Easy recipe and ideas for any flavor. Top with Cool Whip and make it dessert! You may think me a little silly to write up a recipe all about how to make instant Jello. My first thought was about the same when I decided to work on this recipe; I mean, it's right there on the box. But my hope is that those who haven't spent as much time in the kitchen will find value in this recipe and all of the wonderful things you can do with Jello. While I chose to make this recipe with orange Jello my favorite , you can use any flavor you want.
Keep in mind, this is only for actual Jello gelatin, not for Jello pudding another recipe for another day. Jello is something I've enjoyed since I was a kid. My mom would make cherry or strawberry Jello cake , and she'd even make actual gelatin for dessert, filling it with fresh fruit.
And if we caught the flu or some other bug that took away our appetites, she'd make up a bowl of Jello and stick it in the fridge for when we started to get a little hungry. I keep gelatin mixes handy in the cupboard for just such times with my own family.
Medium Mixing Bowl. Spatula or Spoon. Tea Kettle or Sauce Pan. Glass Measuring Cup. This is a time-sensitive recipe. So before you start, you need to make sure you have everything you'll need, because it goes fast, and your gelatin can start to set up if you're not prepared.
Once your Jello has firmed up, it's ready to eat. If you're making it for dessert, you can scoop some into a dish and top it off with whipped cream or Dream Whip. Hi Heather, yes for the unflavored gelatin, you will need 1 oz. How far in advance do you typically make these for parties? How long can they sit out during the party without melting? Hi Brittany, The jello can be made days ahead and get in a container in the refrigerator. For serving, it should be fine several hours, depending on the weather.
You can use just the flavored jello if you want regular jello, but for the finger jello you will need to use the Knox gelatin or a store brand similar. Save my name, email, and website in this browser for the next time I comment. By continuing to use the site, you agree to the use of cookies.
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Press enter to begin your search. Instructions Set out a 8 x 8 square pan Heat water in microwave or on the stove until boiling In a large bowl, combine the jello and unflavored gelatin - this is important to do, because it prevents the unflavored gelatin from clumping when the boiling water is added Carefully pour boiling water and stir minutes to dissolve Pour into square pan Place in refrigerator at least 4 hours or until set Repeat with other flavors if desired Cut into squares and serve Store leftovers in fridge.
Join the discussion 16 Comments. Robert says:. Liz says:. Suzie says:. You can test if the jello is ready by pressing your finger against it. If the jello sticks to your finger, it's not ready. If it doesn't stick to your finger, it's ready. De-mold the jello and transfer it to a serving plate. Dip the mold all the way up to its rim in warm water. Wait 10 seconds, then flip the jello out of its mold and onto a plate.
If it doesn't come out easily, dip the mold into warm water for another 10 seconds. If you poured the jello into individual bowls, you don't have to de-mold it. If you poured the jello into a baking pan, you can cut it into cubes, or use cookie cutters to make fun shapes.
If you are having trouble getting the shapes out, dip the bottom of the pan into warm water for 10 seconds. If you poured the jello into a large bowl, you can scoop it out using a melon scoop to make little jello balls. Serve the jello balls in a separate bowl. Serve the jello. You can serve it as is, or garnish it with some whipped cream or pieces of fruit.
Not Helpful 13 Helpful Pour the Jello mixture you have made into a cup or bowl, then put it in the fridge to allow it to set. Not Helpful 16 Helpful That depends on the type of Jello you use.
The original gelatin Jello, however, has about 60 calories per serving. Not Helpful 9 Helpful When I make jello in a bowl for use over a few days it gets watery. What am I doing wrong? I have been making jello for over 55 years and this is a fairly new wrinkle.
This happens a lot with the sugar-free Jello formulations. Some of the generic jellos are doing that, too. You could try using a little less water or try a different brand. Not Helpful 8 Helpful Not Helpful 6 Helpful Not Helpful 7 Helpful Not Helpful 5 Helpful You do not need to freeze it.
You should put it in the fridge for four hours. Not Helpful 12 Helpful It turns out better and sets quicker if you don't cover it. Wait until it sets to cover it. Not Helpful 14 Helpful Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube.
Mix different jello flavors to create a unique taste. Helpful 3 Not Helpful 0. For berries, this should only take a couple minutes after boiling. For more fibrous fruits like apples, peel, core and roughly chop the apples before cooking. It will take longer for the fruit to be tender enough.
Once the fruit is ready, remove it from the heat and set it aside to cool for a few minutes before transferring the entire contents of the pan to a blender and puree until smooth. Pass the puree through a fine mesh sieve to remove any solids or seeds. Use only 1 cup 8 fluid ounces of fruit puree per recipe. Mix thoroughly and allow to sit until the gelatin swells in the liquid. Bring to a boil and remove from the heat.
Divide the mixture immediately among the serving dishes, and allow to cool to room temperature. Cover the dishes and place in the refrigerator to chill until set about 3 hours. I am not familiar with Great Lakes gelatin I have always used Knox gelatin. You can make all the flavors you love, create new flavors and so much better for you.
It does not take any longer to make. All of those gelatin recipes you had to stop making works doing it from scratch. I would think it could, I should give it a try.
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