Jello Improv

Last week, I was craving jello salad, but didn't have all of the fixings to make the usual variety we make at this time of year.  So I decided to do a little improv and we all enjoyed the results.

1 package raspberry jello
1 package blackberry jello
1 can crushed pineapple, drained and juice reserved
1 half bag of frozen raspberries

Add water to reserved pineapple juice to total 1 cup.  Microwave to a boil.  Mix with jello packages.  Add 3/4 cup cold water.  Stir in frozen raspberries and drained pineapple.  Pour into serving dish and refrigerate until firm.  (It only took about 30 minutes to firm up, thanks to the frozen raspberries.)

Christmas Jello

Lately, we've really been enjoying a family recipe for jello salad that we normally only make at Christmas time. But it is so good that we want to keep eating it!

Christmas Jello

Can of Crushed Pineapple
2 boxes of Cranberry Jello (or 1 Cran and 1 Raspberry)
Can of Whole Cranberry Sauce
Carton of Cool Whip, thawed
3 oz. of Cream Cheese, softened

Drain pineapple into a glass measuring cup. Add water to make 1 cup. Microwave to boiling. Combine with jello packets in a mixing bowl. Stir 2 minutes or until dissolved. Then add 1 cup cold water. Stir in pineapple and cranberry sauce. Pour into 9 x 13 dish and let set in refrigerator for about four hours. When set, combine softened cream cheese and thawed cool whip. Use this to frost the jello and let set another hour or two before serving.

Jack likes to lick the beaters for the frosting. Here's a picture from the day before Ben arrived when I made the jello for Christmas Eve. (We have a rule that Jack can lick the spoon or beaters only if he is sitting on his blue chair in the kitchen -- otherwise, he wanders around the house leaving frosting everywhere.)