Watergate Salad

I really like this fruity Jell-o salad. It makes a nice side dish for a pot luck or even a dessert. Why is it called "Watergate Salad?" If you're curious, here's a link. I always use sugar-free pudding and lite or fat-free Cool Whip to save a few carbs and calories and you can't even tell the difference...

1 (20 oz.) can crushed pineapple in juice, undrained

1 (3.4 oz.) pkg. Pistachio flavor instant pudding mix (I use sugar-free)

1 cup miniature marshmallows

1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip whipped topping (I use Lite)

Combine first 4 ingredients in a large bowl until well-blended. Gently fold in Cool Whip. Transfer to a serving bowl. Cover and refrigerate for at least 1 hour or until ready to serve. Garnish with additional Cool Whip and pecans, if desired.  Makes 8 half cup servings. Easy to double!

Broken Glass Jello

My daughter and I made a few red, white and blue food items to celebrate the 4th of July last week. I came across this recipe from www.recipeboy.com You could use any colors of Jello to suit your taste and purpose. While Jello is not my favorite, my kids just loved these!

1 (6 oz.) box red Jell-o gelatin (I used sugar-free Raspberry)

1 (6 oz.) box blue Jell-o gelatin (I used Berry Blue)

4 cups boiling water

2 envelopes unflavored gelatin (Such as Knox)

1/2 cup cold water

1 1/2 cups boiling water

1 (14 oz.) can sweetened condensed milk (I used Fat-Free) 

1. In 2 separate (9 x 13") rectangular pans, sprinkle each box of Jell-o. Add 2 cups of boiling water to each pan. Stir until the gelatin dissolves. Put in the refrigerator for at least 3 hours, or until firm. 
2. Spray a clean 9 x 13" pan with non-stick cooking spray. Cut each flavor of Jell-o into small blocks. Carefully mix the blocks of Jell-o in the prepared pan.
3. In a different bowl, sprinkle 2 pouches of unflavored gelatin into 1/2 cup cold water and stir to combine. Add 1 1/2 cups boiling water and mix until the gelatin dissolves. Add the can of sweetened condensed milk. Stir and cool.
4. Pour the milk mixture over the Jell-o blocks and stick it in the refrigerator for at least 3 hours (or overnight). 
5. Cut into squares or rectangles and serve. Makes about 28 servings.

Jell-o Poke Cake

Recipe from KRAFTRECIPES.com

2 baked 9-inch round white cake layers, cooled*

2 cups boiling water

2 pkgs. (0.3 oz. each) JELL-O Sugar Free Gelatin, any flavor

1 tub  (8 oz.) COOL WHIP whipped topping, thawed

PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals. (I use the handle end of a fork to make big pokes).
ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour over cakes in the pans. Refrigerate 3 hours. 
DIP bottoms of cake pans in warm water 10 sec.; unmold. Place 1 layer on a large serving plate.  Spread a layer of Cool Whip, add second cake and frost all with Cool Whip.  Refrigerate 1 hour.

*Can bake a single layer cake in a 9 x 13" pan.  Just poke through the cake and follow other directions as listed. Can also use Spice Cake with Orange Jell-o or Chocolate cake with Cherry Jell-O. 

Light Lemon Jello

such a deliciously refreshing summer dessert! It has become a staple at all our family gatherings. It never fails to please. 

* from Ivory Family Favorites

1 (3oz.) box lemon jello

1/3 c. sugar

1/8 tsp. salt

mix together in a bowl and add:

1 c. boiling water

1 (6oz.) can frozen lemonade,thawed

Stir until jello is disolved. Refridgerate until syrupy, about 30-45 minutes (stir every 10 to make sure it's not setting)

Beat: 1/2 pint whipping cream

fold whipping cream into jello mixture. pour into 8x8 dish and refrigerate several hours or overnight. Double recipe for 9x13, trifle bowl (pictured) or jello mold. Top with fresh berries...yummy!