Orange Dreamsicle Pudding
1 small box instant vanilla pudding
1 can mandarin oranges, drained well
1 (8 ounce) container Cool Whip
1 small box orange Jell-O
Dissolve Jell-O in 1 cup boiling water. Add 3 ice cubes to a measuring cup and fill with cold water to make 1 cup. Add to Jell-O and hot water. Stir well until dissolved. Let set for 5 minutes to cool.
With electric mixer, stir the dry instant pudding into Jell-O. Mix well. Let stand for 15 minutes.
Fold in thawed Cool Whip and then the oranges. Refrigerate.
Censorship, like charity, should begin at home but, unlike charity, it should end there. — Clare Booth Luce
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Ribbon Loaf
1 small box lime-flavored gelatin
1 small box raspberry-flavored gelatin
1 (15 ounce) jar applesauce, divided
18 double graham crackers
2 cups frozen nondairy whipped topping
Place lime gelatin in a medium bowl and combine with 3/4 cup applesauce, stirring well. In another medium bowl, combine raspberry gelatin with 3/4 cup applesauce and blend well.
Place 2 double graham crackers (unbroken), end to end on a serving platter. Spread with 1/4 cup of lime gelatin-mixture. Top with 2 double graham crackers laid end to end to cover. Spread 1/4 cup of the raspberry gelatin-mixture over crackers and top with two more crackers laid end to end. Repeat layers ending with a plain cracker top.
Cover entire loaf with whipped topping and chill several hours or overnight.
To serve, slice across the loaf into 3/4-inch slices and place on individual serving plates.
We learn and grow and are transformed not so much by what we do but by why and how we do it. — Sharon Salzberg
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Scarlet Cream Fruit Mold
This is beautiful and delicious!
Fruit Gelatin Layer
1 small box strawberry gelatin
1 cup hot water
1 package frozen strawberries, thawed
Dissolve gelatin in hot water. Chill slightly. Fold in thawed strawberries with juice. Pour into 2-quart mold. Chill until firm.
Cheese Layer
1 tablespoons unflavored gelatine
1/4 cup cold water
1/2 cup fruit cocktail syrup
1/4 cup granulated sugar
1 cup small curd cottage cheese
1 cup fruit cocktail, well drained
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup sour cream
Dissolve gelatine in water.
Combine syrup and sugar. Bring to boil. Add to softened gelatine. Chill slightly. Fold in remaining ingredients. Pour over well set fruit gelatin layer. Chill until firm.
Nearly all men can stand adversity, but if you want to test a mans character, give him power. — Abraham Lincoln
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Yummy Gelatin Dessert
This is a marvelous, light summer dessert that can be varied by using other fruits and other flavors of gelatin.
1 large box strawberry-banana-flavored gelatin
1 (29 ounce) can sliced peaches, drained and cut into smaller pieces
3 or 4 bananas, sliced
1 (9 ounce) container frozen nondairy whipped topping, thawed
1 loaf-style angel food cake, broken into walnut-size pieces
Make gelatin according to package directions. Line bottom of tube pan or springform pan with wax paper. Place half of fruit in bottom of pan, spread on half of whipped topping, then half of cake pieces. Repeat layers. Pour cooled gelatin over ingredients. Refrigerate for several hours before serving. Invert onto serving plate and carefully peel off wax paper.
There is no road too long to the man who advances deliberately and without undue haste there are no honors too distant to the man who prepares himself for them with patience. — La Bruyere
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Layered Citrus Gelatin Fruit Salad
3 ounces cream cheese, at room temperature
1 small box lime gelatin
1 (8 ounce) can crushed pineapple, drained and juice reserved
6 canned pear halves
1 small box orange gelatin
1 small can mandarin orange slices, drained and juice reserved
Soften cream cheese. Dissolve lime gelatin in 1 cup boiling water. Mix reserved pineapple juice with enough water to make 1 cup liquid; stir into lime gelatin. Arrange pear halves in large mold. Pour 1/3 of the lime gelatin over pears; refrigerate until set.
Mix remaining lime gelatin with cream cheese; beat with rotary beater until smooth. Add pineapple; pour over firm gelatin.
Dissolve orange gelatin in 1 cup boiling water. Mix reserved orange juice with enough water to make 1 cup liquid; stir into orange gelatin. Chill until partially set; stir in orange slices. Pour over cream cheese layer; refrigerate until set.
Yields 12 servings.
Power corrupts, and absolute power corrupts absolutely. — Lord Acton
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Eggnog Christmas Jell-O
1 small box lemon gelatin
1 cup boiling water
1/4 cup cold water
1/4 teaspoon rum extract
3/4 cup dairy eggnog
1 small box cherry gelatin
1 small bottle maraschino cherries, drained (save juice)
1 small can Mandarin oranges, drained
1 cup boiling water
Dissolve lemon gelatin in 1 cup boiling water. Add 1/4 cup cold water and rum extract. Measure 3/4 cup gelatin mixture into medium bowl. Add eggnog. Pour mixture into 6-cup mold. Chill until set, about 25 minutes.
Meanwhile, dissolve cherry gelatin in 1 cup boiling water. Mix reserved cherry juice with water to equal 3/4 cup. Add to cherry gelatin along with cherries, oranges and leftover lemon gelatin. Carefully pour into mold over set gelatin. Chill until firm.
Unmold and garnish with whole red candied cherries, cut in half, and green cherries, cut in quarters, to resemble leaves.
Ideas control the world. — James Abram Garfield
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Pink Raspberry Lemonade Mold
1 (10 ounce) package frozen raspberries, thawed
1 pint vanilla ice cream
1 (3 ounce) box raspberry Jell-O
Juice from raspberries and enough water to make 2 cups
1 (6 ounce) can pink lemonade, thawed and undiluted
Drain raspberries, reserving syrup. Put juice from raspberries and enough water to make 2 cups in saucepan and bring to boil. Dissolve Jell-O in boiling liquid. Immediately add ice cream by spoonsful. Use whisk to stir in ice cream until melted. Stir in lemonade. Chill in bowl until partially set.
Fold in raspberries and put into lightly greased 6-cup mold. Chill until firm.
Whoso would be a man must be a nonconformist. — Ralph Waldo Emerson
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Raspberry Cream Crunch
2 small boxes raspberry gelatin
2 cups boiling water
8 ounces cream cheese
1 (8 ounce) container whipped topping
1 (14 ounce) can sweetened condensed milk
5 to 6 cups frozen raspberries
Chopped pecans
Additional whipped topping (optional)
Whip cream cheese, whipped topping together and sweetened condensed milk.
In separate bowl combine boiling water and gelatin. Fold 2 mixtures together.
Place raspberries into the bottom of a decorative glass bowl. Pour the mixture over raspberries. It almost instantly solidifies. Can refrigerate if not stiff enough. Top with additional whipped topping and pecans.
The brightest crowns that are worn in heaven have been tried, and smelted, and polished, and glorified through the furnace of tribulation. — Edward Chapin
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Firecracker Salad
1 (10 ounce) package frozen sliced strawberries
1 celery stalk
1 cup water
1 (3 ounce) package strawberry gelatin
1/2 cup frozen whipped topping, thawed
1/2 cup miniature marshmallows
1/2 cup blueberries
Remove the strawberries from freezer and let stand at room temperature for 10 minutes so they thaw slightly. Wash 1 celery stalk and pinch off leaves. Cut the celery into thin strips about 2 inches long and 1/4 inch wide on cutting board. Keep 6 strips for your salad.
Heat 1 cup water just to boiling in saucepan over medium-high heat. Empty the gelatin into bowl. Pour the boiling water over the gelatin. Stir until gelatin dissolves. Stir in the slightly thawed strawberries. Break apart the clumps of strawberries with fork. Pour the gelatin, strawberry mixture into 6 glasses, filling each glass about 1/3 of the way to the top. Refrigerate at least 2 hours or until the gelatin is firm.
Just before serving, empty 1/2 cup whipped topping into another bowl. Fold in 1/2 cup miniature marshmallows. Spoon 2 tablespoons of the topping mixture onto the gelatin in each glass. Top with about 1 tablespoon blueberries. Poke 1 celery strip into the top of each salad.
Learn the art of patience. Apply discipline to your thoughts when they become anxious over the outcome of a goal. Impatience breeds anxiety, fear, discouragement and failure. Patience creates confidence, decisiveness, and a rational outlook, which eventually leads to success. — Brian Adams
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Christmas Ribbon Salad
First Layer
2 small boxes lime gelatin
2 1/2 cups hot water
Mix well and pour into a 13 x 9-inch enamel or glass pan and let stand in refrigerator until firm.
Second Layer
1/2 cup pineapple juice
20 large marshmallows, cut up
1 small box lemon gelatin
1/2 cup hot water
8 ounces cream cheese, softened
Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm.
Third Layer
1 small box cherry gelatin
1 small box raspberry gelatin
2 1/2 cups hot water
Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut into squares to serve.
If I had permitted my failures, or what seemed to me at the time a lack of success, to discourage me I cannot see any way in which I would ever have made progress. — Calvin Coolidge
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