Type what you have

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
• raspberry
• cranberry juice
• ginger ale
• sparkling apple cider
• gummi snake candy

Instructions

1. 1 To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4-cup measuring cup, combine the thawed raspberries and cranberry juice.
2. 2 Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. 3 Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. 4 To serve: Carefully cut glove to remove from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

By MOMMYGABS

Ingredients

• ✓ gelatin
• water
• lemon gelatin mix
• vodka
• ice cube
• water
• orange gelatin mix
• ice cube
• vodka
• water
• sweetened condensed milk
• rum

Instructions

1. 1 To make the yellow layer: Pour boiling water into a small bowl. Add lemon gelatin mix and stir until dissolved.
2. 2 Pour vodka into a 2-cup liquid measure; add enough ice to make 1 1/4 cups. Pour into lemon gelatin mixture and stir until slightly thickened; remove any unmelted ice. Pour mixture into 16 tall shot glasses, filling each 1/3 full. Refrigerate until lemon gelatin is set, at least 1 1/2 hours.
3. 3 When lemon gelatin is set, make the orange layer: Pour boiling water into a small bowl. Add orange gelatin mix and stir until dissolved.
4. 4 Pour vodka into a 2-cup liquid measure; add enough ice to make 1 1/4 cups. Pour into orange gelatin mixture and stir until slightly thickened; remove any unmelted ice. Pour into shot glasses over lemon gelatin. Refrigerate until orange gelatin is set, at least 1 1/2 hours.
5. 5 When orange gelatin is set, make the white layer: Stir hot water and unflavored gelatin together in a bowl until gelatin is dissolved. Stir in condensed milk and rum. Pour into shot glasses over orange gelatin. Refrigerate until set, at least 30 minutes.

By Leslie Kelly

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
• 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
• lime gelatin mix
• water
• irish whiskey
• water
• strawberry cream liqueur

Instructions

1. 1 Place shot glasses in a mini muffin tin at an angle.
2. 2 Pour lime gelatin mix into a bowl. Add 1/2 cup boiling water and stir until dissolved. Add Irish whiskey and stir until well incorporated. Pour mixture carefully into each shot glass, filling to near the top of the slanted glasses. Refrigerate until set, about 4 hours.
3. 3 Pour unflavored gelatin into a bowl. Add 1/2 cup boiling water and stir until dissolved. Let rest 3 to 5 minutes. Add strawberry cream liqueur and stir until well incorporated.
4. 4 Remove glasses from muffin tin and place upright. Top with strawberry mixture. Return glasses to the refrigerator and chill until set, about 4 hours more.

By Yoly

Ingredients

• ✓ gelatin
• graham cracker
• butter
• sugar
• water
• cream cheese
• confectioners' sugar
• vanilla extract
• vodka
• strawberry flavored gelatin
• water
• ice cube

Instructions

1. 1 Crush graham crackers in a blender or food processor; add melted butter and sugar and blend until evenly combined. Gently press graham cracker mixture into 12 tall shot glasses.
2. 2 Mix unflavored gelatin and 1/4 cup boiling water together in a bowl until well mixed.
3. 3 Combine cream cheese, confectioners' sugar, vanilla extract, and gelatin mixture in a blender; pulse a few times. Add 1 cup vodka; blend until smooth. Taste mixture and adjust confectioners' sugar if necessary. Pour cream cheese mixture over graham cracker layer, leaving about 1 inch on the top. Chill for at least 1 hour.
4. 4 Mix strawberry gelatin and 1/4 cup boiling water together in a bowl; stir well and add remaining 1/2 cup vodka and ice cubes. Stir until ice melts and mixture starts to thicken; pour over cream cheese mixture layer. Chill shots for at least 30 minutes.

By Leslie Kelly

Ingredients

• ✓ gelatin
• water
• mango puree
• white sugar
• lemon juice
• vodka
• chamoy sauce
• chile-lime seasoning

Instructions

1. 1 Heat water and gelatin in a small saucepan over medium-high heat; whisk until dissolved, about 5 minutes. Add mango purée, sugar, and lemon juice; whisk until dissolved, about 5 minutes. Remove from heat to cool slightly, about 5 minutes.
2. 2 Whisk vodka into cooled mango gelatin until combined.
3. 3 Add a few drops chamoy and a sprinkle Tajin to twenty (2-ounce) cups. Fill each cup evenly with mango gelatin and sprinkle with more Tajin. Let set in the refrigerator for 4 hours.

By MamaGee805

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
• blueberry
• water
• lemon juice
• sugar

Instructions

1. 1 In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 8 minutes, stirring frequently.
2. 2 Meanwhile, soak gelatin in 1/4 cup cold water.
3. 3 Remove blueberries from the heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool for 12 hours, then store in the refrigerator.

By Lovesmurfs

Ingredients

• ✓ gelatin
• miniature marshmallow
• butter
• margarine
• popcorn

Instructions

1. 1 Place marshmallows and butter into a microwave-safe bowl. Microwave on high until marshmallows are puffed, 1 ½ to 2 minutes. Stir in gelatin until well blended.
2. 2 Place popcorn in a large bowl; add marshmallow mixture and toss to coat.
3. 3 Shape warm popcorn mixture with greased or moistened hands into 16 balls.

By Kraft

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
• raspberry
• confectioners' sugar
• orange juice
• heavy cream
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
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 soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

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
• pork sausage
• cheddar cheese
• almond flour
• coconut flour
• egg
• baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 ½-inch diameter) and place on the prepared pan.
3. 3 Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

By Mary Hillegass

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
• 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
• 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
• water
• white sugar
• apple cider vinegar
• water
• mustard powder
• salt
• egg
• whipping cream

Instructions

1. 1 Dissolve gelatin in 2 tablespoons cold water in a small bowl; transfer to a blender. Add sugar, vinegar, ⅓ cup water, mustard powder, and salt to blender; blend until smooth. Add eggs; blend until smooth.
2. 2 Place a mixing bowl over a pot of boiling water; pour mustard mixture into bowl. Cook and stir until thick like a custard. Remove from heat; cool completely.
3. 3 Beat heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold whipped cream into mustard mixture.
4. 4 Lightly grease a 1-quart ring mold; pour in mustard-cream mixture. Chill in refrigerator 8 hours to overnight. Serve with ham.

By wilco

Ingredients

• ✓ gelatin
• cooking spray
• water
• water
• white sugar
• vanilla extract
• salt
• coconut

Instructions

1. 1 Spray an 8-inch square baking pan with cooking spray.
2. 2 Mix cold water and gelatin together in a bowl until gelatin is dissolved.
3. 3 Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
4. 4 Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
5. 5 Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

By jowolf2

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
• 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