Queens Layered Gelatin Salad Recipes

7-LAYER GELATIN SALAD

Steps:

• In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.

SEVEN LAYER GELATIN SALAD

Steps:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

QUEEN'S LAYERED GELATIN SALAD

Steps:

• Prepare strawberry gelatin as directed on package. Pour into 2qt (2L) molded pan that has been sprayed with vegetable cooking spray. Chill until firm.
• Prepare lemon gelatin as directed on package. Set until consistancy of beaten egg whites.
• Whip cream cheese until light and fluffy. Fold into prepared whipped topping.
• Fold cream cheese topping into lemon gelatin. Pour over strawberry gelatin in mold.Chill until firm.
• Prepare orange gelatin as directed on package. Set until consistancy of beaten egg whites. Fold in pineapple and carrots. Pour over lemon gelatin in mold.Chill until firm.
• Serve on bed of shredded lettuce.

SEVEN-LAYER GELATIN SALAD

Steps:

• In a bowl, dissolve on package of gelatin in 3/4 cup boiling water.
• Add 3/4 cup cold water; stir.
• Pour carefully into 13x9 inch dish coated with nonstick cooking spray. Refrigerate until almost set, about 40 minutes.
• In a bowl, dissolve another package of gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and 1/2 cup evaporated milk.
• Stir. Spoon over first layer.
• Refrigerate until almost set, about 40 minutes.
• Repeat 5 times, alternating plain gelatin with creamy gelatin, refrigerating 40 minutes between layers.
• Just before serving, spread top with whipped topping.
• Garnish with mint and fresh fruit if desired.

LAYERED CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

SEVEN-LAYER GELATIN SALAD

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.