Glass Block Jello

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

via: Our Best Bites

Pretzel Salad

2 1/2 cups coarsely chopped pretzels
3/4 cup melted butter
3 T sugar
Mix well. Spread in 9 x 13 pan. Bake for 10 minutes at 350 degrees. Cool.

Cream 8 oz softened cream cheese, blend in 1/2 cup powdered sugar and 1- 8 oz. Cool Whip. Mix well. Spread over pretzels. Refrigerate.

1- 6oz. strawberry jello
2 cups boiling water
2- 10 oz frozen strawberries

Dissolve jello in boiling water & add frozen berries, breaking up as stirring. Chill until slightly thickened. Pour over cool whip layer. Refrigerate until set.

Fruit Sparkles

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry or Strawberry-Banana Flavor Sugar Free Low Calorie Gelatin

1 cup cold fruit-flavored seltzer, sparkling water, club soda or other sugar free carbonated beverage

1 cup chopped mixed bananas and strawberries

STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add seltzer; stir until well blended. Refrigerate 1 hour or until slightly thickened. ADD fruit; stir gently until well blended. Pour into 5 dessert dishes or medium serving bowl. REFRIGERATE 1 hour or until firm.

ORANGE JULIUS SALAD

1 (3oz.) orange Jell-O

1 (3oz.) cook & serve vanilla pudding

1 (3oz.) Jell-O Americana Tapioca pudding

1 (8oz.) Cool Whip, thawed

1 (8oz.) can mandarin orange, well drained

Combine dry Jell-O & puddings; stir into 3 cups boiling water and continue boiling for 2 minutes, stirring constantly. Cool completely (1 hr.). Add the cool whip, mixing in well, then add the drained fruit. Pour into a 9x13 dish and cover. Chill 6 hours or overnight.

Cookie Salad

2 small packages instant vanilla pudding

2 cups buttermilk

12 ounce Cool Whip

1 medium can mandarin oranges, drained

1 medium can pineapple tidbits, drained

1/2 package fudge stripe cookies, crushed
Mix together pudding and buttermilk. Fold in Cool Whip. Chill till ready to serve. Crush cookies (only until chunky, not finely crushed) and stir in at the last minute before serving.

Strawberry Angel Dessert

2 egg yolks, well beaten
1 cup sugar
1 cup milk
1 large pkg. strawberry Jell-O
1 pint cream –stiffly beaten
2 egg whites-stiffly beaten, with a pinch of salt
1 cup fresh strawberries (sliced in quarters)
1 pint whipping cream, stiffly beaten
1 angel food cake

Cook in double boiler, egg yolks, sugar & milk until done (about 15 minutes) over boiling water. (Does not thicken but will change color to a lemony yellow). Remove & add Jell-O, stir well. Set aside to cool. After cool, add berries, egg whites (with salt). Lastly fold in whipped cream. Tear cake in pieces to cover bottom of 9 x 13 pan. Pour custard over all, tear more cake and layer over, pour custard over all.
Refrigerate over night. Serve topped with whipped cream.

Popcorn Balls

1- 3oz gelatin, any flavor
1 cup sugar
1 cup white corn syrup
½ cube butter
1 tsp. vanilla
6 qts. Popped corn

Combine gelatin, sugar and syrup together. Bring to a boil, slowly, just until sugar dissolves. Stir in butter and vanilla. Pour over corn. Mix well.

Lemon Lime Cake

1 package Duncan Hines Lemon Supreme cake mix
1 package 3 oz. lime Jell-O
¾ cup boiling water
½ cup cold water

Make cake according to package directions. While baking, mix Jell-O (with above amounts of water) and let set (room temperature). Cool cake for 20-25 minutes. Poke holes with meat fork and pour Jell-O over. Frost with topping.

FROSTING
1 envelope Dream Whip
1 package (3 oz.) lemon pudding
1 ½ cup cold milk
Whip for 5-8 minutes and spread over top.

Fruit Sparkles

1 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry or Strawberry-Banana Flavor Sugar Free Low Calorie Gelatin

1 cup cold fruit-flavored seltzer, sparkling water, club soda or other sugar free carbonated beverage

1 cup chopped mixed bananas and strawberries
STIR boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add seltzer; stir until well blended. Refrigerate 1 hour or until slightly thickened. ADD fruit; stir gently until well blended. Pour into 5 dessert dishes or medium serving bowl. REFRIGERATE 1 hour or until firm.