Type what you have

Ingredients

• ✓ strawberry gelatin
• applesauce

Instructions

1. 1 Stir dry gelatin mix into applesauce. Refrigerate until ready to serve.

By lovestocook

Ingredients

• ✓ strawberry gelatin
• rhubarb
• sugar

Instructions

1. 1 In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
2. 2 Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

By SALLY 888

Ingredients

• ✓ strawberry gelatin
• rhubarb
• white sugar
• pineapple

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3. 3 Off heat, stir in strawberry-flavored gelatin until well combined.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of 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.
5. 5 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 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By XSTCH3

Ingredients

• ✓ strawberry gelatin
• rhubarb
• pineapple
• white sugar

Instructions

1. 1 Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

By STARAJOY

Ingredients

• ✓ strawberry gelatin
• strawberry
• water
• vanilla pudding mix

Instructions

1. 1 Rinse and hull strawberries; pat dry with a paper towel. Spread strawberries evenly in a 10-inch pie plate.
2. 2 Combine water, pudding mix, and gelatin mix in a medium saucepan. Stir well and bring to a full boil. Pour mixture over strawberries in the pie plate.
3. 3 Chill pie in the refrigerator for at least 4 to 6 hours before serving.

By Andi Macklem

Ingredients

• ✓ strawberry gelatin
• whipped topping
• pineapple
• walnut
• miniature marshmallow

Instructions

1. 1 Gather the ingredients.
2. 2 Place whipped topping in a large bowl and stir until thawed and smooth.
3. 3 Add gelatin and mix well.
4. 4 Add pineapple with juice, walnuts, and marshmallows.
5. 5 Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

By DASJAZMAN

Ingredients

• ✓ strawberry gelatin
• rhubarb
• sugar
• blueberry pie filling
• raspberry flavored gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear 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. Freeze any jam you don't intend to use right away.

By Karen

Ingredients

• ✓ strawberry gelatin
• water
• ice
• whipped topping
• strawberry
• graham cracker crust

Instructions

1. 1 In a medium bowl, combine gelatin and boiling water. Stir until gelatin dissolves, about 3 minutes. Add ice and stir until gelatin thickens and cools. Fold in whipped topping and strawberries. Chill until mixture will mound, 20 to 30 minutes, then spoon into crust. Refrigerate for at least 2 hours before serving.

By Becky

Ingredients

• ✓ strawberry gelatin
• water
• pearl tapioca
• sugar
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear.
3. 3 Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours.
4. 4 In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture.
5. 5 Pour into a bowl or mold. Chill until set, about 2 hours.

By SHOPTILUDROP65

Ingredients

• ✓ strawberry gelatin
• rhubarb
• miniature marshmallow
• sugar
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ strawberry gelatin
• fig
• sugar
• canning jar
• lid
• ring

Instructions

1. 1 Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Paula

Ingredients

• ✓ strawberry gelatin
• angel food cake mix
• water
• water
• strawberry
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) with oven rack in lowest position.
2. 2 Beat cake mix and 1 ¼ cups cold water in a bowl using an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased angel food tube pan.
3. 3 Bake in the preheated oven until top is golden brown and cracked, looks very dry and firm to the touch, 33 to 38 minutes.
4. 4 Cool cake in the pan, inverted onto a wire rack, empty wine bottle, or thin-necked glass bottle; this will prevent the cake from sinking, about 1 ½ hours. Loosen edges with a flat knife or a spatula to remove cake. Trim crust from cake; save for another use. Cut cake into cubes, or tear into bite-sized chunks; set aside.
5. 5 Combine boiling water and gelatin in a large bowl; stir until gelatin is dissolved. Stir in frozen strawberries and remaining 1 cup cold water. Chill until slightly thickened to the consistency of egg whites; it may reach this stage while stirring.
6. 6 Gently fold cake cubes and whipped topping into strawberry mixture. Chill until set, about 2 hours. Decorate top with any remaining strawberries and whipped topping.

By Matthew

Ingredients

• ✓ strawberry gelatin
• water
• cream cheese
• sugar
• vanilla extract
• evaporated milk
• graham cracker crust

Instructions

1. 1 Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
2. 2 Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
3. 3 Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
4. 4 Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

By mamasguardianangel

Ingredients

• ✓ strawberry gelatin
• strawberry
• white sugar
• water
• cornstarch
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sugar, water, gelatin, and cornstarch together in a medium large saucepan. Boil for one minute, then remove from heat.
3. 3 Fold in sliced strawberries, toss until well coated.
4. 4 Pour into prepared graham cracker crust.
5. 5 Chill until well set, about 2 to 4 hours. Serve topped with whipped cream.

By Karin Christian

Ingredients

• ✓ strawberry gelatin
• sugar
• cornstarch
• water
• strawberry
• pie shell

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar and cornstarch together in a saucepan until completely blended.
3. 3 Pour in boiling water and cook over medium heat until mixture thickens and is clear in color, 5 to 10 minutes.
4. 4 Remove from heat and stir in gelatin mix until smooth. Let mixture cool to room temperature, 15 to 30 minutes.
5. 5 While the mixture is cooling, place strawberries into baked pie shells with the points facing up.
6. 6 Pour cooled gelatin mixture over strawberries and refrigerate until set, about 2 hours.

By Ruth

Ingredients

• ✓ strawberry gelatin
• marble cake mix
• water
• whipped topping mix
• vanilla pudding mix
• milk
• vanilla extract

Instructions

1. 1 Prepare and bake marble cake as directed on the box. Let cool.
2. 2 Poke holes in cooled cake with a fork. Dissolve strawberry gelatin in 1 cup boiling water. Pour gelatin over cake, then refrigerate for 2 1/2 hours.
3. 3 Mix whipped topping mix, pudding mix, milk, and vanilla in a mixing bowl with an electric mixer on high speed until frosting is thick enough for spreading, about 3 to 5 minutes. Frost the cake and serve. Store any leftovers in the refrigerator.

By K Cipriano

Ingredients

• ✓ strawberry gelatin
• white cake mix
• vegetable oil
• egg
• all-purpose flour
• strawberry
• buttermilk

Instructions

1. 1 Thaw and drain the frozen strawberries.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan.
3. 3 Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
4. 4 Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

By Mary Jo

Ingredients

• ✓ strawberry gelatin
• sugar
• lime gelatin
• water
• ice cube
• water
• chocolate chip
• cream cheese
• whipped topping

Instructions

1. 1 Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. 2 Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
3. 3 Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
4. 4 Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

By Philadelphia

Ingredients

• ✓ strawberry gelatin
• mulberry
• water
• water
• white sugar
• fruit pectin
• canning jar
• lid
• ring

Instructions

1. 1 Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
2. 2 Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Sarah C Byrnes

Ingredients

• ✓ strawberry gelatin
• white sugar
• butter
• egg
• cake flour
• baking powder
• milk
• strawberry puree
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Beat sugar, butter, and dry strawberry gelatin together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
3. 3 Combine flour and baking powder in a large bowl; stir into butter mixture alternately with milk.
4. 4 Blend in strawberry puree and vanilla.
5. 5 Divide batter evenly between the prepared pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool cakes on a wire rack for 10 minutes; run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack to cool completely.
7. 7 Enjoy!

By GothicGirl

Ingredients

• ✓ strawberry gelatin
• butter
• brown sugar
• pretzel
• water
• strawberry
• cream cheese
• sugar
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
3. 3 In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
4. 4 In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

By Susan Saunders

Ingredients

• ✓ strawberry gelatin
• white cake mix
• water
• egg
• vegetable oil
• blueberry
• sugar
• miniature marshmallow
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat until smooth, about 2 minutes.
3. 3 Spread blueberries in the bottom of the prepared baking pan. Layer sugar, gelatin powder, and marshmallows on top. Pour cake batter evenly over marshmallows; smooth the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack; let cake cool in pan, about 30 minutes.
5. 5 Spread whipped topping over the cooled cake and serve.

By Yoly

Ingredients

• ✓ strawberry gelatin
• pretzel
• butter
• white sugar
• cream cheese
• sugar
• whipped topping
• water
• strawberry

Instructions

1. 1 Gather ingredients, and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together pretzels, melted butter, and 4 1/2 tablespoons sugar in a medium bowl until well combined. Press into the bottom of a 9x13-inch dish.
3. 3 Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
4. 4 In a medium bowl, beat the sugar and cream cheese until smooth.
5. 5 Fold in whipped topping and spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
6. 6 Stir together boiling water and gelatin mix in a second large bowl. Mix in frozen strawberries; stir until thawed.
7. 7 Pour over cream cheese mixture in the dish. Refrigerate until completely chilled, at least 1 hour.
8. 8 Refrigerate until completely chilled, at least 1 hour. Slice and enjoy!

By Tom

Ingredients

• ✓ strawberry gelatin
• cooking spray
• banana
• white sugar
• egg
• milk
• whole wheat flour
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray; dust with flour.
2. 2 Mash bananas in a large bowl with a fork. Add sugar and mix until smooth. Add eggs, milk, and strawberry gelatin; mix well.
3. 3 Combine whole wheat flour, baking powder, and salt in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix until moist. Add remaining flour mixture and mix until batter is just moistened.
4. 4 Spread batter in the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By Misty

Ingredients

• ✓ strawberry gelatin
• strawberry
• white cake mix
• egg
• oil
• butter
• cream cheese
• powdered sugar
• vanilla extract
• strawberry puree

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch sheet pan.
2. 2 Wash and hull strawberries. Puree strawberries in a blender. You should have 1 3/4 cups strawberry puree. Set aside 1/2 cup strawberry puree for the frosting.
3. 3 Combine cake mix, 1 1/4 cups strawberry puree, eggs, oil, and gelatin in a bowl. Beat using an electric mixer until thoroughly combined. Pour batter into the prepared sheet pan and smooth out the top.
4. 4 Strawberry Frosting:
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove from oven and cool completely on a wire rack.
6. 6 Combine butter and cream cheese in a bowl and beat with an electric mixer until smooth. Add 1/2 cup strawberry puree, powdered sugar, and vanilla extract, and beat until frosting is smooth.
7. 7 Frost cooled cake with strawberry frosting. Keep refrigerated until serving.

By Yoly

Ingredients

• ✓ strawberry gelatin
• rhubarb
• pineapple
• marshmallow
• white sugar
• brown sugar
• white cake mix
• water
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine rhubarb, pineapple, marshmallows, white sugar, brown sugar, and strawberry gelatin in a medium bowl. Pour evenly into the bottom of the prepared pan.
3. 3 Add cake mix, 1 cup water (or ½ cup reserved pineapple juice plus ½ cup water), 3 eggs, and ⅓ cup vegetable oil to the same bowl, following package directions. Beat until smooth, about 2 minutes. Pour batter evenly over fruit mixture in the pan.
4. 4 Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake on a wire rack for 5 minutes. Run a knife around the edges to loosen. Invert cake onto a serving platter while still warm, or cut into pieces and serve upside-down.

By Marne

Ingredients

• ✓ strawberry gelatin
• all-purpose flour
• baking powder
• butter
• egg
• milk
• rhubarb
• white sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jellyroll pan.
2. 2 To make the crust: Stir 2 cups of flour and baking powder in a large bowl; cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan.
3. 3 Spread rhubarb over crust in an even layer, then sprinkle dry gelatin powder over rhubarb.
4. 4 To make the topping: Stir 2 cups white sugar and 1 cup flour together in a bowl. Cut in 1/2 cup of butter as you did for the crust. Sprinkle topping evenly over rhubarb.
5. 5 Bake in the preheated oven until topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

By NELLIE30

Ingredients

• ✓ strawberry gelatin
• white cake mix
• water
• egg
• vegetable oil
• strawberry extract
• strawberry
• cream cheese
• confectioners' sugar
• heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
2. 2 Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour ⅓ batter into 1 prepared pan. Stir ½ strawberry gelatin and 2 teaspoons strawberry extract into remaining batter; divide between remaining 2 prepared pans.
3. 3 Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; cool completely.
4. 4 Set aside 9 to 12 whole strawberries for decoration; chop remaining strawberries and pat dry with a paper towel.
5. 5 Beat cream cheese with remaining ½ strawberry gelatin; add remaining 2 teaspoons strawberry extract and ½ cup confectioners' sugar and beat until filling is smooth. Fold in chopped strawberries.
6. 6 Place 1 pink layer on a cake plate; cover with ½ strawberry filling. Top with 1 plain cake layer; cover with remaining ½ strawberry filling. Position remaining pink layer on top.
7. 7 Beat cream, ½ cup confectioners' sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread frosting over top and sides of cake. Place a piece of parchment paper on top; run spatula over the paper to smooth the top. Peel off the paper.
8. 8 Pipe 9 to 12 frosting swirls around cake rim; place whole strawberries on top.

By essensual911

Ingredients

• ✓ strawberry gelatin
• lime flavored gelatin mix
• orange flavored gelatin mix
• water
• water
• pineapple juice
• gelatin
• graham cracker crumb
• butter
• brown sugar
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
3. 3 Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
4. 4 Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
5. 5 Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
6. 6 Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
7. 7 Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
8. 8 Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
9. 9 Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
10. 10 Sprinkle the cake with reserved graham cracker crumb mixture.
11. 11 Refrigerate until set, at least 3 hours to overnight.

By Chessenden

Ingredients

• ✓ strawberry gelatin
• ✓ strawberry gelatin
• sweetened condensed milk
• walnut
• coconut

Instructions

1. 1 Mix all ingredients except 3-ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
2. 2 Place 3-ounce box of gelatin on a plate, and roll shaped strawberries in gelatin until coated. Place bits of mint leaves to create stems; secure stems with a piece of toothpick.

By willi