Creamy Gelatin Dessert Food

CREAMY TRIPLE-CITRUS GELATIN DESSERT

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Refrigerate 15 min. or until cooled. Whisk in 1/2 cup sour cream. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 30 min. or until thickened but not set.
• Meanwhile, add 1-1/2 cups boiling water to lemon gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. or until cooled. Whisk in 1 cup sour cream. Spoon over lime layer in mold. Refrigerate 30 min. or until thickened but not set.
• Add remaining boiling water to orange gelatin mixes; stir 2 min. until completely dissolved. Refrigerate 25 min. Whisk in remaining sour cream. Spoon over lemon layer in mold. Refrigerate 4 hours or until firm.

CREAMY GELATIN DESSERT

Steps:

• Dissolve gelatin in boiling water.
• Stir in marshmallows until melted.
• Stir in bananas.
• Drain pineapple, reserving juice.
• Add pineapple and cold water to gelatin mixture and mix well.
• Pour into a 13 x 9 pan and chill until set.
• In small saucepan, combine sugar and flour, then gradually stir in reserved pineapple juice.
• Add butter and bring to a boil.
• Cook and stir for 2 minutes.
• Remove from heat and cool to room temperature, about 40 minutes.
• Whip the cream and fold into the cooled pineapple juice mixture.
• Spread over gelatin and sprinkle with walnuts.
• Chill for 1 to 2 hours.

CREAMY GELATIN DESSERT

Steps:

• Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.

CREAMY MANGO DESSERT

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold nectar. Remove 1-1/2 cups of the gelatin; set aside for later use. (Do not refrigerate.) Pour remaining gelatin into 8 individual dessert dishes. Refrigerate 1 hour or until set but not firm. (Gelatin should stick to finger when touched.)
• Beat cream cheese in medium bowl until creamy. Gradually add reserved 1-1/2 cups gelatin, beating until well blended. Spoon over gelatin in dishes.
• Refrigerate 2 hours or until firm. Store leftover desserts in refrigerator.

PANNA COTTA

Steps:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

CREAMY JELLO

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.