Layered Lime Gelatin Squares Recipes

LUSCIOUS LIME ANGEL SQUARES

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

LAYERED STRAWBERRY-LIME GELATIN RING

Steps:

• In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
• Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
• Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
• After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
• Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
• Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
• Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

CLASSIC HOLIDAY RIBBON SQUARES (JELLO)

Steps:

• Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.
• Stir 3/4 cup of the cold water into the red gelatin.
• Pour into 9-inch square pan.
• Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched).
• Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.
• (I use the blender for this step, because I don't like lumpy Jello).
• Stir in pineapple with the juice.
• Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in whipped topping and mayonnaise.
• Spoon over red gelatin layer in pan.
• Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound).
• Meanwhile, stir remaining 3/4 cold water into lime gelatin.
• Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Spoon over lemon gelatin mixture in pan.
• Refrigerate 4 hours or until firm.
• Unmold and cut into squares.
• Garnish with small dollop of Cool Whip.

LAYERED CHRISTMAS GELATIN

Steps:

• Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11x7-in. dish; refrigerate until set., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set., Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. , Cut into squares. If desired, serve with whipped topping, lime wedges and fresh strawberries.

WATERMELON-LIME GELATIN SQUARES

Steps:

• Puree the watermelon, sugar, lime juice and Sambuca in a blender until smooth, working in batches if necessary. Pour through a fine-mesh sieve into a large liquid measuring cup.
• Pour 1 cup of the watermelon mixture into a small saucepan and bring to a boil. Meanwhile, pour another 1 cup of the watermelon mixture into a large bowl and sprinkle the gelatin on top; let stand 1 minute. Pour the hot watermelon mixture into the bowl and stir until the gelatin dissolves. Stir in the remaining watermelon mixture from the measuring cup.
• Spray an 8-inch-square cake pan with cooking spray, wiping out the excess. Pour in the watermelon mixture. Skim the foam from the surface and refrigerate the gelatin until slightly thickened, about 20 minutes. Arrange the mint leaves on top in rows, then push them just below the surface. Refrigerate until fully set, at least 4 hours.
• Unmold the gelatin: Invert onto a cutting board, then re-invert onto another cutting board and cut into squares.

LAYERED LIME GELATIN SQUARES

Steps:

• 1. In a large whisk in boiling water into gelatin for 2 minutes until dissolved. Add enough ice to cold water to measure 1 1/2 cups total. Add this to gelatin and stir until ice is completely melted. Refrigerate roughly 45 minutes or so until the gelatin is slightly thickened. This will not be set.
• 2. Remove 1 1/2 cups of the gelatin and set aside. Add 1/4 cup of the whipped topping to remaining gelatin and stir with wire whisk until well blended. Reserve the rest of the whipped cream to top at the end. Pour into 8 inch square dish and refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin that was set aside over the creamy layer in dish.
• 3. Refrigerate 3 hours until firm. Cut into 9 squares to serve. Top each with a dollop of remaining whipped topping.