What recipes do you have for jello desserts that is really good?

We love jello, especially any of the jello desserts that calls for cream cheese. Do you have any recipes? Any appreciated and thank you.What recipes do you have for jello desserts that is really good?
hope this helps!





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Enjoy!What recipes do you have for jello desserts that is really good?
ohmygosh this is soo yummy!!! enjoy





INGREDIENTS


2 1/2 cups crushed pineapple, with juice


1 (3 ounce) package orange flavored gelatin


1 (3 ounce) package cream cheese, softened


1 cup chopped pimento


1 cup heavy cream, whipped


1 cup diced celery


1 cup chopped walnuts





DIRECTIONS


In a medium saucepan, heat pineapple and juice over medium heat until boiling. Add gelatin and stir to dissolve. Remove from heat and refrigerate until partially set.


In a small bowl, blend the pimento into the softened cream cheese. Mix the gelatin mixture and cream cheese together, and then fold in the whipped cream, nuts and celery. Pour into a 1 1/2 quart mold and chill until firm.
best is lychee jelly. I love it alot.. its icy kind of cooling dessert!
Jello salad





3 oz. strawberry jello


1 c. hot water


1 can fruit cocktail, save liquid


1/2 c. liquid into jello


3 oz. cream cheese mixed with rest of juice from cocktail


Mix jello and cream cheese together.


Thicken in refrigerator
Take one small box jello and one thing cream cheese melted to liquid form make box jello as directed and mix with cream cheese. Take a jello mold %26amp; spray with pam and then pour the mix in take two large boxes of jello (I love to do different colors) and mix as directed and add one can fruit cocktail drained and pour over the other mix put in fridge over night when done take a butter knife diped in hot water and put a plate over the top and turn over and serve.








Get the kraft foods magizine it is great! And check out JELLO on line.
I. Fruit Cream Cheese Dessert





Makes about 4 cups or 8 servings





1 cup boiling water


1 pkg (4-serving size) JELL-O Brand Gelatin, any flavor


1 pkg (3 ounces) cream cheese, softened and cut up


1 cup thawed Cool Whip Non-Dairy Whipped Topping


* 2 cups mixed fresh fruit





Pour boiling water in blender. Add gelatin. Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds. Add cold water and cream cheese. Blend at high speed until smooth, about 30 seconds. Chill until thickened. Fold in whipped topping. Arrange fruit in bowl or individual dessert dishes. Top with creamy mixture. Chill until set, about 1 hour.





* DO NOT USE FRESH PINEAPPLE, KIWIFRUIT, MANGO, PAPAYA OR FIGS.





II. Muffin Pan Snacks





Makes 4 or 8 to 10 servings





1 pkg (4-serving size) JELLO-Lemon flavor gelatin


1/2 tsp salt


1/8 tsp garlic powder


1 1/2 cups boiling water


2 tsp vinegar


1 tsp vegetable oil


1/8 tsp black pepper


1/8 tsp dried oregano, crumbled


Snack combinations *





Dissolve gelatin, salt and garlic powder in boiling water. Add vinegar, oil, pepper and oregano. Place aluminum-foil baking cups in muffin pans. Place different snack combinations in each cup, filling each about 2/3 full. Then fill with gelatin mixture. Chill until firm, about 2 hours. Unmold carefully from foil cups. Serve with crisp salad greens if desired.





*Snack Combinations


Use cubed cream cheese with chopped nuts





Use cauliflower florets with diced pimiento





Use cucumber slices with tomato slices.





Use chopped hard-cooked egg with chopped cucumber and pickle





Use shredded carrot with raisins





Use drained canned button or sliced mushrooms with pimiento strips





Use diced apple with chopped nuts





Use sliced hard-cooked egg with anchovies





Use diced pimiento with diced green pepper and tomato





Use sliced celery with sliced ripe or stuffed green olives





III. Creamy Melon Layered Salad





Makes 3 cups or 6 servings





1 package (4-serving size) JELL-O Brand Lemon or Lime flavor gelatin


1 cup boiling water


3/4 cup cold water


1 tsp lemon juice


1/2 to 1 cup cantaloupe or honeydew melon balls or diced melon (about 1 small)


1/4 cup sliced celery


1/4 cup slivered almonds (optional)


1 package (3 ounces) cream cheese softened


1/3 cup mayonnaise





Dissolve gelatin in boiling water. Add cold water ands lemon juice. Chill until slightly thickened. Measure 1 1/4 cups of the gelatin; fold in melon balls, celery, and nuts. Pour into 4-cup ring mold or individual molds. Chill until set but not firm.





Blend cream cheese and mayonnaise until smooth. Gradually blend in remaining gelatin. Pour over clear gelatin in mold. Chill until firm, about 3 hours. Unmold. Garnish with additional melon balls and crisp greens, if desired.





IV. Banana-Cheese Squares





Makes 12 servings





1/2 cup blanched almonds


1 1/2 cups all-purpose flour


1/2 cup packed light brown sugar


1/2 cup butter or margarine, melted


1 package (8 ounces) cream cheese, softened


1/4 cup milk


3 1/2 cups (8 ounces) Cool Whip Non Dairy whipped topping thawed


2 packages (4-serving size) or 1 package (8-serving size) JELLO-O Orange flavor gelatin


2 cups boiling water


1 1/2 cups cold water


2 cups sliced bananas


1 cup orange sections





Toast almonds in shallow pan in preheated 350 oven for 3 to 5 minutes, stirring once. Chop almonds; set aside.





Combine flour, 1/4 cup of the brown sugar and the butter in medium bowl. Mix well and evenly press into bottom of 13x9 inch pan. Bake in preheated 375 oven for about 20 minutes. Cool on wire rack.\





Combine cream cheese and remaining brown sugar in large bowl. With electric mixer at medium speed, beat until blended. Gradually add milk and beat until smooth and creamy. Fold in whipped topping and spread evenly over pastry. Chill.





Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Fold in fruits and nuts. Spoon over cheese layer in pan. Chill until firm, about 4 hours. Cut into squares.





V. Buffet Lemon Cheesecake





Makes 9 to 12 servings





1 1/4 cups graham cracker crumbs


3 Tablespoons sugar


1/3 cup butter or margarine, melted


2 packages (8 ounces each) cream cheese, softened


4 cups cold milk


2 packages (4-serving size) JELLO-O Lemon flavor instant pudding and pie filling





Combine crumbs, sugar and butter; mix well. Press firmly on bottom and side of 9 or 10 inch spring form pan. Bake in preheated 350 oven for about 8 minutes or until lightly browned. Cool on wire rack.





Place cream cheese in large bowl. With electric mixer at medium speed; beat until smooth. Gradually add 1 cup of the milk, blending until mixture is very smooth. Add remaining milk and the pudding mix. Beat at low speed just until well blended, about 1 minute. Pour carefully into crumb-lined pan. Chill until firm, about 3 hours. Garnish with lemon slice and mint, if desired.
Bake a cake (white or yellow) in a 9 x 13 pan. Keep it in the pan and cool it in the fridge for several hours.





Just before you pull out the cooled cake, mix up red and green (or some other color) of jello according to the package in 2 separate bowls -- using the quick method that used half ice instead of water.





Pull the cake out (cold), and poke holes in it with a fork, all over the cake. Lots of holes.





Pour the liquid (slightly cooled) jello all over the cake -- some red over here, some [other color] over there, some mixed color.





Put the cake back in the fridge and let the jello set.





Top the cake with cool whip, OR, since you like cream cheese make a cream cheese frosting.





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