Layered Lime Gelatin Squares Recipes

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SEVEN-LAYER GELATIN SALAD



Seven-Layer Gelatin Salad image

By alternating fruity layers of gelatin in harvest colors with sweetened sour cream, Melody Mellinger of Myerstown, Pennsylvania created one eye-catching treat. "Kids really fall for it," she says with a laugh, "but it's impressive enough to satisfy any adult."

Provided by Taste of Home

Categories     Desserts     Lunch

Time 30m

Yield 12-15 servings.

Number Of Ingredients 11

1 package (3 ounces) cherry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups sour cream
2 teaspoons vanilla extract
1 package (3 ounces) lemon gelatin
1 package (3 ounces) orange gelatin
1 package (3 ounces) lime gelatin

Steps:

  • In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm, about 30 minutes., In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. , Remove from the heat. Whisk in sour cream and vanilla until smooth. Spoon 1-2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set but not firm. Prepare remaining flavored gelatin as directed for cherry gelatin. Alternately layer flavored gelatins with creamy gelatin layers, allowing each to set before adding next layer. Top with lime gelatin. Refrigerate overnight. Cut into squares.

Nutrition Facts : Calories 222 calories, Fat 6g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.

STAINED GLASS BARS



Stained Glass Bars image

Get creative with these stained glass JELL-O bars! A simple video shows you how to turn colorful JELL-O Gelatin cubes into a broken glass JELL-O dessert.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 16 servings

Number Of Ingredients 8

5-1/2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
2 env. KNOX Unflavored Gelatine
1/2 cup cold water
1 can (14 oz.) sweetened condensed milk

Steps:

  • Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
  • Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
  • Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.

Nutrition Facts : Calories 160, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

LAYERED MARGARITA BITES



Layered Margarita Bites image

Make these cool and creamy Layered Margarita Bites. Requiring just four ingredients, these Layered Margarita Bites are like tiny works of art!

Provided by My Food and Family

Categories     Recipes

Time 3h15m

Yield Makes 9 servings, 4 pieces each.

Number Of Ingredients 5

2 cups boiling water
2 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1/2 cup tequila or cold water
zest and juice from 1 lime
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Add boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in tequila and 2 Tbsp. lime juice. Add COOL WHIP and 1 tsp. lime zest; stir until COOL WHIP is completely melted and mixture is well blended.
  • Pour into 8-inch square pan.
  • Refrigerate 3 hours or until firm. Cut into 36 pieces to serve.

Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 19 g, Protein 2 g

LAYERED CHRISTMAS GELATIN



Layered Christmas Gelatin image

Christmastime always means that this recipe comes out of my recipe box. The traditional holiday colors in this salad make the buffet table look so pretty. -Diane Schefelker, Ireton, Iowa

Provided by Taste of Home

Categories     Desserts     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

1 package (3 ounces) lime gelatin
1 cup boiling water
1/3 cup unsweetened pineapple juice
1 cup crushed pineapple, drained
CREAM CHEESE LAYER:
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 package (8 ounces) cream cheese, softened
1/3 cup whole milk
BERRY LAYER:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
Optional ingredients: Thawed whipped topping, lime wedges and fresh strawberries

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.

Nutrition Facts : Calories 267 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.

CHRISTMAS LAYERED JELLO



Christmas Layered Jello image

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 5

6 ounces green jello ((lime, apple, or other))
16 ounces red jello ((raspberry, strawberry, or other))
14 ounces sweetened condensed milk
2 envelopes unflavored gelatin ((Knox brand or other) (1/2 ounce total of unflavored gelatin))
6 cups water ((divided))

Steps:

  • Spray silicone molds or a 9 x 13 inch pan with nonstick spray. Place molds on a cookie sheet.
  • Microwave 2 cups of water until boiling.
  • Place red jello in a mixing bowl, then pour boiling water over jello and stir to dissolve. (Or you can start with green...start with whatever color you want on top.)
  • Pour a thin layer over the bottom of the mold or pan. Place in the refrigerator for 10-15 minutes until jello is set.
  • Boil another 1 ½ cups water. Place both envelopes of unflavored gelatin in a bowl, pour ½ cup cold water over the gelatin and stir until dissolved. Add the condensed milk and stir to combine. Add the 1 ½ cups boiling water over the milk and mix. Pour a thin layer over the red layer and return to the refrigerator for another 10-15 minutes.
  • Microwave another 2 cups of water till boiling.
  • Place green jello in a mixing bowl, then pour boiling water over the jello and stir to dissolve.
  • Pour a thin layer of green over the white layer, then return to the refrigerator till set for about 15 minutes.
  • Pour another layer of white over the green and return to the refrigerator for another 15 minutes.
  • Continue till you have all layers: Red, white, green, white, red, white, green, white, red.
  • If jello starts to gel in the bowl, heat for 10 to 15 seconds and stir well.
  • If you are using small silicone layers, you may want to just do three layers, red, white and green.
  • Refrigerate for an additional 2 hours so it will be totally set up. Unmold, or cut into small squares.
  • Serve with whipped cream.

Nutrition Facts : Calories 308 kcal, Carbohydrate 65 g, Protein 8 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 292 mg, Sugar 63 g, ServingSize 1 serving

LAYERED RAINBOW JELLO



Layered Rainbow Jello image

The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties. This finger jello a total crowd-pleaser and it's fun and easy to make.

Provided by Amy Nash

Categories     Uncategorized

Time 4h15m

Number Of Ingredients 4

6 different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red) (3 ounce packages)
5 packages unflavored gelatin
1 1/2 14 ounce cans sweetened condensed milk
8 1/2 cups water

Steps:

  • Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
  • Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
  • Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
  • Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
  • Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

Nutrition Facts : Calories 135 kcal, Carbohydrate 25 g, Protein 6 g, Sodium 110 mg, Sugar 24 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, UnsaturatedFat 2 g, ServingSize 1 serving

LAYERED CHRISTMAS JELLO CUPS (SUGAR-FREE & KETO-FRIENDLY OPTIONS)



Layered Christmas Jello Cups (Sugar-Free & Keto-Friendly Options) image

Layered Christmas Jello cups are fun, festive and easy to make for holiday parties! Two boxes of Jell-O and some whipped topping is all that is needed.

Provided by momsecrets

Categories     Dessert

Time 20m

Yield 10 cup

Number Of Ingredients 7

3 oz sugar-free strawberry Jell-O Gelatine
3 oz sugar-freeLime Jell-O Gelatine
1 cup Heavy Cream
1 tsp Vanilla Extract
2 tbsp sugar (or any low carb sweetener)
1 tbsp unflavored geletine
4 tbsp cold water

Steps:

  • 1Prepare strawberry Jello as directed on box. Use ice water where it calls for cold water (this will help it set up faster).
  • Pour it into the cups of your choice, remember to only fill ⅓ of the way. Let set in the fridge until firm.
  • Place cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
  • Prepare the middle layer by boiling the heavy cream with 2 tbsp of sugar and 1 tsp vanilla extract on a pan. While still hot add the unflavored gelatine and mix.
  • Pour on top of the strawberry layer and return to the fridge until firmly set.
  • For the final layer, prepare the lime jello according to package directions, and use ice water where it calls for cold water again, you do not want to put hot or warm jello on top of the middle layer it will melt it and give your jello a milky color.
  • Return jello to the fridge and let it set until firm and you are ready to serve.
  • Top each portion with whipped topping and garnish with Christmas decorations. Refrigerate until ready to serve.

LAYERED STRAWBERRY-LIME GELATIN RING



Layered Strawberry-Lime Gelatin Ring image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h35m

Yield 10 to 12 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
8 ounces cream cheese, at room temperature
8 ounces sour cream
Two 3-ounce packages lime gelatin
Nonstick cooking spray, for the bundt pan
1/2 cup drained crushed pineapple
1/4 cup maraschino cherries, halved
Two 3-ounce packages strawberry gelatin

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.

LAYERED LIME GELATIN SQUARES



Layered Lime Gelatin Squares image

Light dessert low in sugar. Wonderful treat without all the guilt.

Provided by Barbara Kavorkian

Categories     Desserts

Time 2h45m

Number Of Ingredients 5

1 1/2 c boiling water
1 pkg (8 serving or 2- 4 serving) boxes of lime sugar free jello
ice cubes
1 c cold water
1 1/3 c lite whipped topping, divided

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.

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