know that. It's incredibly simple and great to have all year long, but it's especially good in the summer. Though you can of course use any flavor jello, the more subtle flavors would tend to get covered over by the ice cream. My favorites are lime, blackberry and raspberry.

Prepare a small box of jello (3 oz) as directed with hot and cold water. Place in the refigerator until well chilled but NOT set. Then stir in a half pint carton of vanilla ice cream. The ice cream will melt as you stir. Return to the refrigerator for several hours, until the dessert is served.

Here's a possibility: Instead of just vanilla ice cream, other flavors might work. I've never tried it (yet), but chocolate ice cream and wild cherry jello might be outstanding.

July 1995, Mike Tanner (aol.com)

Pink Froth

Here's a cool way to put jello to use at those upcoming social gatherings.

Prepare jello in the usual manner, using 1/2 the usual amount of water. When liquid begins to gel, whip into a froth. Add one pint vanilla ice and mix til smooth. Put in dessert dishes. Keep in refrigerator til ready to serve.

Yummy ;-)

November 1995, Vicky Shultz (aol.com)

Strawberry Mousse

"A double strawberry mousse that's luscious yet easy."

Pour boiling water into blender container. Add gelatin and blend at low speed until completely dissolved, about 30 seconds. Add ice cubes and stir until ice is partially melted. Add strawberries, reserving 6 halves for garnish, if desired, and the whipped topping. Blend at high speed 30 seconds or until smooth. Pour into individual glasses. Chill until set, at least 30 minutes. Garnish with reserved strawberries. Makes 3 cups or 6 servings.

"Any questions or comments, call toll-free, 1-800-431-1001 (9-4 EST), weekdays. (Continental US only)"

May 1995, "Jell-O Recipe #7"

Strawberry Pops

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add boiling water and process at low speed until gelatine is completely dissolved, about 2 minutes. Add strawberries and sugar; process at high speed until smooth. Pour into 8 (5-oz.) paper cups; freeze until partially frozen, about 1 hour. Insert wooden ice cream sticks; freeze until firm, about 4 hours. To serve, let stand at room temperature 2 minutes; tear away cup. Make 8 pops.

May 1995, Knox Unflavored Gelatine packet

"Watermelon" Slices

"Make this one for your mother-in-law!!!"

Use Jello for the rind and flesh and chocolate chips for seeds.

Prepare lime Jello according to package directions. Pour into an oiled 13x9x2 dish; chill til slightly firm. In a bowl, dissolve cherry Jello in boiling water. Fold in ice cream; mix til smooth. Pour over lime layer. Sprinkle with chocolate chips; chill until firm. Cut into triangles; serve chilled. 16-20 servings.

November 1995, Vicky Shultz (aol.com)

Blox of Fudge

(makes 60-80 squares)

In a medium saucepan, mix unflavored gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved. Add chocolate bits; stir with wire whip over low heat until chocolate is melted and thoroughtly blended, about 5 minutes. Pour into an 8- or- 9-inch-square pan; chill until firm. To serve cut into 1-inch squares.

[From the 1977 Knox Gelatine Cookbook]

November 1996, Marilyn J. ("Jell-O Lady") Felling (aol.com)

Applesauce Yogurt Delight

STIR boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Measure 1 1/2 cups; stir in applesauce and cinnamon. Pour into bowl or 8 dessert glasses.

REFRIGERATE remaining gelatin until slightly thickened. Mix in yogurt; spoon over gelatin in bowl.

REFRIGERATE 2 hours or until set. Garnish with additional yogurt, apple slices and mint leaves, if desired.


March 1997, Marilyn J. ("Jell-O Lady") Felling (aol.com)

Candied Popcorn #1: Popcorn Balls

"I have heard that you can use jell-o to flavor candied popcorn (like popcorn balls.) Does anyone know how to do this?" (Margaret Counts, mpcs.com) Five recipes were submitted...

Prepare popcorn according to package directions. Place in large pan. Bring sugar, syrup, and gelatin to boil in saucepan, stirring until sugar and gelatin are dissolved. Pour over popcorn, mix until popcorn is completely coated. Form balls quickly with buttered hands; place in waxed paper. Cool. Yield: 18 balls

March 1997, Pat Sebring (murlin.com)

Candied Popcorn #2: Glazed Popcorn

Place popcorn in large bowl. Heat butter and syrup in small saucepan over low heat. Stir in brown sugar and gelatin; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 min. Pour syrup immediately over popcorn, tossing to coat well. Spread evenly. Bake in preheated 300 F oven for 10 min. Cool. Remove from pan and break into small pieces. April 1997, Sue (aol.com)

Candied Popcorn #3: Rainbow Popcorn

Prepare Glazed Popcorn (above) 3 times, using 3 different gelatin colors, such as strawberry, lemon and lime. Bake as directed and break into pieces. Layer 3 cups of each variety in 3-quart bowl. Serve remaining popcorn at another time.

I got this from AOL COOKBOOK. It's good and colorful for a festive munch.

April 1997, Sue (aol.com)

Candied Popcorn #4: Jell-O Popcorn Balls

  • 1 cup sugar
  • 1 cup water
  • 1 pkg. Jell-o, any flavor
  • 1 cup unpopped popcorn

Pop popcorn, bring the rest of the ingredients to a boil. Then pour over popped corn, stir and form into balls when temperature allows.

This is a great popcorn ball recipe. I use it all the time.

April 1997, Penny Knutson (ndak.net)

Candied Popcorn #5: Jello Popcorn

This is the easiest way to make flavorful and colorful popcorn balls.

On low heat, heat till clear

  • 1. small pkg any Jello (except sugar-free)
  • 1 c. sugar
  • 1 c. corn syrup (Karo)

When it is clear pour over largest bowl of popcorn you have. Shape into balls. It's easy and flavorful and kids go crazy over it. Lime and strawberry are my favs.

March 1994, slpse
May 1997, found by Teddy Davenport (hotmail.com), in rec.food.recipes archive under Snacks.

Dips, dressings, other recipes using Jell-O or Gelatine

Country Herb Dip

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl; chill until set, about 2 hours. Before serving, stir until smooth. Serve with assorted crackers, bread sticks, cocktail breads or your favorite blanched vegetables. Makes 2 cups dip.

May 1995, from Knox Unflavored Gelatine packet

Lite 'n Creamy Garlic Dressing

In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl and chill until slightly thickened. Before serving, stir until smooth. Can be stored covered in refrigerator up to 50 days. Makes 2 cups dressing.

May 1995, from Knox Unflavored Gelatine packet

Oil-Free Classic Vinaigrette Dressing

In blender, sprinkle unflavored gelatine over cold water; let stand 2 minutes. Add boiling water and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at low speed until blended. Pour into serving bowl; chill until slightly thickened, about 2 hours. Before serving, stir until smooth. Can be stored covered in refrigerator up to 50 days. Makes 3 cups dressing.

May 1995, from Knox Unflavored Gelatine packet

Old-Fashioned Cole Slaw

Creamy cole slaw stays fresh and flavorful in a tangy gelatin mold.

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water; then blend in remaining ingredients. Chill until slightly thickened. Pour into a 1-quart mold or individual molds. Chill until firm. Unmold. Makes about 4 cups, or 8 side salads.

[from the Joys of Jell-O (1963), page 58.]

January 1997, ceg (humboldt1.com)

Zucchini and Onion Dip

In skillet...

May 1995, from Knox Unflavored Gelatine packet

Recipe booklets using Jell-O or Knox Unflavored Gelatine

"Send for the New Knox Gelatine Cookbook" 107 easy, elegant recipes. Send $1.25 to Knox "Light to Luscious" Cookbook, P.O. Box 4142, Syosset NY 11791. Please include your name, address, zip code. Allow 4-6 weeks for delivery." [Don't send it to their NJ avenue.]

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The Jellophile / C.M.J. (Chaz) Boston Baden / hazelweb at boston-baden.com

Chaz ("Hazel") Boston Baden [Hazel]