Orange Jell-O Boats



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Ingredients

  • 2 large oranges, halved
  • 1 3-ounce packet of Jell-O
  • 2 sheets edible rice paper

Directions

Carefully remove the flesh of the oranges from the skin using a sharp knife, making sure you get rid of all the membrane, and that you don’t make a hole in the orange skin.

Make up the Jell-O following the packet instructions, but using only half the water.

Fill each of the hollow orange halves with jelly. Refrigerate until set.

Slice the orange halves in half.

Cut the rice paper into triangles. Place a cocktail stick into the center of the Jell-O boat, and pierce the rice paper onto the cocktail stick to make a sail.

Nutritional Facts

Servings8

Calories Per Serving71

Folate equivalent (total)14µg4%


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Orange Jell-O Boats - Recipes

• Three 3 oz packages of cranberry flavored Jell-O

• 1 ½ cups boiling water (not hot water – boiling water)

• 1 16 oz can of whole berry cranberry sauce

• 1 20 oz can crushed pineapple

(do not drain) (do not use fresh pineapple)

• 1 cup of port wine (you do not need top quality port)

• 1 8 oz package softened cream cheese

• 1 8 oz container of sour cream at room temperature

• A few drops of milk if needed

In a large bowl, mix together, the Jell-O and boiling water until the Jell-O completely dissolves. Stir in cranberry sauce, pineapple and its juice and port wine. Blend well. Pour into a 13 x 9 clear glass serving dish or serving dish of equal volume. Refrigerate until set, about 4 – 6 hours.

In a small mixing bowl, beat together cream cheese and sour cream, adding a few drops of milk if necessary, until mixture is smooth and of spreading consistence. Spread

evenly over top of set Jell-O. refrigerate until ready to serve.

JELL-O & CoolWhip Recipe Collection Cookbook

Spiced Cranberry-Orange Mold

• 1 ½ cups boiling water (make sure it’s boiling!)

• 2 pkgs. (3 oz each) Jell-O Cranberry flavor gelatin

• 1 can (16 oz) whole berry cranberry sauce

• 1/8 teaspoon ground cloves

• 1 navel orange, peeled, sectioned and chopped

Add boiling water to gelatin, mix in large bowl’ stir 2 minutes until completely dissolved. Stir in next five ingredients. Refrigerate 1 ½ hours or until tickened. Stir

in oranges and nuts. Spoon into a 6 cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. *

Pour one-half cup of boiling water over one package of Lemon Jell-O. Set in hot water until thoroughly dissolved, stirring all the time. Cool and add 1-1/2 cups ginger ale.

Set in a cold place until it begins to thicken, then stir in 1/4 cup finely cut nutmeats, 1/4 cup finely cut celery, one cup finely cut assorted fruits (pineapple, orange, apple, cherries, or grapes), one tablespoonful finely cut crystallized ginger.

Jell-O, America's Most Famous Dessert, 1916

Layer pieces are made in great variety, with all layers of plain Jell-O, or all whipped, or alternate plain and whipped. The most common one of four layers is made as follows: Dissolve a package of Lemon Jell-O in a pint of boiling water. Pour two-thirds of it into a mold of proper shape and when it has set whip the rest, pour it on and let it harden. Dissolve a package of Strawberry or Raspberry Jell-O in a pint of boiling water and when it is cold put two-thirds of it, a spoonful at a time, on the Lemon Jell-O. For the fourth layer whip the rest of the Strawberry or Raspberry Jell-O and pour it on the hardened plain layer. Each layer must be hard before the others are added. Serve with whipped cream or custard.


Watch the video: Hmong Jello Recipe - Version 2 - creamier taste and texture! (August 2022).