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strawberry flavored gelatin ×
Strawberry Cheesecake Jell-O Shots
Drink

Strawberry Cheesecake Jell-O Shots

4.0

Prep
20 min
Cook
Total
110 min

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

Mock Strawberry Jam
Pantry American

Mock Strawberry Jam

4.3

Prep
25 min
Cook
30 min
Total
295 min

Instructions

  1. 1 Inspect 6 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine zucchini and sugar in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in gelatin and lemon juice; continue simmering, 5 minutes more, stirring constantly.
  3. 3 Pack jam into hot, sterilized jars, filling to within ¼-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
  5. 5 Remove jars from the stockpot; cool, spaced several inches apart, to room temperature, 4 hours or longer. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By Patricia Canerdy

Strawberry Pretzel Pie
Dessert American

Strawberry Pretzel Pie

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine crushed pretzels, melted margarine, and 1 tablespoon sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool completely.
  3. 3 Beat softened cream cheese and remaining 1 cup sugar until smooth and fluffy. Fold in whipped topping; spread evenly onto cooled crust.
  4. 4 Place gelatin in a medium heat-proof bowl; pour in boiling water. Stir until gelatin completely dissolved; add frozen strawberries and continue stirring until begins to thicken.
  5. 5 Chill until semi-firm but still pourable; pour over cream cheese layer. Chill at least 2 hours before serving.

By IMJEN2

Strawberry Pretzel Salad
Dessert American

Strawberry Pretzel Salad

4.8

Prep
20 min
Cook
130 min
Total
150 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.
  4. 4 Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.
  5. 5 Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.
  6. 6 Serve and enjoy!

By Betty

Strawberry Jam with JELL-O

Strawberry Jam with JELL-O

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
  2. 2 Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
  3. 3 Pour into jars, allow to cool, and then cover. Can be stored in the refrigerator for 1 week, or frozen for several weeks.

By Bea Gassman

Christmas Strawberries
Dessert

Christmas Strawberries

4.0

Prep
Cook
Total

Instructions

  1. 1 Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
  2. 2 Roll into small balls and shape into strawberries; roll in red sugar crystals.
  3. 3 Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

By Annette

Candy Strawberries
Dessert

Candy Strawberries

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Place pecans, coconut, and gelatin in a large bowl. Stir in condensed milk and vanilla; mix well to combine. Cover and chill for one hour.
  2. 2 Shape mixture into "strawberries" and roll in red sugar. Tint sliced almonds with green food coloring and insert on the top of the "strawberries" to form leaves.

By Martha

Trifle
Dessert European

Trifle

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice cake and spread pieces with jelly. Sandwich pieces of cake together and arrange in the bottom of a glass trifle or serving bowl. Prepare gelatin according to the package directions and pour over cake. Refrigerate until set, about 2 hours.
  2. 2 Pour prepared pudding over set gelatin. In a medium bowl, whip cream until stiff peaks form; spread over pudding. Sprinkle with chocolate and chill in the refrigerator until ready to serve.

By Andi