Best Sparkling Jello Recipes

SPARKLING JELLO

Steps:

• Stir boiling water into Jello until completely dissolved.
• Add 1 cup Sprite
• Refridgerate at least 2 hours.
• other fantastic combinations:
• diet Coke and cherry jello.
• Orange soda and strawberry jello.
• Fresca and lime jello.
• you can be pretty creative with this -- .

SPARKLING BERRY JELLO SALAD

Steps:

• Stir boiling cranberry juice (heat in pan) into gelatin in large bowl at least 2 minutes (until well dissolved).
• Stir in club soda, liqueur, and lemon juice.
• Refrigerate about 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites-I set my bowl inside a larger bowl of ice water and it takes about 20 minutes).
• Stir in 2 cups of the berries.
• Spoon into 5-cup mold.
• Refrigerate about 4 hours or until firm.
• Unmold and top with remaining 1 cup of berries in center.

SPARKLING JELLO DESSERT

Steps:

• 1. Using 4 jello colors of your choice or those listed here. Dissolve each jello flavor or color in 4 different bowls and add 1 cup of boiling water to each bowl. Mix and stir each until dissolved.
• 2. Pour jello into 4 different 8-inch square pans and chill at least 3 hours, until firm. (I chill overnight)
• 3. After chilling and firm, cut each flavor into small squares and scatter pieces in a lightly oiled Bundt pan with canola oil and then wipe out 99% of it. Set aside.
• 4. In a separate bowl, sprinkle the 3 unflavored gelatin packets(Knox) into 1/2 cup of the cold water. After the gelatin puffs up(blooms), add the 1 1/2 remaining boiling water and stir until the unflavored gelatin(Knox) dissolves.
• 5. Add the can of condensed milk to the unflavored gelatin mixture. Stir and cool(not set). Pour cooled milk mixture over the jello in the Bundt pan and chill overnight. Unmold by dipping the pan very briefly in warm water then invert onto a serving plate. Beautiful!!

SPARKLING RASPBERRY JELLO JIGGLERS

Steps:

• Bring cran-raspberry (or apple-raspberry) juice to a boil in a small saucepan over high heat.
• Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes. Add sugar and stir for 1 minute to dissolve. Whisk in sparkling white grape (or apple) juice.
• Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
• Gently but thoroughly whisk the mixture until it's uniform. Stir in raspberries. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.
• Refrigerate until very firm, about 3 hours. To test if it's ready, touch it with your finger. If your finger does not stick, it's done.
• Run a small, sharp knife around the edge of the pan. Cut into 16 squares. Gently pry the squares out with small spatula.
• Can refrigerate for up to 3 days; unmold just before serving.
• *Makes 16 servings.
• Nutritional Facts PER SERVING:
• Calories53
• Carbohydrates12g
• Fat0g
• Saturated Fat0g
• Monounsaturated Fat0g
• Protein2g
• Cholesterol0g
• Dietary Fiber1g
• Potassium24mg
• Sodium7mg
• Added Sugars7g
• carbohydrate (other)1/2
• fruit Exchanges1/2
• Carbohydrate Servings1