EVELYN'S TWO-LAYER CREAMY JELLO DESSERT
"Evelyn" is my mom's name. I think she got the recipe out of a magazine 40-50 years ago -- which is where she got a lot of her recipes - but she never could remember the name of it or figure out just what to call it. WE called it "Mom's Special Dessert" -which is what is still on the recipe card in my box! I...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 12
Steps:
- 1. DIRECTIONS for bottom layer: Put the lemon Jello in a lg mixing bowl, pour in 1C of hot water - mix until no granules show on the spoon
- 2. Pour the pineapple into mixing bowl (juice and all) with Jello
- 3. Pour in the cream, and cottage cheese, stirring until mixed well (Note: The cottage cheese is one of my "improvements" -- Mom used cream cheese but it takes quite a while to soften and mix that in -- the cottage cheese gives it the same dairy cream cheesy taste with a whole lot less work.)
- 4. Note: if you don't like the "lumpy-ness" of cottage cheese, you can run the cc through a blender or food processor first -- then add it to the recipe. That way it will retain it's flavor and ease of use, but be a bit more creamy in texture -- just an idea!
- 5. Pour into oblong 9x14 glass baking dish, place in the refrigerator until it gels (about 2 hours)
- 6. DIRECTIONS for top layer: Place raspberry Jello in a lg mixing bowl, add 1C of hot water - mix until no granules show on the spoon
- 7. Add 1C cold water
- 8. Open the can of pie cherries and mix into Jello. (Alternative: If using frozen raspberries, no need to thaw, dump them in; the hot water from the Jello will thaw them - add 1C of cold water or juice and stir) -- refrigerate
- 9. When the raspberry jello mixture is mostly set up (chilled at least 1hr)-- it is not solid yet, but kind of "holds together" when stirred -- (my mother's exact instructions were: "When the Jello is able to hold a hat" -- Don't you just love it?!!)
- 10. Then gently spoon-layer the nearly (softly) gelled raspberry/cherry layer on top of the completely gelled bottom lemon layer which is already in the pan
- 11. Sprinkle with the nuts, put back in the refrigerator, and chill until completely set up - abt. two hours.
- 12. Variation: I also like it made over a graham cracker crust - so I buy three of the eight-inch prepared graham cracker crusts and make, as I call them, "Parfait Pies." The prepared crusts come with plastic covers which makes them easy to transport to a church function or a friend's house. (You have to be careful about the timing - if the raspberry top layer is too stiff, you won't have enough to complete the third pie and if it is too runny, its gets messy.)
JELL-O 123 LAYERED DESSERT
A flashback to the old favorite layered JELL-O dessert. Forget all the blender and ice cube versions! Here is the simplest way to have fun with your JELL-O! ENJOY!
Provided by Wing Man 2000
Categories Gelatin
Time 3h10m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Stir boiling water into JELL-O in a bowl until dissolved.
- Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
- Pour into small clear drinking glasses.
- Refrigerate at least 3 hours, until set.
- Top layered dessert with remaining whipped topping and ENJOY!
DOUBLE LAYER JELLO JIGGLERS (KNOX BLOX)
A blast from the past! Fun to choose flavor/color for holidays or themes! Each one is worth 2 points plus.
Provided by Mamas Kitchen Hope
Categories Gelatin
Time 5m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Mix unflavored and flavored gelatin in a heat proof bowl. Add boiling water and stir until completely dissolved. Stir in whipping cream.
- Pour into 13x9 pan and chill until firm. About 4 hours. (The cream will rise during chilling, forming two layers, a creamy layer and a clear layer.).
- To serve: cut into any desired shape and eat as a finger food.
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