I am somehow drawn to this silly recipe. It is so trashy -- two out
of the three ingredients are Jello and Cool Whip! But -- the layers
magically separate. And, you mold it in the same Cool Whip tub you
just dumped the Cool Whip out of! That's so efficient. The picture
in the Jello advertisement is awfully cute and artificially colorful.
Isn't there a cranberry flavored Jello? Maybe we could make this at
school as a measuring and reading directions activity.

JELL-O Magic Mousse
Prep Time: 10 min
Total Time: 8 hr 10 min
Makes: 10 servings, about 1/2 cup each

3 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cherry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

STIR boiling water into dry gelatin mix in medium bowl at least 2 min.
until completely dissolved. Add whipped topping; stir with wire whisk
until whipped topping is completely melted and mixture is well
blended. (Mixture will be thin.)
WASH whipped topping tub mold; dry well. Spray with cooking spray.
Fill with gelatin mixture.
REFRIGERATE at least 8 hours or overnight. To unmold, dip tub in warm
water 15 sec. Unmold onto serving plate just before serving. Store
leftover dessert in refrigerator.

Tara

Oh pshaw, on Sat 04 Nov 2006 12:57:12p, Tara meant to say...

> I am somehow drawn to this silly recipe. It is so trashy -- two out
> of the three ingredients are Jello and Cool Whip! But -- the layers
> magically separate. And, you mold it in the same Cool Whip tub you
> just dumped the Cool Whip out of! That's so efficient. The picture
> in the Jello advertisement is awfully cute and artificially colorful.
> Isn't there a cranberry flavored Jello? Maybe we could make this at
> school as a measuring and reading directions activity.
>
> JELL-O Magic Mousse
> Prep Time: 10 min
> Total Time: 8 hr 10 min
> Makes: 10 servings, about 1/2 cup each
>
> 3 cups boiling water
> 1 pkg. (8-serving size) JELL-O Brand Cherry Flavor Gelatin
> 1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
>
> STIR boiling water into dry gelatin mix in medium bowl at least 2 min.
> until completely dissolved. Add whipped topping; stir with wire whisk
> until whipped topping is completely melted and mixture is well
> blended. (Mixture will be thin.)
> WASH whipped topping tub mold; dry well. Spray with cooking spray.
> Fill with gelatin mixture.
> REFRIGERATE at least 8 hours or overnight. To unmold, dip tub in warm
> water 15 sec. Unmold onto serving plate just before serving. Store
> leftover dessert in refrigerator.

A recipe born for office potlucks! :-)

--
Wayne Boatwright
__________________________________________________

A light heart lives long.

On 4 Nov 2006 21:23:56 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>A recipe born for office potlucks! :-)

Yes! Just cover the Cool Whip tub with its own top and off you go!
Talk about easy to transport.

In one of the _I Hate to Cook Books_, Peg Bracken says that it doesn't
really matter if no one likes your gelatin salad, it only matters that
you brought something.

Tara

Oh pshaw, on Sat 04 Nov 2006 01:27:30p, Tara meant to say...

> On 4 Nov 2006 21:23:56 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>A recipe born for office potlucks! :-)
>
> Yes! Just cover the Cool Whip tub with its own top and off you go!
> Talk about easy to transport.
>
> In one of the _I Hate to Cook Books_, Peg Bracken says that it doesn't
> really matter if no one likes your gelatin salad, it only matters that
> you brought something.

I remember her books...very funny lady. Contained a number of surprisingly
good recipes, too.

--
Wayne Boatwright
__________________________________________________

A light heart lives long.

On Sat, 04 Nov 2006 19:57:12 GMT, Tara > wrote:

>I am somehow drawn to this silly recipe.

I saw a cooking show on TV last week where the guy made jello shooters
with orange jello, and he molded the shooters in hollowed-out halves
of oranges. Then he cut them into wedges. They ended up looking just
like orange wedges.

Now I'm picturing the jello shooters done with the cool whip addition.
Man, that would be cool.

Jo Anne