Fluffy Lemon Jello Mold Recipes

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:

• In a small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Remove from heat., In a large bowl, add boiling water to lemon gelatin; stir 2 minutes to completely dissolve. Stir in unflavored gelatin mixture and limeade concentrate. Refrigerate until slightly thickened., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Beat gelatin mixture until frothy; fold in whipped cream. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate, covered, until set., To serve, unmold onto a large plate. Serve with strawberries and mint.

Steps:

• 1. Dissolve jello in boiling water and add lemonade. Refrigerate until jelly like consistency. Fold in Cool Whip and pour into a six-cup mold. Refrigerate until ready to unmold and serve. Enjoy!!

Steps:

• Dissolve Jello in boiling water; then add lemonade.
• Refrigerate until it has thickened to a jelly like texture; fold in cool whip and pour into a six cup mold.
• Refrigerate until ready to serve; unmold and serve.

Steps:

• Drain pineapple and save juice. Add to water to make 2 cups. Bowl 2 cups water. Empty jello into boiled water. Mix well. When dissolved, combine pineapple juice with cold water and mix. Refrigerate saucepan until jello is partially set. Approximately 45 minutes. Put jello mixture in bowl and whip with mixer. Fold in Cool Whip. Fold in pie filling, crushed pineapple and blend. Spray 2 qt. mold or bundt pan with PAM. There will be extra.