INDEX to 8 jello RECIPES in this blog: 

chocolate coconut pudding shots (aka coconut black russian shots)


3/4 cup milk
1 (3.4 oz) package instant chocolate pudding mix
1/4 cup vodka
1/2 cup kahlua
1 (8 oz) container cool whip
coconut flakes (optional, for garnish)

tested out the new “pudding shots” and found a lot of guests see jello shot cups and assume they are getting jello even if it is creamy pudding. adding garnish really helps overcome that bias when you serve these yummy dessert shots.

modified from recipe found at: allrecipes

coquito coconut rum pudding shots

1 (3.5 oz package) GOYA COOK & SERVE Coconut Pudding
¼ c. Evaporated Milk
½ c. Coco Lopez
1 c. Rum
1/8 tsp. Cinnamon
1/8 tsp. nutmeg
16 oz. Cool Whip

Mix Evaporated Milk, Coco Lopez, and spices together. Stir in pudding and heat on stove top until dissolved. DO NOT bring to a boil!

Take off stove and put into bowl. Place in refrigerator for about 10 minutes to cool off before whisking in rum and cool whip. Fill plastic shot cups with mixture and leave in refrigerator overnight to set.

recipe found at: mypuddingshots

deconstructed chocolate covered cherries

1 cup boiling water
2 pkg. (3 oz. each) or 1 pkg. (6 oz.) JELL-O Cherry Flavor Gelatin
1/2 cup ice cubes
12 maraschino cherries
12 OREO Cookies

Use silicone mini muffin pans. or you can place paper liners in 12 muffin cups; spray lightly with cooking spray.

Add gelatin to boiling water in small bowl; stir 2 minutes or until completely dissolved. Stir in ice cubes until melted. Pour evenly into prepared muffin cups. Refrigerate 10 min.

Add 1 cherry to each muffin cup. Top each with 1 cookie. Refrigerate 1 hour or until firm. Gently peel off paper. Invert onto serving plate and share.

recipe found at: kraft

strawberry layered jello mousse


1 1/2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size each) JELL-O Strawberry Flavor Gelatin
1 cup cold water
1 1/2 cups sliced strawberries (or you can use frozen strawberries that have been rinsed & drained)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided into 2 halves

Stir gelatin into boiling water until completely dissolved. Stir in cold water. Pour about 1/2 cup of gelatin into a oiled 6 oz. mold (i oil mine with almond or coconut oil). place mold and remaining jello into fridge for 5 minutes. Then remove and place strawberries in mold and cover with 1-1/2 cups of the gelatin. Refrigerate 30 min. or until gelatin is set but not firm (gelatin should stick to finger).

MEANWHILE, refrigerate remaining gelatin 30 min. or until slightly thickened. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spoon into remaining room in mold on top of the gelatin layer. .refrigerate 4 hours or until firm. Unmold and serve topped with remaining whipped topping.

recipe found at:  myrecipes

gelatina de artistica con frutas

i used the recipe on the back of the package i got at fiesta supermarket. i saw viral videos of gelatina de artistica con flores (which involves beautiful flowers in jello made with special syringe tools). however i decided to make the clear jello version with fruit. this pineapple flavored jello was firm, yummy, super clear and didn’t even mind that i replaced the cold water with vodka in the version pictured.

fireball whiskey apple cider jello shot ring

1/2 c. water
3/4 c. apple cider
Juice of 1/2 a lemon
2 envelopes unflavored gelatin
3/4 c. Fireball whisky
dehydrated Apple slices, for garnish

In an unheated small saucepan, add water. Sprinkle over gelatin and let bloom, about 10 minutes. Stir into pieces. Add apple cider and lemon juice. Place pan over medium heat and bring to a simmer, stirring till gelatin is dissolved. Remove from heat & stir in Fireball. Pour into shot glasses and refrigerate until firm, about 4 hours. Serve with bowl of dehydrated apples or sliced fresh apples for garnish (whipped cream optional)

modified from recipe found at delish

tart cherry melatonin gummies

1-1/2 cups tart cherry juice
5 packets of knox gelatin
(Optional: A few drops of stevia extract or honey if you like it sweeter )

Add 1/2 cup of juice to bowl and sprinkle on gelatin. allowed to sit and “bloom” for 10 minutes. Stir into bits. Warm up rest of juice over medium-low heat. Mix in gelatin to warm juice and dissolve. Stir while the mixture heats, so the gelatin completely dissolves. Once you no longer see gelatin granules, remove from heat and pour into a glass dish. Place in the refrigerator to chill for overnight, or until gelatin sets. Cut into bite-sized pieces, use cookie cutters, or pour into molds. and store in an airtight container in the refrigerator (should stay good up to 2 weeks).

modifed from recipe found at pilatesnutritionist

vietnamese coffee jello

1/2 cup cold water
3 packets of Knox unflavored gelatin
1 3/4 cups strong coffee, scalding hot (I brewed 8 Tbls. French Roast with 2 cups water)
14 oz. sweetened condensed milk
3 Tbls. Kahlua or other coffee liquor (frangelica, irish cream, vanilla, etc)

sprinkle gelatin on cold water & let bloom for 10 minutes. stir up into bits.  add hot coffee, stir till dissolved. add condensed milk and liquor (use vanilla if you want non-alcoholic instead).  stir well and pour into 8″x 8″ glass baking dish. chill in fridge overnight. cut into squares & served. can be picked up with hands like jigglers or served in mini muffin cups.

recipe for coffee jello found at food librarian and the hungry mouse blogs.

hope you are enjoying my series of jello recipes. here is a funny jello video by kalenreacts for you since you read this far thanks for visiting. let me know in the comments below if you try any of these recipes