Creamy Jello Delight Recipes

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

Steps:

• In a small saucepan, bring pineapple to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Chill until slightly thickened, about 30 minutes. Stir in cottage cheese and whipped topping. Cover and refrigerate until thickened.

Steps:

• In a saucepan, bring pineapple and sugar to full rolling boil on stove-top; remove from heat.
• Stir in box of jello and let cool.
• In a separate bowl, whip whipping cream (unflavored - don't worry about adding any sugar because this dish is sweet enough). Fold in sour cream to whipped cream, then add to jello mix and whip until it's completely mixed together.
• Line bottom of 9 x 5" loaf pan with wax paper. Gently pour creamy jello mix into prepared pan.
• Cover with aluminum foil and freeze for at least 4-6 hours (preferably overnight).
• When ready to eat, remove from the freezer and let it sit for 5 minutes.
• Slice in half lengthwise, and then into 3/4" slices.

Steps:

• Mix hot water and Jello until disolved.
• Put Jello in fridge or freezer to begin setting.
• Prepare whipped topping as per package instructions.
• Combine graham crumbs, sugar and margarine.
• Press 3/4 of graham mixture into bottom of 9 X 13 pan.
• When Jello gets syrupy, beat Jello into whipped topping.
• Pour into pan and spread evenly.
• Crumble remaining graham mixture on top.
• Let set in the fridge for 1- 2 hours.

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

Steps:

• Put gelatin mix in bowling water. Stir until dissolved.
• Add cold water and enough ice cubes to equal 1 1/4 cup of water.
• Put in blender and blend 30 seconds.
• Add whipped topping.
• Blend until smooth.
• Pour into four dessert dishes. Refrigerate at least 20 minutes or until set.