Type what you have

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
• 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
• 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
• 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
• 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
• cooking spray
• butter
• sweetened condensed milk
• semisweet chocolate chip
• water
• white sugar
• water
• confectioners' sugar

Instructions

1. 1 Line a 9x13-inch cake or jelly roll pan with aluminum foil; coat with cooking spray.
2. 2 Melt butter in a medium saucepan over medium heat; stir in condensed milk. Pour in chocolate chips; cook and stir until melted, 5 to 10 minutes.
3. 3 Pour chocolate mixture into the prepared pan. Coat a spatula with cooking spray and use to press chocolate mixture into an even layer. Refrigerate fudge until cooled and set, about 2 hours.
4. 4 Combine 1/2 cup cold water and gelatin in a bowl; set aside until gelatin starts to thicken, about 15 minutes.
5. 5 Mix white sugar and 1/2 cup water in a saucepan over medium heat; cook and stir until sugar dissolves, 5 to 8 minutes. Bring sugar mixture to a boil and cook until temperature reaches 240 degrees F (116 degrees C) on a candy thermometer, 2 to 3 minutes. Remove from heat.
6. 6 Slowly pour sugar mixture into gelatin mixture while simultaneously beating with an electric mixer set on low. Gradually increase speed to high and continue beating until marshmallow batter is very thick but not stiff, 10 to 15 minutes.
7. 7 Pour marshmallow batter over fudge, smoothing the surface with spatula coated with cooking spray. Let sit uncovered at room temperature until completely set, about 6 hours.
8. 8 Dust the top of marshmallow layer with most of the confectioners' sugar. Refrigerate marshmallow fudge for at least 2 hours.
9. 9 Lift marshmallow fudge out of the pan by the edges of the foil and place on a large cutting board. Dip a large knife in the remaining confectioners' sugar and slice fudge into 1 1/2-inch squares, continually dipping knife in the sugar after each slice.

By Mackenzie Schieck

Ingredients

• ✓ gelatin
• sugar
• salt
• milk
• vanilla extract
• coconut
• heavy cream
• raspberry
• water
• cornstarch

Instructions

1. 1 Stir sugar, gelatin, and salt together in a medium saucepan. Add milk; cook and stir over medium heat until gelatin is dissolved. Remove from heat and chill until partially set.
2. 2 Stir once and add vanilla. Fold in coconut and heavy cream.
3. 3 Pour into a pudding mold. Chill until firm, about 4 hours.
4. 4 To make raspberry sauce: Pour raspberries with juice, into a medium saucepan. Cook over medium heat until boiling. Mix together water and cornstarch; stir into the raspberries. Boil rapidly for one minute, stirring constantly.
5. 5 Cool before serving with pudding.

By TAMISANGELS

Ingredients

• ✓ gelatin
• gingersnap cookie crumb
• white sugar
• butter
• lime juice
• heavy cream
• white chocolate
• cream cheese
• sugar
• lime zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
10. 10 Enjoy!

By RB1953

Ingredients

• ✓ gelatin
• water
• egg
• white sugar
• pumpkin puree
• evaporated milk
• cinnamon
• allspice
• nutmeg
• ginger
• salt
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk water and gelatin together in a small bowl, then set aside to bloom for about 5 minutes.
3. 3 Meanwhile, beat egg yolks in a medium heat-safe bowl until thick. Beat in 1 cup sugar, then pumpkin puree, and then evaporated milk until each is fully incorporated. Add cinnamon, allspice, nutmeg, ginger, and salt; mix until well combined.
4. 4 Place the bowl over a double boiler and cook over boiling water, whisking constantly, until thick, 15 to 20 minutes.
5. 5 Add gelatin mixture, and whisk until fully dissolved. Remove from heat and cool until mixture thickens and mounds when dropped by the spoonful, 15 to 20 minutes.
6. 6 While the pumpkin mixture is cooling, beat egg whites in medium glass, metal, or ceramic bowl, until soft peaks form. Gradually mix in the remaining 1/4 cup sugar and continue to beat until stiff peaks form.
7. 7 Fold cooled pumpkin mixture into the egg white mixture.
8. 8 Transfer filling to the graham cracker crust and chill in the refrigerator until firm before serving, about 1 hour.
9. 9 When ready to serve, slice and enjoy!

By Carla A Lightsey

Ingredients

• ✓ gelatin
• butter
• semisweet chocolate
• white sugar
• all-purpose flour
• egg
• vanilla extract
• walnut
• water
• apricot preserves

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.
2. 2 Make brownies: Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.
4. 4 Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.
5. 5 Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.
6. 6 Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush.

By Smart Cookie

Ingredients

• ✓ gelatin
• graham cracker crumb
• butter
• white sugar
• water
• white sugar
• sour cream
• blueberry yogurt
• vanilla extract
• heavy cream
• blueberry

Instructions

1. 1 Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl. Reserve ¼ cup crust mixture; press remaining crust mixture into the bottom of a 10x6x2-inch baking pan.
2. 2 Combine cold water, ½ sugar, and gelatin in a small saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
3. 3 Combine sour cream and yogurt in a large bowl; gradually stir in gelatin mixture, then stir in vanilla. Refrigerate mixture until partially set, about 30 minutes.
4. 4 Beat heavy cream in a glass or metal bowl until soft peaks form; fold in sour cream mixture. Stir in blueberries until incorporated.
5. 5 Spread blueberry cream evenly over crust; sprinkle reserved ¼ graham cracker mixture over top. Chill in the refrigerator, 8 hours to overnight.

By eytttt

Ingredients

• ✓ gelatin
• water
• sugar
• all-purpose flour
• salt
• milk
• vanilla extract
• coconut
• heavy cream
• egg white
• cream of tartar
• pie crust
• coconut

Instructions

1. 1 Sprinkle gelatin over cold water; set aside to soften.
2. 2 Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
3. 3 Whip the cream until stiff. Gently fold into coconut mixture.
4. 4 Beat egg whites in a clean bowl until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture.
5. 5 Pile filling into prepared pie shell. Sprinkle with additional flaked coconut. Chill pie for at least 2 hours or overnight before serving.

By Rhea

Ingredients

• ✓ gelatin
• white sugar
• cornstarch
• salt
• milk
• egg yolk
• vanilla extract
• semisweet chocolate
• graham cracker crust
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
2. 2 Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
3. 3 Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
4. 4 Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

By dkoontz1

Ingredients

• ✓ gelatin
• strawberry
• white sugar
• water
• water
• lemon juice
• salt
• whipping cream
• white sugar
• almond extract
• egg white
• cream of tartar
• graham cracker crust

Instructions

1. 1 Combine strawberries and 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
2. 2 Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve; set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt; chill in the refrigerator until mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in the freezer.
3. 3 Beat whipping cream in the chilled bowl until foamy using an electric mixer and the chilled beaters. Add remaining 1/4 cup sugar, gradually, and almond extract; continue beating until stiff peaks form. Fold chilled strawberry mixture into whipped cream.
4. 4 Beat egg whites and cream of tartar in a separate glass, metal, or ceramic bowl using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high; beat until egg whites are glossy and hold a firm peak. Gently fold into strawberry mixture.
5. 5 Pour filling into the prepared pie crust; smooth top. Chill pie in the refrigerator until firm, 4 hours to overnight.

By lutzflcat

Ingredients

• ✓ gelatin
• cooking spray
• water
• white sugar
• corn syrup
• corn syrup
• water
• salt
• vanilla extract
• peppermint extract
• red food coloring
• cornstarch
• confectioners sugar

Instructions

1. 1 Line a 9x9 pan with plastic wrap, leaving enough overhang to cover the top. Spray plastic wrap lightly with cooking spray. Place the 6 tablespoons of warm water in a large bowl, and sprinkle gelatin on top. Let gelatin soften in the water for 5 minutes.
2. 2 Combine the white sugar, corn syrup, and 1/4 cup water in a tall saucepan. Bring to a boil, stirring constantly. Boil for one full minute, 240 degrees F on a candy thermometer. Pour the hot syrup over the softened gelatin, and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes. Stir in the vanilla and peppermint extracts.
3. 3 Pour into prepared pan, add several drops of red food coloring, and swirl with a toothpick. Cover lightly with plastic wrap, and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking spray. Combine cornstarch and powdered sugar in a bowl. Toss cut marshmallows in the reserved powdered sugar mixture. Store in airtight container or resealable plastic bag.

By Jan Eichel

Ingredients

• ✓ gelatin
• lime flavored gelatin mix
• orange flavored gelatin mix
• strawberry gelatin
• water
• water
• pineapple juice
• graham cracker crumb
• butter
• brown sugar
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
3. 3 Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
4. 4 Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
5. 5 Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
6. 6 Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
7. 7 Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
8. 8 Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
9. 9 Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
10. 10 Sprinkle the cake with reserved graham cracker crumb mixture.
11. 11 Refrigerate until set, at least 3 hours to overnight.

By Chessenden

Ingredients

• ✓ gelatin
• egg
• sugar
• water
• vanilla extract
• all-purpose flour
• baking powder
• salt
• confectioners sugar
• water
• heavy cream
• strawberry
• sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
2. 2 Beat eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into the prepared pan.
3. 3 Bake until cake is springy to the touch and beginning to shrink away from the sides of the pan, about 15 minutes.
4. 4 Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn cake out on the towel. Peel off the paper or foil. Cut crusty edges with kitchen shears or a sharp paring knife. Roll cake up in the towel, and leave it to cool.
5. 5 In a microwave-safe bowl, sprinkle gelatin over the cold water and set aside. Wash and hull strawberries; if they're large, you may halve or chop them. Melt gelatin in the microwave, checking every 15 seconds. Pour gelatin and 1 tablespoon sugar over strawberries.
6. 6 Whip cream to medium-stiff peaks. Fold in cooled strawberry mixture. Unroll cake, spread with strawberry cream, and roll up again. Chill cake for at least 1 hour.
7. 7 Before serving, dust cake with confectioners' sugar or top with additional whipped cream.

By JJOHN32

Ingredients

• ✓ gelatin
• vanilla extract
• corn syrup
• sugar
• stevia
• water
• vanilla extract
• cinnamon
• peanut butter
• milk
• butter
• stevia marshmallow creme
• sesame seed
• pumpkin seed
• sunflower seed
• raisin
• oat

Instructions

1. 1 In a bowl, combine the oats, raisins, and seeds.
2. 2 Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
3. 3 Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
4. 4 Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
5. 5 Refrigerate until the oat mixture sets.
6. 6 Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
7. 7 For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
8. 8 Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
9. 9 Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
10. 10 Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
11. 11 Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
12. 12 Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
13. 13 Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
14. 14 If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days

By In The Raw

Ingredients

• ✓ gelatin
• pastry shell
• heavy cream
• scotch whiskey
• vanilla extract
• white sugar
• egg yolk
• water
• white sugar
• salt
• clove
• cinnamon
• nutmeg
• ginger
• milk
• cream
• pumpkin puree

Instructions

1. 1 Combine the pumpkin, light cream, milk, ginger, nutmeg, cinnamon, cloves, salt, and 1/4 cup of the sugar in a blender. Blend until smooth.
2. 2 Pour the cold water into a small bowl and sprinkle gelatin over to soften.
3. 3 Combine the egg yolks and the remaining 1/2 cup of sugar in a large saucepan. Use a hand mixer to beat the yolks and sugar until they become thick and pale, about 5 minutes. Mix in the blended pumpkin puree and heat gently over low heat, stirring, just until the mixture is hot and small bubbles begin to form. Do not boil. Spoon pumpkin mixture into a large bowl and stir in the vanilla, whiskey, and gelatin mixture. Refrigerate the pumpkin mixture until it begins to set, about 20 minutes.
4. 4 Use a hand mixer to whip the heavy cream in a large bowl. With a rubber spatula or wire whisk, fold 1/3 of the whipped cream into the cooled pumpkin mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining cream, folding just until incorporated.
5. 5 Pour mixture into prepared pastry shell and chill until set, 2 or 3 hours. Garnish with additional whipped cream, if desired.

By RMcKee

Ingredients

• ✓ gelatin
• lemon zest
• lemon juice
• poppy seed
• brown sugar
• blueberry
• vanilla extract
• sea salt
• lemon zest
• lemon juice
• white sugar
• whole-milk greek yogurt
• cream cheese
• water
• salt
• brown sugar
• graham cracker
• butter

Instructions

1. 1 For the crust: Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, about 15 minutes. Don't to tempted to crank up the heat to get there faster; you'll just end up with burned butter.
2. 2 Meanwhile, pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour browned butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Freeze for 20 minutes or chill for 1 hour until set.
3. 3 For the filling: Stir gelatin and cold water together in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
4. 4 Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
5. 5 For the topping: Stir blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest together in a bowl; spoon over cheesecake.

By Ashley Baron Rodriguez