Jell O Grape Cups Recipes

Steps:

• For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
• Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
• Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
• Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
• Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.

Steps:

• Mix Jell-O with the hot water and mix well. Then add blueberry and the crushed pineapple and mix. Let Jell-O harden.
• Then after it sets, mix your soften cream cheese, sour cream, sugar and vanilla together with a mixer, and spread it over the Jell-O.
• Then put the whipped topping on top of that, and if you want you can put some nuts on top of that and coconut.

Steps:

• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water.
• Pour into 12 (2-oz.) shot glasses or 4 small dessert dishes.
• Refrigerate 2 hours or until firm.

Steps:

• Sprinkle gelatin over 1/2 cup water in medium sized mixing bowl.
• Let sit.
• Put grapes, sugar and 1/2 cup water into pot and bring to a boil.
• Reduce heat and simmer 12 minute.
• Using potato masher, smash the grapes in the pot to get all the juices out.
• Using a ladle, scoop out the juice into a fine mesh strainer over the bowl of gelatin.
• Press on the skins to get all the juice out.
• You should get about 2 cups of juice (+/- 1/4 cup either way should work fine).
• Pour into a greased loaf pan and chill until firm (3 hours).
• Cut into cubes and serve with sweet cream if desired.