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.
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 firstname.lastname@example.org
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Bulletin Board Announcement
So. Oregon Willamette Writers Presents:
NYT Best-seller, Robert Dugoni,
in a Full Day Workshop, March 3
Don’t miss this acclaimed national seminar on fiction writing
Gain a nuts & bolts approach to writing the novel from initial idea to final edit from a master writer and teacher. Bob focuses on:
- Story structure and development, including outlining
- Maintaining and increasing suspense
- Creating memorable characters, including dialogue techniques
- Self-Editing methods
- Pitfalls to avoid that result in rejection or reader disappointment
- Support to remove any obstacles in the path to publication
- The writer’s life, including overcoming writer s block
- Lecture, in-class writing, examples of Bob’s & other best-sellers
Who: All writers who want to improve their writing and storytelling – from beginning to published novelists and memoirists
When: Saturday, March 3, 9 am to 4 pm (book signing 4:15)
Where: RCC/SOU Higher Education Center, Room 112R, 101 S Bartlett, Medford, OR (8th & Bartlett)
How:$70 ($60 for WW members, $35-students) Register now at email@example.com
Robert Dugoni is the author of Murder one , voted one of the best thrillers of 2011 by The Library Journal, and more novels in the critically acclaimed David Sloane series, as well as thrillers including Bodily Harm and The NYT bestseller, The Jury Master. The Providence Journal called him “the undisputed king of the legal thriller.” He lives in the NW & teaches the craft of writing throughout the US, Canada and Mexico. www.robertdugoni.com