Summer gelatin dessert recipes and tips

Nothing can say that summer is like a good old-fashioned gelatin dessert.

When I was young, I can remember that my grandmother and my aunt competed to see who could provide the best dessert for our annual summer family picnic. I have to admit that my aunt will usually win! I think gelatin desserts are now as popular as they were at the time. There are a variety of recipes today, you can make a gelatin dessert every week for the next two years, and don't eat the same dessert twice.

To make a gelatin dessert, you need to invest in a gelatin mold. These molds usually have three parts: a bottom seal, a top seal, and then a ring. Various companies produce gelatin molds that are easily found in any kitchen or department store.

Gelatin dessert making tips

1. Keep gelatin desserts refrigerated for best results. Letting them sit for a long time can lead to corruption or melting.
2. Store your dessert in a closed container to prevent sticky rubbery gelatin skin.
3. You can gently spray the gelatin mold with a non-stick cooking spray to prevent sticking.
4. Drain all the liquid from the canned fruit and add to the gelatin. If too much liquid is added, gelatin may not work properly. If you decide to use fruit juice, you need to reduce the amount of water in your formula.
You can mold most gelatin desserts onto a plate or plate lined with fresh lettuce leaves. This is a good demo.

This is my favorite 4 recipes.

Pineapple cream

1 [20 ounces] can crush pineapple
1 [3 ounces] Pique. Lime gelatin
1/2 pint cream
1 [8 ounces] pkg. Cream cheese

Boil the pineapple. Add lime gelatin, stir until dissolved; let cool in the pan. Put the cream and cream cheese pieces in the blender. mixing. Mix the blender ingredients with the ingredients in the pan. Pour into the Jel-Ring mold. Cool overnight. Remove the seal to release the mold and provide service.

Triple orange joy

6 oz PKG. Orange jelly
2 c. Boiling water
1 pint of orange sherbet
1 can be orange, drain
Fresh orange slices decoration

Dissolve the orange gelatin in boiling water. Add orange sherbet and stir until melted. Add the orange slices. Pour into the Jel-Ring mold and refrigerate until solidified. Demold on the template; decorated with orange slices.

Cherry cola fantasy

1 c. Canned pitted cherries, drained
3/4 c. Sugar
1/2 c. Water
6 oz box of cherry gelatin blend
1 c. Chopped nuts [optional]
1 c. Crushed pineapple, poured out
1 bottle [12 ounces] of cola soda

Combine cherries, sugar and water; boil for a minute. Stir the gelatin mixture with a spatula. Add chopped nuts [optional] and crushed pineapple. Mix together and stir in cola. Pour into the Jel-Ring mold and seal. Refrigerate for 6 hours. Demold on the template.

Raspberry cream

3 oz PKG. Raspberry gelatin
1 c. Whipped cream, whipped
10 ounces of frozen, thawed, drained raspberries

Dissolve the gelatin according to the instructions on the package and make 1 cup of cold water with 1 cup of boiling water and juice. Until it is almost firm. Gelatin is applied until it is foamy. Fold the gelatin, whipped cream and the berry out. Pour into the Jel-Ring mold and refrigerate until hard.

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