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Pimento Cheese Jell-O® Salad
Side Dish

Pimento Cheese Jell-O® Salad

4.5

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Stir lemon gelatin and boiling water in a bowl until gelatin has dissolved; set aside to cool.
  2. 2 Stir crushed pineapple with juice and sugar together in a small saucepan over medium heat until sugar has dissolved and mixture comes to a simmer. Set pineapple mixture aside to cool.
  3. 3 Transfer cooled gelatin and pineapple mixture to a serving dish or mold; stir pimento cheese into mix until completely combined. Gently fold whipped topping into gelatin mixture. Refrigerate overnight.

By MOMINATION

Mom G's Cranberry Jell-O Salad
Dessert

Mom G's Cranberry Jell-O Salad

5.0

Prep
15 min
Cook
Total
275 min

Instructions

  1. 1 Dissolve lemon gelatin in boiling water in a bowl; stir in cold water. Chill in refrigerator until partially thickened, 30 to 40 minutes.
  2. 2 Chop cranberries in a food processor and mix sugar into cranberries, pulsing once or twice to combine. Let cranberry mixture stand a few minutes to let sugar dissolve. Stir cranberry mixture, pineapple, celery, and walnuts into gelatin. Pour into a gelatin mold or serving dish. Refrigerate until fully set, about 4 hours.

By chefdeb

French 75 Jell-O Shots
Drink

French 75 Jell-O Shots

4.5

Prep
10 min
Cook
Total
490 min

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

Pear Salad
Dessert American

Pear Salad

5.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mash pears with a fork in a bowl until desired consistency is reached.
  3. 3 Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved.
  4. 4 Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well.
  5. 5 Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.

By Robin Rogers

Kelly's Ham Jell-O Salad
Dessert

Kelly's Ham Jell-O Salad

4.3

Prep
20 min
Cook
Total
290 min

Instructions

  1. 1 Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
  2. 2 Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
  3. 3 Chill in the refrigerator until firmly set, about 4 hours.
  4. 4 To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

By Kelly The Scarecrow Kolb

Raspberry Lemonade Cupcakes
Dessert

Raspberry Lemonade Cupcakes

4.0

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes.
  4. 4 Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell.
  5. 5 Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.

By Shellie

Lemon Pretzel Salad with Mango and Kiwi
Dessert

Lemon Pretzel Salad with Mango and Kiwi

4.4

Prep
20 min
Cook
10 min
Total
240 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when taken out of the oven and will harden as it cools.
  4. 4 Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes.
  5. 5 Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1 hour.
  6. 6 Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.

By Coastal Roots

Jell-O Lemon Pie
Dessert American

Jell-O Lemon Pie

4.3

Prep
15 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch pie pan.
  3. 3 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
  4. 4 Meanwhile, combine boiling water and gelatin powder. Let dissolve and cool, 15 to 20 minutes. Do not let set.
  5. 5 Combine cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice in a bowl; beat until well mixed, 3 to 4 minutes. Pour filling into cooled crust; refrigerate until set, about 2 hours.

By Karen Macak

Top Shelf Sparkling Margarita Jell-O
Drink Mexican

Top Shelf Sparkling Margarita Jell-O

5.0

Prep
15 min
Cook
Total
270 min

Instructions

  1. 1 Stir lime gelatin, lemon gelatin, and boiling water together in a bowl until fully dissolved. Chill in refrigerator for 15 minutes.
  2. 2 Stir tequila, triple sec, orange liqueur, and sweetened lime juice into gelatin mixture. Gently stir in sparkling water. Ladle mixture into 24 small cups. Sprinkle each serving with lime zest. Refrigerate until set, at least 4 hours. Sprinkle each serving with margarita salt before serving.

By Jeff Willis

Halloween Jell-O Shots
Drink American

Halloween Jell-O Shots

4.4

Prep
15 min
Cook
Total
225 min

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