Jello Frosting Recipe 375

Steps:

• Make jello as directed on package except using 3/4 cup boiling water instead of 1 cup so the jello is a little thicker.
• After jello is set, beat with mixer until there are small pieces. Add cool whip and beat until completely mixed. Spread on angel food cake. Keep refrigerated until time to serve.

Steps:

• Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
• Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
• Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
• Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
• Break up the mixture a little bit with a spatula.
• Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
• Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!

Steps:

• Preheat oven to 350 degrees.
• For cookies: Cream margarine, sugar, and box of jello.
• Mix in one egg at a time, then add milk and vanilla and beat well.
• Add dry ingredients.
• Drop by tsp on ungreased baking sheet.
• Bake at 350 degrees for 8-10 minutes or until lightly brown.
• This is a very soft cookie. After completely cool, frost with jello icing.
• For icing: Mix all ingredients and stir. Add more powdered sugar if necessary to thicken.

Steps:

• Place the above ingredients in a large GLASS OR METAL mixing bowl (OF A STAND MIXER). Turn the mixer on high just as you add ½ cup of boiling water. Whip on high for five minutes NOTE: This recipe only seems to work if you use a stand mixer, with whisk attachment. Also, make sure you use a glass or metal mixing bowl, do not try this with a plastic bowl. NOTE: Some people have commented that they don't think raw egg whites are safe for children to eat. The egg whites in this recipe are no longer raw after you add the BOILING WATER. NOTE: This recipe makes enough to frost 24 cupcakes, or a 9 x 13 cake. If you are going to do any piping or edges, you might have to double the recipe. NOTE: This frosting pipes beautifully and holds its shape well. Like any 7 minute type frosting, it does get a little sticky/tacky the second day, so its best if you make it the day you want to serve it. If you have to make it the night before, just store it in an airtight container that doesn't touch the frosting. NOTE: This frosting has so many fun possibilities for birthday cakes/cupcakes. It would also make a wonderful filling.

Steps:

• In the stand of an electric mixer, beat together cream cheese and butter until well combined.
• Add JELL-O Vanilla Instant Pudding and beat on high speed until light and fluffy and pale in color, approximately 5 minutes.
• Gradually add powdered sugar and beat until fully incorporated and fluffy.
• Use immediately to frost cooled cake or cupcakes.