Ok, different question - your favorite recipe using boxed JELL - O
In a different topic about jell-o there was a great recipe for using boxed jello (not what I'm looking for in the other topic).
It's hot. Jello is refreshing. What do you have that is good?
The other jello topic.
Here's the great recipe in the other topic that inspired this post ... raspberries, prosecco, marscapone ... how good does that sound.
On the other end of the spectrum, searching the Knox site yielded some appalling recipes.
The people at Knox do not seem to have Chowhound tendancies. This recipe for Guacamole Dip not only involves Knox gelatin (that got me curious) but also 1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix ... well, I'd need a lot of margaritas before tucking into that dip ... and the picture ... yikes!
While the Creamy Mexican Mold may have an unappetizing name, it does seem promising ... but it is served with Ritz crackers. When I think Mexican, I know I think Ritz.
here's the link to earlier posts on lemon jello cream cheese PET milk pie . . .
great for kids, and STILL great when your palate gets more sophisticated and you scorn many of the things you liked when you were ten . . .
roll down the thread for my mama's version
My mom makes a yummy Carrot Pineapple Jell-O Salad. I absolutely HAVE to have this on Easter with Ham and Thanksgiving with Turkey.
1 (3 oz.) pkg. lemon Jello
2/3 c. very hot water
2/3 c. juice from pineapple
2 tbsp. vinegar
2/3 c. evaporated milk
2 (3 oz.) pkgs. cream cheese, cut into 1 inch pieces
1 c. carrot pieces
2/3 c. crushed pineapple, drained
If not using Tupperware mold, oil 2 quart ring mold. Put Jello and hot water into blender, cover and process at stir until dissolved. Remove feeder cap and add juice, vinegar and milk. Push chop button and add cream cheese, 1 piece at a time. When cheese is blended, stop blender. Remove cap and add carrot pieces and pineapple, all at once. Replace cover and process at chop only until carrots are grated. Pour into prepared mold. Chill until set. Serves 6 to 8.
Ok, I can't resist. I got the proportions from my mother on her deathbed--well, almost. She made it every Thanksgiving, and I now do too. It called Cranberry Mold (sorry):
2 3 oz packages rasperry jello
2 c boiling water
1 15 oz can crushed pineapple, with juice
1 can whole cranberry sauce
1 large stalk celery, chopped
1/2 - 1 cup chopped walnuts (I use 1 cup)
1 T lemon juice
Dissolve jello in boiling water. Add cranberry sauce and stir to break up. Stir in rest of ingredients. Chill until set. I double, or even triple this recipe and use a decorative mold, usually a ring shape. Great with roast turkey and ham.
Strawberry Angel Mold!
Chunk up a store bought angel food cake in bite size cubes into a bundt pan sprayed with Pam or a jello mold if you've got one.
In a bowl, dissolve a big box of strawberry jello in 1 1/4 cups of hot water then stir in a package of thawed frozen strawberries with juice. Fold in a whipped pint of heavy cream and then pour the whole thing over the angel cake, cover and stick in the fridge.
Unmold when it firms up and behold the creamy quivering glory!
Slice and serve.
by the way, my mom made this with cool whip but I no longer eat non-dairy whipped topping :)
I like the Paula Deen Strawberry mold recipe on the food network site. Nothing fancy, but refreshing and of course sweet. We always chuckle when my Mom says she is going to make a salad to bring to an event. It took my husband years to realize that in her Indiana town, salad means jello with fruit! Even my cooking challenged daughter will make a "jello salad" in the summer.
apparently in the latest issue of cook's country (CI spin off) there is a recipe for root beer "floats" you dissolve gelatin in 1/2 the rootbeer. then when slightly cool, add rest of fizzy rootbeer then chill in large flat pan. (preferrably with some of the foam on the top). then you cut out circles with biscuit cutter and layer in glass with whip cream (actually I think the recipe calls for cool whip.. and why not since you already are usuing jello). anyway... you end up with a layered/float kind of look. I'm simultaneously tempted to try it, whilst the idea kind of grosses me out. but you never know... on a hot day, it could be refreshing.
This technically is Knox unflavored gelatin recipe and not a jello one...
Cajun Shrimp Mold
two or three pounds of peeled shrimp, boiled, chopped (coarse or fine to taste)
a can of condensed soup (your choice of cream of mushroom, celery, or tomato!)
one block of cream cheese
envelope of unflavored gelatin
half a small onion, minced
two cloves of garlic, minced
handful of parsley, chopped fine
salt & cayenne pepper
fresh lemon juice
Saute onion, garlic in a little butter until transparent. Mix with chopped shrimp in a large bowl. Heat canned soup and gelatin together until gel dissolves, then stir in cream cheese and continue heating & stirring until completely combined. Season with salt, cayenne, worcestershire, and lemon juice, then pour over the shrimp in the large bowl. Stir to combine thoroughly, then spoon into a festive mold...or into squat tupperware containers. Chill until firm and serve with...you guessed it...ritz crackers.
Back in the late '50s, my mom got a recipe for what amounted to a cheesecake thingy made with lemon Jell-O and cream cheese in a graham cracker crust. And that was pretty much it. I thought I'd never tasted such a wonderful thing in all of my life, nor I suppose had I, though Godnose yer average Midwestern kid has constant access to more than his share of deliciousness...
re: Will Owen
here's a variation on that theme -- without the crust:
i small box lemon jello
1 cup boiling water
8 ounces cream cheese at room temp
1 cup heavy cream, whipped
1/2 c chopped pecans
1 cup raspberries fresh or frozen (if frozen, don't thaw)
1 small can crushed pineapple, drained
mix jello and boiling water. chilled until it just starts to thicken. mix with an electric beater, add cream cheese and mix -- it will look gross. fold in whipped cream, then the frui and nuts. put in mod and chill several hours.
heh...rworange...it's a HOOT! I have to chuckle over your original post, thinking to myself "YES! Okay, I'm GUILTY of actually liking something made from Jell-O and I can actually post a recipe, so there!" We (meaning me or I) ought not take ourselves so seriously...sort of how I LOVE that movie "Napoleon Dynamite" which was totally 80's, yes, I admit to actually loving that movie, it's adorable.
God! (sorry)...this recipe is from back in the 70's and it is SO VERY 70's but it's pretty good if you like sweet n' salty. Mother-in-law gave me her "neighborhood cookbook", spiral bound, for one of my shower gifts and this recipe is in there...haven't made it in ages but reflecting on your question made me think of it. (jeez, and now, I kind of want some!!!!) It was very popular at family picnics back in the day.
Crush 2 cups pretzels coarsely. Add 3 teaspoons sugar and 3/4 cup margarine, melted (I warned you, totally 70's!) Bake in a 9x13 pan at 400 degrees for 8 minutes. Allow to cool.
Second layer: In a large bowl, beat 8 ounces cream cheese that's come to room temperature. Add 1 cup sugar and 1 medium size container of Cool Whip. (sigh) Spoon over crust.
Third Layer: Mix 2 boxes of strawberry Jell-O with 2 cups boiling water. Mix in 2 (10 ounce) boxes frozen strawberries. Let set 10 minutes and then spread over top of cream cheese mixture. Chill until set.
A friend of mine at church recently made a Yogurt Panacotta recipe with Jell-O for our fellowship hour and it really was excellent (not your usual church-lady molded salad)...I will try to find that recipe, everyone really loved it.
I love Jello salad! My girlfriend and her mom make it for every graduation, shower, and funeral and they insist it goes with the food, not the desserts. My other girlfriend made it for her recent graduation and the pretzel crust was so hard I broke my molar and it cost $750.00 to have repaired. It is still just about the only jello dish I eat though