Fun with Jell-O

Green Grotto

1 pkg lime gelatin

1 ¾ cup boiling water

3 Tbsps. vinegar

1 cup chopped celery

¼ cup stuffed green olives

1 cup chopped cucumbers

1 7oz can tuna, flaked

¾ cup mayonnaise


Pour boiling water on lime gelatin.  Stir until dissolved.  Add salt, vinegar, chopped celery and chopped olives. Mix. Pour 1/2 gelatin mixture into a mold.  Chill until firm.  To remaining gelatin, stir in chopped cucumber, tuna fish and mayonnaise. Once the other half is firm, pour on top of firm gelatin in the mold.  Chill again until firm. Unmold onto salad greens.  Serve with salad dressing or mayonnaise.  Radishes on the side look very nice in the photo.

Recipe and photo from Ann Page circa 1949.


Cherry Vanilla Poke Cake

1 box French Vanilla cake mix (plus ingredient listed to prepare cake)

1 6oz pkg. cherry flavored gelatin

12oz Coca-Cola

½ cup cold water

1 8oz container frozen whipped topping, thawed

1 3.5oz pkg. vanilla instant pudding mix

1 cup milk

1 tsp pure vanilla extract

chocolate sprinkles, optional

maraschino cherries, optional

Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.  Using a large fork or end of wooden spoon, pierce cake at 1/2-inch intervals.  In medium bowl, add Coca-Cola and water to gelatin and stir 2 min. or until dissolved. Pour over cake. Refrigerate 1/2 hour.  Combine vanilla pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping then spread evenly over cake.  Refrigerate at least 3 hours or overnight.  Garnish with chocolate sprinkles and cherries when serving if desired.

Recipe adapted from


Gelled Coffee

1 envelope unflavored gelatin

¼ cup cold water

1 ½ cups hot brewed coffee, feel free to use flavor of your choosing

¼ cup plus 2 tablespoons sugar, divided

½ cup heavy whipping cream

Ground chocolate for garnish, if desired

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in coffee and 1/4 cup sugar. Heat over low heat, stirring until gelatin is completely dissolved.  Pour into four Irish coffee mugs. Cover and refrigerate until set.  In a large bowl, beat cream until it begins to thicken. Add remaining sugar and beat until stiff peaks form. Serve over gelatin. Garnish ground chocolate if desired

Recipe adapted from


Strawberry Shots

24-30 large strawberries

1 box Strawberry Jell-O

1 cup tequila

¾ cup Cointreau


1-2 limes

Balancing the strawberry on its side, parallel to the cutting board at the point where it is widest, cut off the top.  Still holding it the same way, cut off a tiny part of the strawberry's bottom tip so the berry can stand upright. Make sure not to cut off too much or you'll create a hole at the bottom. Repeat with remaining strawberries.  Using a melon baller or small measuring spoon, carefully scoop out insides of strawberries.  Put them on a baking sheet and dry them a little with a paper towel.  Combine Jell-O mix with 3/4 cup boiling water and stir 2 minutes to completely dissolve.  Stir tequila and Cointreau into Jell-O mixture.  Using a container with a spout, pour Jell-O/booze mixture into strawberry cups. Fill them up as much as possible, because Jell-O shrinks when it solidifies.  Refrigerate four hours or until firm.  Zest lime onto a plate of sugar.  Slice lime into thin rounds, then cut into small wedges. You may also want to cut a small chunk through the center of each wedge's flesh so they can balance on the tip of the strawberry.  Wet the sides of the solidified Jell-O shot with lime or water, roll in your sugar-lime zest, and garnish with lime wedge.

Recipe from


Blackberry Punch

16oz. blackberries, sliced in half

16oz. strawberries, sliced in half

1 box of berry flavored gelatin

2 cups of water

2 liter bottle of ginger ale

2 liter bottle of blackberry ginger ale, can also use a fruit flavored soda like lemon lime or strawberry if you can't find blackberry.

Boil 2 cups of water and stir in gelatin and sugar to dissolve.  Immediately remove from heat once dissolved. Cool mixture a little before adding blackberries and strawberries. Pour mixture into a bundt pan or similar dish and freeze until solid. Once you are ready to serve punch add berry ice ring to the punch bowl and pour ginger ale over the ice ring. Stir a little and serve immediately or allow to thaw some for a slushy punch.


Recipe adapted from