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try these recipes Desserts that jiggle Classic gelatin dishes add fun, flare to holiday feasts november 25 - december 1, 2018 What's up! 47 Carrot Gelatin Salad Ingredients • 1 (6 ounce) package lemon flavored Jell-O® mix • 1 (20 ounce) can crushed pineapple, drained with juice reserved • 4 large carrots, shredded Directions 1. In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour. 2. When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours. Apricot-Orange Gelatin Salad Ingredients • 1 (15 ounce) can apricot halves, drained with juice reserved • 2 (8 ounce) cans crushed pineapple, drained with juice reserved • 2 (6 ounce) packages orange flavored Jell-O® mix • 2 cups hot water • 1/2 cup chopped walnuts • 1 cup miniature marshmallows • 1 cup white sugar • 1 egg, beaten • 3 tablespoons all-purpose flour • 2 tablespoons butter • 1 cup heavy cream • 1/2 cup shredded Colby longhorn cheese Directions 1. Drain and reserve syrup from apricots and pineapple. Add water to equal 2 1/2 cups. 2. In a mixing bowl, dissolve the gelatin in hot water. Stir in 1 1/2 cups reserved fruit syrup, set aside to cool. 3. To the gelatin mixture, add the apricots, pineapple, nuts and marshmallows. Stir to combine, pour into a lightly oiled 9x13 inch pan and chill until firm. 4. In a small sauce pan, combine the sugar, flour, egg, remaining fruit syrup and butter. Heat and stir constantly until thickened. Refrigerate until chilled. 5. Whip cream until stiff peaks form; fold into chilled custard mixture. Spread over gelatin, refrigerate, and sprinkle with cheese before serving. Lemon Lime Vegetable Salad Ingredients • 1 (3 ounce) package lemon flavored Jell-O® mix • 1 (3 ounce) package lime flavored Jell-O® mix • 4 cups boiling water • 1 tablespoon apple cider vinegar • 2 stalks celery, finely chopped • 1/2 cup chopped pimento-stuffed green olives • 2 carrots, peeled and grated Directions 1. In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken. 2. When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.