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
• ✓ 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

Ingredients

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

Instructions

1. 1 Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
2. 2 Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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 15 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 Corben's Mommy

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
• 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
• lemon gelatin
• water
• water
• strawberry
• marshmallow

Instructions

1. 1 Mix strawberry-flavored gelatin and lemon-flavored gelatin together in a bowl; pour in the boiling water and stir until gelatin mixture is dissolved, at least 2 minutes. Pour the cold water into the mixture and stir until well combined.
2. 2 Pour gelatin mixture into a mold or leave in the bowl and refrigerate until partially set, about 1 1/2 hours. Mix strawberries and marshmallows into gelatin mixture. Continue chilling until completely set, about 2 1/2 hours more.

By summerstar10

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
• wine
• fruit cocktail
• sponge cake
• vanilla pudding mix
• whipped topping

Instructions

1. 1 In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
2. 2 Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
3. 3 Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
4. 4 Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

By Sheila Wadden

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
• 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
• peach
• banana
• vanilla pudding mix
• whipped topping
• pineapple

Instructions

1. 1 Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).
2. 2 Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.
3. 3 Prepare instant pudding according to instructions on box and spread evenly over fruit.
4. 4 Spread whipped topping on top of the pudding. Try to keep the layers separate.
5. 5 Refrigerate at least 2 hours before serving.

By Mel

Ingredients

• ✓ strawberry gelatin
• pie crust
• pink grapefruit
• white sugar
• cornstarch
• grapefruit juice

Instructions

1. 1 Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
2. 2 Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
3. 3 Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

By MARBALET

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
• 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
• pie crust
• water
• strawberry
• sugar
• cornstarch
• salt
• strawberry

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans.
2. 2 Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Allow crust to cool.
3. 3 Bring water and pureed strawberries to a boil in a saucepan. Stir in sugar, gelatin, cornstarch, and salt until dissolved, 2 to 3 minutes, stirring constantly.
4. 4 Arrange strawberries in pie crust and pour gelatin mixture over berries. Chill until gelatin is set or overnight.

By rsmith1028

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
• pretzel
• margarine
• sugar
• cream cheese
• white sugar
• whipped topping
• water
• strawberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix crushed pretzels, margarine, and sugar.
3. 3 Press crushed pretzel mixture into the bottom of a 9x13-inch baking dish, and bake in the preheated oven, 8 minutes. Remove from heat and allow to cool.
4. 4 Blend together cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
5. 5 In a medium bowl, dissolve strawberry-flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
6. 6 Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.

By SPLACE

Ingredients

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

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
3. 3 Bake for 8 to 10 minutes. Let cool.
4. 4 In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
5. 5 In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

By chris

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
• white cake mix
• water
• egg white
• vegetable oil
• water
• strawberry flavored carbonated beverage
• milk
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat together cake mix, water, egg whites, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and continue beating until well combined, about 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes.
4. 4 Remove cake from the oven. Poke holes in cake with a wooden skewer or toothpick.
5. 5 Combine boiling water and strawberry gelatin in a medium bowl; stir until dissolved, then cool slightly. Stir in soda. Pour slowly over cake, allowing it to soak in. Refrigerate until cake is cool.
6. 6 Make frosting: Combine milk and pudding mix in a medium bowl; beat until well blended and thickened. Fold in thawed whipped topping until combined.
7. 7 Spread frosting over cooled cake. Refrigerate for at least 4 hours before serving.

By Lori

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
• cake flour
• baking powder
• white sugar
• butter
• egg
• milk
• vanilla extract
• strawberry
• cream cheese
• white chocolate
• heavy cream
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease two 9-inch round cake pans and line with waxed paper.
3. 3 Mix flour and baking powder in a bowl.
4. 4 Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
5. 5 Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
6. 6 Divide batter between prepared cake pans.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
8. 8 Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
9. 9 Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
10. 10 Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

By Damen

Ingredients

• ✓ strawberry gelatin
• butter
• powdered sugar
• vanilla extract
• all-purpose flour
• cream cheese
• powdered sugar
• vanilla extract
• whipped topping
• water
• white sugar
• cornstarch
• strawberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
3. 3 Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
4. 4 Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
5. 5 Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
6. 6 Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
7. 7 Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

By Kim's Cooking Now

Ingredients

• ✓ strawberry gelatin
• strawberry
• vanilla extract
• confectioners' sugar
• cream cheese
• margarine
• strawberry
• vanilla extract
• sugar
• heavy cream
• strawberry
• vanilla extract
• milk
• egg
• butter
• white sugar
• baking powder
• cake flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2. 2 In a large bowl, beat sugar, gelatin, and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into the three 9-inch round cake pans.
3. 3 Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. 4 To make the filling: Beat whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
5. 5 To make the frosting: Beat margarine, cream cheese, confectioners' sugar, and 2 teaspoons vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. 6 Spread remaining whipped cream on cake top. Top with quartered strawberries.

By WINTERBORN