Best Fruit Punch Gelatin Squares Uses 100 Juice Recipes

STRAWBERRY PEACH GELATIN DESSERT

Steps:

• Put gelatin in a medium sized bowl.
• Add the boiling water and stir until gelatin is dissolved.
• Add the cold water and stir.
• Add the pie filling.
• Stir until well mixed.
• Keep the gelatin mixture in the bowl or pour it into a 6 1/2 inch square Pyrex or Corningware dish.
• Refrigerate until set.
• Serve in individual soup or salad bowls.
• Top with whipped topping. (if desired)

GELATIN CANDY SQUARES

Steps:

• prepare 9x5" loaf pan by filling halfway with cold water and set aside.
• in a 2 quart saucepan, combine all ingredients, except the sugar for rolling --
• heat to boiling and boil for one minute.stirring frequently to prevent sticking and burning --
• pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan.
• when loaf pan is cool enough to handle, refrigerate about 3 hours or until candy is very firm.
• you may refrigerate longer, even overnight.
• cut the candy into 1" square pieces with a knife that has been dipped in cold water.
• this helps to prevent the candy from sticking.
• remove candy piece by piece from the pan and place on cooling racks.
• allow to air dry for at least 8 hours.
• DO NOT COVER CANDY.
• when candy pieces have dried, roll each square in a bowl full of granulated sugar until all sides are coated.
• store in tin cans.
• You will get about 45-50 squares from each batch.
• when using orange or peach gelatin, add 1 tsp cinnamon for extraordinary flavor.

CHERRY GELATIN SQUARES

Steps:

• In a bowl, dissolve gelatin in water.
• Stir in pie filling; mix well.
• Slowly stir in soda (mixture will foam).
• Pour into an 8-inch square dish.
• Cover and refrigerate until firm.
• Cut into squares.
• Garnish with whipped topping if desired.

PASSIONFRUIT (MARACUYA) GELATIN SQUARES

Steps:

• Process the passionfruit pulp to extract the juice, then strain. Set aside.
• Mix the gelatin in the water and warm it to dissolve it completely.
• Pour the condensed milk into the mixer bowl and begin to mix, adding one egg yolk at a time.
• Add the passionfruit pulp as you continue to mix, then add the dissolved gelatin. Set aside.
• In a separate bowl, beat the three egg whites untiol soft peaks form, then fold into the gelatin mixture.
• Pour the mixture into a pyrex and refrigerate for at least three hours.
• Cut into squares. Garnish with whipped cream (or cool whip), a mint leaf and a cherry, if desired.

GELATIN DESSERT SQUARES

Steps:

• In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13x9x2 inch baking dish.
• Bake at 350* for 10-13 minutes or until lightly browned. Cool on a wire rack.
• In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
• In a bowl, dissolve the gelatin in boiling water; stir in cold water. Spoon over the cream cheese layer. refrigerate until firm. Cut into squares.

FRUIT PUNCH JELLO

Steps:

• Boil 2 cups water and add to dry jello, stirring until dissolved.
• Add an additional cup of water along with the pineapple juice.
• Transfer to a large bowl or a 9x9 square glass dish and chill until set.