Colorful Layered Jello

Colorful Layered Jello

 

Jello

Layered Jello

Nothing is more festive than layered jello, it’s always great at any party.  You can tailor the colors to match the occasion or the party theme.  It’s very versatile and tastes great too.

Layered Jello is a great idea for kids’ parties.  They’re firm enough to be be finger food.  For younger children cut them into smaller cubes so the little hands can pick them up easily.  When we serve this at parties we cut them into squares and place each square in a paper cupcake liner.  The liners come in a variety of colors and designs, I’m sure you’ll find some to match your party theme!  For added fun cut the Jello into cool shapes with cookie cutters!

In this recipe we use the classic flavors/colors orange, lime, blue raspberry, and strawberry.  But you can mix and match different color combinations, like red, white, and blue for 4th. Of July, or red, green, and white for Christmas.  You can even use cookie cutters to make fun shapes.  The possibilities are endless, enjoy!

 

Ingredients:

4 (3oz. each) packages JELLO : orange, lime, blue raspberry, strawberry

6 envelopes KNOX unflavored gelatin

1 cup sweetened condensed milk

 

Directions: 

  1.  Mix 2 envelopes Knox gelatin with 1 cup hot water. Combine with condensed milk to make gelatin/milk mixture.  Set aside. 
  2. Combine Strawberry Jello, 1 envelope Knox gelatin, 1 ½ cups hot water.  Cool.  Pour into 9”x13” glass pan.  Refrigerate until set.  About 30 mins. 
  3. Pour 1/3 of milk/gelatin mixture over firm first layer.  Refrigerate until firm.  About 30 mins.  
  4. Repeat steps 2 & 3 with the remaining Jello flavors alternating with milk/gelatin mixture.  You should end up with 4 colored layers and 3 white layers in between.
  5. When all layers are set cut into squares or desired shapes.

*Setting time may increase as the layers get thicker.  

*Be sure that the layers are firm before pouring the next layer. 

*Cool Jello mixture thoroughly before pouring onto set layers.

*Keep milk mixture at room temperature until ready to pour, do not refrigerate.  Stir occasionally so gelatin does not set at the bottom.

*Use a cool clean knife to cut thru Jello.  

Colorful Layered Jello
Print Recipe
Festive and fun finger food that everyone loves! It can be made using any Jello color and flavor combination!
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Colorful Layered Jello
Print Recipe
Festive and fun finger food that everyone loves! It can be made using any Jello color and flavor combination!
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Ingredients
Servings: Pieces
Instructions
  1. Mix 2 envelopes Knox gelatin with 1 cup hot water. Combine with condensed milk to make gelatin/milk mixture. Set aside.
  2. Combine Strawberry Jello, 1 envelope Knox gelatin, 1 ½ cups hot water. Cool. Pour into 9”x13” glass pan. Refrigerate until set. About 30 mins. .
  3. Pour 1/3 of milk/gelatin mixture over firm first layer. Refrigerate until firm. About 30 mins.
  4. Repeat steps 2 & 3 with the remaining Jello flavors alternating with milk/gelatin mixture. You should end up with 4 colored layers and 3 white layers in between.
  5. When all layers are set cut into squares or desired shapes.
Recipe Notes

*Setting time may increase as the layers get thicker.  

*Be sure that the layers are firm before pouring the next layer. 

*Cool Jello mixture thoroughly before pouring onto set layers.

*Keep milk mixture at room temperature until ready to pour, do not refrigerate.  Stir occasionally so gelatin does not set at the bottom.

*Use a cool clean knife to cut thru Jello.  

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Wine Gummy Bears

Wine Gummy Bears

wine gummy bearsEvery year I try to find something different to make during the holidays.  Of course I make my regular array of cookies, fudge, and other treats, but it’s always good to add something new.  This year I came across a recipe for Wine Gummy Bears and I though “I need those!”

I love gummy bears and I love wine, so combining the two seemed like a perfect idea.  Wine Gummy Bears would make the perfect gift for all my wine drinking friends and relatives too!

Making gummy bears was never on my to do list.  Actually it never even occurred to me to make it, but if wine gummy bears are something I need than homemade seemed the best way.  Believe it or not it’s super easy, just a bit tedious, but oh so worth it!

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But first thing first!  To make wine gummy bears you will need gummy bear molds.  Yes, you can buy silicone gummy bear molds!  I got a set of 3 molds that makes 105 Larger Gummy Bears.  (each bear is about 1″ tall)  There are regular sized gummy bear molds too and most  molds come complete with a large dropper for filling the mold neatly.

Once you have your molds you’re ready to make wine gummy bears!  As I said it’s super easy, requiring just 3 ingredients, 4 if you’re making a flavored wine, like the Peach Champagne Gummies I made.  You can use any wine you like, white, red, or rosé; I’d call those your basic Wine Gummy Bears.  I used Merlot, I happen to like Merlot and I like the red color of the wine.  But I had to make a flavored one as well and one of my favorite whites would definitely be champagne; and what a great combination peach nectar mixed with the bubbly!

I’m so excited about these wine gummy bears and I couldn’t wait to share my recipes with you!  I packed them in small jelly jars for gifting and can’t wait to give them out this Christmas!  Of course we’re keeping a batch for ourselves!

Oh, one last thing, these gummies are alcoholic so keep them away from the kiddies!  If you want a non-alcoholic version you can heat the mixture to a temperature above 90°, this will cause the alcohol to evaporate.  So here are the recipes!

wine gummy bearsBasic Wine Gummy Bears

Ingredients:

1 Cup wine – Red, White, or Rosé (I used Merlot)

1/2 Cup sugar

6 Envelopes Knox unflavored gel

Directions:

Place all ingredients in a saucepan over medium-low heat (if you want to keep it alcoholic keep the mixture below 90º)

Whisk the mixture until the sugar and gelatin dissolve – about 3 minutes

Carefully pour into gummy bear molds or use the dropper the kits usually come with – this is tedious, but much neater

Refrigerate the molds for at least 60-90 minutes.

Pop set gummies out of the molds and store in the fridge in airtight containers.

wine gummy bearsPeach Champagne Gummy Bears

Ingredients:

2/3 Cup Champagne or sparkling wine

1/3  Cup Peach Nectar

1/2 Cup Sugar

6 Envelopes Knox unflavored Gelatin

Directions:

Follow same directions for the Basic Wine Gummy Bears

These gummies are so yummy it’s hard to eat just one!  I can’t wait to try different different combinations, like maybe strawberry Moscato for Valentine’s Day!

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Wine Gummy Bears
Print Recipe
Servings
105 Large Bears
Servings
105 Large Bears
Wine Gummy Bears
Print Recipe
Servings
105 Large Bears
Servings
105 Large Bears
Ingredients
Basic Wine Gummy Bears
Peach Champagne Gummy Bears
Servings: Large Bears
Instructions
  1. Place all ingredients in a saucepan over medium-low heat (if you want to keep it alcoholic keep the mixture below 90º)
  2. Whisk the mixture until the sugar and gelatin dissolve - about 3 minutes
  3. Carefully pour into gummy bear molds or use the dropper the kits usually come with - this is tedious, but much neater
  4. Refrigerate the molds for at least 60-90 minutes.
  5. Pop set gummies out of the molds and store in the fridge in airtight containers.
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Mango Cream Cheese Dessert

Mango Cream Cheese Dessert

Mango Cream Cheese Dessert

Mango, the king of fruit as it’s known in many parts of the world, is not high in calories and is an excellent source of beta carotene, vitamin A, and potassium.  It’s also very delicious!

Now that we are in peak mango season my husband has been bringing home loads of this sweet juicy fruit.  We love them fresh but also love to make them into different desserts.  This year’s bumper crop has allowed me to whip up all the recipes my family loves and create a few new ones.

This Mango Cream Cheese Dessert is a long time family fave!  I got the recipe years ago from a cookbook my aunt gave me.  It’s one of those loosely bound cookbooks the local churches publish every so often to sell in a fund raiser, it contained a compilation of their members’ favorite recipes.  This cookbook was published in 1985.  My cherished copy is in poor condition, missing it’s covers, grease stained, fading, and taped up; it’s moved with me from Hawaii to Texas and back twice!  Old as it is the recipes are still our favorites.

This dessert takes a bit longer to make as it is made in 3 layers and can take all day, you have to wait for the crust too cool and the layers to set.  I tweaked it a bit to make it a bit simpler.  It is definitely worth the effort!  You end up with a refreshing creamy dessert on a cookie crust that is perfect for summer barbecues or any other time!

I make it in a 9″ x 13″ pan, the number of servings will depend on the size you cut it, in my house that means it will barely serve 6.  Whenever I make this it never stays in the fridge for more than a day or two, it’s that good!

If you can’t find fresh mango you can use peaches or your favorite fruit, just change the jello flavor to compliment the fruit.

Mango Cream Cheese Dessert

Ingredients:

3/4 butter – softened

1/4 cup brown sugar

1 1/2 cups flour

3 boxes (3 oz. size) lemon jello

4  cups boiling water (divided into 1 cup & 3 cups)

1  8oz. cream cheese – softened

1 cup sugar

1  8oz. container cool whip – thawed

1 envelope Knox unflavored gelatin

1/4 cup water at room temp.

4 cups sliced mangoes (about 3 medium sized mangoes)

Directions:

Mango Cream Cheese Dessert

Crust:

1.  Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.

2.  Press into 9″ x 13″ baking pan.  Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess.  (It will still take great, but will look unappetizing)

3.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool completely before proceeding to the 1st. layer.

Mango Cream Cheese Dessert

1st. Layer:

Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water.  Let cool completely to room temperature.  Stir every so often to keep it from hardening.

1.  Beat cream cheese with sugar.  Fold in Cool Whip.

2.  Slowly pour COOLED jello into the cream cheese mixture.

3.  Gently stir the jello/cream cheese mixture.  It will be a bit loose with a few clumps but that’s ok.

4.  Pour into the crust.  Refrigerate until firm, at least 2 -3 hours.

Mango Cream Cheese Dessert

2nd. Layer:

Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved.  Let cool completely to room temperature.  Stir occasionally to keep the bottom from setting.

1.  Arrange sliced mangoes on top of 1st. layer.  It doesn’t have to look neat as the fruit may float when you pour the jello over it.

2.  Pour COOLED jello mixture over mangoes.  BE SURE your jello is completely COOLED before pouring over the mangoes!!  If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands.   Refrigerate until firm, I usually leave it overnight.

Cut into desired size and serve.  Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out.
My first piece usually falls apart so I use it to “taste” the dessert.  Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it.  At my house this dessert rarely lasts more than a day!

Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Ingredients
Servings: Squares
Instructions
Crust
  1. Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.
    Mango Cream Cheese
  2. Press into 9" x 13" baking pan. Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess. (It will still take great, but will look unappetizing)
  3. Bake at 350 degrees for 15 - 20 minutes or until golden brown. Cool completely before proceeding to the 1st. layer.
    Mango Cream Cheese
1st. Layer
  1. Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water. Let cool completely to room temperature. Stir every so often to keep it from hardening.
  2. Beat cream cheese with sugar. Fold in Cool Whip.
    Mango Cream Cheese
  3. Slowly pour COOLED jello into the cream cheese mixture.
    Mango Cream Cheese
  4. Gently stir the jello/cream cheese mixture. It will be a bit loose with a few clumps but that's ok.
  5. Pour into the crust. Refrigerate until firm, at least 2 -3 hours.
2nd. Layer
  1. Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved. Let cool completely to room temperature. Stir occasionally to keep the bottom from setting.
  2. Arrange sliced mangoes on top of 1st. layer. It doesn't have to look neat as the fruit may float when you pour the jello over it.
    Mango Cream Cheese
  3. Pour COOLED jello mixture over mangoes. BE SURE your jello is completely COOLED before pouring over the mangoes!! If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands. Refrigerate until firm, I usually leave it overnight.
  4. Cut into desired size and serve. Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out. My first piece usually falls apart so I use it to "taste" the dessert. Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.
Recipe Notes

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it. At my house this dessert rarely lasts more than a day!

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