Pineapple Mallow Sorbet Pie

Ingredients:

8 graham crackers, finely crushed (about 1-1/4 cups)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 cup orange sherbet
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) crushed pineapple, drained
2 Tbsp. orange zest        

Directions:

• Mix graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
  Stir boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely melted. Refrigerate 35 min. or until thickened but not set.
  Add whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.

Source: kraft.com

Broken Glass Jello Bundt

This Broken Glass Jello Bundt looks sensational and will be a big hit at your festive celebrations!

Ingredients:

4 small boxes (3 oz. each) of Jell-O or store brand "gelatin dessert" in different colors. (I used strawberry, lime, orange and blue. My store only sells the big 6 oz. box of blue jello so I weighed 3 oz. or half of the package).

1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)

2 envelopes unflavored gelatin (that Knox stuff)

Directions:

For each flavor, dissolve one 3 oz box of jello in one cup of boiling water. Pour into a container and chill (overnight is probably best, but I chilled it 3 hours until firm). After chilling the four flavors, cut them into small blocks.

Please note: Only add 1 cup of water to each box of colored Jello. Ignore the instructions on the box of Jello (they say to use 2 cups of water). Use only 1 cup of water so the Jello is firm and can be cut into blocks.

Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, sprinkle 2 envelopes unflavored gelatin into 1/2 cup cold water. After the gelatin blooms, add 1 1/2 cup boiling water and dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over jello and chill overnight. (Although not shown here, it is a good idea to skim off the bubbles for a nicer finished product.)
Click Here to view their website and view other bundt recipes.

Source: foodlibrarian.com

Orange Jello Salad

Ingredients:

• 1 (32 oz) large container cottage cheese
• 1 (20 oz) can crushed pineapple, drained
• 1 (15 oz) can mandarin orange segments, drained and cut in half
• 2 small boxes orange flavored jello
• 1 small jar maraschino cherries, drained and chopped
• 1 large container cool whip

Directions:

1. Combine cottage cheese, pineapple, oranges, jello, and cherries together in a large bowl.
2. Fold in cool whip until completely combined. Cover well with plastic wrap and refrigerate until chilled, about 1 hour. Best served the day it’s made.

Source:  laurassweetspot.com

Jello Cookies

Ingredients:

3/4 c butter
1/2 c sugar
3 oz (85 g) pack of any flavor jello
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt.

Directions:

Cream butter, sugar, jello and eggs.
Mix in rest of ingredients well, roll into balls and place on greased cookie sheet.
Flatten with fork. Bake for 6-8 min at 350.

Source: howtoinstructions.us

Triple-Layer Mud Pie

Ingredients:

• 3 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 1 OREO Pie Crust (6 oz.)
• 1/2 cup chopped PLANTERS Pecans, toasted
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
• 2 cups cold 2% milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

• 1. Mix chocolate and condensed milk; pour into crust. Sprinkle with nuts.
• 2. Beat pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.
• 3. Top with remaining COOL WHIP. Refrigerate 3 hours.

• Kraft Kitchen Tips:
• Size Wise:
• Since this chocolatey dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.
• How to Toast Nuts:
• Heat oven to 350°F. Spread nuts in single layer in shallow pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
  
• Variation:
• Prepare using BAKER'S Bittersweet Chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.
  

Source: kraftfoods.com

Fudge-Bottom Candy Crunch Pie

Ingredients:

• 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 2 cups cold milk
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 OREO Pie Crust
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 chocolate-covered toffee bars (1.4 oz. each), chopped, divided

Directions:

• 1. Beat pudding mixes and milk in large bowl with whisk 2 minutes.
• 2. Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 minutes or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
• 3. Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
• 4. Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.

• Kraft Kitchen Tips:
• Size-Wise:
• Since this indulgent pie makes 8 servings, it is the perfect dessert to serve at your next party.
• Vanilla Pudding with Toffee:
• Prepare using 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.
• How to Easily Drizzle Chocolate:
• Use fork to drizzle melted chocolate over pie.

Source: kraftfoods.com

Chocolate-Hazelnut-Banana Pie

<iframe width="640" height="360" src="//www.youtube.com/embed/lO6WoBy2Z18?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Ingredients:

• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1 OREO Pie Crust (6 oz.)
• 1 banana, sliced
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1/2 cup chocolate-hazelnut spread

Directions:

• 1. Whisk chocolate and 1/2 cup COOL WHIP until well blended. Spread onto bottom of crust; top with bananas.
• 2. Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
• 3. Refrigerate 3 hours.

• Kraft Kitchen Tips:
• Variation:
• Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
• Special Extra:
• Garnish with chopped toasted hazelnuts and a drizzle of additional melted chocolate just before serving.

Source:  kraftfoods.com

Chocolate-Glazed Turtle Pie

Ingredients:

• 1/4 cup caramel ice cream topping
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup PLANTERS Pecan Halves, divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
• 2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate

Directions:

• 1. Spread caramel topping onto bottom of crust. Reserve 10 nuts for garnish. Coarsely chop remaining nuts; sprinkle over caramel topping.
• 2. Beat pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; pour into crust. Refrigerate 2 hours or until firm.
• 3. Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 min. before serving.

• Kraft Kitchen Tips:
• Size-Wise:
• Looking for a dessert for your next party? At 10 servings, this delicious pie makes enough to feed a crowd.

Source: kraftfoods.com

Warm Caramel Apple Pudding Cakes

<iframe width="640" height="360" src="//www.youtube.com/embed/FqOebmzATaw?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Ingredients:

• 2 large Granny Smith apples, peeled, thinly sliced
• 1 pkg. (2-layer size) yellow cake mix, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1 jar (12.25 oz.) caramel ice cream topping, divided
• 1/4 cup water
• 1 cup thawed COOL WHIP Whipped Topping, divided
• 1/2 cup PLANTERS Dry Roasted Peanuts

Directions:

• 1. Toss apples with 1 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Top with apples.
• 2. Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
• 3. Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
• 4. Whisk remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.

• Kraft Kitchen Tips:
• Healthy Living:
• Save 40 calories per serving by preparing with 2 pkg. (1 oz. each) JELL-O Vanilla Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
• Substitute:
• Substitute fresh pears for the apples.
• Food Facts:
• The sliced apples are tossed with some of the dry cake mix before placing them on top of the cake batter in the pan to prevent them from sinking to the bottom of the pan as the cake bakes.

Source:  jello.com

Mosaic Dessert Bars

<iframe width="640" height="360" src="//www.youtube.com/embed/_zdggSxCd-k?feature=player_embedded" frameborder="0" allowfullscreen></iframe>


Ingredients:

• 5-1/2 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
• 2 envelopes of KNOX Unflavored Gelatine
• 1/2 cup cold water
• 1 can (14 oz.) sweetened condensed milk

• Reduced Sugar Version:
• Save 150 calories and 32g carb, including 32g of sugar, per serving by preparing with JELL-O Sugar Free Gelatins and substituting 2 (6-oz.) containers vanilla light nonfat yogurt mixed with 2 tsp. granulated sugar substitute for the condensed milk.

Directions:

• 1. Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
• 2. Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
• 3. Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.

• Kraft Kitchen Tips:
• Variation:
• Prepare recipe in 9x5-inch loaf pan. Unmold, then slice to serve.

Source: jello.com

JELL-O Frozen Freedom Pops

<iframe width="640" height="360" src="//www.youtube.com/embed/4Qqs6a9ua40?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Ingredients:

• 1-1/3 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk

Directions:

• 1. Add 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• 2. Unmold gelatins; cut into 1/2-inch cubes. Beat pudding mix and milk in medium bowl with whisk 2 min. Add gelatin cubes; stir gently.
• 3. Spoon into 8 (5-oz.) paper cups. Insert wooden popstick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

• Kraft Kitchen Tips:
• Substitute:
• Substitute 2 cups softened vanilla ice cream for the prepared pudding.
• Note:
• Place any leftovers in airtight container; freeze up to 1 month.
• Substitute:
• Substitute JELL-O White Chocolate Flavor Instant Pudding for the Vanilla Flavor Instant Pudding.

Source: Jello.com

Sulley Frozen Pops

Ingredients:

• 1-1/3 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Grape Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
• ice cubes
• 1/3 cup cold water
• 2 cups (6 oz. each) vanilla low-fat yogurt

Directions:

• 1. Add 2/3 cup boiling water to grape flavor gelatin mix; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• 2. Add remaining 2/3 cup boiling water to berry blue flavor gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Stir into blue gelatin until ice is dissolved and gelatin is slightly thickened; whisk in yogurt. Refrigerate 10 min.
• 3. Unmold grape gelatin; cut into 1/2-inch cubes. Add to blue gelatin; stir gently until blended.
• 4. Spoon into 8 (5-oz.) paper cups. Insert wooden pop stick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

• Kraft Kitchen Tips:
• Substitute:
• Substitute 2 cups softened vanilla ice cream for the yogurt.
• Note:
• For longer storage, place pops in airtight container. Freeze up to 1 month.

Source:  jello.com

Flower Power Cupcakes

Ingredients:

• 1 pkg. (2-layer size) white cake mix
• 1 cup boiling water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• few drops food coloring, any color
• 24 JET-PUFFED Marshmallows
• 24 JET-PUFFED Miniature Marshmallows
• 1/4 cup colored sugar

Directions:

• 1. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals.
• 2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes, adding about 2 tsp. to each. Refrigerate 3 hours.
• 3. Tint COOL WHIP with food coloring; spread onto cupcakes.
• 4. Cut each large marshmallow crosswise into 5 pieces with kitchen shears. Arrange 5 on top of each cupcake to resemble flower. Place 1 miniature marshmallow in center of each. Sprinkle with sugar.

• Kraft Kitchen Tips:
• Flower Power Cake:
• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 15 min. Poke holes in cake and continue as directed.
• Substitute:
• Prepare using your favorite flavor of cake mix and/or JELL-O Gelatin.
• Substitute:
• Substitute multi-colored sprinkles for the colored sugar.

Source: jello.com

Spring Jello Jigglers

Ingredients:

• 1 cup boiling water
• 1 pkg. (6 oz.) JELL-O Gelatin, any flavor
• 1 can (5 oz.) evaporated milk

Directions:

• 1. Spray inside of Easter JELL-O JIGGLERS Mold with cooking spray. Place, fill side up, on tray.
• 2. Add boiling water to gelatin mix; stir 3 min. until completely dissolved. Stir in milk; pour into prepared mold. Refrigerate 3 hours or until firm.
• 3. Dip bottom of mold in warm water 15 sec.; invert onto plate. Shake mold gently to remove JIGGLERS.

• Kraft Kitchen Tips:
• KEEP KIDS SAFE!:
• For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit www.KraftKidsSafe.com.
• Substitute:
• Substitute your favorite fruit juice for the boiling water. Bring just to boil before stirring into gelatin mix.
• Substitute:
• Prepare using 2 pkg. (3 oz. each) of your favorite flavor of JELL-O Gelatin.

Source: jello.com

Black Forest Cupcakes

<iframe width="640" height="360" src="//www.youtube.com/embed/k6CSc2FwAJY?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Ingredients:

• 1 pkg. (2-layer size) chocolate cake mix
• 1/2 cup boiling water
• 1 pkg. (3 oz.) JELL-O Black Cherry Flavor Gelatin
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 24 maraschino cherries with stems, drained

Directions:

• 1. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
• 2. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 minutes or until slightly thickened.
• 3. Whisk COOL WHIP gradually into gelatin until well blended. Spread onto cupcakes, using about 2 Tbsp. for each. Top with cherries just before serving.

• Kraft Kitchen Tips:
• Orange Cream Cupcakes:
• Prepare using a yellow cake mix and JELL-O Orange Flavor Gelatin. Substitute twisted orange slices for the cherries.
• How to Store:
• Keep refrigerated.
• Variation:
• Prepare using 1 pkg. (0.3 oz.) JELL-O Black Cherry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

Source: jello.com

Strawberry-Kiwi Holiday Trifle

Ingredients:

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 3 cups cold milk
• 1/4 cup orange-flavored liqueur
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 3 cups fresh strawberries, halved, divided
• 2 kiwis, peeled, sliced and divided
• 2 dozen  glazed donut holes

Directions:

• 1. Beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP.
• 2. Reserve 2 strawberry halves and 3 kiwi slices for garnish. Place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. Cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and COOL WHIP. Garnish with reserved fruit.
• 3. Refrigerate 4 hours.

• Kraft Kitchen Tips:
• Size-Wise:
• Enjoy your favorite foods while keeping portion size in mind.
• Make Ahead:
• This delicious trifle can be refrigerated up to 24 hours before serving.
• Variation:
• Prepare as directed, omitting the orange liqueur and increasing the milk to 3-1/4 cups.

Source: jello.com

Angel Lush Cake

Ingredients:

• 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup thawed COOL WHIP Whipped Topping
• 1 pkg. (10 oz.) round angel food cake, cut into 3 layers
• 10 small fresh strawberries  
•  
• Directions:
•  
• 1 Mix pineapple and dry pudding mix. Gently stir in COOL WHIP.
• 2 Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• 3 Refrigerate 1 hour. Top with berries.
   
• Kraft Kitchen Tips:
•  
• Variation:
•  
• Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
• How to Cut Cake:
• Use toothpicks to mark cake into 3 layers. Use a serrated knife to cut cake, in sawing motion, into
  layers.
• Lemon-Berry Lush with Pineapple
• Prepare using JELL-O Lemon Flavor Instant Pudding.
  
  Source: Jello.com

Candy Bar Pie

Ingredients:

4           oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1           Tbsp.  cold milk

1           tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided

1           (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped

2           pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding

1-1/2    cups  cold milk

1          OREO Pie Crust (6 oz.)

Directions:

MIX cream cheese and 1 Tbsp. milk in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP and candy; set aside.

BEAT pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust. Cover with layers of cream cheese mixture and remaining pudding mixture.

REFRIGERATE 4 hours or until firm. Garnish with remaining COOL WHIP before serving.

Source: Kraft Foods

Jello Cookies

Ingredients:

3.5 cups flour
1 tsp baking powder
1.5 cups salted butter softened
1 cup sugar
1 egg
1 tsp vanilla
4 (3 oz) pkg jello You can use any flavors you want

Directions:

Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla. Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.

Divide dough into 4 sections. Sprinkle 2 Tb of jello onto each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.

Shape dough into 1-inch balls. Roll in the extra jello from the packets. Place, 2 inches apart, on baking sheets. Flatten with bottom of bowl.

Bake 8 to 10 min at 350 on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.

Source: iheartnaptime.net

Jello Frosting

Super Fast Super Easy. A friend told me about this recipe and I had to try it.

Ingredients:

One 3 oz package Jello any flavor (NOT sugar free)
2/3 cup sugar
1 tsp vanilla
1 egg white

Directions:




Put all these ingredients in a stand mixer with whip attachment then turn it on high adding 1/2 cup of BOILING water. Mix 5-7 minutes and enjoy!

This is great on a cupcake, graham cracker and even tastes like it would go on top of regular jello. (Tastes a bit like whip cream mixed with jello.)