Sparkling Orange Jello

from Mel's Kitchen Cafe
*Note: Fresh squeezed orange juice would work here, as well as bottled, but I would stay away from the overly sweetened concentrates. I prefer Simply Orange but you could play around with brands to suit your preference.

*Serves 6-8

2 envelopes unflavored gelatin (1/8 cup)
1/4 cup cold water
1 1/2 cups plus 1/2 cup orange juice
1/3 cup sugar
2 cups ginger ale
15 ounces drained mandarin oranges
8-10 fresh strawberries, sliced
1 cup fresh raspberries

Place the cold water in a small saucepan. Sprinkle the gelatin over the cold water and let it soften for five minutes then heat it gently on low heat, stirring slowly, until the gelatin dissolves. Add the 1/2 cup orange juice and the sugar. Warm gently until the sugar dissolves, stirring. Do not overheat.

In a large bowl, place the remaining 1 1/2 cups orange juice with the ginger ale and whisk in the gelatin mixture.

Pour the mixture into a 3-quart baking dish (about a 9X13-inch size). Gently stir in the fruit. Refrigerate the mixture until set, about 4-6 hours. Cut into squares and serve as a side dish or simple dessert.

Jello CupCakes

Ingredients
1 Jell-O cupcake (see directions below)
Whipped cream
Candies or sprinkles

Instructions
To make a dozen Jell-O cupcakes, add 4 3-ounce packages of Jell-O to 2 2/3 cups of boiling water. Stir until dissolved.

Pour into foil liners in a cupcake pan.

Refrigerate 4 hours or more.

Frost the cupcake with the whipped cream and add the candies or sprinkles for a cool surprise.

Glass Block Holiday Jello

From Our Best Bites

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk


Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.


Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.


When the Jello has set, bring another 2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.