Savory Jell O Mold Recipes

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Reserve 2-3/4 cups gelatin at room temperature. Refrigerate remaining gelatin 1 hour or until thickened.
• Stir carrots into thickened gelatin; pour into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until gelatin is set but not firm.
• Add 1 cup of the reserved gelatin to mayo in medium bowl; whisk until blended. Spoon over gelatin layer in mold. Refrigerate 30 min. or until gelatin is set but not firm. Stir zucchini and onions into remaining reserved gelatin; spoon over gelatin layers in mold.
• Refrigerate gelatin 3 hours or until firm. Unmold onto plate before serving.

Steps:

• Pour lemon mix into a medium bowl and add 2 cups boiling water. Stir until dissolved, then let cool until warm but not steaming hot, about 10 minutes. Gradually whisk in sour cream until smooth.
• Spray a 10- or 12-cup mold or Bundt pan, preferably nonstick, very lightly with neutral cooking spray. Blot any extra oil with paper towels. Pour in lemon-sour cream mixture and refrigerate until set, about 1 hour.
• About 15 minutes before lemon-sour cream mixture has set, pour cherry mix into a large bowl and add 2 cups boiling water. Stir until dissolved, then stir in cherry or cranberry juice. Make sure mixture has cooled to lukewarm at most before proceeding.
• When lemon-sour cream mixture is set, gently ladle the cherry mixture over it. Don't pour it on top, as the mixture breaks easily. Refrigerate again until completely set, at least 3 hours or overnight. (If you want to create multiple thinner layers of Jell-O, as seen in the picture here, instead of just one layer of each flavor, see Note.)
• When ready to unmold, run the tip of a sharp knife around the edge of the pan to break the seal. Dip the bottom half of the mold in warm (not hot) water for 15 seconds. Place a serving plate over the top and flip to unmold. (If the mold doesn't come out immediately, don't shake it; try the warm water treatment again, 15 seconds at a time, until it comes out. If you leave the mold in the water for a longer time, it may start to melt.)
• Just before serving, garnish, then slice, using a sharp knife and wiping the blade between slices.

Steps:

• Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to equal 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
• Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, celery, ham, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
• Chill in refrigerator until firmly set, about 4 hours. To serve, dip gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from the salad.

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water and vinegar. Refrigerate 1 hour or until thickened.
• Stir vegetables into gelatin; pour into 4-cup mold sprayed with cooking spray.
• Refrigerate 3 hours or until firm. Unmold onto plate before serving.