Cathedrals Window Christmas Jello Recipe 43

Steps:

• Empty the contents of the red and green gelatin into two separate sauce pans. Pour 1.69 cups (400ml) of water into each pan. Stir to dissolve the gelatin granules. Cook over medium heat, stirring often, just until the mixtures start to bubble. Pour into two separate trays and allow to cool and set. When the green and red gelatin have set, cut into one-inch cubes. Pour into the mold. Stir lightly to distribute. Empty the contents of the two packs of unflavored gelatin into a clean sauce pan. Add the condensed milk and mix with the gelatin well. Place the cream in a measuring cup and add enough water to measure 3.38 cups (800ml) Pour into the sauce pan, stirring to dissolve the gelatin. Cook over medium heat, stirring, just until the mixture starts to bubble. Pour the white gelatin into the mold. Do this little by little so that each time you pour, a few of the red and green cubes float. That way, the red and green cubes are distributed rather than remaining at the bottom. Cool and chill the gelatin for a couple of hours before serving.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan.
• Bake for 25 minutes. Let cool.
• Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
• Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.

Steps:

• Add half of the boiling apple juice to each of the Black Cherry and Lime gelatin mixes in separate bowls; stir 2 minute until completely dissolved. Pour each mixture into 9-inch square pans sprayed with cooking spray. Refrigerate 40 minute or until firm. Cut gelatin into 1/2-inch cubes. Refrigerate until ready to use.
• Meanwhile, sprinkle unflavored gelatin over cold water; let stand 5 minute or until softened. While gelatin is softening, bring milk just to simmer in medium saucepan on medium heat. Add sugar and unflavored gelatin; cook and stir 2 minute or until sugar is dissolved. Cool 5 minute Whisk in yogurt until blended. Refrigerate 35 minute or until thickened but not set.
• Gently fold Jello cubes into yogurt mixture and pour into a Bundt pan, which has been sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmold dessert just before serving.
• Substitute 1 container (16 oz.) Sour Cream for the yogurt. Prepare using your favorite combination of fruit juice and Jello, such as orange juice and Strawberry Jello.