And the Winner Is . . .

. . . Crown Jewel Jello!

Who could resist the name? Or the pretty picture on the Jello website.

There were many other contenders, including a family favorite, a relatively healthy one published in the paper recently with applesauce, and an adaptation of the one I usually serve that has cream cheese. In fact, most jello recipes submitted to me had cream cheese, sour cream, or heavy cream. My mom suggested substituting mayonnaise, but I just couldn't. And Cool Whip doesn't have the same consistency.

There was a big family drama, probably complicated by the fact that I didn't even choose the recipe that caused all the trouble. My mom took out pages from her BH&G cookbook, her edition of which is filled with gelatin salads (unlike mine), to photocopy and send to me for future occasions. And she lost them. Before copying them. She's searched everywhere to no avail. And so she began a search online, at her used bookstore, anywhere for a duplicate. But her edition is undated, probably from the early 1960s when she was married, and she doesn't know which is hers. Then she emailed all her friends and family members of approximately the same age. Luckily, my cousin S had the same book and soon scanned in the pages and sent them along. But my mom is still a little heartsick, I think, about the missing pages. I would be upset too.

So I include all the recipes I received and send along a hearty thanks to all those who helped out, especially Mom, Cousin S, Aunt T, V, and A who flagged me down at a red light to tell me about the recipe in the paper (and K who mentioned the same recipe about an hour later).

Bon Appetit!

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Crown Jewel DessertRecipe (The one in my fridge right now).

1pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin, divided
1 qt. (4 cups) boiling water, divided 2 cups cold water, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

PREPARE lime, orange and 1 package of the strawberry gelatins in 3 separate bowls as directed on packages, using 1 cup of the boiling water and 1/2 cup of the cold water for each flavor. Pour each flavor of gelatin into a separate 8-inch square pan. Refrigerate 4 hours or until firm. Cut gelatin into 1/2-inch cubes. Reserve 1-1/2 cups of each flavor of the gelatin cubes. Cover and refrigerate remaining gelatin cubes for snacking or another use.

ADD the remaining 1 cup boiling water to the remaining package of strawberry gelatin; stir 2 minutes or until completely dissolved. Stir in remaining 1/2 cup cold water. Refrigerate 45 minutes or until slightly thickened (consistency of unbeaten egg whites).

ADD half of the whipped topping and reserved gelatin cubes; stir gently until well blended. Pour into 9x5-inch pan sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold. Garnish with remaining whipped topping. Cut into 18 slices. Store leftover dessert in refrigerator.


7-Up Salad (my usual jello salad)
I don’t know when I first had this but I fell in love with the funny color and the sweetness. I added it to the holiday menu and it is now one of DP’s favorites. I made this for Thanksgiving 2002, as I always do, but put it in a beautiful Victorian jello mold DP had bought—it looked great.

1-8 oz. (large) package lime jello
2 tablespoons hot water
12 oz can 7-Up
20 oz can drained pineapple
8 oz package cream cheese
1 cup pecans

Heat can of 7-Up. Take off heat and add Jello. Add the cream cheese that has softened in hot water or let sit at room temperature for awhile (you can microwave it for 1-2 minutes to soften). Add pineapple and pecans. Refrigerate.
Note: This looks beautiful in a jello mold. Just spray it with Pam and wipe with a paper towel before filling.


APPLESAUCE-BERRY GELATIN MOLD

2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
1 can (16 ounces) whole-berry cranberry sauce
1¾ cups chunky applesauce

In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Pour into a six-cup ring mold coated with nonstick cooking spray. Cover and refrigerate overnight. Unmold onto a serving platter. Serves 12. - From Gloria Coates of Madison (CT Post)


Aunt T's "Green Stuff"

Lime Jello Salad

2 cups miniature marshmallows
1 cup milk
1 large box lime jell-o
6oz. cream cheese ( or 8 or 9oz. works)
2/3 cup Hellman's mayonnaise
2 l/2 cups undrained, crushed pineapple (a 1 lb. 4 oz. can)
1 cup heavy cream, whipped ( or use cool whip)

Melt marshmallows in milk over low heat; pour over jell-o, stirringuntil dissolved. Combine softened cream cheese and mayonnaise,mixing until well blended. Gradually add jell-o, mixing untilwell blended. Stir in pineapple. Chill until slightly thickened.Fold in whipped cream. Pour into 2 qt. mold or 9" x 13" dish.Chill until firm. Can be served right out of the dish or to make it fancy, cut a square and put it on a lettuce leaf.


V's Aunt Roslyn’s Cranberry-Jello Mold

Get one can of whole cranberries (I use the type that’s almost a solid—without much juice). If you get the type with juice—I would take two cans--drain the juice and save to use to mix with the Jello. Two small boxes or one large box of black raspberry or black cherry jello (good to also use one of each for flavor—can also use sugar-free jello).

Lay cranberries in bottom of a mold. I make the jello (heating and mixing in with water or juice from above according to directions. Cool in refrigerator a bit and stir in 2 cups of sour cream (non-fat works if you want—or it can be left out completely or substituted with cool whip for sweeter more desert-like taste). If no mixing in, just harden mold in the refrigerator—unmold and serve.


And last but not least, the recipe Mom sent:


Aunt J’s Strawberry-Cream Squares

Two 3-ounce packages strawberry jello
2 C water
Two 10-ounce packages frozen strawberries
13 ½ ounce can crushed pienapple
2 large ripe bananas, diced
1 C sour cream

Dissolve jello in boiling water. Add frozen strawberries; stir until thawed. Add pineapple and bananas.
Pour half into 8x8 dish. Chill firm. Spread sour cream on layer; pour remaining jello on top. Chill firm. Cut into squares. Top with sour cream dollops.