Type what you have

Ingredients

• ✓ lemon gelatin
• water
• butter
• white sugar
• graham cracker
• lemon
• cream cheese

Instructions

1. 1 Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
2. 2 Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
3. 3 Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.

By Chef Oma

Ingredients

• ✓ lemon gelatin
• strawberry gelatin
• water
• water
• strawberry
• marshmallow

Instructions

1. 1 Mix strawberry-flavored gelatin and lemon-flavored gelatin together in a bowl; pour in the boiling water and stir until gelatin mixture is dissolved, at least 2 minutes. Pour the cold water into the mixture and stir until well combined.
2. 2 Pour gelatin mixture into a mold or leave in the bowl and refrigerate until partially set, about 1 1/2 hours. Mix strawberries and marshmallows into gelatin mixture. Continue chilling until completely set, about 2 1/2 hours more.

By summerstar10

Ingredients

• ✓ lemon gelatin
• graham cracker crust
• water
• evaporated milk
• sugar
• lemon juice
• pineapple
• maraschino cherry

Instructions

1. 1 Dissolve gelatin in boiling water. Set aside to cool.
2. 2 In a large mixing bowl, whip the chilled evaporated milk. Mix in sugar and lemon juice. Add cooled gelatin mixture and whip until all ingredients are thoroughly combined. Stir in crushed pineapple.
3. 3 Pour half of mixture into each crust. Chill before serving. Garnish with chopped maraschino cherries if desired.

By Glenda

Ingredients

• ✓ lemon gelatin
• graham cracker crumb
• butter
• cinnamon
• water
• cream cheese
• vanilla extract
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2. 2 Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3. 3 Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

By Penny Lipchen

Ingredients

• ✓ lemon gelatin
• cherry flavored gelatin
• lime flavored gelatin mix
• orange flavored gelatin mix
• white sugar
• pineapple juice
• heavy cream
• ladyfinger

Instructions

1. 1 Prepare cherry, lime, and orange gelatin according to package directions. Chill each flavor in an 8x8- or 9x9-inch square pan until firm.
2. 2 In a medium bowl, mix lemon gelatin with sugar and pineapple juice. Chill until partially set. In a large bowl, beat whipping cream until stiff peaks form. Fold in lemon gelatin mixture. Cut cherry, lime, and orange gelatin into 1-inch cubes, and gently fold into whipped cream mixture.
3. 3 Line a 9x13-inch pan with lady fingers. Spread gelatin mixture into pan. Chill overnight.

By Kristin Keeber

Ingredients

• ✓ lemon gelatin
• vanilla pudding mix
• water
• lemon juice
• raspberry flavored gelatin mix
• water
• cranberry sauce
• pecan
• whipped topping mix
• nutmeg

Instructions

1. 1 Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
2. 2 Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
3. 3 Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
4. 4 Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

By Sylvia Brunson

Ingredients

• ✓ lemon gelatin
• water
• cream cheese
• lemonade concentrate
• whipped topping
• raspberry
• graham pie crust

Instructions

1. 1 Add boiling water to gelatin in a small bowl; stir until gelatin is dissolved, about 2 minutes. Set aside.
2. 2 Beat cream cheese in large bowl with an electric mixer until creamy. Gradually beat in lemonade concentrate, then beat in gelatin until blended.
3. 3 Stir in whipped topping and berries; divide filling between crusts.
4. 4 Refrigerate pies until firm, 1 to 4 hours. Freeze any leftover pie for up to 1 week; thaw to serve.

By Cool Whip

Ingredients

• ✓ lemon gelatin
• yellow cake mix
• vegetable oil
• egg
• water
• lemon extract
• confectioners' sugar
• lemon juice

Instructions

1. 1 Combine gelatin mix and cake mix. Mix well.
2. 2 Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
3. 3 Bake according to instructions on back of cake box.
4. 4 To Make Frosting: Combine confectioners' sugar and lemon juice.
5. 5 When cake is done, and while still hot, ice with frosting.

By Vicki Monte

Ingredients

• ✓ lemon gelatin
• pineapple
• white cake mix
• egg
• water
• vegetable oil
• vanilla frosting
• sprinkle

Instructions

1. 1 Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
2. 2 Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
3. 3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
4. 4 Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

By Dole

Ingredients

• ✓ lemon gelatin
• graham cracker
• white sugar
• butter
• water
• evaporated milk
• sugar
• lemon
• pineapple
• graham cracker crumb
• maraschino cherry

Instructions

1. 1 Combine 14 crushed graham crackers, ½ cup sugar, and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 9 x 13-inch pan.
2. 2 Mix lemon gelatin with 1 cup boiling water together in a separate bowl. Cool.
3. 3 Meanwhile, whip evaporated milk, 1 cup sugar, and lemon juice in another bowl until sugar dissolves. Whip in cooled gelatin into milk mixture: stir in pineapple.
4. 4 Pour lemon mixture over crust in pan. Sprinkle with ½ cup crushed graham crackers and chopped maraschino cherries. Chill in the refrigerator for 8 hours to overnight.

By Glenda