Strawberry Jello Casserole Recipes

Steps:

• Dissolve jello in boiling water.
• Stir in strawberries.
• Chill mixture until thickened.
• In a double boiler, mix marshmallows and milk; melt marshmallows; and cool.
• (if you use fluff,dont add milk ,just mic it a second to warm it a little).
• Fold in whipped cream.
• Pour over graham cracker crumbs that you have put in a buttered 9x13 casserole dish; chill.(mix butter in crumbs).
• When Jell-O is thickened, pour over marshmallow mixture.
• Chill 12 hours until completely set.

Steps:

• Disolve/stir Jello in 2 cups of boiling water for 2 minutes.
• Add thawed berries and blend with hand mixer until fruit is chopped/blended well.
• Place in refrigerator for 2-3 hours or until 1/2 hardened/set.
• After 1/2 set, lightly fold in sour cream and Cool Whip.
• Place in serving dish and return to refrigerator until set (apprx. 2 hours).

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

Steps:

• Combine jello and boiling water in container of electric blender.
• Blend for one minute.
• Add ice cream and ice cubes one at a time.
• Blend 2 minutes.
• Pour into serving dishes.
• Refrigerate until ready to serve.
• Top with whipped cream and a strawberry for garnish.

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

Steps:

• Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
• Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
• Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.

Steps:

• Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature.
• White Layer: Cream together cream cheese and 1 cup sugar.
• Fold in Cool Whip. Spread over pretzel crust.
• Red Layer: Dissolve gelatin in boiling water.
• Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer.
• Chill until set and serve.

Steps:

• In a medium saucepan, whisk together pudding mix, Jello mix, and water. Cook over medium heat and bring to a boil.
• Remove saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

Steps:

• Mix Jello and 1 cups boiling water and let cool.
• Add mashed bananas, pineapple, and undrained frozen strawberries.
• Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes.
• Spread sour cream on top.
• Add remaining fruit & Jello mixture, chill, and cut into squares.

Steps:

• Make Jello as directed on the box
• Transfer to a refrigerator safe bowl or baking dish
• Add frozen bananas and strawberries and walnuts
• Refrigerate for 4-6 hours
• After the Jello has set up mix the whipped cream and sour cream together in a small bowl
• Spread generously on top of the Jello Salad
• Refrigerate until ready to serve