Festive Fruit Gelatin Recipes

Steps:

• In a small bowl, dissolve lime gelatin in 1 cup boiling water; stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm., Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 15 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small bowl, beat cream cheese until fluffy. Gradually add milk and gelatin mixture; beat until smooth. Gently spread over lime layer. Refrigerate until set but not firm. , In a large bowl, dissolve strawberry gelatin in remaining boiling water. Whisk in cranberry sauce until smooth. Refrigerate until partially set. Gently spread over cream cheese layer. Refrigerate until firm.

Steps:

• Bring water, tejocotes and cinnamon stick to boil in saucepan; cook 10 min. or until liquid is reduced to 3 cups. Drain tejocotes, reserving tejocotes and cooking liquid; discard cinnamon stick.
• Add 1-3/4 cups reserved liquid to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in tejocotes and remaining fruit. Pour into 10-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
• Meanwhile, add remaining reserved liquid to remaining gelatin mix; stir 2 min. until completely dissolved. Stir in evaporated milk; carefully spoon over gelatin layer in mold. Refrigerate 2 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.

Steps:

• Prepare the gelatin mix according to the package instructions, using the seltzer in place of the cold water. Allow to cool for 30 minutes.
• Meanwhile, place a mandarin followed by a blackberry in the grooves of a 2.1-quart fluted bundt pan. Repeat to form a circle. Pour in just enough of the gelatin to cover the fruit (about 1 1/2 cups). Chill until set, about 1 1/2 hours, leaving the remainder of the gelatin mix on the counter.
• Sprinkle the blueberries in an even layer over the firm gelatin. Cover with the remaining mandarin oranges. Top with the remaining blackberries. Pour the remaining gelatin mixture over the fruit. Chill until firm, at least 8 hours and up to overnight.
• When ready to serve, place the gelatin mold in a bowl of warm water for 2 minutes to loosen. Invert onto a circular serving platter. Fill the center of the mold with fresh berries to serve.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup. Add enough water to the juice to measure 1 cup; stir into gelatin mixture. Stir in pineapple and blueberries. Place bananas in a 13-in. x 9-in. x 2-in. dish. Pour gelatin mixture over bananas. Cover and refrigerate until firm.
• In a small mixing bowl, beat cream cheese, sour cream and sugar until smooth. Spread over gelatin. Cover and refrigerate until serving. Sprinkle with walnuts.

Steps:

• Spray 9 inch square baking dish.
• In a small bowl dissolve raspberry gelatin in 1 cup boiling water. Stir in cherry filling. Pour into prepared dish and refrigerate 30 minutes.
• In a small bowl dissolve lemon gelatin in 1 cup boiling water. Place cream cheese in medium bowl. Gradually add lemon gelatin and beat with wire whisk until well blended. Spoon over raspberry layer and refrigerate 30 minutes.
• In a small bowl dissolve grape gelatin in 1 cup boiling water. Stir in blueberry filling. Spoon over lemon layer and refrigerate 30 minutes.
• Spread thawed whipped topping over the top just before serving.

Steps:

• Measure 1-1/8 teaspoons gelatin; set aside for topping. In a small saucepan, sprinkle remaining gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in 2 cups cranberry juice and orange juice. , Place the pineapple and bananas in an 8-in. square dish coated with cooking spray. Pour juice mixture over fruit. Cover and refrigerate for 45-60 minutes or until firm., For topping, in a small saucepan, sprinkle reserved gelatin over remaining cranberry juice; let stand for 1 minute. Stir in sugar. Cook over low heat, stirring until completely dissolved. Place the yogurt in a bowl; stir in cranberry mixture. Spread over gelatin. Cover and refrigerate for at least 2 hours.

Steps:

• Heat oven to 400°F.
• Reserve 1 Tbsp. dry gelatin mix. Combine remaining dry gelatin mix with flour and baking powder. Beat butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition.
• Shape dough into 30 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of clean glass.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Whisk powdered sugar, reserved gelatin mix and milk until blended; spread onto cookies. Top with sprinkles.