|Orange Sunrise with Orange Zest and Vodka
Orange Sunrise Squares
What you need
2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin
1/2 cup vodka or rum (or cold water)
2 cups thawed COOL WHIP Whipped Topping
ADD boiling water to gelatin mixes in large bowl; stir with whisk 2 min. until completely dissolved. Stir in vodka. Add COOL WHIP and zest; stir until COOL WHIP is completely melted and mixture is well blended. POUR into 8-inch square pan. REFRIGERATE 3 hours or until firm. Cut into 36 pieces to serve. Refrigerate leftovers.
Garnish each serving with fresh orange peel.
Click here for Jello Orange Sunrise recipe
|Cosmo Bites with Cranberry and Vodka
What you need
1-1/2 cups boiling cranberry juice cocktail
3 pkg. (4-serving size each) JELL-O Raspberry Flavor Gelatin
STIR boiling juice into gelatin mix in large bowl until completely dissolved. Add vodka and lime juice; mix well. POUR into 8-inch pan sprayed with cooking spray. Refrigerate 4 hours or until set. CUT into 24 pieces. Store in refrigerator.
Selecting & Storing Limes
Look for limes that are heavy and have a glossy skin. Store in a plastic bag in the refrigerator for up to 10 days.
|Tropical Pina Colada Pie with Pineapple, Rum and Coconut
Tropical Pina Colada Pie
What You Need
1 pkg. (3 oz.) JELL-O Island Pineapple Flavor Gelatin
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (8 oz.) crushed pineapple in juice, undrained
2 Tbsp. coconut-flavored rum or cold water
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup BAKER’S ANGEL FLAKE Coconut, toasted, divided
1/4 cup PLANTERS Sliced Almonds, toasted, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in gelatin. Stir in pineapple, rum and 1 cup COOL WHIP with whisk. SPRINKLE 2 Tbsp. each coconut and nuts onto bottom of crust; cover with COOL WHIP mixture. Refrigerate 3 hours or until set. TOP with remaining COOL WHIP just before serving. Sprinkle with remaining coconut and nuts.
Click here for the Tropical Pina Colada Pie recipe
|Creme Brulee with Marsala wine, brown sugar and berries
Italian-Style Creme Brulee
What You Need
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/4 cup packed brown sugar
1 cup mixed fresh berries (blueberries, raspberries, blackberries)
BEAT pudding mixes, milk, half-and-half and wine with whisk 2 min. POUR into shallow 1-qt. baking dish. Refrigerate 15 min. HEAT broiler. Mix sugars; sprinkle over pudding. Broil, 6 inches from heat, 3 to 5 min. or until sugars are melted and caramelized. Let stand 5 min. Top with fruit. Serve immediately.
Substitute Madeira wine or additional milk for the Marsala wine.
Softening Brown Sugar
If your brown sugar has turned into a hard, compacted lump, add a slice of bread or an apple wedge to the bag or canister. Seal and let stand until softened, about 1 to 2 days. For quicker softening, microwave on HIGH at 30 second intervals, just until softened, taking care not to melt the sugar.
Cool Cookie Delight
What You Need
14 Mini OREO Bite Size Cookies, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1/4 cup vanilla-flavored rum
1/2 cup thawed COOL WHIP Whipped Topping
RESERVE 4 cookies. Crush remaining cookies. Moisten rims of 4 martini glasses; dip in crumbs to coat rims. Reserve remaining crumbs for later use. BEAT pudding mix, milk and rum with whisk 2 min. Spoon into prepared glasses. Refrigerate 15 min. TOP desserts with COOL WHIP and remaining crumbs just before serving. Garnish with reserved cookies.
Substitute 8 regular OREO Cookies for the 14 Mini OREO Cookies. Reserve 2 cookies for garnish before crushing the remaining cookies and using as directed. Cut reserved cookies in half before using to garnish desserts.
How to Crush Cookies
Place cookies in resealable plastic bag. Remove excess air from bag, then seal bag and crush cookies with rolling pin.
Substitute 1/4 cup milk mixed with 1 tsp. vanilla for the vanilla-flavored rum.