Jell-O Christmas Trees

Lime Jell-O Christmas Trees

Jell-O Christmas Trees are easy to make, fun to eat, and super pretty! I just like all things Jello! This is two simple layers of Jell-O, one mixed with a can of evaporated milk, and cut into triangles. If you want, you can add some sprinkles right before serving. 

I've had this recipe in my "To Make" files for years...so happy to finally make it! I can image doing this for many holidays - pinkish and reds for Valentines Day, Blue and Blue for a Dodgers game, pastel colors for Easter, and more! 

Thanks for Susan for helping me figure out how to cut these into 7 equal trees per row, with leftover scraps. Thanks to my friend JustJenn who came up with a plan that doesn't have leftover pieces. (Yes, I sent a group text as I was making this because my brain was dead and I couldn't figure it out... Yay friends!) Susan even broke out the ruler. 

If you add sprinkles, do that right before you serve them...the sprinkles can run. And I tried random red and green sprinkles and it was ugly (see photo of the color running after sitting out for less than 30 minutes). I prefer the Jell-O without sprinkles because the sprinkles add a lot of crunch and I like a smooth Jello.

Merry Christmas! ~ mary

Jell-O Christmas Trees

Original Recipe from Jell-O: https://www.kraftrecipes.com/recipe/138513/christmas-tree-jigglers

Ingredients:

- Boiling water (total of 2 cups, divided)

- 1 can (5 oz.) evaporated milk (Yo, it's not Sweetened Condensed milk like I use in lots of my Jell-O recipes. Be sure to get Evaporated Milk) (If possible, have it refrigerated before making the Jell-O)

- 2 large packages of 6 ounces each, or 4 small packages of 3 ounces each - Jell-O, Lime flavor (You need a total of 12 ounces of Lime Jello)

Prep: Lightly spray an 8 x 8 inch pan. Wipe out any excess spray. Set aside.

Plain Jell-O Layer:

• Pour 6 ounces of Lime Jell-O (1 big package or 2 small packages) into a medium bowl. Add 1 1/3 cups boiling water into the bowl, and stir until completely dissolved (2-3 minutes). 
• Pour Jell-O into 8 x 8 pan. (I used my Magic Line 8 x 8 x 2 pan)
• Refrigerate for 25 to 30 minutes, until set but not fully firm.

Milky Jell-O Layer:

• After the Plain Jell-O Layer has been in the refrigerator for 15 - 20 minutes, start on the Milky Jell-O Layer. 
• Pour 6 ounces of Lime Jell-O (1 big package or 2 small packages) into a medium bowl. Add 2/3 cup boiling water into the bowl, and stir until completely dissolved (2-3 minutes). 
• Stir in evaporated milk (shake well before opening can).
• Refrigerate mixture until slightly thickened (about 15 minutes). Pour over the plain Jell-O layer and return to the refrigerator
• Let set at least 4 hour or overnight.

Cutting:

• Unmold the Jell-O onto a cutting board. If the whole thing doesn't come out easily, you can cut into 4 equal rows. Then carefully pull out each row onto the cutting board. (See my photos above)
• Cut each row into 7 alternating equilateral triangles (you'll have 2 scrap pieces at the end). See photos and my friend Susan's drawing - thanks Susan! (Yes, that's the same Susan from Swedish Bread fame - always helping me out!). I made a cut line template on parchment paper and placed that under the Jell-O. 

Optional:

• Dip one side of the Jell-O piece in sprinkles. 
• Important note: Press into sprinkles right before serving...they will eventually start to bleed.
• Only use sprinkles that are coated. 
• I prefer it without sprinkles because the sprinkles add a lot of crunch and I like a smooth Jell-O.

Amazon links (affiliate links - if you buy stuff, I get a few cents without any cost to you):

4th of July Jello and Cookie Treats

Happy Almost Independence Day! Here are some 4th of July worthy treats:

Recipe and Instructions: 4th of July Jello

Recipe and Instructions: Spreads Cookies

Happy Birthday America!
-mary

Christmas Cool Whip Jello / Gelatin

Christmas Cool Whip Jello

Hey, it's almost Christmas! How did that happen?

Anyway, I'm working until 6 pm on Christmas eve. If you are like me, you need a quick and easy dessert. And here it is!

Jello + Cool Whip + Refrig = Easy Peasy.

It's not "natural" (have you seen what's in Cool Whip?) but kids love it and there is something nostalgic about Jello.

I made this before as Orange Creamsicle Jello. This time, I made it with Lime and Cherry Jello.

Just dissolve a pack of Jello (using less water than the package says to use so it will be stiffer) and add Cool Whip. Blend to melt and pour into containers. Fridge overnight. Done!

The Cool Whip layer rises to the top while it chills.

Another Christmas Jello recipe you might like is Christmas Broken Glass Jello! You need a little more time for this one, but it is super easy too!!

Christmas Cool Whip Jello / Gelatin 

You need to make two batches - one green and one red.

RED or GREEN:
1 cup boiling water
1 small box Green or Red Jello (3 ounces)
1/4 cup cold water
1 cup Cool Whip, thawed

1. Place contents of orange Jello packet in a large bowl. Add boiling water. Stir until completely dissolved.
2. Add 1/4 cup cold water.
3. Stir in 1 cup of Cool Whip. It will melt and dissolve. The mixture will be opaque. It will separate to a two layer Jello as it chills.
4. Pour into pan (I used 4-cup pyrex containers).
5. Chill until firm (preferably overnight) and cut into squares.

4th of July Patriotic Broken Glass Jello

4th of July Patriotic Broken Glass Jello

One of the top posts on the Food Librarian is Broken Glass Jello. I've made Valentine's Day, Laker's, and Christmas Jell-O in the past. Today, it's something perfect for the 4th of July. Can you believe it's almost July?!??!

My twitter feed is blowing up with hot tweets - "It's so hot!" "I'm melting" and "I can't turn on my oven." This is the perfect recipe for you! No oven...just some time chilling in the refrig!

Only a few ingredients are needed to make this crowd pleasing treat. Kids LOVE it. If you want to make a pie, check out JustJenn's pie!

This recipe is sooooooo easy...but be sure to plan for it. You'll need time to chill the colored Jello and then the whole thing - it's a two-day project. First, make blue and red Jello blocks. Second, make a milk mixture with unflavored gelatin and sweetened condensed milk, and combine with the blocks.

The milk mixture combines unflavored gelatin and sweetened condensed milk (don't get evaporated milk).



Happy Summer to you and yours!

Recipe:

6 ounces (one big 6-oz box or two small 3-oz boxes) of "Red" Jell-O such as strawberry, cherry, raspberry, strawberry banana

6 ounces (one big 6-oz box or two small 3-oz boxes) of "Blue" Jell-O

1 (14 oz.) can sweetened condensed milk (don't get evaporated milk)

2 envelopes unflavored gelatin (that Knox stuff) (each envelope is approximately 1/4 ounce)

4 cups boiling water (for colored blocks)

1/2 cup cold water (for milk mixture)
2 cups boiling water (for milk mixture)

Step One: Making the Blocks

In separate bowls, dissolve the Red and Blue Jell-O in boiling water by adding 1 cup of boiling water to 3 ounces of Jell-O. Therefore, you'll need a total of 2 cups of boiling water for the 6 ounces of Jell-O (one big box or two small boxes). Mix to dissolve and pour into a container and chill until firm (overnight is probably best, but I have chilled it 3-4 hours until firm).

Note: Only add 1 cup of water per 3 ounces of Jell-O. Ignore the instructions on the box of Jello (they say to use 2 cups of water per 3 ounces). You need to use less water so the Jell-O is firm and can be cut into blocks.

Step Two: Cutting Blocks and Making the Milk Mixture

Prep a 9 x 13 pan by wiping a very, very thin layer of flavorless oil (such as canola) in the pan with a paper towel. You'll wipe off 99.9% of the oil...leaving just a very, very thin film.

Cut chilled colored Jell-O into small blocks.

Carefully mix the blocks in a 9 x 13 pan.

In a separate bowl, add 1/2 cup cold water. Sprinkle 2 envelopes unflavored gelatin on top of the cold water. Wait a few minutes for the gelatin to bloom (soak up some of the water), then add 1 1/2 cup boiling water and mix to dissolve. Add the can of condensed milk. Stir and cool. Pour cooled milk mixture over Jell-O. If you wish, skim off any bubbles from the surface of the Jell-O. Chill overnight until set.

Strawberry Jello Dessert with Pretzel Crust

Strawberry Jello Dessert with Pretzel Crust

What better way to celebrate summer, National Library week and one of the most awesome fruits, the strawberry?! It's the Strawberry Jell-O Dessert. Some people even call it a "Strawberry Jell-O Salad".

Sweet.
Salty.
Creamy.
Jell-O. (Yes, I think this is a food and a texture).

This a homey dessert to enjoy during strawberry season...or after! I saw several recipes using frozen strawberries but I think fresh strawberries would be best.



Next time, I would crust the pretzels a bit more so the crust will be tighter. I've seen some recipes that have you process the pretzels in a food processor.


You can find a zillion variations of this recipe... Baked, Kraft Foods, ... and lots of Church cookbooks.

Don't forget to visit your local library's book sale for a chance to pick up "vintage" cookbooks. It is a lot of fun to read about food culture in the past. When butter was expensive, you'll see lots of shortening recipes (nobody knew about the dangers of partially hydrogenated oils at the time!) Or you may see the introduction of "ethnic" foods into the American diet...like when they need to put a header note explaining the "taco"! Book Sales usually raise funds for the Friends of the Library group which in turn helps fund programs, programs and other needs of the library.

Happy Library Week! I'm celebrating with a few giveaways: Baked Cookbook (new, not vintage ;) and some cute Biscuit Cutters.  - mary the food librarian

Recipe:
Strawberry Jello Dessert with Pretzel Crust

Crust:
3 cups pretzels, crushed with a rolling pin
3/4 cup butter, melted
3 Tablespoons sugar

Mix together and press into greased 9 x 13 baking pan. Bake for 10 minutes in a preheated 350 degree oven. Allow to cool completely.

Filling:
1 - 8 ounce container Cool Whip
1 - 8 ounce package of cream cheese, softened
1 cup sugar

Cream the cream cheese and sugar together in a mixer. Add in the Cool Whip until combined. Spread over cooled pretzel crust. Chill in the refrigerator for about 30 minutes before topping with Jell-O.

Topping:
1 large box (6 ounce) strawberry Jell-O
2 cups boiling water
2 cups fresh or frozen strawberries, sliced

Mix together the boiling water and Jell-O. If using frozen strawberries, add strawberries and allow mixture to set slightly before pouring over the filling - it shouldn't take very long. If using fresh strawberries, place the strawberries in the Jell-O and allow to sit in the refrigerator to set up before pouring over the filling.

Refrigerate the dessert a few hours until completely set before serving.

Broken Glass Jello Bundt - Day #24 of Food Librarian's I Like Big Bundts 3

 Broken Glass Jello Bundt

I Like Big Bundts - Day #24

It's the last Wednesday of the Bundt adventure! Welcome to Day #24 of I Like Big Bundts...only 6 more days until National Bundt Day on November 15th.

Today, I bring you the Broken Glass Jello Bundt. Um, this is the easiest bundt I've ever made and I had people in the library jumping up and down. This is a winner!


Let me stress this again. Broken Glass Jello is the easiest thing to make…and it gets the biggest “wows”! Everyone thought it took a long time to make…but it really only takes MINUTES. Some recipes require a ton of elements (cake, filling, frosting, etc) but this? Forgetaboutit. It just takes a day to plan it out.


What are you going to make for National Bundt Day?!?

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!


I made the same Broken Glass Jello recipe except I added an extra package of Knox to the “milk” mixture. I knew this bundt would stand taller than my normal 9 x 13 pan of broken glass jello so the extra gelatin gave it a little more firmness.

I made the 4 colors in the morning (about 10 minutes of work to dissolve packaged Jello in water) and popped it into the refrigerator. When I got home from work, I dissolved the unflavored gelatin in cold water, added boiling water to dissolve and then poured in a can of condensed milk. Yes, my kitchen tools were a bowl, spoon and can opener. Easy Peasy. While I was cooking dinner, I let the mixture cool off (don’t pour hot milk mixture on the colored jello or you’ll get a crazy hot melted mixture). Then I cut the colored jello into blocks – uneven blocks are totally fine! Grease the Bundt pan with a little canola oil then wipe out most of it…just want to give it a little lubricant to get out of the pan later. The blocks go into the bowl in a colorful manner…it’s like playing with stained glass jello pieces! The milk mixture follows and you are done. If I were making the 9 x 13 broken glass jello, I would carefully remove the bubbles on top for a nicer finish…however, the beauty of the bundt is that it gets inverted! Whoo hoo. Just cover with some plastic wrap, put it in the refrig and watch your DVR while things firm up in the fridge overnight! J

Remember, you can change up the Jello colors to fit the seasons, party or game. I've made Christmas Jello and Lakers Jello... next up blue and gold UCLA Bruin Jello! :)

See you tomorrow for another Bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt

Recipe: Click here for printable recipe (for the basic Broken Glass). 
This bundt used 3 envelopes of Knox gelatin instead of 2 envelopes.

Bundt Pan: Traditional 12-cup Bundt Pan

7 Layer Finger Jello

7 Layer Finger Jello

I used to make 7 Layer Finger Jello a lot, until my friend JustJenn turned me onto Broken Glass Jello. Broken Glass Jello takes less hands-on time in the kitchen. You need to be around more for 7 Layer Jello (each layer needs to chill out for 15 minutes). However, both are tasty and always a crowd pleaser!

Please make sure you have a level refrigerator! :)


With the wide variety of flavors now, you can make this layered Jello in all different colors! My original recipe called for lemon, orange, lime, strawberry because they didn't have blue and purple back in the big hair days. (Please note - you only need 3 ounces or a small box of Jello per layer. I'm showing you 6 ounce boxes because that's what I have. I used my scale to measure out half a box, or 3 ounces and saved the rest.)

You need to make 4 layers of Jello. It's totally simple. Small box of Jello (3 ounces), and half an envelope of Knox gelatin. Dissolve in 1 cup boiling water, cool to warm temp and then pour into the 9 x 13 Pyrex pan. I make the next flavor while the milk layer is chilling - that allows the mixture to cool for 15 minutes. 

Note: Some recipe books say you should "grease" the pan with mayonnaise or Pam spray. This recipe doesn't call for that and I usually don't grease my pans when making Jello.

The Milk layer is condensed milk, water and some gelatin. You need to bloom the gelatin by measuring out 1/2 cup of COLD water into a small bowl. Then sprinkle 2 envelopes of gelatin on top. Let it sit for 2-3 minutes until the gelatin blooms. Add 1/2 cup of boiling water to fully dissolve the gelatin. Then that mixture gets added to the sweetened condensed milk + boiling water mixture.

You can change up the colors in all different ways - Red & Green for Christmas, Blue & Yellow for UCLA Football game! I made a Valentine's Day one here. Have fun!!


Recipe:
7-Layer Finger Jello
(adapted from the Arlington Elementary School PTA cookbook, 1979)
Printable recipe here

4 small packages (3 oz) Jello in different colors (such as lemon, orange, lime, strawberry)
(If you buy the larger 6 oz packages, just measure out half the mixture)

4 envelopes of unflavored gelatin (each Knox envelope is 1/4 ounces)

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

Boiling water

You will have 4 layers of Jello and 3 layers of milk. Start and end with Jello.
 
Jello Layer:
Mix one 3-ounce package of Jello with 1/2 package of Knox. (1 package of Knox is approximately 2 1/4 t so half a package is 1 1/8 t).
Add 1 cup boiling water and stir to dissolve.
Cool to room temperature and pour into 9 x 13 pan.
Refrigerate 15 minutes until solid enough for next layer.

Milk Layer:
In a large bowl, mix 1 can sweetened condensed milk with 1 cup boiling water.
In a small bowl, place1/2 cup cold water. Sprinkle 2 packages of Knox unflavored gelatin on the water. Allow to sit for a 2-3 minutes for gelatin to bloom. Add 1/2 cup boiling water to dissolve the gelatin.
Combine the dissolved gelatin with the milk mixture.
This will yield a little more than 3 cups of milk mixture. Each layer will get about 1 cup of milk.
Cool to room temperature and pour over the Jello mixture. Refrigerate 15 minutes until solid enough for next layer.

Repeat Jello and Milk layers (starting and ending with Jello)
Refrigerate until Jello is fully set and cut into blocks or shapes.

See more of my Jello recipes here! Also, check out JustJenn's site for more Jello recipes!

Orange Creamsicle Jello - National Library Week Day #3

Orange Creamsicle Jello

Yippee! It's National Library Week! Every day, I’m highlighting a library thing, baking something and giving something away. Today is Day 3 and we are all about the Jello, childhood memories, and free audiobooks & eBooks!

The Library Thing:

Sometimes, you don't have to even walk into the library to grab a book or audiobook! You may be able to download audiobooks and eBooks from your library while in your pajamas. More and more libraries are offering free downloadable books. One of the largest providers is OverDrive and you can download books to almost anything…except a Kindle (Amazon’s economic model is to have you buy books from them). You can transfer to a Barnes & Noble Nook or Sony Reader, and OverDrive has apps for the iPhone, iPad, Android and Blackberries…yes, you can read the latest Michael Connelly while waiting in line at the grocery store! And for those who always have late fees on print books, this is perfect for you... there are no late fees…titles automatically expire! Ask your library if they provide downloadable media!

The Baking Thing:

As a kid, my mom would drive my brother and me through a local "dairy". No, there weren't any animals, but it was the original drive-thru. My mom would pull up the stationwagon and a guy would come to window and take our order. He would grab it from the shelves and refrigerator (mostly milk and Wonder bread) and sometimes, if we were really lucky, my mom would buy us ice cream. I loved the Orange Creamsicle. I would carefully eat the outside to expose the vanilla center before eating that. So, today's treat is a Creamsicle in Jello form!

This is beyond easy to make. Seriously. I mean, it's Jello and Cool Whip. Together. It magically separates as it chills. You can make this tonight and have some happy friends tomorrow. As with all my jello desserts, this was way popular in the library.

Recipe:

Orange Creamsicle Jello

2 cups boiling water
1 large box Orange Jello (6 ounces) or 2 small boxes (3 ounces each)
½ cup cold water
2 cups Cool Whip (about 75%-80% of a carton of Cool Whip), thawed
8” square pan

1. Place contents of orange Jello packet in a large bowl. Add 2 cups boiling water. Stir until completely dissolved.
2. Add ½ cup cold water.
3. Stir in 2 cups (about 75-80% of the basic Cool Whip carton) of Cool Whip. It will melt and dissolve. The mixture will be opaque. It will separate into a two layer Jello as it chills.
4. Pour into 8” square pan.
5. Chill until firm (preferably overnight).
6. Cut into squares. I cut 6 x 6 for 36 squares.

The Giveaway Thing:

Day #3: I'm giving away a one-year subscription to Everyday Food. I really enjoy this magazine and thought you might want a copy as well!
To enter, just leave a comment on this post. If your email isn’t associated with your Blogger account, please be sure to leave your email in the message.
Note: This giveaway is limited to United States mailing addresses.
Deadline: Wednesday, April 20, 2011 at midnight, Pacific Daylight Time
Disclosure: This giveaway is paid for by me.
*** Updated: Contest is closed. Congrats to Susan (entry #71) ***
Don't forget to enter the Day #1 (Sarabeth Bakery Cookbook) and Day #2 (Crate & Barrel Ramekins). By the way, thanks to all those who came to the poor rhubarb's defense yesterday! :) I will definitely give it another try...

And, if you are currently working in a library or in library school...stay tuned this week for a special giveaway just for you. :) Happy National Library Week! Libraries, librarians and library staff rock!

St. Patrick's Day Jello Cream Cake

St. Patrick's Day Jello Cream Cake

Happy almost St. Patrick's Day!

You know I have a major thing for Jello and my co-workers love it too. So, I pulled out a card from my mom's cookbook and made this Jello cream cake. My auntie used to make this every holiday season as well (it is great with a topping of Cherry Jello!)

The crust is butter, brown sugar, flour and nuts. Easy peasy to make! Bake it off and let it cool before adding the next layers.

The ingredients are simple. Jello, cream cheese, heavy whipping cream and a little more sugar. The middle layer is cream cheese and sugar with whipped cream folded in. The lemon Jello is dissolved and gives the layer stability because of the gelatin.

A big tray of this gelatin treat is always a big hit at potlucks or...the library! :)

If you don't want to make this one for St. Patty's day, try the Ice Cream Jello I made two years ago!

Jello Cream Cake

Printable Recipe here

Crust:
1 1/2 sticks - butter, softened
1/2 c brown sugar
1 1/2 c flour
1 c chopped walnuts or pecans

Cream Layer:
1 - 3 oz package of lemon Jello (small box)
1 c boiling water
1/2 c sugar
8 oz package of cream cheese (one block), softened
1 cup heavy whipping cream

Jello Layer:
1 - 6 oz package lime Jello (large box)
2 c boiling water
1 c cold water

1. Make the crust. Cream together butter and brown sugar until smooth. Add flour and nuts to the mix. Press dough into buttered 9 x 13 inch pan. I use the Pyrex pan. Bake crust for 10-15 minutes in pre-heated 375 degrees oven or until crust is brown. Let cool.
2. Make cream layer. Dissolve lemon Jello with 1 cup boiling water. Let this mixture cool. In a large bowl, cream together sugar and cream cheese. In a separate bowl, whip the heavy cream to stiff peaks (but don't make butter). Fold the whipped cream into the cream cheese mixture. Don't worry about it blending perfectly. Add the cooled lemon Jello and hand whisk together. Pour cream mixture over cooled crust and chill until firm in the refrigerator.
3. Make the Jello layer. In a large bowl, dissolve lime Jello with 2 cups boiling water. Add 1 cup cold water. Let this mixture cool. Pour on top of cheese mixture and return to refrigerator to cool completely.
4. Cut and enjoy!
5. Notes: You can, of course, change the color to suit your mood or holiday. This makes a bunch and can get pretty tall! When you add the cream layer, make sure you leave space for the top Jello layer. I usually place the 9 x 13 pan on a half-sheet pan in case I have spillage when placing the top layer on the cake!