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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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ gelatin
• skim milk
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
3. 3 Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.
4. 4 Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
5. 5 Remove the pan from the heat and stir in vanilla.
6. 6 Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
7. 7 When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

By CHERYLA33

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
• sugar
• egg yolk
• lemon juice
• salt
• lemon zest
• egg white
• graham cracker crust

Instructions

1. 1 Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes.
2. 2 Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add grated lemon zest and softened gelatin and stir thoroughly; set aside to thicken and cool, about 10 to 15 minutes.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks form; fold egg whites into cooled custard mixture.
4. 4 Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours. Garnish with sweetened whipped cream if desired.

By GINGER P

Ingredients

• ✓ gelatin
• white chocolate
• heavy cream
• heavy cream
• mango
• sugar
• water

Instructions

1. 1 Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.
2. 2 Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.
4. 4 Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.
5. 5 Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

By Chantelle Ng

Ingredients

• ✓ gelatin
• ube
• milk
• coconut milk
• white sugar

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled, about 10 minutes. Purée ube in a blender or food processor, or thoroughly mash it by hand.
2. 2 Combine 1 cup puréed ube, 3/4 cup whole milk, coconut milk, and sugar in a blender or food processor; blend until completely smooth.
3. 3 Pour remaining 3/4 cup whole milk into a saucepan. Sprinkle gelatin on top and let stand for 5 minutes.
4. 4 Heat milk-gelatin mixture over medium-low heat, stirring until gelatin is dissolved, 3 to 5 minutes. Pour in ube mixture and increase the heat to medium. Heat until steam starts to rise from the mixture, stirring occasionally, 3 to 5 minutes.
5. 5 Pour mixture into individual serving glasses or molds. Transfer to the refrigerator and chill until set, about 3 hours.

By Diana Moutsopoulos

Ingredients

• ✓ gelatin
• butter
• powdered sugar
• water
• white sugar
• corn syrup
• gelatin mix
• 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
• heavy cream
• sugar
• lemon zest
• orange liqueur
• raspberry
• sugar
• raspberry

Instructions

1. 1 Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
2. 2 Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
3. 3 Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
4. 4 When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ gelatin
• water
• white sugar
• milk
• almond extract
• fruit cocktail

Instructions

1. 1 Combine gelatin with boiling water, stirring until dissolved. Stir in sugar, milk, and almond extract. Pour into a 9 inch square pan and refrigerate overnight. Cut into cubes and serve with fruit cocktail.

By LOREA

Ingredients

• ✓ gelatin
• cream cheese
• sweetened condensed milk
• water
• passion fruit puree
• mango puree
• lime juice
• graham cracker crust

Instructions

1. 1 Blend cream cheese and condensed milk in a bowl with an electric mixer until well combined. Dissolve gelatin in water in a separate bowl.
2. 2 Beat dissolved gelatin, passion fruit puree, mango puree, and lime juice into the cream cheese mixture with the electric mixer until fully blended.
3. 3 Pour cream cheese mixture over the prepared crust. Let chill until set, 2 to 3 hours.

By mapachula

Ingredients

• ✓ gelatin
• milk
• cornstarch
• white sugar
• heavy cream
• vanilla sugar
• morello cherry
• semisweet chocolate

Instructions

1. 1 Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
2. 2 Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
3. 3 Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
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 firm peaks form. Fold into the saucepan with the chilled milk mixture.
5. 5 Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.

By Silke

Ingredients

• ✓ gelatin
• butter
• lemon bar mix
• almond
• water
• egg yolk
• cream cheese
• yellow food coloring

Instructions

1. 1 To Make Crust: In a 10 inch skillet over medium heat, melt butter or margarine. Stir in dessert bar crust mix and almonds. Cook 4 minutes, stirring constantly, until mixture begins to brown and crumble.
2. 2 Reserve 2 tablespoons of crust mixture for topping. Use the back of a fork to press remaining crust mixture into an ungreased 9 inch deep dish pie plate. Cool completely.
3. 3 To Make Filling: Pour cold water into a 2 quart non-aluminum saucepan. Sprinkle gelatin over water and allow to soften 5 minutes. Using a wooden spoon, stir dessert bar filling mix into gelatin, mixing until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute, then remove from heat.
4. 4 Place egg yolks in a medium bowl. Whisk 1/4 cup of hot lemon mixture into egg yolks. Whisk egg yolk mixture back into rest of lemon filling. Return mixture to heat. Boil and stir 1 minute. Remove from heat. Cover and refrigerate.
5. 5 In a medium mixing bowl, combine cream cheese and 1/4 cup of lemon filling (may be slightly warm), beating until smooth. Gradually beat in remaining filling mixture until smooth. Mix in food coloring if desired.
6. 6 Pour filling into crust. Cover and chill at least 4 hours before serving. Sprinkle reserved almond mixture over top just before serving.

By JJOHN32