Best White Gelatin Recipes

WHITE GELATIN

Steps:

• In a medium bowl, beat cream cheese and sugar until smooth and well blended. In a separate bowl, dissolve the gelatin in boiling water. Stir into the cream cheese mixture along with the milk, lemon juice and vanilla. Fold in the whipped topping. Pour into a mold if desired, and refrigerate until set, about 3 hours.

RED, WHITE AND BLUE GELATIN FLAG

Steps:

• Spray two half baking sheets and a quarter baking sheet with cooking spray. Set aside in the refrigerator.
• For the strawberry layer: Combine the hot water, plain and strawberry gelatin. Once thoroughly combined, pour the strawberry layer into one of the half baking sheets in the refrigerator. After 15 minutes of cooling, add some strawberry slices, if desired. Allow the gelatin to cool until set, about 2 hours.
• For the white layer: Combine the hot water, sweetened and unsweetened coconut milk, whole milk and plain gelatin. Once thoroughly combined, pour the white layer into the other half baking sheet in the refrigerator. Allow to cool until set, about 2 hours.
• For the blue layer: Combine the hot water and the blue and plain gelatin. Once thoroughly combined, pour the blue layer into the quarter baking sheet in the refrigerator.
• Once the layers are set, remove them from the refrigerator.
• Turn the red layer out onto a parchment-lined platter or cutting board. Slice two-thirds of the white layer into strips and reserve the remaining third to punch out stars with a star-shaped cookie cutter. Top the red layer with the white stripes. With the widest side of the blue layer facing you, cut the layer in half from the top of the baking sheet to the bottom. Add one portion of the blue layer on top of the white stripes on the top left portion of the flag. Top the blue layer with the white stars. Using a piping bag fitted with a star tip, pipe out a whipped cream border and top with blueberries.

POACHED PEACHES IN WHITE WINE GELATIN

Steps:

• In a saucepan combine the wine, 3/4 of the lemon zest, and the seeds of the vanilla bean and bring to a slow simmer. Add the peach halves and return to a simmer, covered for 3-5 minutes, depending on the firmness of the peaches. When done, the peaches should easily be pierced with a sharp knife. Allow the peaches to cool slightly in the wine mixture until cool enough to handle, but still warm. Remove the peach skins and discard. Cut the peach halves as you desire, into quarters, slices, or chunks and divide among six small glass bowls or custard cups. Strain the wine mixture (use a coffee filter if you want a really clear gelatin) and then whisk in the gelatin crystals until completely dissolved. Pour the gelatin mixture over the fruit and place the dishes in the refrigerator for up to two hours or until the gelatin has set. To serve, mix the reserved lemon zest with the berries and divide the berry mixture among the six desserts. If desired, garnish with a spoonful of whipped cream and a sprig of mint.

WHITE SANGRIA FRUITED SPLASH GELATIN

Steps:

• Bring wine and zest to boil in saucepan. Add to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in seltzer and lime juice. Place bowl of gelatin in larger bowl of ice and water. Let stand 10 min or until thickened, stirring occasionally.
• Stir in fruit. Pour into 6-cup mold sprayed with cooking spray.
• Refrigerate 4 hours or until firm. Unmold.

WHITE GELATIN SALAD WITH FRUIT TOPPING

Steps:

• Dissolve gelatin in 1 cup cold water. Set aside.
• Mix sugar into boiling water, stirring until dissolved.
• Add gelatin mixture to sugar water.
• Add sour cream and mix until lumps have disappeared.
• Fold in Cool Whip.
• Pour into mold or dish. (May lightly grease mold with mayo. This will not affect the flavor at the end.).
• Chill overnight.
• Serve with pie filling as topping or in center of round mold.

WHITE GELATIN

Steps:

• In a medium bowl, beat cream cheese and sugar until smooth and well blended. In a separate bowl, dissolve the gelatin in boiling water. Stir into the cream cheese mixture along with the milk, lemon juice and vanilla. Fold in the whipped topping. Pour into a mold if desired, and refrigerate until set, about 3 hours.

JELL-O GELATIN RED, WHITE & BLUE DESSERT

Steps:

• Add 1-1/2 cups boiling water to strawberry gelatin mix in bowl; stir 2 min. until completely dissolved. Pour half into 9-inch round pan sprayed with cooking spray. Add raspberries to gelatin in pan; refrigerate 25 min. Top with remaining strawberry gelatin; refrigerate 30 min. or until set but not firm. Meanwhile, add remaining boiling water to berry blue gelatin mix in separate bowl. Let stand at room temperature until ready to use.
• Microwave marshmallows and milk in medium microwaveable bowl on HIGH 1 min. or until marshmallows are puffed; stir until marshmallows are completely melted and mixture is well blended. Stir in vanilla; cool 5 min. Blend in sour cream. Pour over strawberry gelatin layer. Refrigerate 30 min.
• Spread blueberries over sour cream layer; drizzle with 1/2 cup berry blue gelatin. Refrigerate 15 min. Cover with remaining berry blue gelatin. Refrigerate 2 hours or until firm. Unmold before serving.