Best Cindis Strawberry Gelatin Mold Recipes

STRAWBERRY BANANA MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
• Stir in cold water.
• Refrigerate about 1-1/2 hours or until thickened (spoon drawn through leaves definite impression).
• Stir in strawberries and banana.
• Pour into 5-cup mold sprayed with no stick cooking spray.
• Refrigerate 4 hours or until firm.
• Unmold.
• Store leftover gelatin mold in refrigerator.

APPLESAUCE-BERRY GELATIN MOLD

Steps:

• Spray a 6-cup ring mold with cooking spray.
• Boil the water.
• Dissolve the gelatin in the water.
• Stir in cranberry and apple sauces.
• Cover and refrigerate overnight.
• Unmold on serving platter.

STRAWBERRY JELLO MOLD -

Steps:

• Add boiling water to jello. Add frozen strawberries and stir until separated. Add crushed pineapple with juice. Pour half of mixture into glass bowl lightly sprayed with cooking oil and refrigerate to set. When firm, spread whipped cream cheese on top of the chilled strawberry jello and pineapple mixture. Add the rest of the jello mixture to top the cream cheese layer. Refrigerate until well firm and serve.

STRAWBERRY MOLD

Steps:

• Dissolve the gelatin the boiling water.
• Add the remaining ingredients except the sour cream.
• Pour half of the mixture in a salad mold; let chill until firm.
• Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm.
• Garnish with fresh strawberry and pineapple.

BERRY GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. , Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set. Unmold onto a lettuce-lined platter; fill center with additional berries if desired.

CREAMY STRAWBERRY GELATIN MINI MOLDS

Steps:

• Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water.
• Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm.
• Unmold gelatin onto tray. Lift each mold with spatula onto plates. Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.

AMBROSIA GELATIN MOLD

Steps:

• Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
• Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.