Type what you have

Ingredients

• ✓ gelatin
• water
• mayonnaise
• cucumber
• onion
• green bell pepper
• tomato
• carrot

Instructions

1. 1 Sprinkle gelatin over cold water in a bowl; let stand until softened, about 1 minute. Stir in mayonnaise until smooth. Stir in cucumber, onion, bell pepper, tomato, and carrot. Cover the bowl; chill in the refrigerator before serving, 1 hour.

By Chelsea

Ingredients

• ✓ gelatin
• tomato soup
• water
• cream cheese
• mayonnaise
• shrimp
• celery
• green onion

Instructions

1. 1 Heat soup in a small saucepan or in a microwave oven.
2. 2 In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
3. 3 In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
4. 4 Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

By B. Gisclair

Ingredients

• ✓ gelatin
• mayonnaise
• sour cream
• gorgonzola cheese
• dill
• garlic
• salt
• pepper

Instructions

1. 1 In a food processor, blend mayonnaise, sour cream, Gorgonzola cheese, dill, garlic, salt, and pepper until smooth. Sprinkle gelatin into mixture and let soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until ready to serve.

By Amy

Ingredients

• ✓ gelatin
• ground turkey
• water
• onion
• clove
• sage
• cinnamon

Instructions

1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

Ingredients

• ✓ gelatin
• vegetable oil
• pork shoulder
• onion
• green bell pepper
• celery
• garlic
• parsley
• basil
• salt
• black pepper
• cajun seasoning
• water
• pork stock
• water

Instructions

1. 1 Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil.
2. 2 Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
3. 3 Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
4. 4 To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.

By emily

Ingredients

• ✓ gelatin
• butter
• puff pastry cup
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring
• whipped cream
• graham cracker crumb
• butter
• sugar
• chocolate-hazelnut spread
• raspberry
• whipped cream
• lime zest
• graham cracker crumb
• green grape
• apple
• strawberry
• confectioners sugar
• water
• white sugar
• corn syrup
• almond extract
• gelatin mix
• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract
• all-purpose flour
• powdered sugar
• butter
• egg
• white sugar
• lemon juice
• lemon zest

Instructions

1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Ingredients

• ✓ gelatin
• water
• irish cream liqueur
• coffee

Instructions

1. 1 Sprinkle ½ package unflavored gelatin into a heat-resistant bowl; pour boiling water on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour Irish cream mixture halfway into 8 shot glasses; refrigerate until set, 2 to 4 hours.
2. 2 Sprinkle remaining ½ package unflavored gelatin into a heat-resistant bowl; pour boiling coffee on top, stirring to dissolve. Add ¼ cup Irish cream liqueur; stir until well incorporated. Pour coffee mixture into the 8 half-filled shot glasses. Return to the refrigerator; chill until set, 2 to 4 hours more.

By Yoly

Ingredients

• ✓ gelatin
• cooking spray
• lemon juice
• white sugar

Instructions

1. 1 Line bottom and sides of a large baking pan with aluminum foil; coat generously with cooking spray. Coat both sides of a spatula with cooking spray. Set aside.
2. 2 Pour ¾ cup lemon juice into a large bowl; sprinkle gelatin evenly on top. Do not stir. Set aside until gelatin forms, about 15 minutes.
3. 3 Meanwhile, combine 3 cups sugar and remaining ¾ cup lemon juice in a large saucepan over medium heat; attach a candy thermometer to the saucepan and stir until sugar has dissolved, 3 to 5 minutes. Increase heat until mixture reaches a low boil; boil until thermometer reads 240 degrees F (115 degrees C), 12 to 15 minutes. Remove from heat. (The liquid will bubble a lot; you may need to remove the saucepan from the heat to let the bubbles settle, so you can see if the sugar has melted.)
4. 4 Slowly pour sugar mixture into gelatin, while beating with an electric mixer on low. Gradually increase speed to medium-high; beat until batter ribbons that drip from beaters take 2 seconds to sink back into the bowl, 10 to 15 minutes. Pour marshmallow batter into the prepared pan, smoothing the surface with the prepared spatula to flatten. Set marshmallow aside, uncovered, until completely set, 3 hours to overnight.
5. 5 Cover a flat surface larger than marshmallow slab with remaining 1 ½ cups sugar; sprinkle some sugar on top of marshmallow and spread around. Carefully loosen marshmallow from the pan; invert onto sugar-covered surface.
6. 6 Cut marshmallows into desired shapes; dust all sides with sugar as you work.

By Mackenzie Schieck

Ingredients

• ✓ gelatin
• water
• fruit-flavored gelatin mix
• sugar
• water
• water

Instructions

1. 1 Dissolve the unflavored gelatin in 2 ½ cups cold water in a bowl.
2. 2 Combine the fruit-flavored Jell-O, sugar, and hot water in a large saucepan; bring to a boil. Stir the unflavored gelatin mixture into the boiling mixture; cook and stir until the gelatin and sugar are completely dissolved, about 5 minutes.
3. 3 Remove the saucepan from heat. Stir 1 cup cold water into the gelatin mixture; pour into a 13x9-inch dish.
4. 4 Refrigerate until the gelatin is firm, about 3 hours; cut into squares to serve.

By Alley

Ingredients

• ✓ gelatin
• water
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Gather the ingredients.
2. 2 Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.
3. 3 Heat gelatin mixture in the microwave until gelatin is completely dissolved, about 30 to 45 seconds, stirring after every 15 seconds. Remove from microwave and let stand at room temperature for 5 to 10 minutes; gelatin must be liquid but not warm when added to cream.
4. 4 Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.
5. 5 Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

By ETHELMERTZ

Ingredients

• ✓ gelatin
• blueberry
• water
• lemon juice
• sugar

Instructions

1. 1 In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 8 minutes, stirring frequently.
2. 2 Meanwhile, soak gelatin in 1/4 cup cold water.
3. 3 Remove blueberries from the heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool for 12 hours, then store in the refrigerator.

By Lovesmurfs

Ingredients

• ✓ gelatin
• miniature marshmallow
• butter
• margarine
• popcorn

Instructions

1. 1 Place marshmallows and butter into a microwave-safe bowl. Microwave on high until marshmallows are puffed, 1 ½ to 2 minutes. Stir in gelatin until well blended.
2. 2 Place popcorn in a large bowl; add marshmallow mixture and toss to coat.
3. 3 Shape warm popcorn mixture with greased or moistened hands into 16 balls.

By Kraft

Ingredients

• ✓ gelatin
• water
• glucose syrup
• glycerin
• shortening
• vanilla extract
• confectioners sugar

Instructions

1. 1 Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
2. 2 Add glucose and glycerin; mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
3. 3 Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in lukewarm gelatin mixture. Mix in a little more sugar, in batches, until stickiness disappears. Knead in remaining sugar until fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
4. 4 Use fondant immediately or store in an airtight container in the refrigerator. When ready to use, bring to room temperature and knead again until soft.

By Marlene

Ingredients

• ✓ gelatin
• raspberry
• cranberry juice
• ginger ale
• sparkling apple cider
• gummi snake candy

Instructions

1. 1 To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4-cup measuring cup, combine the thawed raspberries and cranberry juice.
2. 2 Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. 3 Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. 4 To serve: Carefully cut glove to remove from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

By MOMMYGABS

Ingredients

• ✓ gelatin
• cream cheese
• powdered sugar
• whipped topping
• graham cracker crust
• cherry pie filling

Instructions

1. 1 Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
2. 2 Place in the refrigerator until firm, 3 to 4 hours.

By EC

Ingredients

• ✓ gelatin
• strawberry
• white sugar
• blueberry
• angel food cake
• whipped topping

Instructions

1. 1 Combine ½ strawberries, ½ cup sugar, and 1 envelope gelatin in a microwave-safe bowl; set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining ½ strawberries.
2. 2 Mash 1 cup blueberries with the back of a fork in a separate microwave-safe bowl; stir in remaining ½ cup sugar and remaining 1 envelope gelatin. Set aside at room temperature to allow juices to develop, sugar to dissolve, and gelatin to soften, about 15 minutes. Microwave on full power until gelatin has dissolved, about 2 minutes. Stir to blend in gelatin; mix in remaining blueberries.
3. 3 Cover the bottom and sides of a springform pan (or a tall tube pan with a removable bottom) tightly with aluminum foil to keep the juices from seeping out.
4. 4 Pour strawberry mixture into the bottom of the prepared pan; cover completely with 1 layer angel food cake, tearing or cutting slices to fit in a tight layer. Spread 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. Pour blueberry mixture over top; cover completely with 1 layer angel food cake. Spread remaining 1 container whipped topping over cake layer; cover completely with 1 layer angel food cake. The cake will be higher than the edges of your pan.
5. 5 Lay a large piece aluminum foil over cake; place a baking sheet on top. Invert cake; press cake firmly onto the baking sheet. Weigh down cake pan using pie weights or bags of dry beans or rice; refrigerate 8 hours to overnight.
6. 6 Invert cake; remove baking sheet and aluminum foil. Place a cake plate over cake; invert.
7. 7 Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it sticks, repeat hot towel procedure.

By Robin Lee Starnes

Ingredients

• ✓ gelatin
• raspberry
• confectioners' sugar
• orange juice
• heavy cream
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Ingredients

• ✓ gelatin
• pork sausage
• cheddar cheese
• almond flour
• coconut flour
• egg
• baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 ½-inch diameter) and place on the prepared pan.
3. 3 Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

By Mary Hillegass

Ingredients

• ✓ gelatin
• white sugar
• salt
• egg
• milk
• peppermint extract
• red food coloring
• whipping cream

Instructions

1. 1 In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.
2. 2 Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.
3. 3 Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.
4. 4 In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.
5. 5 Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

By Sandra

Ingredients

• ✓ gelatin
• watermelon
• sugar
• lemon juice
• salt
• water
• heavy cream

Instructions

1. 1 Combine the watermelon, sugar, lemon juice, and salt in a large mixing bowl; stir to coat evenly. Cover the bowl with plastic wrap and refrigerator for 30 minutes.
2. 2 Blend the mixture in a blender until smooth; return to the bowl.
3. 3 Pour the cold water into a saucepan. Sprinkle the gelatin over the cold water; let stand 1 minutes. Place the saucepan over low heat; cook for 2 minutes. Stir the gelatin mixture into the blended watermelon mixture. Add the heavy cream; beat with an electric hand mixer at medium speed until the mixture is fluffy.
4. 4 Transfer the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By TerryWilson

Ingredients

• ✓ gelatin
• water
• white sugar
• corn syrup
• vanilla extract
• peppermint extract
• cornstarch
• confectioners sugar

Instructions

1. 1 Line a 9x9-inch baking dish with aluminum foil or plastic wrap; lightly grease. Grease another piece of aluminum foil or plastic wrap to cover the top; set aside.
2. 2 Place 1/2 cup water in the bowl of a stand mixer fitted with the paddle attachment; sprinkle gelatin on top of water to soak.
3. 3 Meanwhile, combine white sugar, remaining 1/4 cup water, and corn syrup in a saucepan; bring to a rolling boil over medium heat. Boil for 1 minute.
4. 4 Pour hot sugar mixture into gelatin mixture; beat on high until fluffy and forms stiff peaks, about 12 minutes. Add vanilla and peppermint extracts; beat just until blended.
5. 5 Pour marshmallow mixture into the prepared baking dish, using a greased spatula to smooth top; cover with reserved greased aluminum foil or plastic wrap, greased-side down, pressing down lightly to seal and cover. Set aside for 4 hours or overnight.
6. 6 Combine cornstarch and confectioners' sugar in a shallow dish. Cut the marshmallow into strips, then into 1-inch squares using oiled scissors or an oiled kitchen knife. Lightly dredge marshmallows in cornstarch mixture. Transfer to an airtight container to store.

By Cari

Ingredients

• ✓ gelatin
• water
• white sugar
• apple cider vinegar
• water
• mustard powder
• salt
• egg
• whipping cream

Instructions

1. 1 Dissolve gelatin in 2 tablespoons cold water in a small bowl; transfer to a blender. Add sugar, vinegar, ⅓ cup water, mustard powder, and salt to blender; blend until smooth. Add eggs; blend until smooth.
2. 2 Place a mixing bowl over a pot of boiling water; pour mustard mixture into bowl. Cook and stir until thick like a custard. Remove from heat; cool completely.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold whipped cream into mustard mixture.
4. 4 Lightly grease a 1-quart ring mold; pour in mustard-cream mixture. Chill in refrigerator 8 hours to overnight. Serve with ham.

By wilco

Ingredients

• ✓ gelatin
• cooking spray
• water
• water
• white sugar
• vanilla extract
• salt
• coconut

Instructions

1. 1 Spray an 8-inch square baking pan with cooking spray.
2. 2 Mix cold water and gelatin together in a bowl until gelatin is dissolved.
3. 3 Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
4. 4 Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
5. 5 Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

By jowolf2

Ingredients

• ✓ gelatin
• graham cracker crumb
• white sugar
• butter
• water
• heavy cream
• strawberry
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until evenly moistened; press into the bottom and up the sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven until crust is lightly browned and smells toasted, about 12 minutes. Cool.
4. 4 Soak gelatin in cold water for 3 minutes; transfer to the top of a double boiler set over simmering water. Cook and stir until gelatin is completely dissolved. Set aside.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Set aside.
6. 6 Stir strawberries and ⅓ cup sugar together in a bowl until evenly coated; pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated; pour filling into baked pie shell. Chill in the refrigerator until set, at least 2 hours.

By redfraggle37

Ingredients

• ✓ gelatin
• angel food cake
• pineapple
• water
• water
• sugar
• lemon juice
• whipped topping
• coconut

Instructions

1. 1 Line a 4-quart round mixing bowl with parchment paper.
2. 2 Break angel food cake up into small bite-sized pieces. Pour pineapple syrup into a 1-cup liquid measure; add water to measure 1 cup if needed.
3. 3 Dissolve gelatin in cold water. Add boiling water, pineapple syrup, sugar, and lemon juice. Mix well and refrigerate until just starting to thicken.
4. 4 Stir crushed pineapple into gelatin mixture, then fold in 4 cups whipped topping.
5. 5 Place a layer of cake pieces into the prepared bowl, followed by a layer of pineapple mixture. Continue until cake and pineapple mixture are used up. Refrigerate for at least 12 hours.
6. 6 Turn chilled cake out onto a serving platter. Frost with remaining whipped topping and sprinkle with coconut.

By Gina

Ingredients

• ✓ gelatin
• vanilla bean
• heavy cream
• sugar
• water
• buttermilk
• blueberry
• orange juice
• white sugar

Instructions

1. 1 Place sixteen 4-ounce ramekins on a rimmed baking sheet.
2. 2 For the custard: Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife.
3. 3 Fill a large saucepan halfway with water and bring to a simmer over medium heat.
4. 4 Combine vanilla pods, scraped beans, heavy cream, and sugar in a large bowl that fits snugly over the pot without touching water. Whisk thoroughly to mix. Place bowl over simmering water. Whisk until sugar dissolves, about 5 minutes.
5. 5 Remove the bowl from the heat and strain cream mixture through a fine-mesh strainer. Discard the water in the pot.
6. 6 Sprinkle gelatin over 1/2 cup water in a small bowl and stir until granules separate. Pour gelatin into cream mixture and whisk to combine. Let sit until slightly cool, about 20 minutes.
7. 7 Whisk buttermilk into cream mixture. Pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
8. 8 For the blueberry topping: Place blueberries in a large saucepan over medium heat. Cook until they start releasing their juices, about 5 minutes. Stir in orange juice and sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
9. 9 Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

By TheDoorMatt

Ingredients

• ✓ gelatin
• heavy cream
• white chocolate
• sugar
• vanilla bean paste
• water
• strawberry
• orange juice
• sugar

Instructions

1. 1 Combine heavy cream, white chocolate, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
2. 2 Place boiling water in a small bowl; sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
3. 3 Divide white chocolate mixture among six 1/2-cup ramekins. Cover with plastic wrap and refrigerate until set, about 4 hours.
4. 4 Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat; bring to a boil. Reduce heat; simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
5. 5 Spoon stewed strawberries over each ramekin; serve.

By Juniper

Ingredients

• ✓ gelatin
• tea biscuit
• butter
• allspice
• cream cheese
• heavy cream
• brown sugar
• water
• mango puree

Instructions

1. 1 Line a springform pan with foil. Place cookies in a food processor and grind into fine crumbs; blend in butter and allspice. Press mixture into an even layer on the bottom of the prepared pan. Freeze cookie layer until stiff, about 1 hour.
2. 2 Beat cream cheese, heavy cream, and brown sugar in a large bowl with an electric mixer until well combined.
3. 3 Stir hot water and gelatin together in a small bowl until dissolved; mix in mango puree. Transfer 1/2 cup of the mixture into the cream cheese mixture; beat until fully combined. Pour over the cookie layer. Cover with plastic wrap and freeze until nearly firm, about 1 hour.
4. 4 Pour the remaining 1/2 cup of the mango mixture over the cream cheese layer. Cover with plastic wrap and freeze until set, about 3 hours. Refrigerate for 2 hours to overnight.

By Nandini Pinge

Ingredients

• ✓ gelatin
• ✓ gelatin
• cooking spray
• confectioners' sugar
• water
• white sugar
• corn syrup
• water
• salt
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Grease a 9x13-inch baking pan with cooking spray; dust with 1 tablespoon confectioners' sugar.
2. 2 Pour 1/2 cup lukewarm water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle 2 tablespoons plus 3/4 teaspoon gelatin on top; stir briefly to combine.
3. 3 Combine sugar, corn syrup, 1/2 cup water, and salt in a large saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Increase heat and cook, stirring constantly, until mixture registers 250 degrees F (121 degrees C) on a candy thermometer, about 5 minutes. Remove from heat.
4. 4 Turn the mixer on low speed and, while running, pour the hot sugar syrup in a thin stream down the side of the bowl. Increase speed to high and beat until marshmallow mixture is lukewarm and triples in volume, about 15 minutes. Mix vanilla extract.
5. 5 Pour marshmallow mixture into the prepared pan. Press into an even layer with wet hands. Dust with 2 tablespoons confectioners' sugar. Let stand at room temperature, uncovered, until set, 8 hours to overnight.
6. 6 Cut marshmallow mixture into desired shapes and toss in remaining 2 tablespoons confectioners' sugar.

By Chocolate Moose

Ingredients

• ✓ gelatin
• coconut oil cooking spray
• water
• coconut sugar
• active dry yeast
• avocado oil
• salt
• italian seasoning
• cassava flour
• arrowroot powder

Instructions

1. 1 Preheat grill for medium heat and lightly grease the grate.
2. 2 Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
3. 3 Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
4. 4 Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
5. 5 Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

By Back Porch Paleo