Two Layer Jello Dessert Recipes

EVELYN'S TWO-LAYER CREAMY JELLO DESSERT

Steps:

• 1. DIRECTIONS for bottom layer: Put the lemon Jello in a lg mixing bowl, pour in 1C of hot water - mix until no granules show on the spoon
• 2. Pour the pineapple into mixing bowl (juice and all) with Jello
• 3. Pour in the cream, and cottage cheese, stirring until mixed well (Note: The cottage cheese is one of my "improvements" -- Mom used cream cheese but it takes quite a while to soften and mix that in -- the cottage cheese gives it the same dairy cream cheesy taste with a whole lot less work.)
• 4. Note: if you don't like the "lumpy-ness" of cottage cheese, you can run the cc through a blender or food processor first -- then add it to the recipe. That way it will retain it's flavor and ease of use, but be a bit more creamy in texture -- just an idea!
• 5. Pour into oblong 9x14 glass baking dish, place in the refrigerator until it gels (about 2 hours)
• 6. DIRECTIONS for top layer: Place raspberry Jello in a lg mixing bowl, add 1C of hot water - mix until no granules show on the spoon
• 7. Add 1C cold water
• 8. Open the can of pie cherries and mix into Jello. (Alternative: If using frozen raspberries, no need to thaw, dump them in; the hot water from the Jello will thaw them - add 1C of cold water or juice and stir) -- refrigerate
• 9. When the raspberry jello mixture is mostly set up (chilled at least 1hr)-- it is not solid yet, but kind of "holds together" when stirred -- (my mother's exact instructions were: "When the Jello is able to hold a hat" -- Don't you just love it?!!)
• 10. Then gently spoon-layer the nearly (softly) gelled raspberry/cherry layer on top of the completely gelled bottom lemon layer which is already in the pan
• 11. Sprinkle with the nuts, put back in the refrigerator, and chill until completely set up - abt. two hours.
• 12. Variation: I also like it made over a graham cracker crust - so I buy three of the eight-inch prepared graham cracker crusts and make, as I call them, "Parfait Pies." The prepared crusts come with plastic covers which makes them easy to transport to a church function or a friend's house. (You have to be careful about the timing - if the raspberry top layer is too stiff, you won't have enough to complete the third pie and if it is too runny, its gets messy.)

DOUBLE LAYER JELLO JIGGLERS (KNOX BLOX)

Steps:

• Mix unflavored and flavored gelatin in a heat proof bowl. Add boiling water and stir until completely dissolved. Stir in whipping cream.
• Pour into 13x9 pan and chill until firm. About 4 hours. (The cream will rise during chilling, forming two layers, a creamy layer and a clear layer.).
• To serve: cut into any desired shape and eat as a finger food.

JELL-O 123 LAYERED DESSERT

Steps:

• Stir boiling water into JELL-O in a bowl until dissolved.
• Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
• Pour into small clear drinking glasses.
• Refrigerate at least 3 hours, until set.
• Top layered dessert with remaining whipped topping and ENJOY!

TWO LAYER JELLO DESSERT

Steps:

• 1. First make up your lime jello and start cooling in the refrigerator. 2. In another bowl mix your cream cheese, splenda & vanilla syrup.3. In a saucepan boil your water and add non flavored gelatin. Pour the non flavored gelatin into your cream cheese mixture. Mix well and pour all of these ingredients into your lime jello. Let cool in refrigerator for at least 2 hours. 4. Then make your strawberry jello per box instructions. Let cool down then pour it on top of your lime/cream cheese mixture. Allow to cool and set in refrigerator.