Strawberry Peach Gelatin Dessert Recipes

Steps:

• In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-in. square baking dish. Bake at 350° for 10 minutes or until golden brown. Cool on a wire rack., Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set., Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
• Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
• In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
• Top with strawberries and drizzle with glaze to serve.

Steps:

• Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. , Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. Cut into squares. Garnish with mandarin oranges if desired.

Steps:

• Boil 1 cup water. Add to strawberry gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in remaining water.
• Pour into 6-1/2-qt. mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm.
• Meanwhile, mix dulce de leche and milk until blended. Add 1/2 cup to unflavored gelatines in medium bowl; stir. Let stand 5 min. Pour half the remaining caramel mixture into small saucepan; bring to boil. Add to unflavored gelatine mixture; stir 2 min. until gelatine is completely dissolved. Stir in remaining caramel mixture; cool completely.
• Spoon caramel mixture over strawberry gelatin layer. Refrigerate 3 hours or until firm. Unmold onto platter; serve with strawberries.

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

Steps:

• Put gelatin in a medium sized bowl.
• Add the boiling water and stir until gelatin is dissolved.
• Add the cold water and stir.
• Add the pie filling.
• Stir until well mixed.
• Keep the gelatin mixture in the bowl or pour it into a 6 1/2 inch square Pyrex or Corningware dish.
• Refrigerate until set.
• Serve in individual soup or salad bowls.
• Top with whipped topping. (if desired)

Steps:

• In a small saucepan, thorougly mix cornstarch together with sugar before adding water.
• Bring to a rolling boil and then remove from heat. Add gelatin, mix well and let cool about 20 minutes.
• Cut up fruit into pie shell. Pour warm sauce over top and refrigerate at least until set, about 1 hour.
• Serve with sweetened whipping cream.

Steps:

• Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.

Steps:

• Combine the crumbs, sugar and butter.
• Press in a 9x13 dish.
• In bowl, beat the cream cheese and sugar until smooth; gradually add the milk.
• Fold in the whipped topping.
• Spread over crust.
• Cut peach slices in half lengthwise; arrange over top.
• In a bowl, dissolve the gelatin in boiling water; stir in the cold water.
• Refrigerate for 1 1/2 hours or until slightly thickend.
• (I use the ice cube method and then it is only in the fridge about 5 to 10 minutes!).
• Gently spoon gelatin over peaches; refrigerate until set.
• Cut into squares.

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
• Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

Steps:

• In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9 inch square baking dish. Bake at 350 degrees for 10 minutes or until golden brown. Cool on a wire rack.
• Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set.
• Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour mixture into prepared crust. Refrigerate dessert for 4 hours or until firm.

Steps:

• Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
• Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
• Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
• To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.