When the summer heat cranks lemonade cravings to Pavlovian levels, try these jelly squares from Bakeless Sweets. They're a delightfully jiggly version of the drink itself, made earthy with the addition of fresh basil.
'Jell-o' on Serious Eats
Like jiggly squares of summer sunshine, lemonade jelly from Bakeless Sweets packs a sweet punch softened by a vegetal kiss of basil.
This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with some booze and fruit?
Jell-O molds can be as clever and sophisticated as you can imagine. This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with booze & fruit?
The basic recipe is simple: 1 box white cake mix + 1 box Jell-O = fun. We've saved the fun, but made the cake from scratch.
Also known as Jell-O rainbow cake, this seriously retro dessert is typically made with 1 box of white cake mix and 1 box of Jell-O. We've made a homemade version that amps up the flavor but keeps the fun.
With the allure of 90's-style packaging and a familiar campfire flavor, Jell-O S'mores Pudding Snacks called at us from across from the grocery store and led us to discover how x-treme they truly are.
Sometimes you want pudding topped with whipped cream. Sometimes (make that most of the time, if you're like me) you'd rather have whipped cream topped with pudding. I imagine it was a like-minded home economist with a fondness for cream who came up with the recipe for "Pudding in a Cloud," a retro recipe consisting of chocolate Jell-O nestled in a cloud of Cool Whip.
This is a homemade version of a retro recipe consisting of chocolate Jell-O nestled in a cloud of Cool Whip.
What made Jell-O pudding in the little plastic cup so exceptional compared to the instant variety, or even homemade, related directly to its texture. It had a slick silkiness that made all other puddings seem as thick and heavy as paste. You could suck up a spoonful through closed teeth, letting it flood your mouth with creamy chocolate wonder. And what can compare to the exquisite pleasure of licking clean the chocolate stained tinfoil lid?
The flavor of this pudding changes dramatically depending on the ingredients used. Skim milk makes a pudding with the lighter taste and texture of the "low-fat" puddings where as whole milk gives the full flavor of the original. High end fancy cocoa powders like Valhrona will result in a really dynamic, flavorful chocolate pudding, whereas grocery store staples like Hershey's will have a simpler flavor more in line with the taste of the pudding you remember.
Chocolate mousse is a deceptively heavy dessert. It tastes all fluffy and light, but in reality it is laden with cream, butter, and eggs. For this reason, I save it for special occasions. But Jell-O recently introduced Temptations Chocolate Mousse Decadence Mix with only 110 calories per serving. I was curious—could it satisfy my craving for a creamy, airy, chocolaty dessert?
When I first heard about this dish from a Southern friend, I had visions of spinach topped with sliced strawberries and maybe a little feta cheese and tossed with pretzel crumbles. But this dish is more akin to a Jell-O No Bake Cheesecake than a Caesar. The combination of a salty crushed pretzel crust, rich whipped cream, and strawberry gelatin intrigued me.
Sweet and salty, jiggly and smooth, creamy and addictive, there's good reason why this dish is a favorite at church picnics and barbecues down South. You might find yourself dipping into the leftovers for breakfast.
Rhubarb season is finally here! I don't know about you, but I can never get enough of its sweet-tart flavor and gorgeous rosy hue. This raspberry-rhubarb jam is incredibly easy to make thanks to a secret ingredient: a packet of raspberry Jell-O. Best of all, it's a freezer jam, which means you don't have to bother with sterilizing the jars or processing them in a hot water bath.
This simple jam bursts with the flavors of tart rhubarb and sweet, sun-ripened raspberries. You might think Jell-O is an odd ingredient, but it helps to softly set the jam so that it's thick and spreadable without being runny or...
File this under mesmerizing. Nathan Myhrvold and his Modernist Cuisine team, who published a 2,400-page, six-volume cookbook earlier this year, filmed Jell-O bouncing at 6,200 frames per second. If Jell-O had a backyard trampoline and jumped in super slo-mo, this is probably about what it'd look like.
Thick, creamy peanut butter mousse sandwiched between an Oreo cookie crust and a hard chocolate shell? A prep time of only fifteen minutes? Jell-O's No Bake Peanut Butter Cup Dessert mix ($3.29) sounded almost too good to be true.
Around Halloween, a lot of attention is given to things that go bump in the night. But for a moment, let's consider things that wobble: the Jell-O Jiggler.
Every October, pumpkin-flavored dessert mixes explode onto grocery store shelves. There are always muffins, cupcakes, quick breads, and pie-making kits, but this year, there is also pudding. Jell-O instant pudding. And it only costs $1 a box. Just how good could it be? I put the packaged powder to the test two ways: first in the basic pudding, and then in the suggested mousse variation.