Gelatin Dessert Squares Recipes

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares.

Steps:

• Preheat oven to 350° . Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup. Set pineapple aside. , In a small saucepan over medium heat, bring pineapple juice mixture to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in cold water; transfer to a bowl. Cover and refrigerate until partially set. , In a small bowl, combine cranberry sauce and reserved pineapple; stir into gelatin mixture. Pour into a 9-in. square dish; cover and refrigerate until firm. , Place pecans and butter in a shallow baking pan. Bake 8 minutes or until golden brown, stirring occasionally; cool. , In a small bowl, whisk milk, cream and pudding mix 2 minutes. In another small bowl, beat cream cheese until smooth. Add pudding mixture; beat on low speed just until combined. Spread over gelatin. Sprinkle with toasted pecans. Chill until firm.

Steps:

• Very lightly grease a 9"x12" pan.
• Mix 1 box jello and 1 package gelatin with 1 cup boiling water.
• Pour into pan and refrigerate until set, about 20 minutes.
• While first layer is setting, dissolve 2 packages gelatin in 1/4 cup cold water. Add 1 can sweetened condensed milk and 1 3/4 cup boiling water. Cool to room temperature.
• Pour 1 cup milk mixture over the first jello layer; refrigerate until set.
• Repeat Step 1 with the next jello flavor, making sure it's at room temperature before carefully pouring over the milk layer.
• Alternate jello and milk layers, ending with the last jello flavor.
• Keep in mind that as you add more layers it will take longer to set. The jello layers can be mixed up before they are needed to save time, but don't do them all at once at the beginning or they may start gelling before you have a chance to pour them into the pan.
• Once all the layers are set, cut the jello into 2" squares or, for fun shapes, use small cookie or canape cutters.

Steps:

• In a bowl, dissolve gelatin in water.
• Stir in pie filling; mix well.
• Slowly stir in soda (mixture will foam).
• Pour into an 8-inch square dish.
• Cover and refrigerate until firm.
• Cut into squares.
• Garnish with whipped topping if desired.

Steps:

• In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13x9x2 inch baking dish.
• Bake at 350* for 10-13 minutes or until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
• In a bowl, dissolve the gelatin in boiling water; stir in cold water. Spoon over the cream cheese layer. refrigerate until firm. Cut into squares.

Steps:

• In large bowl dissolve jello in boiling water.
• Add frozen berries and stir until thawed.
• Stir in remaining fruit.
• Pour 1/2 of the mixture in 9x13 pan and chill.
• When firm, spread sour cream on first layer and then pour remaining jello-fruit mix on top and chill until firm.
• Note: To save time you could just put the sour cream on top.

Steps:

• prepare 9x5" loaf pan by filling halfway with cold water and set aside.
• in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
• heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
• pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
• when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
• you may refrigerate longer, even overnight.
• cut the candy into 1" square pieces with a knife that has been dipped in cold water.
• this helps to prevent the candy from sticking.
• remove candy piece by piece from the pan and place on cooling racks.
• allow to air dry for at least 8 hours.
• DO NOT COVER CANDY.
• when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
• store in tin cans.
• You will get about 45-50 squares from each batch.
• when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

Steps:

• Place 1 cup grape juice in a medium bowl. Sprinkle the gelatin over the juice, and let stand for a few minutes.
• Meanwhile, in a small saucepan heat the remaining 3 cups grape juice until just boiling. Remove from heat, and pour over the juice-and-gelatin mixture. Stir until the gelatin is dissolved.
• Pour into a 9-inch square baking pan, and transfer pan to the refrigerator until firm, about 3 hours, or overnight.
• Dip the pan briefly in hot water to loosen, cut into squares, and serve.

Steps:

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and margarine; press onto bottom of prepared pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add ice; stir until melted. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.

Steps:

• Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

Steps:

• In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 10-13 minutes or until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
• In a bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Refrigerate until firm. Cut into squares.

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.