5 Min Yogurt Fruit Salad

1 (8 oz) container of Cool-Whip (light or fat free is fine)
2 (6 oz) containers of yogurt- (I used Yoplait Orange Creme)
1/2 package of mini marshmallows
1 can of mandarin oranges (well drained)

1 can of pineapple tidbits (well drained)

1.Dump your yogurt into a bowl. Fold in the container of Cool Whip. Mix well. Add marshmallows and fruit. Chill and serve

* I got this recipe from  sixsistersstuff I love there recipes there so simple to make and always to taste great. This is so fast and easy and I loved it. It tastes so light and would be perfect for a summer bbq. I made a batch without pineapple (allergy) and loved it.

Cranberry Raspberry Jello

 2 pks 3oz raspberry jello
1 cup boiling water
1 can 15oz whole berry cranberry sauce
1 can 8oz undrained crushed pineapple
1 cup orange juice
cool whip(optional)

1.In a bowl dissolve the jello in the water. Then add the cranberry,pineapple and orange juice
2.Pour into a 8x8 pan and cover and refrigerate 4-6 hours or overnight when set spread with cool whip if desired.

* I made this for Thanksgiving and it was the perfect side dish. I was not so sure about using the cranberry sauce but it actually was really good. Also I doubled the recipe and made it in a 9x13 pan and also made one pan without pineapple and just added 1/2 cup more orange juice to make up for it. It tasted great and the whole family liked it.

Pink Jello Salad

1 pk 3oz strawberry jello
8 oz thawed cool whip
16oz small curd cottage cheese
20oz can well drained crushed pineapple
15oz can well drained mandarin oranges
3 cups mini marshmallows

In a large bowl, whisk together the jello powder and cool whip. Fold in rest of ingredients and serve.

8 Servings

 

* I left out the pineapple (allergy) and added an extra can of oranges in its place. Also only used 1/2 the cool whip and only sprinkled 1/2 the marshmallows on the top before serving. 

Buttermilk Creamsicle salad

1  (15oz) can mandarin orange segments, separated (reserve juice)
2  (3oz) boxes or 1 (6oz) orange gelatin (Jell-O)
2  tablespoons sugar
1 3/4  cups low fat buttermilk
1 (8oz) container lite whipped topping (cool whip)  
 
1.In a small sauce pan heat the mandarin orange juice along with the sugar. Bring to a low boil until the sugar dissolves.
 
2.Add jell-o and mix well. Remove from heat and let the mixture come to room temperature. Chop the mandarin oranges and add to the jell-o mixture (set aside 6-7 segments for garnish).


3.In a large bowl  pour in the jell-o mixture and add the buttermilk; stir to combine. Refrigerate the mixture for one hour. Remove and stir. Fold in the whipped topping; mix well and refrigerate for at least 6 hours or overnight. 

* I got this recipe from mommyskitchen I thought that it was pretty good. I was really surprised by the buttermilk in the recipe and that you can not tell at all that its buttermilk. It was all eaten at the party.

Strawberry Tapioca Jello Salad

1 box tapioca cook and serve pudding
1 box vanilla cook and serve pudding
3 cups water
3oz box strawberry jello
12oz cool whip thawed
1 cup cut up strawberries

1. Mix tapioca and vanilla pudding in a pan and add the water.Bring to a boil stirring constantly until thick about 3-5 min add the jello and let cool.

2. Once cool add the cool whip and berries and mix well.
3. Cool completly



* I got this recipe from julieseatsandtreats I thought that it was good but I don't think that I cooked it long enough mine never thickened up as much as her's did. I did like the change with the tapioca in it and not the normal cottage cheese. I think that I will try this again with other kinds of jello.

1 box tapioca pudding cook and serve
1 box vanilla pudding cook and serve
3 c. water
1 (.3 oz) pkg strawberry jello
12 oz Cool Whip
1 c. strawberries, cut up
1. Mix tapioca and vanilla puddings. Add water. Bring to a boil, stir constantly until thick. About 3-5 minutes. Add strawberry jello. Cool.
2. When it is cool add cool whip and strawberries. Mix well.

Read more at http://www.julieseatsandtreats.com/2012/07/strawberry-tapioca-salad/#Qri7alEf5SFYZbfT.991

1 box tapioca pudding cook and serve
1 box vanilla pudding cook and serve
3 c. water
1 (.3 oz) pkg strawberry jello
12 oz Cool Whip
1 c. strawberries, cut up
1. Mix tapioca and vanilla puddings. Add water. Bring to a boil, stir constantly until thick. About 3-5 minutes. Add strawberry jello. Cool.
2. When it is cool add cool whip and strawberries. Mix well.

Read more at http://www.julieseatsandtreats.com/2012/07/strawberry-tapioca-salad/#Qri7alEf5SFYZbfT.99

1 box tapioca pudding cook and serve
1 box vanilla pudding cook and serve
3 c. water
1 (.3 oz) pkg strawberry jello
12 oz Cool Whip
1 c. strawberries, cut up
1. Mix tapioca and vanilla puddings. Add water. Bring to a boil, stir constantly until thick. About 3-5 minutes. Add strawberry jello. Cool.
2. When it is cool add cool whip and strawberries. Mix well.

Read more at http://www.julieseatsandtreats.com/2012/07/strawberry-tapioca-salad/#Qri7alEf5SFYZbfT.99

1 box tapioca pudding cook and serve
1 box vanilla pudding cook and serve
3 c. water
1 (.3 oz) pkg strawberry jello
12 oz Cool Whip
1 c. strawberries, cut up
1. Mix tapioca and vanilla puddings. Add water. Bring to a boil, stir constantly until thick. About 3-5 minutes. Add strawberry jello. Cool.
2. When it is cool add cool whip and strawberries. Mix well.

Read more at http://www.julieseatsandtreats.com/2012/07/strawberry-tapioca-salad/#Qri7alEf5SFYZbfT.99

Lime Ricky Jello Cups

1 package (3 ounces) grape gelatin

2 cups boiling water,divided

2-1/2 cups cold water, divided

1 envelope unflavored gelatin

1 cup heavy whipping cream

6 tablespoons sugar

2 cups (16 ounces) sour cream

1 teaspoon vanilla extract

1 package (3 ounces) lime gelatin

1.In a bowl, dissolve the lime gelatin in 1 cup boiling water; stir in 1 cup cold water. Pour into a 3-qt. serving bowl or divide between clear plastic cups (I used cups)  Refrigerate about 1 hour or until firm.

2.Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute.Then mix in the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Allow to cool to room temperature. Whisk in sour cream and vanilla. Spoon over the set grape layer. Refrigerate until firm, again for about 1 -1 1/2 hours.

3.Once the white layer is firm, dissolve grape gelatin in a bowl with remaining 1 cup boiling  water; stir in remaining 1 cup cold water. Pour over a spoon over cream layer. Pouring the gelatin over a spoon prevents making a hole into the white layer as you pour.

4.Chill until set for about 1 more hour. Garnish with whipped cream and lime if desired.

* I made this for my sons birthday and thought that it turned out great the flavors mixed well together and he loved it. I would make this again in just a normal bowl unless I needed individual servings again :)

I give it a 4 1/2

Mixed Berry Jello Mold

1-1/2 cups boiling water

2 pkg. (4-serving size each) JELL-O Berry Fusion Flavor Gelatin

1 cup cold water

1 1/2 cups berries (raspberry,blackberry or blueberries)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1.Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups of the gelatin mixture. Refrigerate 30 min. or until set, but not firm. (Gelatin should stick to finger.)

2.Meanwhile refrigerate remaining gelatin mixture 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.

3.Refrigarate 4 hours or until firm. Unmold. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.

Raspberry Peach Jello Mold

 

1-1/2 cups boiling water

1 pkg.  (8-serving size) or 2 pkg. (4-serving size each) Raspberry Flavor Gelatin

1 cup cold water (or peach juice from drained peaches)

1 can  (15 oz.) Peaches, drained

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

 

1.Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups of the gelatin mixture. Refrigerate 30 min. or until set, but not firm. (Gelatin should stick to finger.)

 

 

2.Meanwhile refrigerate remaining gelatin mixture 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.

3.Refrigarate 4 hours or until firm. Unmold. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.

Raspberry Jello

1 package (.3 ounce) sugar-free raspberry gelatin

1 cup boiling water

1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix

1 cup cold water

1 package (12 ounces) frozen unsweetened raspberries, thawed

1.In a large bowl, dissolve gelatin in boiling water; set aside. In a small saucepan, combine the pudding mix, water and raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened.

2.Remove from the heat; stir in reserved gelatin mixture. Pour into an 8-in. square dish coated with cooking spray. Cover and refrigerate for 8 hours or overnight. 

Yield: 8 servings.

Nutrition Facts: 1 serving equals 33 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fruit.

Red White and Blue Jello



Sorry not the best pic. I had to grab a piece before it was all gone :)


1  package (3 ounces) berry blue gelatin

2 cups boiling water, divided

2-1/2 cups cold water, divided

1 cup fresh blueberries

1 envelope unflavored gelatin

1 cup heavy whipping cream

6 tablespoons sugar

2 cups (16 ounces) sour cream

1 teaspoon vanilla extract

1 package (3 ounces) strawberry gelatin

1 cup fresh strawberries sliced

Whipped topping and additional berries, optional

1.In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into 9x13" pan  Refrigerate until firm, about 1 hour.

2.Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.

3.In a large bowl, dissolve strawberry gelatin in remaining hot water; stir in remaining cold water. Add strawberries. Spoon over cream layer. Chill until set. Garnish with whipped topping and additional berries if desired. 

Yield: 12 servings

Nutrition Facts: 1 serving (1 each) equals 179 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 46 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.

Strawberry Graham Dessert



I doubled this recipe below to make a 9x13 size pan. The recipe is for a 8x8"



1 cup graham cracker crumbs (about 16 squares)

2 tablespoons butter, melted

1 package (3 ounces) strawberry gelatin

1 cup boiling water

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

Dash salt

1 cup heavy whipping cream, whipped

1.In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture into a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack.

2.In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

3.In a small bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.

4.Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight.

Yield: 9 servings. For the 8x8 recipe above.

Halloween Jigglers

4 packages (3 ounces each) orange gelatin

5 cups boiling water, divided

4 packages (3 ounces each) grape gelatin

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1.In a large bowl, dissolve orange gelatin in 2-1/2 cups boiling water. In another bowl, dissolve grape gelatin in remaining boiling water; set both aside for 30 minutes.

2.In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute.

3.Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended.

4.Pour into two 13-in. x 9-in. dishes coated with cooking spray.

5.Chill for 3 hours or until set.

6.Cut with 2-in. Halloween cookie cutters.
 Yield: 4 dozen.