Mini Jell O Cups Recipes

MINI JELL-O CUPS

Steps:

• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water.
• Pour into 12 (2-oz.) shot glasses or 4 small dessert dishes.
• Refrigerate 2 hours or until firm.

FRUIT JELLO CUPS

Steps:

• If using fresh fruit, clean and peel hard skinned fruits (apples, bananas, pears, oranges, etc, melons, etc) and cut into small chunks. Use your choice of anti-browning agent and sprinkle, then toss to coat well the cut fruit. Set aside.
• Boil fruit juice and sugar in a microwave safe container in the microwave until boiling. don't allow to much liquid to be lost to steam. Cover in microwave if you can. Stir well, making sure all sugar has dissolved. If using Splenda, do not add at this point.
• Meanwhile, open can of fruit and drain juices into a separate medium sized non metal bowl.
• Pour drained juices into a measuring cup, add Splenda and fill to 1 cup mark with fruit juice of your choice (remember, no real pineapple or kiwi juice.artificial flavoring is ok).
• In the non metal bowl you already used, pour boiling fruit juice mixture and sprinkle gelatin in slowly while stirring until gelatin is dissolved.
• Line up your cups and pour mixture to about half (using the cups I mentioned above). When all mixture is poured in, add 1 tiny drop to each container you want to color and mix with a spoon. The extreme colors are very bright/dark and I think the pink and green/yellow turn out the prettiest with the fruit. Don't use big drops or you wont be able to see the fruit as well. Sometimes I split one drop between two by putting one drop in one container and then pouring the mixture back and forth in the separate containers till desired color is achieved. The regular food coloring has nice Christmas colors. The kids love this part!
• After you are happy with your colors, add about 2 TB of the chunked fruit to your cups. It will sink to the bottom and raise the level of the gelatin to within 1/4" of the top.
• Cover and chill about 1 hour.
• Feel free to use different kinds of juice and fruit. Each container has about 2 servings of fruit. This makes a firm set.if you prefer a softer set, add 1/8 cup more cold fruit juice.

JELL-O NO-BAKE MINI CHEESECAKES

Steps:

• Mix Crust Mix, margarine and sugar until blended. Spoon into 12 paper-lined muffin cups; press crust mixture firmly onto bottoms of cups.
• Beat milk and Filling Mix with mixer on low speed just until blended, then beat on medium speed 3 min. (Filling will be thick.) Spoon into prepared cups.
• Refrigerate 1 hour.

RED WHITE AND BLUE JELL-O CUPS

Steps:

• Clear a space in your refrigerator for 2 regular size muffin pans. Lay cups in the muffin tin on an angle.
• In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of blue jello.
• Mix well, for about 2 minutes, or until completely dissolved.
• Add 1 cup of cold water and mix well.
• Pour a small amount into each cup and lay on an angle in the muffin tin.
• Refrigerate until firm, about an hour.
• In a measuring bowl with a spout, add 1/2 cup of cold water and 2 packages of unflavored gelatin. Let set for about 5 minutes or until thick.
• Stir in 1-1/2 cups boiling water and mix until smooth.
• Pour in sweetened condensed milk and mix well.
• Let set to cool.
• Remove cups from refrigerator and tilt the cups in the opposite direction.
• Fill each cup with sweetened condensed milk and return to the refrigerator until firm, about an hour.
• Remove cups from the refrigerator and stand them up on a flat surface, or place them, right side up, into a 9x13 baking pan.
• In a large measuring cup with a spout, add 1 cup of boiling water and stir in 1 package of red jello. Mix well, for about 2 minutes, or until completely dissolved.
• Add 1 cup of cold water and mix well.
• Pour into cups, filling to the top.
• Refrigerate until firm, about an hour.
• Before serving, top with whipped topping and sprinkles.

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.

QUICK AND EASY DIRT CUPS

Steps:

• Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.
• Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.