Confetti Jello Recipes

Steps:

• 1. Dissolve each package of jello in one cup of boiling water in seperate bowls. Chill till set. NOTE: I used sugar free jello for me.
• 2. In a large bowl, blend condensed milk ,1/2 can hot water and 1/2 can tap water. Blend until well mixed
• 3. Mix 4 envelopes gelatine into 1 cup hot water, stirring well.Pour through strainer then combine with condensed milk . Set aside to cool.
• 4. Mince jello into a 9x13 pan. Mix evenly to spread flavors. Pour milk mixture into pan. Mix well.
• 5. Chill until set. Cut and serve.
• 6. DIRECTIONS FOR MAKING THE SUGAR FREE CONDENSED MILK
• 7. Combine cornstarch and cold water in a small dish.Set aside.
• 8. In a microwavable container,stir together powdered milk and water mixture.
• 9. Cover and microwave 45 seconds or until hot but not boiling
• 10. Stir in the cornstarch slurry anbd microwave 10-15 seconds longer , until thick
• 11. Stir in splenda and vanilla thoroughly
• 12. Chill minimum of 2 hours before using.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.

Steps:

• In a large bowl, beat together condensed milk and lemon juice. Beat in whipped topping. Stir in well drained fruit. Beat, beat, beat until mixture looks like confetti.
• Pour filling into graham cracker crusts, and chill for at least 4 hours.

Steps:

• Place cakes, top sides up, in clean 9-inch round pans. Pierce with large fork at 1/2-inch intervals.
• Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour lemon gelatin slowly over half of each cake. Pour raspberry gelatin over remaining cake. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold 1 cake layer on plate. Spread with 1 cup COOL WHIP. Unmold second cake layer; carefully place on first cake layer, making sure colors don't line up. Frost top and side of cake with remaining COOL WHIP. Refrigerate 1 hour. Top with sprinkles just before serving.