Best Evelyns Two Layer Creamy Jello Dessert Recipes

JELLO 1-2-3 LAYERED DESSERT

Steps:

• Dissolve gelatin mix in boiling water in a bowl.
• Add enough ice cubes to cold water to measure 1 1/4 cups; add to gelatin mixture.
• Put in a blender; cover and blend 30 seconds.
• Add whipped topping. Cover; blend until smooth.
• Pour evenly into four dessert dishes. Refrigerate at least 20 minutes or until set.

CREAMY JELLO LAYERS

Steps:

• Dissolve gelatin in water.
• Whisk in Cool Whip, reserving 1 cup to top each dish.
• Pour into individual dishes.
• Chill 30-60 minutes, then top with sliced fresh fruit and/or remaining Cool Whip.

JELL-O 123 LAYERED DESSERT

Steps:

• Stir boiling water into JELL-O in a bowl until dissolved.
• Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
• Pour into small clear drinking glasses.
• Refrigerate at least 3 hours, until set.
• Top layered dessert with remaining whipped topping and ENJOY!

DOUBLE LAYER JELLO JIGGLERS (KNOX BLOX)

Steps:

• Mix unflavored and flavored gelatin in a heat proof bowl. Add boiling water and stir until completely dissolved. Stir in whipping cream.
• Pour into 13x9 pan and chill until firm. About 4 hours. (The cream will rise during chilling, forming two layers, a creamy layer and a clear layer.).
• To serve: cut into any desired shape and eat as a finger food.

EVELYN'S TWO-LAYER CREAMY JELLO DESSERT

Steps:

• 1. DIRECTIONS for bottom layer: Put the lemon Jello in a lg mixing bowl, pour in 1C of hot water - mix until no granules show on the spoon
• 2. Pour the pineapple into mixing bowl (juice and all) with Jello
• 3. Pour in the cream, and cottage cheese, stirring until mixed well (Note: The cottage cheese is one of my "improvements" -- Mom used cream cheese but it takes quite a while to soften and mix that in -- the cottage cheese gives it the same dairy cream cheesy taste with a whole lot less work.)
• 4. Note: if you don't like the "lumpy-ness" of cottage cheese, you can run the cc through a blender or food processor first -- then add it to the recipe. That way it will retain it's flavor and ease of use, but be a bit more creamy in texture -- just an idea!
• 5. Pour into oblong 9x14 glass baking dish, place in the refrigerator until it gels (about 2 hours)
• 6. DIRECTIONS for top layer: Place raspberry Jello in a lg mixing bowl, add 1C of hot water - mix until no granules show on the spoon
• 7. Add 1C cold water
• 8. Open the can of pie cherries and mix into Jello. (Alternative: If using frozen raspberries, no need to thaw, dump them in; the hot water from the Jello will thaw them - add 1C of cold water or juice and stir) -- refrigerate
• 9. When the raspberry jello mixture is mostly set up (chilled at least 1hr)-- it is not solid yet, but kind of "holds together" when stirred -- (my mother's exact instructions were: "When the Jello is able to hold a hat" -- Don't you just love it?!!)
• 10. Then gently spoon-layer the nearly (softly) gelled raspberry/cherry layer on top of the completely gelled bottom lemon layer which is already in the pan
• 11. Sprinkle with the nuts, put back in the refrigerator, and chill until completely set up - abt. two hours.
• 12. Variation: I also like it made over a graham cracker crust - so I buy three of the eight-inch prepared graham cracker crusts and make, as I call them, "Parfait Pies." The prepared crusts come with plastic covers which makes them easy to transport to a church function or a friend's house. (You have to be careful about the timing - if the raspberry top layer is too stiff, you won't have enough to complete the third pie and if it is too runny, its gets messy.)