PostHeaderIcon Cooking With Cops: Light ‘Em Up Jello

Remember way back in the 70′s when everyone’s grandmother made her signature Jello dish? Yeah, you remember the odd wiggly-jiggly bowl of red stuff with pieces of fruit cocktail living in a state of suspended animation. Then there were those molded lumps of colored “not-quite-liquid” but “softer-than-solid” desserts capped with once-frozen whipped toppings. Then, as quickly as the squirmy dishes hit the home culinary scene, they disappeared, returning to a state of Jello limbo, waiting to once again claim the spots on the menu now occupied by frozen, pre-cooked pies and cakes.

Well, here’s a Jello recipe that’s held its own in my world. Yep, this dish is still ranked pretty high in my hood, and I think you’ll like it too, especially if you’re fond of strawberry cheesecake.

Light ‘Em Up Jello

The evidence (ingredients)

(2) packages of strawberry flavored Jello

(2) cups of water

(1) cup of mini-marshmallows softened in hot water

(1) small can of crushed pineapple

(1) package of cream cheese

(1/2) pt. whipped cream (the squirt kind works and tastes much better than the frozen stuff for this dish. But either will do nicely).

- Okay, now it’s time to bag and tag all the evidence and deliver it to the lab for testing.

The Procedure

Dissolve Jello into (2) cups of hot water (follow instructions on the Jello box. cold water will not work!). Stir in softened marshmallows. Pour into 9×13 dish, or dish size of your choosing. Refrigerate until mixture has just barely begun to set. Remove from refrigerator and stir in pineapple. Use whisk to blend in cream cheese (it takes a bit of patience to get the cream cheese to a fairly creamy texture—you’ll never get out all the small lumps—but it is well worth the effort!). Whisk in the whipped cream. Some people enjoy a small sprinkling of chopped walnuts into the mixture at this point. Personally, I think they’re crazy, but if that’s your thing then more power to you. But I say don’t mess with perfection and step away from the nuts (the people who like them and the walnuts)!

Refrigerate until set firm.

Scoop into preferred portion sizes and top individual servings with a generous squirt of whipped cream.

Enjoy, and I know you will!

*Do you have a recipe that you’d like to share with our readers? If so, please contact me at lofland32@msn.com

 

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9 Responses to “Cooking With Cops: Light ‘Em Up Jello”

  • Laura Mitchell says:

    Okay, a couple of questions:

    1) If I remember correctly regarding Jello, after dissolving the gelatin in hot water, you add cold water or ice cubes for speed set. Do we omit the cold part of the preparation?

    2) Are the marshmallows necessary (I’m not a big marshmallow fan)

    3) You mention using a whisk. Would an electric mixer be alright or would that incorporate too much air?

  • Lee Lofland says:

    Definitely do not use the speed set instructions.

    Marshmallows help set the consistency of the dish. I’d hate to see you omit them, but if the recipe called for coconut I’d sure leave that nasty, horrid stuff out of the mix.

    I think using a mixer would add too much air for my tastes, but you may like it that way. I use a whisk to hold down the air bubbles.

    I think, though, that this is a recipe that has no standard. Play with it, but at your own risk. I know I truly love this stuff. It’s light, fruity, and perfect for summertime…and winter, and spring, and fall.

  • SZ says:

    Anything with cream cheese is yummy in my book ! My Grandmother used to make a cake, then put fork holes in it and poor half set jello over it.

    I am with you, nuts dont belong in this one

  • Laura Mitchell says:

    Well, marshmallows aren’t THAT bad once they’re melted a bit, so I could live with that. Thanks. I was just flashing back to some really bad jello dishes that my great-grandmother used to make, especially lime jello with cottage cheese!

  • Lee Lofland says:

    Laura, my grandmother used to make that green gunk too. And I made the dumb mistake of being polite and telling her I liked it. Well, guess what she had on the table every single time I visited…yep, the dreaded green goo.

    This recipe, though, is quite good. Well, I like it.

  • Lynn says:

    marshmallows are best eaten melted and with chocolate … maybe a few mini chocolate chips?

  • E. B. Davis says:

    LOL, Lee! Every once in a while, I like jello, especially if it has cream cheese in it. My mother had your recipe, I think. Today, I feel like the pig picture looks. It’s snowing, I’m trapped inside without diversions. What type of recipes are you looking for?

  • Lee Lofland says:

    E.B. Anything that’s edible and tasty that you’d like to share. Oh, and not mind if I add a comment or two…

    Snowing…gee, I’m sorry. I just came in from cleaning my pool…ouch! It’s cool here today, though. My WPA t-shirt was almost not enough to protect me from the elements.

  • Barbara says:

    For Valentine’s Day or any day. Try lots of variations. Website where I got this marvelous idea below.

    Strawberry 2 Ingredient Fudge
    Ingredients

    1 (16 oz) can of strawberry frosting
    1 12 oz bag of white chocolate chips
    How to Make

    1.Prepare a 9×9 pan by spray lightly with cooking spray.
    2.Over a double boiler, or in the microwave, melt your white chocolate chips.
    3.When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
    4.Spread in your prepared pan and place in fridge to set for 30 minutes.
    5.Cut into squares to serve.
    Notes

    Store in an airtight container for up to a week.

    and here is the website so you can look at the pictures of the fudge

    http://cookiesandcups.com/strawberry-2-ingredient-fudge/

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