Best Striped Gelatin Stacks Recipes

STRIPED GELATIN DESSERT

Steps:

• In large bowl, mix cherry gelatin and 2 1/2 cups hot water until well combined. Cool to room temperature.
• Pour 1/4 cup cherry gelatin into each of 4 (1-cup) glass containers. Place glasses on small tray; refrigerate about 20 minutes.
• Meanwhile, in medium bowl, mix condensed milk, unflavored gelatin and 1 cup hot water until well combined.
• When cherry layer is set, slowly pour 1/4 cup milk mixture on top of cherry layer in each glass. Refrigerate about 20 minutes.
• When milk layer is set, slowly pour 1/4 cup cherry gelatin on top of milk layer in each glass. Refrigerate about 20 minutes.
• To serve, garnish with whipped cream and crushed peppermints.

LAYERED RAINBOW JELLO

Steps:

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat. Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes.
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

VEGETABLE STACKS

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
• Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.

STRIPED GELATIN STACKS

Steps:

• Strawberry gelatin: Toss 1 pint hulled and quartered strawberries with 2 tablespoons sugar. Let stand 1 hour, then puree in a blender. Sprinkle one 1/4-ounce packet gelatin over 1/4 cup water in a bowl; let stand 1 minute. Heat the strawberry puree in a saucepan over medium heat until hot; whisk into the gelatin mixture until smooth. Cool to room temperature.
• Lime gelatin: Combine 2 tablespoons each lime juice and water in a bowl and sprinkle one 1/4-ounce packet gelatin on top; let stand 1 minute. Combine 3/4 cup boiling water and 1/2 cup sweetened condensed milk in a bowl, then whisk in the gelatin mixture until smooth. Cool to room temperature.
• Melon gelatin: Puree 4 cups honeydew melon chunks and 2 tablespoons each water and sugar in a blender. Strain through a fine-mesh sieve without pressing the solids. Sprinkle two 1/4-ounce packets gelatin over 1/2 cup of the juice in a bowl; let stand 1 minute. Heat the remaining 1/2 cup juice in a saucepan over medium heat. Whisk into the gelatin mixture until smooth. Cool to room temperature.
• How to assemble: Spray a 9-by-5-inch loaf pan with cooking spray, wiping out the excess. Pour in 1/2 cup strawberry gelatin; refrigerate 20 minutes. Repeat with 1/2 cup lime gelatin, 1/2 cup melon gelatin, 1/2 cup lime gelatin and 1/2 cup strawberry gelatin, chilling between layers. Refrigerate the finished mold until fully set, at least 3 hours or overnight.
• How to unmold: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or offset spatula around the top edge of the gelatin. Dip the bottom of the pan in the hot water for about 10 seconds, then invert the pan onto a platter. (Redip if it doesn't release after a minute.) Cut into squares.

STAINED GLASS GELATIN CAKE

Steps:

• Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight.
• Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan.
• Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
• Pour sweetened condensed milk into a blender or food processor. Add condensed milk, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula.
• Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.

STARS-AND-STRIPES GELATIN

Steps:

• We used a 9-inch-square, 2 1/4-inch-deep pan for this recipe. If your pan is not as deep, cut out smaller stars and make one less stripe.
• Make the blue stars: Lightly coat a 9-by-13-inch pan with cooking spray. Stir the blue gelatin, unflavored gelatin and 4 cups boiling water in a large bowl until dissolved. Pour into the pan. Refrigerate until firm, at least 3 hours.
• Loosen the edges of the blue gelatin with a knife and turn out onto a cutting board. Cut out about 36 stars using a 2-inch star cutter. Refrigerate the stars until needed. Lightly coat a 9-inch-square, 2 1/4-inch-deep pan with cooking spray.
• Make the first red layer: Sprinkle 1 packet unflavored gelatin over 1/4 cup cold water in a bowl; let stand 1 minute. Add 1 cup boiling water and 1 box red gelatin. Stir to dissolve, pour into the square pan and refrigerate until just set, 15 minutes.
• Meanwhile, make the white gelatin: Sprinkle the unflavored gelatin over 1/2 cup cold water in a bowl; let stand 1 minute. Combine the condensed milk and 1 cup boiling water in another bowl; stir in the gelatin. Stir in the remaining 1/2 cup boiling water. Let cool 15 minutes.
• Remove the pan of red gelatin from the refrigerator. It should be just set but not completely firm so the layers will stick to each other. Pour 1 cup of the white gelatin onto the red layer. (Keep the remaining white gelatin at room temperature.)
• Immediately arrange the blue stars in the liquid white gelatin in 3 evenly spaced rows, pressing the stars against each other and leaving a 1-inch gap between the rows. Carefully transfer to the refrigerator and chill until the white layer is just set, about 15 minutes.
• Meanwhile, make another red layer (repeat Step 3). Let the red gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon into the pan (this prevents damage to the layer below). Refrigerate until just set, 15 minutes.
• Add another white layer: Stir the remaining white gelatin until smooth. Gently pour 1 cup of the white gelatin over the back of a spoon onto the red layer; refrigerate until just set, about 15 minutes.
• Meanwhile, make the third red layer (repeat Step 3). Let the gelatin cool, stirring occasionally, 15 minutes. Gently pour over the back of a spoon onto the white layer. Refrigerate until just set, 15 minutes.
• Add the last white layer: Stir the remaining white gelatin until smooth. Pour over a spoon onto the red layer; chill until just set, 15 minutes. Make the final red layer (repeat Step 3); let cool, stirring occasionally, 15 minutes, then pour over a spoon onto the white layer. Chill until completely set.
• Loosen the edges of the gelatin with a knife and turn out onto a parchment-lined baking sheet; invert right-side up onto a cutting board. Trim the two opposite sides so the stars are visible.
• Slice between each row of stars to create 3 rectangles (use the stars to gauge where to cut). Cut each rectangle into pieces.

CHEESY MUSHROOM STACKS

Steps:

• Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
• Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
• Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.

RAINBOW GELATIN CUBES

Steps:

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes., In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes., Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.