Marigold Gelatin Dessert Recipes

GELATINA DE MOSAICO

Steps:

• Lightly coat three 8-inch square pans and one 9 × 13-inch baking pan with cooking spray.
• In three separate bowls, mix each package of flavored gelatin with 2 cups boiling water. Pour each into its own greased square pan. Refrigerate for 1 hour.
• After the jellos have been in the fridge for 30 minutes, make the milk gelatin. In a 3-quart saucepan, mix the gelatin into 1 cup water. Set aside for about 5 minutes so the gelatin can bloom. Set the saucepan over medium-low heat and stir occasionally until the gelatin has dissolved. Add the whole milk and heat to just under a simmer. Add the cinnamon stick, remove from the heat, and let the mixture steep for 30 minutes.
• Remove the cinnamon stick and whisk in the condensed milk, half-and- half, and vanilla extract. Set aside while you prep the colored gelatins.
• Remove the colored gelatins from the refrigerator and cut each flavor into 1-inch cubes. Evenly spread out and mix each flavor in the 9 × 13-inch pan. Pour the milk jello over the cubes.
• Refrigerate until set and firm, 2 to 3 hours.
• When you're ready to serve, invert the gelatina onto a cutting board, cut into 3- to 4-inch cubes, and place on a serving platter.

MARIGOLD GELATIN DESSERT

Steps:

• Drain peaches, reserving 1/4 cup syrup. Chop 3 peach halves; cut remaining peach halves into 6 wedges each.
• Add boiling water to lemon gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour 1 cup gelatin into 8-cup mold sprayed with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Arrange peach wedges in gelatin around edge of mold to resemble flower petals; spoon raisins into center of mold. Carefully pour 1/2 cup of the remaining gelatin into mold. Refrigerate 10 min. or until slightly thickened. Gently pour remaining gelatin into mold. Refrigerate 25 min. or until set but not firm.
• Meanwhile, stir unflavored gelatine into reserved peach syrup; let stand 5 min. or until softened. Bring milk just to boil in medium saucepan. Add sugar and unflavored gelatine; cook and stir on low heat until sugar is dissolved. Cool 5 min. Whisk in sour cream until well blended. Stir in chopped peaches.
• Spoon peach mixture into mold. Refrigerate 2 hours or until firm. Unmold.

CREAMY GELATIN DESSERT

Steps:

• Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.