gelatin flavored

Ramp up the flavor zing in this Lime Chiffon Pie with lime juice and freshly grated zest. This super-fluffy citrus crowd-pleasing Lime Chiffon Pie can even fit your healthy eating plan.

Lime Chiffon Pie

water

pkg. (0.3 oz.) JELL-O Lime Flavor Sugar Free Gelatin

ice cubes

thawed COOL WHIP FREE Whipped Topping

lime

lime juice

ready-to-use graham cracker crumb crust (6 oz.)

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.

Whisk in COOL WHIP, zest and juice. Refrigerate 15 min. or until mixture is thick enough to mound. Spoon into crust.

Bring together unsweetened applesauce and JELL-O Raspberry Flavor Gelatin in these JELL-O® bars. These Raspberry-Applesauce JELL-O® Bars serve eight.

Raspberry-Applesauce JELL-O® Bars

pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin

applesauce,

Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in applesauce.

Pour into 8-inch square dish sprayed with cooking spray.

Want something refreshing? Our frozen strawberry pops use JELL-O® strawberry flavor gelatin. Try JELL-O® Frozen Strawberry Pops as a sweet treat.

JELL-O® Frozen Strawberry Pops

pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin

sugar

Add boiling water to combined gelatin mix and sugar in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in cold water.

Pour into 6 paper or plastic cups. Freeze 2 hours or until gelatin is almost firm. Insert wooden pop stick or plastic spoon in center of each cup.

Freeze 3 hours or until firm. Remove pops from cups before serving.

JELL-O Gelatin plus boiling water has always equaled fruity deliciousness. But to up the fun factor, you're going to need an assortment of cookie cutters!

JELL-O® JIGGLERS®

water (Do not add cold water.)

pkg. (8-serving size each) JELL-O Gelatin, any flavor

Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.

Refrigerate at least 3 hours or until firm.

Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

Ferry diners to decadent dessert and our Merry Cherry Dessert. Fruity gelatin and fluffy, creamy topping make Merry Cherry Dessert a real crowd pleaser. 

Merry Cherry Dessert

(21 oz.) cherry pie filling, divided

pkg. (6 oz.) JELL-O Cherry Flavor Gelatin

angel food cake cubes

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Reserve 1/3 cup cherry pie filling for garnish; set aside. Add boiling water to gelatin mix in large bowl; stir at least 2 min. until completely dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 min. or until slightly thickened.

Place cake cubes in 3-qt. serving bowl; cover with gelatin mixture. Refrigerate 45 min. or until gelatin layer is set but not firm.

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon over gelatin layer in bowl. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP and reserved cherry pie filling.

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Pinwheels are the star in this minty cherry poke cake.

Starlight Mint Cake

pkg. (2-layer size) white cake mix

pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

starlight mints, divided

BAKER'S White Chocolate

sour cream

red food coloring

thawed COOL WHIP Whipped Topping

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.

Heat oven to 350ºF. Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet. Bake 5 min. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle. Cool completely before removing from parchment. Meanwhile, repeat with remaining 11 mints.

Melt chocolate as directed on package. Blend 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.

Dip bottom of 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread cake with chocolate mixture. Unmold second cake layer; place on first layer. Frost with COOL WHIP. Refrigerate until ready to serve. Decorate with melted mints.

With its dramatic color and creamy cloud of whipped topping, our Easy Holiday Ribbon Bowl looks fantastic on a dessert buffet.

Easy Holiday Ribbon Bowl

water, divided

pkg. (3 oz.) JELL-O Lime Flavor Gelatin

Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour gelatin into 1- to 1-1/2-qt. bowl. Refrigerate 15 min. or until set but not firm.

Add remaining boiling water to strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 2/3 of the COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is blended. Refrigerate remaining COOL WHIP for later use. Carefully spoon strawberry gelatin mixture over lime layer.

Refrigerate 2 hours or until set. Top with remaining COOL WHIP just before serving.

Decorate these Festive Fruity Cookies with fun icing and sprinkle designs. They're a perfect addition to any dessert table or potluck. Let the kids help make and embellish these Festive Fruity Cookies. The whole family will love the result!

Festive Fruity Cookies

pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin,

flour

baking powder

butter or margarine, softened

vanilla

Tbsp. milk

Tbsp. sprinkles

Reserve 1 Tbsp. dry gelatin mix. Combine remaining dry gelatin mix with flour and baking powder. Beat butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition.

Shape dough into 30 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of clean glass.

Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Whisk powdered sugar, reserved gelatin mix and milk until blended; spread onto cookies. Top with sprinkles.

Bring smiles to everyone around the table with these JELL-O® Gem Cookies! The sugar makes them sugar cookies, but we call them gem cookies because of their creamy texture and rich JELL-O® colors. Make these simple JELL-O® Gem Cookies for a dessert that's fun to share!

JELL-O® Gem Cookies

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

butter, softened

pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin

baking soda

Tbsp. sugar

Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.

Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Sprinkle with powdered sugar just before serving.

Surprise your guests by ending the meal with Strawberry Cream Parfaits. Our Strawberry Cream Parfaits add a stress-free touch of elegance to any occasion.

Strawberry Cream Parfaits

Tbsp. (1/2 of 3-oz. pkg.) JELL-O Strawberry Flavor Gelatin

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

square shortbread cookies, coarsely crushed (about 1/2 cup)

strawberries

Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool completely.

Beat pudding mix and milk with whisk 2 min.

Spoon cookie crumbs into 8 parfait glasses; cover with layers of pudding, strawberries and gelatin.

Delight your taste buds with this Fruit Jellies Recipe. Flavor these bite-sized gelatin candy morsels with orange, strawberry or other fruit flavors. Cover with sparkling sugar and set this Fruit Jellies Recipe out for your guests!

Fruit Jellies Recipe

env. (1/4 oz. each) KNOX Unflavored Gelatine, divided

granulated sugar, divided

cornstarch, divided

orange juice, divided

pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin

pkg. (3 oz. each) JELL-O Orange Flavor Gelatin

white sparkling decorating sugar

Sprinkle contents of 1 env. unflavored gelatine over 1/4 cup water in small bowl; let stand 1 min.

Combine 1/4 cup granulated sugar and 2 Tbsp. cornstarch in medium saucepan. Gradually whisk in 1 cup orange juice, then dissolved unflavored gelatine until well blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry strawberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed with cooking spray.

Repeat with orange gelatin mixes, and remaining unflavored gelatine, water, granulated sugar, cornstarch and orange juice, pouring orange gelatin mixture into separate prepared loaf pan. Refrigerate gelatin mixture in both pans 4 hours or until firm.

Unmold strawberry gelatin mixture onto cutting board; cut into 21 (1-inch) cubes. Repeat with orange gelatin mixture.

Add decorating sugar to pie plate. Add gelatin cubes, a few at a time, to pie plate; turn to evenly coat all sides of each cube with sugar. Transfer each batch of gelatin cubes to plate before adding next batch of gelatin cubes.

Garnished with fresh raspberries and mint leaves and arranged in the shape of a tree, these tasty lemon custard cream puffs make a great presentation!

Lemon Custard-Cream Puff Tree

butter

eggs

pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin

(5 oz.) evaporated milk

lemon

tub (8 oz.) COOL WHIP Whipped Topping, thawed

raspberries

mint leaves

Bring 1 cup water, butter and 1 tsp. granulated sugar to boil in medium saucepan. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until blended. Spoon into freezer-weight resealable plastic bag; cut 1 corner from bottom of bag. Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.

Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.

Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan on medium heat; cook on medium heat 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add evaporated milk, lemon zest and juice; mix well. Refrigerate 45 min. or until slightly thickened, stirring occasionally. Gently stir in COOL WHIP.

Cut cream puffs horizontally in half with serrated knife. Gently remove tops; remove and discard soft dough from centers. Spoon COOL WHIP mixture into bottom halves of cream puffs; replace tops. Arrange 15 cream puffs on platter to resemble Christmas tree shape. Add remaining puffs at bottom for the trunk. Sprinkle tree with powdered sugar. Garnish with raspberries and mint.

Get the recipe for Black Forest Delight. Our Black Forest Delight recipe gives you that familiar chocolate and cherry flavor, without all the work.

Black Forest Delight

pkg. (2-layer size) devil's food cake mix

maraschino cherries, divided

BAKER'S Semi-Sweet Chocolate, melted

Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.

Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake. Refrigerate 3 hours.

Mix sour cream and sugar in medium bowl; gently stir in COOL WHIP. Dip bottom of 1 cake pan in warm water 10 sec.; invert cake onto plate. Carefully remove pan; spread cake with 1 cup COOL WHIP mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining COOL WHIP mixture.

Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.

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Enjoy this Creamy 'Dos Leches' Mango Flan Dessert. The dos leches (two milks) in the name refer to evaporated and sweetened condensed milk. How sweet this fruity, creamy treat is!

Creamy 'Dos Leches' Mango Flan Dessert 

sweetened condensed milk

mangos, chopped

2% milk

pkg. (3 oz. each) JELL-O Mango Flavor Gelatin

Mix evaporated milk and condensed milk in large bowl until blended. Stir in mangos. Refrigerate until ready to use.

Reserve Caramel for later use. Stir 2% milk into Flan Mix in small saucepan. Bring to boil on medium heat, stirring constantly. (Mixture will be thin.) Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

Meanwhile, bring 1 cup water to boil. Add to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in remaining water. Pour into 13x9-inch square pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

Cut flan and gelatin into 1-inch cubes. Add to mango mixture just before serving; stir to evenly coat.

The strawberry-mango flavor sensation you love in a smoothie is now making a splash on the potluck table. Grab a spoon for big, fruity taste.

Strawberry-Mango Gelatin Dessert

(11.5 oz.) mango nectar

mango, peeled, chopped

strawberries (2 lb.), divided

Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in nectar. Refrigerate 30 min.

Slice enough berries to measure 3 cups. Stir sliced strawberries and chopped mango into gelatin. Pour into 6-cup ring mold sprayed lightly with cooking spray.

Refrigerate 4 hours or until firm. Unmold onto plate. Fill center of mold with remaining berries. Top with COOL WHIP just before serving.

Make the holiday spread bright and merry with our Merry Crunchmix recipe. Red gelatin adds vibrant color to our Merry Crunchmix recipe, which comes with a crunchy combination of pretzels, popcorn and cashews.

Merry Crunchmix

popcorn

pretzel twists

cashews

corn syrup

pkg. (3 oz.) JELL-O Black Cherry Flavor Gelatin

Line 15x10x1-inch pan with foil or waxed paper. Combine popcorn, pretzels and nuts.

Cook butter and syrup in saucepan on low heat until butter is melted. Add sugar and dry gelatin mix; cook and stir 2 min. or until gelatin is completely dissolved. Bring to boil on medium heat; simmer on low heat 5 min. Pour over popcorn mixture; toss to evenly coat. Add to prepared pan; use 2 forks to spread into even layer.

Bake 10 min.; cool. Break into small pieces.

Top 16 gelatin flavored recipes from across the web

The most viewed gelatin flavored recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lime Chiffon Pie

Raspberry-Applesauce JELL-O® Bars

JELL-O® Frozen Strawberry Pops

JELL-O® JIGGLERS®

Merry Cherry Dessert

Starlight Mint Cake

Easy Holiday Ribbon Bowl

Festive Fruity Cookies

JELL-O® Gem Cookies

Strawberry Cream Parfaits

Fruit Jellies Recipe

Lemon Custard-Cream Puff Tree

Black Forest Delight

Creamy 'Dos Leches' Mango Flan Dess...

Strawberry-Mango Gelatin Dessert

Merry Crunchmix

Top 16 gelatin flavored recipes from across the web

The most viewed gelatin flavored recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lime Chiffon Pie

Raspberry-Applesauce JELL-O® Bars

JELL-O® Frozen Strawberry Pops

JELL-O® JIGGLERS®

Merry Cherry Dessert

Starlight Mint Cake

Easy Holiday Ribbon Bowl

Festive Fruity Cookies

JELL-O® Gem Cookies

Strawberry Cream Parfaits

Fruit Jellies Recipe

Lemon Custard-Cream Puff Tree

Black Forest Delight

Creamy 'Dos Leches' Mango Flan Dess...

Strawberry-Mango Gelatin Dessert

Merry Crunchmix

The most viewed gelatin flavored recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine