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Hello Jello

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1 cup boiling water1 pkg. (4-serving size) JELL-O Black CherryFlavor Sugar Free Gelatin1 cup cold water1 cup thawed COOL WHIP LITE WhippedTopping, divided

STIR boiling water into dry gelatin mix inmedium bowl at least 2 minutes until com-pletely dissolved. Stir in cold water.POUR into 9-inch square pan. Refrigerate 4hours or until rm.CUT gelatin into 1/2-inch cubes. Layergelatin cubes alternately with 1/2 cup ofthe whipped topping in 4 dessert glasses.Top with dollops of the remaining 1/2 cupwhipped topping.

Black Cherry Jubilee

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1 pkg. (4-serving size) JELL-O Berry BlueFlavor Gelatin3 pkg. (4-serving size each) JELL-O Gela-tin, any red avor3-1/4 cups boiling water, divided2-3/4 cups cold water, divided1 cup thawed COOL WHIP Whipped Top-ping

PLACE each avor of dry gelatin mix in

separate medium bowl. Add 3/4 cup of theboiling water to the berry blue gelatin; stirat least 2 min. until gelatin is dissolved.Stir in 3/4 cup of the cold water; set aside.Add remaining 2-1/2 cups boiling water tored gelatin; stir at least 2 min. until gelatinis dissolved. Stir in remaining 2 cups coldwater.SPRAY 8-cup ag mold with cooking spray;place on baking sheet. Pour blue gelatin intothe side of the prepared mold with thestars; pour red gelatin into remaining side

with the stripes.REFRIGERATE at least 6 hours or over-night. Unmold. Decorate with whipped top-ping as desired.

Wave Your Flag Mold

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1 cup boiling water (Do not add cold water.)1 pkg. (4-serving size each) JELL-O Gela-tin, any avormake it

STIR boiling water into dry gelatin mix inlarge bowl at least 3 min. until completelydissolved. Pour into Easter JELL-O JIG-GLERS Molds sprayed lightly with cookingspray.REFRIGERATE 3 hours or until rm.

REMOVE JIGGLERS by inverting molds.Store in tightly covered container in re-frigerator.

Easter JELL-O JIGGLERS

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1 cup boiling water1 pkg. (4-serving size) JELL-O Gelatin, anyavor3/4 cup cold water1-1/2 cups thawed COOL WHIP WhippedTopping1 cup diced fruit

STIR boiling water into gelatin in mediumbowl at least 2 minutes until completelydissolved. Stir in cold water. Refrigerateabout 1-1/4 hours or until slightly thickened(consistency of unbeaten egg whites).ADD whipped topping to gelatin mixture;stir gently until well blended. Refrigerateabout 15 minutes or until thickened (spoondrawn through leaves denite impression).Stir in fruit. Pour into 5-cup mold sprayedwith cooking spray.REFRIGERATE 4 hours or until rm. Un-mold. Garnish with additional fresh fruitand mint leaves, if desired. Store leftovergelatin mold in refrigerator.

Creamy Fruited Mold

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1-1/2 cups boiling water1 pkg. (8-serving size) JELL-O Lemon FlavorGelatin2 cups cold apple juice1 small green apple, chopped1 small red apple, chopped

STIR boiling water into dry gelatin in largebowl at least 2 minutes until completelydissolved. Stir in cold juice. Refrigerate1-1/2 hours or until thickened (spoon drawnthrough leaves denite impression).STIR in apples. Pour into 6-cup moldsprayed with cooking spray.REFRIGERATE 4 hours or until rm. Un-mold onto serving plate. Garnish as desired.Store leftover gelatin in refrigerator.

Citrus Apple Mold

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1 pkg. (8 oz.) PHILADELPHIA CreamCheese, softened1/4 cup sugarGrated peel and juice from 1 medium lemon1 cup thawed COOL WHIP Whipped Top-ping1 pkg. (4-serving size) JELL-O StrawberryFlavor Gelatin3/4 cup boiling water2 cups ice cubes2 cups sliced mixed strawberries, raspber-

ries and blueberries1 store-bought round sponge cake (10 inch)

BEAT cream cheese and sugar in large bowlwith electric mixer on medium speed untilwell blended. Add lemon peel and juice; mix

well. Gently stir in whipped topping. Setaside.STIR boiling water into dry gelatin in largebowl 2 minutes until completely dissolved.Add ice; stir until gelatin slightly thickened.

Remove any unmelted ice. Add berries; mixwell. Pour half of the gelatin mixture overcake. Spoon cream cheese lling evenly overgelatin layer. Top with remaining gelatinmixture.REFRIGERATE 1 hour or until set. Storeleftover dessert in refrigerator.

JELL-O Triple Berry Dessert

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