Creamy Jell O Mosaic Dessert Recipes

Steps:

• In a small bowl, dissolve cherry gelatin in 1 cup boiling water; stir in 1/2 cup cold water. Pour into an 8-in. square dish coated with cooking spray. Refrigerate until set. , Repeat with lime and orange gelatin, using separate 8-in. square dishes for each. , In a large bowl, dissolve lemon gelatin and sugar in remaining boiling water; stir in lemonade. Cover and refrigerate until slightly thickened. Fold in whipped topping. , Cut the cherry, lime and orange gelatin into 1/2-in. cubes. Fold into lemon gelatin mixture. Spoon into individual serving dishes. Cover and refrigerate for at least 2 hours. Garnish with additional whipped topping if desired.

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:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
• Pour into 9-inch round pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.

Steps:

• Bring 4-1/2 cups water to boil. Dissolve strawberry, orange and 1 pkg. lemon gelatin mix each in 1-1/2 cups boiling water in separate bowls. Pour each flavor gelatin into separate 8-inch square pan. Refrigerate 40 min. or until firm. Cut into 1/2-inch cubes; refrigerate until ready to use.
• Bring remaining water to boil. Add to remaining lemon gelatin mixes; stir until dissolved. Stir in evaporated milk. Pour into 12-cup fluted tube pan or gelatin mold sprayed with cooking spray. Refrigerate 30 min.
• Add gelatin cubes to gelatin in pan; stir gently. Refrigerate 2 hours or until firm. Unmold before serving.