Five-Minute Jell-o

I saw this recipe today on Hil's Blog and thought I'd make it to go along with supper. It was fun and really only took 5 minutes to make and 5 minutes to set up. I had some cool whip that needed to be used so I stirred that in at the end. We made strawberry-banana jell-o.

See her blog for more details and photos.

Five Minute Jell-O by Hil

Ingredients:
1 small package Jell-o
2/3 c. boiling water
8-9 ice cubes
and Cool-whip.

Put Jell-o and water into a blender. Blend on high for 1-2 minutes. Add ice cubes one at a time.

If desired, add some Cool Whip or yogurt.

Mix then pour into a bowl. Add fruit, if desired. Cool in refrigerator for 5 minutes.

*For a bigger portion, use 1 large package Jell-o, 1 1/3 cup boiling water, and 16-18 ice cubes.

MMmmmm Jello Salad (Raspberries and Cream)

I did it! I'm officially a Mormon Wife! Heathy sent me this recipe from here and I couldn't help but try--anything with raspberries AND cream cheese has to be great. it has a slight taste of cheesecake, what could be a better side dish to our easter dinner? Here you go!


8 oz cream cheese (softened)

6 oz Sugar Free Raspberry Jello (the box says .6 oz, don't be fooled!)

10 oz frozen raspberries (defrost partially) (I took the remaining 2 oz from my bag and dumped them in with the cool whip so we'd have whole raspberries in there, too!)

3/4 C sugar

12 oz Cool Whip

2 tsp vanilla


Prepare Jello using only 2 1/2 C of water (1 1/4 hot, 1 1/4 cold). Add frozen raspberries, and let jello partially thicken in fridge. In a separate bowl, blend cream cheese, vanilla, and sugar. Add cream cheese mixture to partially thickened jello and whip together until well blended. Fold in Cool whip. Refrigerate 3 hours until well set. Mmmmmmm delicious!

Jell-O Pretzel Salad

This is the one from the family cookbook. Someone mentioned that it didn't set up fully so you may want to use half water/half pineapple juice. Amy might know. :)

Ann’s Jell-O Pretzel Salad (Amy DeMordaunt)

2 2/3 cup coarsely chopped pretzels
1 large package frozen strawberries or raspberries
1 1/2 cubes butter
3/4 large carton Cool Whip
12 ounces cream cheese
2 cups pineapple juice
1 1/4 cups sugar
1 large package Jell-O

Beat cream cheese and sugar. Set aside. Mix pretzels and butter. Press into a 9x13 dish. Bake at 400 for 10 minutes. Spread cheese mix over pretzels. Spread cool whip over cheese. Chill. Dissolve Jell-O in hot pineapple juice. Add strawberries. Allow to set. Pour over top and refrigerate. Also excellent with graham cracker crust instead of pretzels. Much easier too!