Jell O Quick Set Juicy Cups Recipes

LAYERED JELL-O CUPS

Steps:

• For colored layer: Combine 1 package flavored Jell-o with half a package unflavored gelatin in a small heat proof bowl. Add 1 cup boiling water and stir until dissolved. Let stand until cooled to room temperature, then divide among the 6 cups. Refrigerate until set, about 15 minutes.
• For white layer: Mix 1 can of sweetened condensed milk with 1 cup boiling water in a small heat proof bowl. In another small heat-proof bowl, add 1/2 cup cold water. Sprinkle 2 packages unflavored gelatin over cold water and let stand for a few minutes. Now add 1/2 cup boiling water and stir until dissolved. Add that gelatin mixture to the milk mixture and stir to combine. Cool to room temperature and divide half of the milk mixture among the cups. Refrigerate cups until set, about 15 minutes. (Save the other half for the second white layer)
• Repeat colored layer instructions (Step #1), layering with the remaining half of the white (milk) layer. Repeat until there are 3 layers of the colored layer and 2 layers of the white layer. Refrigerate until set. Top with Cool Whip and serve. Enjoy!

JELLO PARFAIT (STRAWBERRY)

Steps:

• Prepare a regular sized muffin tin: use 9 small balls, or wad up balls of foil (or paper) and place in the muffin tin. Place 9 clear plastic cups on top of the balls at an angle (see video at top of this page!) The small balls help to keep the cup at an angle.
• Next prepare the strawberry jell-o (both packets) according to package directions (not for quick set, but for regular set). Fill up the cups evenly with the strawberry jell-o (be careful as you pour and ensure the cups stay at an angle).
• Hull and slice the strawberries and then place a few slices of strawberries into each jell-o cup. Carefully transfer the muffin tin into the fridge and allow the strawberry jell-o to completely set up.
• When the jell-o layer is nearly set up, you can begin on the mousse.
• Place 1 and 1/2 cups Sprite in a microwave safe bowl or cup and microwave just until the mixture comes to a boil. Whisk the packet of strawberry jell-o into the Sprite.
• Transfer the mixture to a high powdered blender and add in the cream cheese. Blend until completely smooth. And in remaining 1 cup of (COLD) Sprite and blend again until smooth.
• Add in the completely thawed Cool Whip and blend just until smooth. (You can leave out about 1/2 cup for optional garnish at the end if desired).
• Pour this mixture evenly over the jell-o layers (you shouldn't use as much of this mousse as you did of the jell-o or it tends to be overpowering).
• Place in the fridge and allow to set completely.
• If desired, garnish with fresh whipped cream (or 1/2 cup extra cool whip) and garnish with fresh mint and a small strawberry.

RAINBOW JELL-O SHOT CUPS

Steps:

• For the panna cotta: In a medium saucepan, sprinkle the gelatin over the cold water. Let stand until absorbed, about 3 minutes. Place the saucepan over low heat until the gelatin dissolves, about 1 minute. When the gelatin is liquid, whisk in the half-and-half and sugar. Cook, stirring occasionally, until the sugar is melted and the mixture is hot and just steaming, about 5 minutes. Stir in the vanilla extract and remove from the heat to cool slightly, about 15 minutes.
• Place each color of gelatin in its own medium microwave-safe bowl or 4-cup liquid measuring cup. Add 1 teaspoon of the unflavored gelatin to each; whisk until combined. Pour 1 cup of the boiling water into each container and stir well to dissolve the gelatin. Add 1/4 cup of the vodka to each container. Stir to combine.
• Set an empty 18-count egg carton on a large rimmed baking sheet. Place eight 5-ounce dessert glasses at an angle in the cavities, spacing them apart. Make room in the refrigerator to accommodate the baking sheet.
• Pour 1 tablespoon of the liquid panna cotta in each glass. Refrigerate for 15 minutes. Next, pour in about a 1/4-inch layer of the grape gelatin. Refrigerate for 15 minutes. Repeat pouring and chilling 1/4-inch layers of the panna cotta, blue raspberry gelatin, more panna cotta, lime gelatin, then panna cotta again, refrigerating each layer for 15 minutes before adding the next. If the colored gelatins begin to set before pouring, microwave each container for 30 seconds and stir well to bring it back to a liquid state.
• Place the dessert glasses upright directly on the baking sheet. The chilled diagonal layers will stay in place. Pour and chill 1/4-inch layers of the lemon, orange, and strawberry gelatin, alternating each color with the panna cotta and finishing with the strawberry gelatin on top. Refrigerate until well set, about 2 hours. Serve well chilled.