Type what you have

Ingredients

• ✓ gelatin mix
• water
• water
• cooking spray
• gelatin powder
• sweetened condensed milk
• heavy cream
• vanilla extract

Instructions

1. 1 Pour each gelatin mix into a separate bowl. Pour 1/2 cup boiling water into one bowl and stir until gelatin is completely dissolved, about 2 minutes; stir in 1/2 cup cold water. Repeat to dissolve remaining gelatin colors. Refrigerate all bowls until completely set, 4 hours to overnight.
2. 2 Spray a 9-inch cake pan with cooking spray.
3. 3 Remove gelatin from the refrigerator and slice each color into cubes. Transfer cubes to a bowl and gently toss together to mix colors randomly. Transfer into the prepared pan.
4. 4 Pour remaining 1 cup cold water into a bowl and sprinkle unflavored gelatin over top; let sit until dissolved, 2 to 3 minutes. Add remaining 1 cup boiling water and stir until gelatin is completely dissolved.
5. 5 Combine condensed milk, cream, gelatin mixture, and vanilla in a blender. Blend until smooth and well mixed, about 30 seconds. Pour evenly over gelatin cubes in the cake pan. Use a spatula to evenly distribute milk mixture.
6. 6 Refrigerate until set, 4 hours to overnight.
7. 7 Run a knife along the sides of the cake pan and carefully invert cake onto a plate.

By Rita

Ingredients

• ✓ gelatin mix
• cooking spray
• egg
• white sugar
• strawberries and cream liqueur
• vanilla extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed milk
• strawberry and cream liqueur
• heavy cream
• confectioners sugar
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
2. 2 Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.
4. 4 Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
5. 5 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.
6. 6 Serve poke cake with whipped cream topping and sliced strawberries.

By Yoly

Ingredients

• ✓ gelatin mix
• semisweet chocolate chip
• green food coloring gel
• red food coloring gel
• heavy cream
• powdered sugar
• vanilla extract
• salt
• butter
• semisweet chocolate chip
• red gel food coloring
• vanilla extract
• buttermilk
• egg
• white sugar
• butter
• baking soda
• salt
• baking powder
• flour
• all-purpose flour
• nonstick baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat three 8-inch round cake pans with baking spray; set aside.
2. 2 To make the cake: Whisk together 2 ½ cups flour, watermelon gelatin, baking powder, salt, and baking soda in a medium bowl.
3. 3 Beat butter at medium speed with a stand mixer, fitted with the paddle attachment, until creamy, about 3 minutes. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating just until blended and stopping to scrape down sides of bowl after each addition.
4. 4 Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed until just blended after each addition.
5. 5 Beat in vanilla and red food coloring gel until blended. Toss chocolate chips with remaining 1 tablespoon flour in a small bowl. Gently fold into batter.
6. 6 Divide batter evenly among prepared cake pans.
7. 7 Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes.
8. 8 Cool in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack about 1 hour.
9. 9 To make the frosting: Beat butter and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 3 minutes; beat in vanilla.
10. 10 Gradually add powdered sugar alternately with 6 tablespoons cream, beating on low speed, until completely incorporated and smooth, about 2 minutes. Increase mixer speed to medium-high and beat until mixture is smooth and fluffy, about 2 to 3 minutes.
11. 11 Remove 1/3 cup of the frosting to a small bowl. Remove 2 cups of the frosting to a medium bowl; stir in enough red food coloring until desired shade of red. Tint remaining frosting with green food coloring gel until desired shade of green.
12. 12 To assemble the cake: Place 1 cake layer on a serving platter or cake stand. Spread top with 2/3 cup red frosting. Top with a second cake layer; spread top with 2/3 cup red frosting. Top with remaining cake layer; spread top with remaining red frosting, leaving a 1/2-inch border around edge.
13. 13 Frost sides of cake with green frosting. Place reserved 1/3 cup plain frosting into a piping bag or zip-lock bag with a 1/4-inch hole cut in the corner.
14. 14 Pipe plain frosting around top edge of cake, filling in the 1/4-inch border.
15. 15 Sprinkle top with miniature chocolate chips to resemble watermelon seeds.

By Pam Lolley

Ingredients

• ✓ gelatin mix
• butter
• powdered sugar
• water
• gelatin
• white sugar
• corn syrup
• almond extract

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, white 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 powdered sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

By lutzflcat

Ingredients

• ✓ gelatin mix
• 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
• gelatin
• white sugar
• corn syrup
• almond extract
• 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