Individual Raspberry Jello Cream Desserts Recipes

RASPBERRY DELIGHT CUPS

Steps:

• In a microwave-safe bowl, heat 1 1/2 cup water until very hot (about 1 1/2 to 3 minutes depending on how cold the water was when starting).
• Add raspberry jello to boiling water. Stir for 1-2 minutes until sugar is dissolved.
• Add frozen raspberries to jello mixture.
• What a few minutes until jello mixture cools and begins to thicken. Once it has thickened, pour 1 cup of the mixture into a new bowl.
• Add 1/2 to 3/4 of the Cool Whip to the 1 cup of jello mixture. Fold in carefully until mixed.
• Add equal amounts of creamy cool whip mixture into bottom of each glass.
• Carefully spoon equal amounts of jello mixture on top of creamy cool whip mixture.
• Put remaining cool whip in piping bag with star tip. Pipe cool whip topping swirl on each cup of raspberry jello delight.
• Refrigerate for at least 2 hours before serving.

RASPBERRY JELLO DESSERT

Steps:

• PREP: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch pan with nonstick cooking spray. Crush the graham crackers in a blender or food processor until they are all fine crumbs. Re-blend any larger chunks. Melt butter and then set aside to cool to room temperature. (Don't add hot butter to the crumbs; it will make the crust greasy.)
• GRAHAM CRACKER CRUST: In a large bowl, mix together the graham cracker crumbs, melted butter, and white sugar until combined. Press this mixture firmly into the bottom of the prepared pan (no need to go up the sides, just the base). Use the bottom of a flat 1-cup measuring cup to thoroughly compress the graham cracker crumbs into a firm crust. Bake for 8-10 minutes.
• FILLING: Meanwhile, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes. Add in the sugar and vanilla extract and beat until combined, 1 more minute. Use a spatula to gently fold the thawed whipped topping into the mixture.
• FILLING, CONTINUED: Spread this mixture onto the completely cooled graham cracker crust. Smooth it evenly, so that none of the graham cracker crust is exposed. (Otherwise, the jell-o will seep through.) Take your time to really seal the edges here with the filling. Place in the freezer while you prepare the last layer.
• JELLO TOPPING: Bring 2 cups of water to a boil. Add the gelatin to a large bowl and pour the boiling water on top. Working quickly, briskly whisk until combined. Pour in the bag of frozen raspberries and stir until those are combined. Immediately (don't let this gelatin layer sit) pour it on top of the cream cheese layer and smooth it to make one even layer.
• CHILL: Cover tightly and place in the fridge until completely set, about 4-6 hours. To get 40 servings, cut rows of 8 x 5. These make small pieces, so of course, feel free to cut them larger!
• STORAGE: These bars are best within 1-2 days of making. After that the bars begin to get watery/seep out liquid. These bars do not freeze and thaw well.

RASPBERRY JELLO SALAD

Steps:

• Pour raspberry gelatin into the bottom of a 9 by 13 inch baking dish. Pour boiling water over the gelatin, and stir to dissolve.
• Add applesauce and stir.
• Carefully add frozen raspberries, and press them down in an even layer.
• Cover and refrigerate, 2 hours or until set.
• An hour or two before serving, stir sour cream and mini marshmallows together and spread over the set raspberries. Cover and refrigerate until ready to serve.

RASPBERRY CREAM CHEESE JELLO SALAD

Steps:

• Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice.
• Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling.
• Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don't want the jello to set, you just want it to cool down).
• Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined.
• Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight).
• Serve topped with whipped cream and fresh raspberries.

RASPBERRY JELLO DELIGHT

Steps:

• Add boiling water to gelatin mix in a large bowl and stir until gelatin has dissolved. Add berries and stir until gelatin starts to thicken slightly. Stir 1/2 cup gelatin mixture into Cool Whip with a whisk until well blended. Scoop desired amount of vanilla ice cream in individual serving dishes or large bowl. ( THIS STEP IS OPTIONAL) Spoon gelatin/Cool Whip mixture into serving dishes. Cover with remaining raspberry gelatin mixture. Pop in Freeze for 10-15 minutes so everything gets thick but not completely frozen. ENJOY!

RASPBERRY COOL WHIP JELLO RECIPE

Steps:

• Refrigerate until set, about 1 hour.

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

CREAMY RASPBERRY JELL-O DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
• Pour into 9-inch round pan sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.

RASPBERRY JELLO BUNDT RECIPE

Steps:

• Grease a bundt pan with cooking spray.
• Dissolve your raspberry gelatin in the hot water and whisk to combine.
• Sprinkle the fresh raspberries around the greased bundt pan, then pour the prepared jelly mixture. Shake to evenly coat the raspberries.
• Set aside in a chilled area for roughly 2 to 3 hours and allow the gelatin to firm up. It should be firm to the touch without anything sticking to your fingers.
• Once your jelly layer has firmed up, prepare the flan layer by dissolving the raspberry gelatin in the hot water, then pour into a blender.
• Add the rest of the flan ingredients and puree until smooth.
• Pour slowly around the jelly layer, then set aside in a chilled area and allow the flan to firm up, anywhere from 6 hours to overnight. The flan layer should be firm to the touch and slightly move away from the edges.
• To release from the bundt pan, dip up to ½ of the bundt pan in hot water for a few seconds, then invert onto a plate or cake stand. It should slide off. Serve and enjoy!

GREEK YOGURT RASPBERRY JELLO DESSERT

Steps:

• In a mixing bowl, pour 2 cups of boiling water and add 1 packet of raspberry jell-o and stir until well combined and the jello is completely dissolved. Then set aside to cool but not set.
• In a separate bowl, using an electric mixer, beat 1 pound of Greek yogurt with 1 can of condensed milk for about 30 seconds then scrape down any excess from the sides of the bowl.
• Add 16 oz of thawed whipped cream and continue beating for another 30 seconds until combined and smooth.
• Once cooled, with the mixer on low speed, gradually add the jell-o to the cream mixture and then increase the speed to medium and beat for another 30 seconds.
• Divide the prepared cream mixture between six 8-oz glasses, about ¾ full and leveled evenly over the top.
• Add about 6-7 fresh raspberries to the top of each glass with mousse.
• Refrigerate the glasses of mousse before adding the layer of clear jell-o.
• Prepare the second package of jell-o according to the package instructions then cool to room temperature before pouring over the set mousse.
• Remove the glasses from the fridge and pour the clear, cooled jello on top of each set mousse and refrigerate again until fully set.
• Once completely set, serve cool and enjoy!

RASPBERRIES AND CREAM MARSHMALLOW DESSERT

Steps:

• In a large, heat-proof bowl, stir together the gelatin powder, sugar, and boiling water until the powder and sugar are completely dissolved.
• Gently stir in the frozen raspberries, then cover and refrigerate for 15 minutes, stirring once or twice during that time. The Jello mixture should be cold and beginning to thicken slightly.
• Meanwhile, using a hand beater or stand mixer, whip the heavy cream and vanilla together just until stiff peaks begin to form.
• Gently fold the whipped cream into the cold Jello mixture. Next, fold in the mini marshmallows. Scoop the mixture into a pretty serving bowl if desired, or simply leave it in your preparation bowl; it just depends on how fancy you want to be! Cover and chill in the refrigerator until the marshmallows soften and meld into the Jello, about 2 hours or overnight. Garnish with fresh raspberries before serving, if desired.
• This dessert keeps very well, so it is an excellent option for making the day ahead of when you plan to serve it.
• Enjoy!