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Jell-O - Readers share their favorite recipes

April 22, 1997

Readers share their favorite recipes

By Teri Johnson

Staff Writer

Jell-O is a popular dessert in the Tri-State area, and the reasons are clear.

The jiggly gelatin is easy to prepare, kids love it, and the possibilities for whipping up new variations seem endless.

With 22 different flavors, plus a limited edition called Sparkling White Grape that is available until June, there's a lot of room for creativity.

Jell-O is marking its 100th anniversary this year, and to join the celebration we asked readers to send us their favorite Jell-O recipes. Desserts included pies, cakes and salads.

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Many readers told us that Jell-O desserts are a cool way to end a meal during warm weather. With summer just around the corner, why not try one of these recipes? You might discover a new favorite.




Jell-O Recipes

Whipped Jell-O

- 1 6-ounce box Jell-O

- 1 20-ounce can crushed pineapple, drained

- 1 quart to 1/2 gallon vanilla ice cream

- walnuts

- miniature marshmallows

Make Jell-O with 2 cups boiling water. Then add ice cream. Whip until dissolved. Add nuts and drained pineapple. Stir. Pour in pan. Top with marshmallows. Smooth with back of spoon over marshmallows to cover with Jell-O. Refrigerate until set and ready to serve.

- Recipe courtesy of Rebecca J. Gorby, Waynesboro, Pa.

Jell-O-Pie

- 1 graham cracker crust - prepared or prepare yourself

- 1 12-ounce can evaporated skim milk

- 1 3-ounce box Jell-O - cherry, raspberry or strawberry

- 1/4 cup sugar

- 1/2 cup boiling water

- 3 tablespoons lemon juice

- whipped topping

- strawberries, cherries or raspberries

Graham Cracker Crust

- 1 cup graham cracker crumbs

- 2 teaspoons honey, optional

- 1/4 cup melted butter or margarine

Combine and mix well. Press into a 9-inch pie plate.

Bake at 375 degrees for 5 minutes, to set.

Chill a can of evaporated milk in your freezer 45 minutes, just to the freezing point. (Open can before putting into freezer). Meanwhile, combine Jell-O, sugar and boiling water. Dissolve well.

When the milk is ready to beat, whip at high speed until frothy, then add lemon juice and the cooled Jell-O syrup. Fold well until thick, then pour into prepared pie crust. Use whipped topping to create rosettes on top. Add fruit on top of whipped cream. Garnish with strawberries, cherries or raspberries. Chill overnight or for several hours.

- Recipe courtesy of Vincetta Farabaugh, Boonsboro

Creamy Peach Double Decker

- 1 16-ounce can sliced peaches, drained and diced

- 2 tablespoons apricot brandy, optional

- 2 3-ounce boxes or 1 6-ounce box orange Jell-O

- 2 cups boiling water

- 1 1/2 cups cold water

- 1 4-ounce container nondairy whipped topping, thawed

Sprinkle peaches with brandy and set aside. Dissolve gelatin in boiling water. Stir in cold water and chill until thickened. Fold peaches into 1/2 the gelatin and spoon into 6-cup mold. Chill until set, but not firm (about 10 minutes). Blend whipped topping into remaining gelatin and spoon over clear layer in mold. Chill until firm (about 4 hours). Unmold.

- Recipe courtesy of Susan Hull, Smithsburg

Apricot Salad

- 2 6-ounce boxes apricot Jell-O

- 4 cups hot water

- 1 quart orange sherbet

- 1 20-ounce can crushed pineapple, drained

- 4 cans of mandarin orange sections, drained

Dissolve Jell-O in hot water; stir in sherbet until melted. Add drained pineapple and orange sections. Keep refrigerated.

- Recipe courtesy of Clara L. Green, Mercersburg, Pa.

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