In this thread we post our favorite Jell-o recipes (salad or otherwise)
 

Ah, Jell-o. That foundation of Lutheran church gatherings, that glue that ties the synods together. In this thread we pay homage to the lovely gelatin and spread the love of the Jell-o in salads or desserts. As the wise William H. Cosby Jr. said, "There's always room for Jell-o!"

All are welcome to post. We do not discriminate here.

I'll start with an easy one

Good 'N Easy Salad
Courtesy of Marie H., Holy Trinity Lutheran Church Cookbook

2 (3 oz) pkg Strawberry Jell-o
1 1/2 c. boiling water
1 can Coca Cola
1 (No. 303) can cherry pie filling
whipped cream
nuts (opt.)

Dissolve Jell-o in boiling water. Add Coca Cola. Stir in pie filling. Chill. Top with whipped cream. Nuts may be added on top.

This thread reminds me of a favorite joke:

The teacher, in order to promote cultural diversity, asks her class to bring in items which demonstrate their own religion. The next day, the children beamed as they sat at their desks, with their artifacts. They begin to take turns:

"Hello, my name is Mohammad, and I'm a Muslim. This is my prayer rug."

"Hi, my name is Mary Grace, and I'm a Roman Catholic. This is my crucifix."

"Hello, my name is Aaron, and I'm Jewish. This is a Star of David."

"Hello, my name is Peggy Sue, and I'm a Southern Baptist. This is my casserole and jello."

Aquarium Jello

INGREDIENTS
goldfish bowl, nice and clean
red hots or Jelly Belly gravel beans
blue Jello
ice cubes
cold water
parsley sprigs
gummy fish


Directions
Use a new or well cleaned goldfish bowl. In the bottom place Jelly Belly beans that look like rocks. Mix up as much blue Jello as your bowl will hold. Mix using ice cubes & cold water instead of the cold water called for on the box. Pour this into the bowl over a knife blade or something to keep from disturbing the gravel. If you want it to have 'seaweed', poke a couple of pieces of parsley or something similar down into the gravel. When the whole thing starts to jell, use a wooden skewer to push gummy fish into different parts of the bowl. For an added touch, include plastic ships, divers and treasure chests.

Lime Jello Salad

INGREDIENTS
1-3 oz. box lime jello
1-3 oz. cream cheese
1-10 oz. can fruit cocktail
1-10 oz. can crushed pineapple
1 cup miniature marshmallows, or 12 large cut in pieces
1 cup cool whip


Directions
Drain fruit using juice (1 cup) for cold liquid to add to jello. Dissolve jello in 1 cup boiling water. Add marshmallows. Stir until dissolved; add 1 cup juice. Chill until thickened, syrupy. Crumble cream cheese with fork; fold in cool whip and beat slightly. Add to fruit, mix well. When jello is chilled, add to mixed fruit. Pour into mold. Refrigerate to set.

Frozen Pineapple Mint Salad

INGREDIENTS
1 large can crushed pineapple (juice and all)
1 pkg. lime jello, dry
1-10 ox. pkg. marshmallows
Mix well and let stand in large covered bowl over night. Next morning fold in:
2 cups whipped cream
1-7oz. pkg crushed butter mints


Directions
Freeze, cut in squares and serve on lettuce.

jello shots

1 package flavored Jello
1 cup boiling water
1 cup vodka

Dissolve Jello powder in boiling water, then add vodka. Chill.

Strawberry Puree Jello

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1/2 cup cold water
1 cup pureed strawberries


STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 minutes or until slightly thickened.
STIR in fruit. Pour evenly into 6 dessert dishes.
REFRIGERATE 2 hours or until firm.

Jell-o Ribbon Salad
This recipe is for the experienced Jell-o connoisseur.

2 c milk
1 c sugar
2 env. Knox gelatin
1/2 c water
2 c sour cream
1 t vanilla
4 (3 oz pkg) Jell-o (orange, lime, lemon and cherry)

Boil milk and add sugar. Dissolve gelatin in 1/2 c water and pour into milk. Blend in sour cream and vanilla, set aside. Dissolve each package of Jell-o in 3/4 cup hot water and 3/4 c cold water. Mix lime on bottom pan. Let stand 20 min, cover with 1 1/2 c white mixture and let stand 20 min or until set. Mix orange Jell-o and layer, let stand 20 min or until set. Cover with 1 1/2 c white mixture and let stand 20 min or until set. Mix lemon Jell-o and layer, let stand 20 min or until set. Cover with 1 1/2 c white mixture, let stand 20 min or until set. Mix cherry Jell-o and layer, let stand 20 min or until set. Refrigerate. Use a spoon when pouring on each layer to prevent layers from bubbling up.

Jello Poo:

Pour red jello poweder into the toilet bowl.

Put some ice in there to cool it off.

Push some chewed up snickers bars randomly all in there.

Run around telling everyone how you took a nasty poo and you bled like it was your business.

You will be the life of the party. HAHAHAHA let people in your GLO know you do this and invite them to eat the jello!!!

-Rudey

Rasberry jello and whip cream mixed together with chunks of pineapple, and bannana and strawberries cut up chilled to serve

Pink Salad (and yes, I'm cheating because there's no Jello in it)

1 can cherry pie filling
1 small can crushed pineapple, drained
1 medium container Cool Whip
1 can Eagle Brand milk

Mix all together and refrigerate for a little while.
Goooood!!

You know......

I was gonna post Jello Shots but got here too late! Well at least one of my sisters had my train of thought! ;)

The most disgusting gelatin recipe on the planet
 

Jellied Corned Beef and Vegetable Salad Recipe

+++
1 pint clear beef stock or bouillon
1-1/2 tablespoons granulated gelatin
3 tablespoons cold water
1-1/2 cups finely diced cooked corned beef
3/4 cup diced, mixed, cooked vegetables
Salt and pepper to taste
Mazola Mayonnaise or cooked cream dressing
Lettuce, cress or romaine

Pour the water over the gelatin, soak five minutes and add to the stock which should be boiling. Put in a cool place when beginning to congeal, stir in the corned beef and vegetables, mixed. Turn into a mould sparingly oiled with Mazola and let stand a few hours to become stiff. Unmould on a platter and garnish with the salad green and the mayonnaise to which two tablespoons of prepared horseradish may be added if desired.

Well other than toilet training Jell-O , Jelloo is hosipital food for sickos!:mad:

Makes one want to get outy of there ASAP!:D

Well if true that, Can of Fruit pieces and stirred and fridged to gelling! Fruit Cocktail! Love the 1 Cherry Half in a can!:cool:

If someone gives a recipe with shrimp it will be scarry!:mad:

my personal fave! :D

Jello Pie

1 box of jello (either peach, strawberry, lime, or lemon)
2 8oz. cartons for yougrat (matching the type of jello)
1 small tub of cool whip
2 graham pie shells

mix jello with boiling water like directed on the box...the mix with yougrat and cool whip....put mixture in the pie shells and refrigate.


Barcadi Pie

Substitue barcadi mixer for jello and Egagle brand canned milk for yougart. Freeze instead of refrigate. Very yummy.


(sorry for all the spelling mistakes...my brain is not functioning)

This is my absolute FAVORITE! I always make my great-grandmother make it for me because hers is the BEST!!!!

Mainly, I wanted to prove that I can cook "some.";)

I dont care if you can or cant i love that recipe...my grand mother makes that too... than again whatever my grandmother makes is fine with me

I'm not Lutheran, but I *am* from the midwest (where we, too, know the importance of Jell-O recipes), and this one's always been a favorite of mine:

Jello Cookies

- about 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 4-oz. box Jell-O, any flavor
- extra granulated sugar

Preheat oven to 375 degrees.

Cream butter and sugars. Mix in egg and vanilla. Mix in salt and baking soda. Sift in flour until dough is firm enough to mold into balls. Blend in box of Jell-O.

Shape dough into 1-inch balls and roll in sugar. Place on ungreased cookie sheet, about 2 inches apart. Take a glass with a flat bottom and dip it in the sugar. Use the glass to press the cookies to about 1/4 inch thickness (a little thicker is okay, too).

Bake for about 9 minutes, or until it looks like it's done.


(One can also add two boxes for more flavor, or even add different flavors.)