JELL-O BEANS
Jelly beans are easier to stuff in baskets and hide for the Easter hunt. But these beautiful jewel-tone JELL-O Beans look much better on the Easter buffet!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Spray inside of bean mold with cooking spray. Place mold, fill side up, on tray.
- Add boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold, filling each bean completely. (Any remaining gelatin mixture can be poured into custard cup.)
- Refrigerate 30 min. or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Keep refrigerated.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 16 g, Protein 1 g
GRANDMA BEBE'S JELLO MOLD
Has been made in my family for years, originally by my mother, Grandma Bebe. Grandma Bebe has passed away, but this jello mold lives on in my family forever. I make it whenever I can, and everyone really enjoys it.
Provided by Lisa Mendelowitz
Categories Fruit Sides
Time 10m
Number Of Ingredients 5
Steps:
- 1. Make the jello bringing 2 cups of water to a boil, and adding the jello powder. Remove from heat and Stir until dissolved
- 2. One by one, open the cans and add the fruit with the juice or syrup. Stir well and break up the cranberry clumps. Pour into a jello mold (bundt shape is preferred) Sprinkle the walnut on top.
- 3. Cover and refrigerate overnight. Nice dessert with cool whip, or alone!
GRANDMA BEENING'S SOUR CREAM JELLO MOLD
Steps:
- Mix and add sour cream last. Grease mold slightly
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