Type what you have

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
• 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
• 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
• 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
• 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
• fruit flavored gelatin mix

Instructions

1. 1 Stir water and both gelatins together in a saucepan until a dough forms. Warm over medium heat until melted.
2. 2 Pour mixture into candy molds or onto a rimmed baking sheet. Freeze until firm, about 10 minutes.
3. 3 Unmold candies, or cut shapes with cookie cutters.

By Bliss22

Ingredients

• ✓ gelatin
• water
• water
• lemon juice
• white sugar
• egg white

Instructions

1. 1 Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
2. 2 In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
3. 3 Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

By Sara

Ingredients

• ✓ gelatin
• heavy cream
• confectioners' sugar
• water

Instructions

1. 1 Whip cream with confectioners' sugar until soft peaks form. Dissolve gelatin in water over low heat. Remove from heat, allow to cool slightly, then whip into cream until stiff peaks form.

By Cathy

Ingredients

• ✓ gelatin
• pumpkin puree
• white sugar
• pumpkin pie spice

Instructions

1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Ingredients

• ✓ gelatin
• water
• watermelon
• lime juice
• honey

Instructions

1. 1 Pour water into a small, microwave-safe bowl. Sprinkle gelatin over the water and allow to soften for 2 minutes. Microwave on High for 40 seconds, then stir. Let stand again for 2 more minutes, and stir until smooth.
2. 2 Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey. Pour in the melted gelatin, and process until smooth. Add the watermelon a cup at a time, processing until smooth after each addition.
3. 3 Pour the mixture into an 8x8 inch square dish. Place into the freezer and freeze until almost firm. Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink. Scoop into serving dishes, then return to the freezer and freeze until firm. Remove from the freezer 15-20 minutes before serving.

By isaramos

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
• brown sugar
• egg yolk
• milk
• water
• green tea powder
• heavy cream

Instructions

1. 1 Dissolve gelatin in 4 tablespoons hot water in a bowl. Set aside.
2. 2 Mix brown sugar and egg yolks together in a medium bowl. Set aside.
3. 3 Heat milk in a saucepan over low heat, about 5 minutes. Stir in gelatin mixture until dissolved, making sure not to overheat milk. Remove from heat. Pour milk mixture into egg mixture gradually, stirring well.
4. 4 Mix 2 tablespoons hot water and green tea powder together in a bowl. Set bowl of gelatin mixture on top of a bowl filled with ice water; stir matcha paste into mixture as it cools.
5. 5 Whip heavy cream in a bowl using an electric mixer until firm but not yet forming peaks, about 3 minutes. Add to matcha mixture; stir well until fully incorporated, about 1 minute.
6. 6 Pour mousse evenly into 8 serving glasses. Chill in the refrigerator at least 2 hours.

By Poe Limkul

Ingredients

• ✓ gelatin
• water
• coffee
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Stir gelatin and hot water together in a small bowl until gelatin dissolves; pour into a saucepan. Stir in coffee and sugar; bring to a boil over high heat.
3. 3 Pour coffee mixture into a shallow, 9-inch square baking dish. Chill in the refrigerator until solidified, 6 to 7 hours.
4. 4 Cut coffee jelly into cubes to serve.
5. 5 Enjoy!

By Sarah

Ingredients

• ✓ gelatin
• water
• vegetable juice
• worcestershire sauce
• garlic
• bay leaf
• onion
• celery

Instructions

1. 1 Fully dissolve gelatin in boiling water in a mixing bowl.
2. 2 Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
3. 3 Stir onion and celery into vegetable juice.
4. 4 Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
5. 5 Refrigerate until set completely, about 1 hour.

By Barbara Zavadil

Ingredients

• ✓ gelatin
• water
• milk
• egg
• white sugar
• salt
• vanilla extract
• heavy cream
• coconut

Instructions

1. 1 Sprinkle the gelatin over the cold water and set aside to soften for 10 minutes. In a saucepan over medium-high heat, bring the milk just to the boiling point.
2. 2 Whisk the egg yolks with the sugar and salt. In a steady stream, pour the hot milk into the egg yolks, whisking constantly.
3. 3 Add the softened gelatin to the hot custard and stir until fully dissolved. Stir in the vanilla extract. Let the mixture cool to room temperature.
4. 4 Preheat an oven to 350 degrees F (175 degrees C). Toast the coconut on a baking sheet until golden, about 4 minutes, stirring once or twice. (You may use a toaster oven for this step). Transfer to a plate to cool, reserving about 1 tablespoon toasted coconut for garnishing.
5. 5 Whip the egg whites until medium-stiff peaks form; gently fold the egg whites into the cooled custard mixture.
6. 6 Whip the cream until medium-stiff peaks form. Fold the cream into the custard mixture, along with the toasted coconut. Pour the Bavarian cream into serving glasses and chill for at least three hours before serving. Garnish with the reserved toasted coconut.

By cezar

Ingredients

• ✓ gelatin
• water
• almond extract
• water
• white sugar
• strawberry
• grape
• cantaloupe

Instructions

1. 1 Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
2. 2 Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

By Sadie

Ingredients

• ✓ gelatin
• pie shell
• strawberry
• strawberry yogurt
• whipped topping

Instructions

1. 1 Place strawberries and yogurt in a blender or food processor. Blend until strawberries are in small chunks.
2. 2 In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

By Celia

Ingredients

• ✓ gelatin
• water
• water
• orange juice
• orange zest
• lemon zest
• white sugar
• lemon juice
• salt

Instructions

1. 1 In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
2. 2 To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
3. 3 Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
4. 4 Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

By Kim

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
• lemon
• sugar
• lemon vodka
• turbinado sugar

Instructions

1. 1 Heat water, lemon wedges, and white sugar in a large saucepan over medium heat. Simmer until sugar is dissolved, mashing lemons often to release juice and oils.
2. 2 Cook and stir lemon mixture for 5 minutes more, then remove from heat and allow to cool slightly. Strain lemon pieces from saucepan.
3. 3 Sprinkle gelatin into saucepan.
4. 4 Heat syrup and gelatin mixture over low heat until gelatin dissolves, 5 to 10 minutes.
5. 5 Remove from heat and allow to cool for 15 minutes. Pour lemon vodka into gelatin mixture and stir well.
6. 6 Pour mixture into a 9x13-inch baking pan; refrigerate until set, at least 6 hours.
7. 7 Run a sharp knife under hot water; cut gelatin into cubes with knife and sprinkle cubes with turbinado sugar before serving.

By RainbowJewels

Ingredients

• ✓ gelatin
• water
• white sugar
• strawberry
• egg white
• cream of tartar
• white sugar
• heavy cream
• pie crust

Instructions

1. 1 Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
2. 2 Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
3. 3 Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
4. 4 Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
5. 5 The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

By Cindy B

Ingredients

• ✓ gelatin
• cinnamon
• ginger
• nutmeg
• salt
• sweetened condensed milk
• egg
• pumpkin puree
• graham cracker crust

Instructions

1. 1 Combine gelatin, cinnamon, ginger, nutmeg, and salt in a heavy saucepan; stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly until gelatin dissolves and mixture thickens, about 10 minutes. Remove from heat.
2. 2 Stir in pumpkin until thoroughly combined; pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

By Kimberley

Ingredients

• ✓ gelatin
• chicken
• sweet pickle
• mayonnaise
• cream cheese
• cream of mushroom soup

Instructions

1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Ingredients

• ✓ gelatin
• water
• white sugar
• cornstarch
• egg
• milk
• vanilla ice cream
• vanilla extract
• heavy cream
• pie crust

Instructions

1. 1 Soften gelatin in cold water. Scald the milk.
2. 2 In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.
3. 3 Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.
4. 4 Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

By ETHELMERTZ

Ingredients

• ✓ gelatin
• confectioners' sugar
• white sugar
• corn syrup
• water
• egg white
• vanilla extract

Instructions

1. 1 Dust a 9x9 inch square dish generously with confectioners' sugar.
2. 2 In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
3. 3 While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
4. 4 In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.

By Emily B

Ingredients

• ✓ gelatin
• water
• lemon gelatin mix
• gin
• sparkling wine
• red food coloring

Instructions

1. 1 Pour boiling water over lemon-flavored gelatin in a glass measuring cup; stir to combine. Stir in gin. Pour mixture into sixteen 2-ounce cups. Arrange cups in muffin tins, tilted to one side.
2. 2 Refrigerate until set, about 4 hours.
3. 3 Combine 1 1/4 cup sparkling wine and unflavored gelatin in a small pot. Let sit, about 3 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved, 3 to 5 minutes. Add remaining 1/2 cup wine and food coloring; stir to combine.
4. 4 Remove muffin tins from refrigerator. Set cups upright; pour wine mixture over lemon mixture.
5. 5 Return to the refrigerator and chill until set, about 4 hours.

By gnomeygoose

Ingredients

• ✓ gelatin
• cream cheese
• white sugar
• water
• milk
• lemon juice
• vanilla extract
• whipped topping

Instructions

1. 1 In a medium bowl, beat cream cheese and sugar until smooth and well blended.
2. 2 In a separate bowl, dissolve gelatin in boiling water; cool slightly, then stir into cream cheese mixture along with milk, lemon juice, and vanilla. Fold in whipped topping. Pour into a mold if desired, and refrigerate until set, about 3 hours.

By Christine Dwyer Steffie

Ingredients

• ✓ gelatin
• chocolate sandwich cookie
• butter
• milk
• white chocolate chip
• heavy cream
• raspberry

Instructions

1. 1 Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
2. 2 Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
4. 4 Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
5. 5 Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

By Grace Torella Boccuzzo

Ingredients

• ✓ gelatin
• pomegranate juice
• sugar
• lemon juice
• salt
• water
• whipping cream

Instructions

1. 1 Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.
2. 2 Put the cold water in a small saucepan and sprinkle with gelatin; let stand 1 minute. Cook, stirring, over low heat just until gelatin dissolves, about 2 minutes. Stir into pomegranate mixture. Add cream; beat with an electric hand mixer at medium speed until mixture is foamy, about 3 minutes.
3. 3 Freeze in an ice cream maker according to manufacturer's directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.
4. 4 Transfer to a 1- or 2-qt. freezer-safe container. Put a piece of plastic wrap directly on surface; cover and freeze at least 2 hours or up to 1 month.

By Ali Ramee