Type what you have

Ingredients

• ✓ gelatin
• chicken
• sweet pickle
• mayonnaise
• cream cheese
• cream of mushroom soup

Instructions

1. 1 In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
2. 2 In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
3. 3 Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

By Fay

Ingredients

• ✓ gelatin
• potato
• olive oil
• onion
• ground beef
• pea
• spring onion
• parsley
• sugar
• paprika
• cumin
• salt
• black pepper
• jalapeno sauce
• water
• egg
• black olive
• raisin
• water
• all-purpose flour
• white sugar
• salt
• butter
• water
• egg
• water
• paprika

Instructions

1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

Ingredients

• ✓ gelatin
• water
• dill pickle relish
• pepperoncini pepper
• pimento
• white vinegar
• garlic powder
• pickling spice
• bay leaf
• clove
• sage
• black peppercorn
• black pepper
• salt
• onion
• pig's foot
• pig ear
• beef tongue

Instructions

1. 1 Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
2. 2 Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
3. 3 Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
4. 4 Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
5. 5 Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
6. 6 When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

By Jeanie Bean

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
• pumpkin puree
• white sugar
• pumpkin pie spice

Instructions

1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

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
• 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
• 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
• vegetable juice
• worcestershire sauce
• garlic
• bay leaf
• onion
• celery

Instructions

1. 1 Fully dissolve gelatin in boiling water in a mixing bowl.
2. 2 Combine vegetable juice, Worcestershire sauce, cloves, and bay leaf in a saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Remove and discard the bay leaf and cloves.
3. 3 Stir onion and celery into vegetable juice.
4. 4 Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
5. 5 Refrigerate until set completely, about 1 hour.

By Barbara Zavadil

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
• 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
• 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
• 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
• 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