Whipped Raspberry Jello

I can't wait for you to try this wonderful sweet Jello recipe!  My friend Denise Lilly brought a bowl full of this yummy pinkness to our Christmas Eve dinner and it was the winning dish that we all went back for seconds, thirds and some of us, fourths!  I won't name names, but their initials are Kent and Nancy!
It will be hard to decide if you want to serve this as a salad or a desert. (You might want to do both, why not, life is short!)
Denise told me that this was a holiday meal tradition for her family and it wouldn't be Thanksgiving or Christmas with out it.  I think it will be a great addition for a Valentine dinner too!  Thank you Lilly's for letting us be your friends, we love you!

1 (6oz.) package Raspberry Jello
1 1/2 Cups boiling water

4 Cups frozen Raspberries

2 Cups thawed (in the fridge) Cool Whip 

Place Jello in a large bowl, add boiling water, stir until completely dissolved, about 2 minutes.  Add frozen fruit to Jello and stir until mixture starts to thicken.  Fold Cool Whip into Jello mixture.  Pour into serving bowl or into individual serving cups.  Refrigerate until firm.

You could also decorate with more Cool Whip or whipped cream and some fresh raspberries.  It is also good with strawberry Jello and strawberries.

Place Jello in a large mixing bowl

Add boiling water and mix until completely dissolved. One to two minutes.

Add frozen Raspberries to jello and stir until thickened.

Fold in Cool Whip

You can leave it in this bowl or place in individual serving cups and refrigerate until serving time.  Garnish with more cool whip or whipping cream and more berries if you would like!

© Nancy Rappleye 2017

Pasta Primavera Salad

I think I could eat a whole recipe of this salad by myself!  I just love the fresh vegetables and grated cheese with the zesty burst of the Italian dressing!  You can easily cut this recipe in half too!!

1 (16 oz.) pkg. Penne Pasta

3-4 Roma tomatoes, diced

1/2 purple onion, sliced

1 (4 oz.) can sliced olives

1 green bell pepper, chopped

8 oz.  bottle Italian dressing

1 (8 oz.) bag fresh grated parmesan cheese (or grate some fresh Parmesan yourself!)

Fill a large pot 3/4 full of water,(4-6 quarts) add about 1 tsp. salt and bring it to a boil.  (I find that if you place the lid on the pot, the water comes to a boil a little faster especially at sea level.) 

Add pasta, give it a little stir and bring back to a boil.

Start timing when the water returns to a boil.  Cook pasta for 8-10 minutes...you want to start testing it by removing one and biting down on it... it needs to be chewy and not soft.  when it gets to this point, take it off the heat and drain.  Run cool water over it and let it completely cool.

Place cooled pasta in a bowl.

Add tomatoes, onion, bell pepper and olives to pasta and stir to blend.

Just before serving add  dressing (you can add as much or as little dressing as you want..it's up to you!) Add cheese and gently toss to coat pasta well.

If you are taking this salad to share at a gathering, mix the pasta and vegetables together in a bowl but wait to add the dressing and cheese until just before you serve it.

I may or may not have eaten almost all of this salad...and it wasn't just this little bowl!

enjoy!!


© Nancy Rappleye 2011

12 Layer Jello

Every time I eat this Jello I feel like I am diving into a bowl of fruit loops!  It takes a bit of time to make but the end results are fantastic!  Every one I have made this for loves it and wants the recipe.  Use what ever flavors you like the best....just try to follow the color pattern.....or not!

As each layer is setting you have time to go for a short walk, do some laundry, read a book or work on your blog!  Hahaha!!  It really only takes about 15-20 minutes for each layer.

12 layer jello

1 (3oz.) jello each: Lime, lemon, orange, strawberry, raspberry, blackberry (use what ever brand you have available)

1 (16oz.) sour cream

1 pint whipping cream

For each layer, dissolve a pkg. of jello in 1 c. boiling water. (I like to use a 2 cup Pyrex measuring cup so I can heat the water in the microwave each time and it is easier to measure out half into another bowl.)

Divide jello in half.

To first half, add 1/3 c. sour cream and 1 T. cold water.

Pour into a 9x13 pan and place in refrigerator to set. (you could even use individual glass serving containers to make it even more fun!!)

To the other half, add 4 T. cold water.  Do not refrigerate yet.

When the other half is set, pour this jello on top and set in refrigerator. ( It is good to use a spoon as you pour each level to break the flow so as not to put a hole in the last layer.  Sorry I had to use one hand to take the picture! :0)

Continue with each flavor of jello.  Be sure each color has enough time to set, or the layers will mix into each other.

Top with whipped cream and watch all the smiles appear!  :0)

© Nancy Rappleye 2011