Jell O Cream Cheese Frosting Recipes

JELL-O® CREAM CHEESE FROSTING RECIPE

Steps:

• In the stand of an electric mixer, beat together cream cheese and butter until well combined.
• Add JELL-O Vanilla Instant Pudding and beat on high speed until light and fluffy and pale in color, approximately 5 minutes.
• Gradually add powdered sugar and beat until fully incorporated and fluffy.
• Use immediately to frost cooled cake or cupcakes.

HOW TO MAKE JELLO FROSTING

Steps:

• Combine the jello powder, sugar, egg white, and vanilla in a pot. Stir with a whisk on low heat.
• Slowly pour in the boiling water and mix. Turn the heat to medium and stir.
• Turn the heat up to high and continue to whisk for 5 minutes.
• Allow the frosting to cool. Shut off the stove once the frosting is creamy and thick. Let the frosting cool and chill in the fridge for about 30 minutes.
• Chill the frosting in the fridge until ready to use
• Serve. Use the frosting to top off cakes, cupcakes, brownies, sweet breads, and other desserts by using a large butter knife, spatula, or frosting pipe. Enjoy!

BASIC CREAM CHEESE FROSTING

Steps:

• Beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy.

PINEAPPLE & CREAM CHEESE JELL-O SALAD

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!

JELLO WHIP FROSTING

Steps:

• Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
• Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
• Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
• Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
• Break up the mixture a little bit with a spatula.
• Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
• Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!