Jello Squares Recipes

KNOX BLOCKS

Steps:

• Heat the Four Cups of Water Until Boiling.
• Combine the Jello and Gelatin together in a bowl.
• Pour in the water.
• Stir until completely dissolved.
• Pour into a glass dish or pan.
• Put in refrigerator about 2 hours to cool and set.
• When set cut into squares.
• How many you get depends on how large you cut them. You can also use cookie cutters for shapes.

JELL-O® JIGGLERS®

Steps:

• 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.

LAYERED JELLO BARS

Steps:

• To make gelatin layers - mix one 3 oz package of flavored gelatin, one envelope Knox gelatin and one cup boiling water per layer. Dissolve. To make milk layers - combine one can sweetened condensed milk, two cups boiling water and four envelopes Knox gelatin. Mix well and keep warm so it remains liquid. Prepare first layer of gelatin and pour into a 9x13 pan. Keep level in refrigerator and allow to set, about 20 minutes. Prepare milk mixture and gently spoon 1/3 of mixture over first Jello layer. Allow to set. Continue alternating gelatin and milk layers and chill overnight.

RAINBOW GELATIN CUBES

Steps:

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.

JELLO SQUARES

Steps:

• Mix gelatin and jello together in a 2 quart bowl. Add boiling water. Stir until jello is dissolved.
• Add Cool Whip, stirring until melted.
• Pour into a 13 x 9 glass dish.
• Refrigerate several hours or until set.
• Cut into squares.
• Keep refrigerated until ready to eat.

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.

APPLESAUCE GELATIN SQUARES

Steps:

• Dissolve the Jello in the boiling water. Stir until the powder is completely dissolved.
• Add the applesauce and mix well.
• Spray an 8x8 baking pan with cooking spray.
• Pour the Jello mix in the prepared pan.
• Allow to set for at least 3 hours.
• Serve chilled with fruit and whipped cream.

JELL-O FRUIT BARS

Steps:

• Mix first 2 ingredients in medium bowl. Add boiling water; stir 2 min.
• Pour into 13x9-inch pan sprayed with cooking spray. Stir in berries.
• Refrigerate 3 hours or until firm. Cut into bars.

STRAWBERRY CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares