31 Best Vintage Jello Recipes for Dessert

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cranberry Salad

The Best Cranberry Jello Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’10’, ’10 people’]

This cranberry jello salad from the Mennonite Community Cookbook is a beautiful addition to any holiday dinner menu.

Ingredients

  • 1/2 lb Cranberries (Washed and chopped)
  • 3 Apples (Pared and cored.)
  • 1.5 cups sugar
  • 1/4 cup walnuts (chopped)
  • 2 oranges (Chopped. Or 1/2 cup crushed pineapple)
  • 1 package gelatin ((3 oz) strawberry or cherry)
  • 1 cup water (boiling hot)
  • 1 cup water (cold)

Instructions

  1. Wach and chop cranberries. A few pulses in a food processor works well.
  2. Pare and core apples then chop finely.  Add chopped oranges, nuts, and. sugar to the cranberries.
  3. In a separate mixing bowl, dissolve the gelatin in hot water and whisk vigorously for two minutes. Add the cold water and mix well. Allow the gelatin to cool and to start to set and then stir in the cranberry mixture.
  4. Pour the mixture into a salad mold or a bundt pan prepared with a non-stick cooking spray. Allow cool and congeal completely and then unmold onto a bed of salad greens.
  5. Garnish with additional whole cranberries, if desired.

2. Strawberry Pretzel Salad

Strawberry Pretzel Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT210M · Yield: [’12’]

This make-ahead salad is great for large gatherings, and can be served as a side dish or dessert! It has a delicious salty-sweet crust and freshly made whipped cream filling.

Ingredients

  • 3 cups pretzels (sticks or twists (about 130 grams))
  • 11 tablespoons butter, melted ((160 grams))
  • 3 tablespoons white sugar ((38 grams))
  • 1 1/2 cups heavy whipping cream ((354 ml))
  • 1 cup granulated sugar ((200 grams))
  • 1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 6 ounces strawberry Jell-O
  • 2 cups boiling water ((473 ml))
  • 3 cups fresh strawberries (washed and sliced)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the pretzels into a large Ziploc bag and pound them by hand or with a rubber mallet until they are broken into chunks. The chunks should be less than an inch in size but not crumbs.
  3. Mix the crushed pretzels, melted butter, and sugar in a medium bowl. Pour into a 9×13 pan and press gently into the bottom of the pan.Bake for 10 minutes, then set aside to cool completely.
  4. Place whipping cream and cream of tartar in a mixing bowl. Using the whisk attachment for your electric mixer, mix on medium until the mixture begins to thicken. Then turn to high speed and whip for several minutes, until stiff peaks form.
  5. In a separate bowl, beat the cream cheese mixture with sugar and vanilla extract until smooth. Gently fold in the whipped cream.
  6. Spread the cream cheese mixture over the cooled pretzel crust, being careful to press against the edges of the pan. This will create a seal that prevents the Jell-O from dripping down and getting the crust soggy. Place in the refrigerator to set while preparing the Jell-O.
  7. Add strawberry Jell-O to boiling water and stir until the Jell-O granules have dissolved. Refrigerate until it has thickened to a consistency similar to that of egg whites (45-60 minutes). Add the strawberries and stir to combine. Pour over the cream cheese layer and refrigerate for 2-4 hours.

3. Jello Cookies

jello cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: 36

How to make easy rainbow Jello cookies! Delicious, buttery sugar cookie with Jello for fun flavors and colors.

Ingredients

  • 3 1/4 cups all-purpose flour (416 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups butter (339 grams)
  • 1 cup granulated sugar (201 grams)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 packages of Jello (3.5 ounces each) in red, blue, yellow, and green

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line three baking trays with parchment paper and set aside.
  3. In a large bowl, briefly whisk the flour, baking powder, and salt.
  4. In a bowl with a hand mixer or in a standing mixer, place the butter and beat.
  5. Beat in the sugar until fluffy.
  6. Mix in the egg and vanilla extract.
  7. Gradually beat in the flour mixture.
  8. Divide the dough into four sections. (A digital scale helps to portion the dough.)
  9. Working with one color at a time, with the remaining dough in the fridge, add 2 tablespoons of Jello powder and a few drops of matching food coloring. Place remaining jello powder in 4 small bowls.
  10. Mix each color, wiping the bowl and beaters with a paper towel between colors.
  11. Use a 2 tablespoon scoop to roll cookie dough into a 1-inch ball. Roll the ball in the same color of remaining Jello powder and place 2 inches apart on a baking tray.
  12. Bake until cookie sets, about 10 to 12 minutes. Let cool.

4. Coca-Cola Salad

Coca-Cola Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6H25M · Cook: PT5M · Total: PT6H30M · Yield: 8

Coca-Cola Salad is a retro, soft-set cherry gelatin salad made with Coca-Cola, pineapple, dark sweet cherries, walnuts, and optional Cool Whip. It is an easy, unusual dessert or potluck dish with plenty of old-fashioned charm.

Ingredients

  • 2 (3-ounce) packages cherry Jell-O
  • 2 cups water
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (15-ounce) can dark sweet cherries, drained
  • 1 cup chopped walnuts
  • 2 cups (16 ounces) Coca-Cola
  • 1 (8-ounce) tub Cool Whip (optional)
  • Maraschino cherries (optional)

Instructions

  1. to a medium heatproof bowl.
  2. then pour it over the Jell-O powder.
  3. to cool the gelatin slightly, but do not allow it to set.
  4. the pineapple, cherries, and walnuts in a trifle dish or large serving bowl.
  5. over the fruit-and-walnut mixture.
  6. and stir gently to combine.
  7. for at least 6 hours, preferably overnight.
  8. with Cool Whip and maraschino cherries, if desired.

5. Rainbow Jello Salad

Layered Jello Rainbow Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 12

A vibrant layered Jello salad that will impress both young and old!

Ingredients

  • 5 3-ounce packages of Jello, various colors and flavors
  • 4-5 envelopes Knox unflavored gelatin
  • 1 14-ounce can sweetened condensed milk

Instructions

  1. Mix 1st flavor of Jello with 1 teaspoon unflavored gelatin and 1 cup of boiling water. Let cool (not as important with the first layer), and pour into a 9 x 13-inch pan. I like using a Pyrex pan so I can see the layers.
  2. Refrigerate for  30 minutes while making the next layer.
  3. Mix 1 envelope of unflavored gelatin with ½ cup of boiling water and mix until dissolved. Add half a can of sweetened condensed milk* and another ½ cup of boiling water. Mix until combined.
  4. When the first layer has chilled, pour ¾ cup of the sweetened condensed mixture over the top. Chill for 30 minutes while you make the next colored layer.
  5. When layer two has chilled, pour layer 3, the second colored layer over the top. Chill for 30 minutes.
  6. When layer 3 is chilled, pour the rest of the sweetened condensed mixture over the top and chill for 30 minutes while making the next layer.
  7. If the sweetened condensed mixture has started to gel, just place the measuring cup in a bowl of warm water and mix until it liquefies. Use as directed.
  8. Since the sweetened condensed mixture has been used, you’ll need to make another batch from the rest of the can. Mix ½ cup boiling water with 1 envelope of unflavored gelatin, then mix in the rest of the sweetened condensed milk, then another ½ cup boiling water.
  9. Continue until you’ve used up all 5 boxes of Jello and all the sweetened condensed mixture in the same manner as before.
  10. After the last layer is poured, refrigerate overnight, covered with plastic wrap. Cut into squares or fun shapes to serve.

6. Jello Cream Cheese

Cherry Pineapple Jello Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT2M · Total: PT12M · Yield: [’12’, ’12 Servings’]

This Cherry Pineapple Jello Salad is almost like an upside down, no-bake cheesecake. The bottom layer is a mixture of cherry gelatin and pie filling lightly gelled together with crushed pineapples. This top is a blend of sweetened cream cheese and Greek yogurt. Then everything is topped with nuts or granola. A stunning holiday dessert!

Ingredients

  • 2 boxes cherry Jell-O (3 oz each)
  • 2 cups boiling water
  • 21 oz cherry pie filling
  • 20 oz crushed pineapple (do not drain)
  • 8 oz whipped cream cheese
  • 8 oz Greek vanilla yogurt (or sour cream)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts or granola
  • 12 maraschino cherries

Instructions

  1. Dissolve Jello in water. Mix Jello into with boiling water (I microwaved the water in a large glass bowl until bubbling).
  2. Stir in pie filling and pineapple. Mix well then pour into a lightly greased baking pan.
  3. Chill. Carefully move to the fridge and chill until set (about 2-4 hours).
  4. Prepare topping. Beat whipped cream cheese, Greek yogurt (or sour cream), sugar and vanilla using a hand mixer until smooth.
  5. Layer topping on top of Jello. When Jello mixture is set, spread cream cheese mixture on top.
  6. Add toppings. Sprinkle granola or chopped nuts on top and maraschino cherries or offer them on the side as a garnish.
  7. Serve. Slice into 12 pieces and serve.

7. Raspberry Cake

Raspberry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

A delightfully vibrant raspberry cake. Flavored with a packet of raspberry jello, you’ll enjoy how simple and whimsical this cake is.

Ingredients

  • For the Cake1 box vanilla cake mix (don’t follow the recipe on the box, follow below)3oz sized packet of raspberry jello (don’t follow the recipe on the box, follow below) 2/3 cup water2/3 cup vegetable oil4 eggs
  • For the Frostinghandful of sliced almonds3 oz softened cream cheese1 tablespoon softened butter1 and 1/2 teaspoons almond extract3/4 cups powdered sugar

Instructions

  1. 1. Preheat your oven to 350 degrees. Line a baking sheet with foil, and pour on a handful of sliced almonds, up to 1/4 cup. You can find sliced almonds in your baking aisle. Then, bake for 8 minutes until brown and toasted.2. In a mixing bowl, with a handhold mixer or in your stand mixer, blend together the box of cake mix, the packet of jello, eggs, water, and oil. Pour into a greased bundt cake pan and bake for 40 minutes.3. While the cake is baking, make the frosting. It’s very important the cream cheese and butter are softened, blending with them if they aren’t will create lumps and bumps and no one wants a lumpy frosting! So blend together the softened cream cheese, softened butter, the almond extract and the powdered sugar. It might look like there won’t be enough frosting, but you only need enough to cover the top and have a little spill down the edges.4. Allow the cake to cool almost all the way before frosting then spread the frosting over top. Having the cake slightly warm is good, it helps the frosting melt a little bit and spill over the edges. I find it easiest to spoon the frosting all around the top in a circle, then using my spoon or frosting spatula to press down on it and smooth it back and forth to help it pour over the edges. Lastly, top with as much of the toasted almonds as you like. They really add a warm crunchy flavor so I like a lot.
  2. Leftover cake needs to be stored in the fridge due to the cream cheese frosting.

8. Moscow Mule Jello Shots

Moscow Mule Jell-O Shots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4H10M · Total: PT4H30M · Yield: [’10’, ’10 Servings’]

Jell-O shots are fun for parties and group events. This twist on the classic Moscow Mule can add a little pizazz to your party drinks!

Ingredients

  • 1 Tablespoon Ginger, grated
  • 1 Cup of water
  • 1 3 Ounce Packet of Lime Jell-O
  • ½ Cup of Vodka
  • ½ Cup of Ginger Beer
  • Small plastic or paper cups

Instructions

  1. Add Grated Ginger to 1 cup of water
  2. In saucepan, add ginger water mixture and bring to a boil
  3. In separate mixing bowl, add Jell-O powder
  4. Strain ginger from boiling water
  5. Add boiling water to mixing bowl
  6. Whisk until fully blended
  7. Add Vodka, ginger beer and mix
  8. Pour liquid into cups, approximately 2 ounces per serving
  9. Allow to set for at least 4 hours

9. Red White Blue Jello Cheesecake

No-Bake Red White and Blue Jello Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT180M · Yield: [’12’, ’12 servings’]

This easy, light and fluffy no-bake patriotic cheesecake with a delightful blue layer in the middle and red on top is perfect for sharing with family and friends at holiday potlucks, BBQs, and cookouts.

Ingredients

  • 6 oz. Maria cookies (crushed)
  • 1/2 stick butter (4 tbsp) (melted)
  • 1 package lemon jello powder ((3 oz.))
  • 3/4 cup boiling water
  • 8 oz. cream cheese (softened)
  • 1 cup powdered sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 package berry jello powder ((3 oz.))
  • 3/4 cup boiling water
  • 1/2 cup ice cubes
  • 1 package strawberry jello powder ((3 oz.))
  • 3/4 cup boiling water
  • 1/2 cup ice cubes
  • Mixed berries and sprinkles

Instructions Prepare the crust:

  1. In a food processor, crush 6 oz. Maria cookies and mix the crumbs with 1/2 stick melted butter. Press firmly down on the bottom of a 9-inch springform pan. Refrigerate for at least 30 min.

Prepare the cheesecake filling:

  1. Meanwhile, dissolve a package of lemon jello powder in 3/4 cup boiling water. Cool at room temperature until cold, but still liquid.
  2. In a large bowl, with an electric mixer, beat together the package of cream cheese, 1 cup powdered sugar, 1 cup sour cream, and 1 teaspoon vanilla extract. Pour in the cooled lemon jello and mix until combined.
  3. In a separate bowl, whip 1 cup cold heavy cream until stiff peak forms. Add the whipped cream to the cheese mixture and mix until smooth. Keep this at room temperature while preparing the cake and occasionally stir so that the cheese filling does not solidify.
  4. Pour 1/2 of the cheese filling over the biscuit bottom in the prepared pan. Put in the freezer for 30 minutes.

Prepare the blue jello layer:

  1. Meanwhile, completely dissolve 1 package of berry blue jello powder in 3/4 cups of boiling water. Mix in 1/2 cup of ice cubes and let it cool until the jello is set but not firm.
  2. Gently pour over the cheese filling and freeze for 30 minutes or until jello is firm.
  3. Remove the pan from the freezer and spread the remaining cheesecake filling over the blue layer. Return to the freezer for another 30 minutes.

Prepare the red jello layer:

  1. Completely dissolve 1 package of strawberry jello powder in 3/4 cups of boiling water. Mix in 1/2 cup of ice cubes and let it cool until the jello is set but not firm.
  2. Gently pour over the cheesecake filling and refrigerate for at least 4 hours (or overnight) or freeze for 30 minutes until jello is firm. Run a knife alongside the rim first, and then gently remove the side of the springform. If frozen, refrigerate for at least 2 hours before serving.
  3. Decorate the cheesecake with fresh berries or as desired.

10. Pumpkin Cheesecake Jello Pudding

Pumpkin Cheesecake Jello Pudding Poke Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 12

This simple Pumpkin Cheesecake Jello Pudding Poke Cake begins with a cake mix, pumpkin puree, and Jello Pudding and is finished with a whipped topping. It’s an easy poke cake recipe that’s full of fall flavors!

Ingredients

  • One Betty Crocker Yellow Cake Mix
  • 3 eggs
  • 1 cup of water
  • ½ cup of vegetable oil
  • 1 box Jello Pudding, cheesecake flavor, 4 serving size
  • 1 ¼ cups milk
  • 1 cup pumpkin puree
  • Cool Whip, 8 ounces–can also use stabilized whipped cream

Instructions

  1. Preheat the oven to 350? F.
  2. Make the cake according to the cake mix package directions, using the eggs, water, and oil.
  3. Grease the bottom of a 9×13 pan.
  4. Pour the batter into the pan.
  5. Bake for 28-30 minutes or until the cake springs back when touched.
  6. Let the cake cool completely.
  7. Poke the cake all over with a wooden spoon handle or a chopstick.
  8. In a bowl, mix the pudding mix with the milk and pumpkin.
  9. Pour pudding mixture over the cake trying to get some in each hole, use an offset spatula to push it in the holes.
  10. Once the pudding mixture is covering the cake, gently rap the pan a couple of times to allow the mixture to settle in the holes.
  11. Refrigerate cake until set.
  12. Freeze the cake for 30 minutes before frosting the cake so that the pudding is set on top of the cake.
  13. Frost with cool whip, refrigerate until ready to serve.
  14. Serve the cake chilled.

11. Carrot Pineapple Jello Salad

Carrot Pineapple Jello Salad (Sunshine Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [’12’, ’12 servings’]

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

Ingredients

  • 2 packages lemon flavored gelatin (3 ounce packages)
  • 2 cups boiling water
  • 1 cup ice water
  • 8 ounces canned crushed pineapple (with juice (DO NOT USE FRESH PINEAPPLE))
  • 2 cups grated carrots
  • 2 teaspoons lemon juice
  • pinch salt

Instructions

  1. In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin. Stir constantly until gelatin has completely dissolved.
  2. Add one cup of ice water, and stir until ice has melted.
  3. Stir in one small can of crushed pineapple (with juice), and lemon juice.I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
  4. Stir in grated carrots. Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don’t. Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don’t find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I’m preparing a holiday meal.
  5. Refrigerate 3 hours, or until set.

12. Jello Pudding Pops

Jello Pudding Pops Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT75M · Yield: [‘6’]

When I was young, I loved Jell-O BANANA PUDDING POPS, they were so creamy and delicious. Yet, they stopped making them. My favourite 80’s summer treat can now be made at home. “Pudding? In a Popsicle? YES! Here is the simple delicious recipe

Ingredients

  • 1 large box Jell-O Banana Cook & Serve Pudding {you can use the instant kind (5.1 oz, yet it won’t be as creamy. I tried both})
  • 3 cups cold milk
  • 1 cup thawed Cool Whip Whipped Topping {in a pinch I have used whipped topping in a can and it was a good alternative}

Instructions

  1. Make the pudding as the package explains.
  2. Cool slightly
  3. Add Cool Whip Topping to the pudding, stirring well
  4. Let Pudding mixture cool to lukewarm
  5. Pour into popsicle molds or use Dixie cups {for this method, insert one Popsicle stick in the middle as it should have cooled enough to set and hold the stick in place}
  6. Place in freezer
  7. Freeze for at least 5 hours and enjoy!

13. Pina Colada Jello Shots

Pina Colada Jello Shots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT1455M · Yield: [‘7’]

Pineapple rum jello shots topped with coconut and a cherry

Ingredients

  • 6 oz. box pineapple jello (or two small boxes)
  • 2 cups hot water
  • 1 1/2 cups cold water
  • 1/2 cup coconut rum
  • 2 cups shredded coconut
  • 7 maraschino cherries (if making in smaller cups more cherries)

Instructions

  1. Boil two cups water. Mix together two cups boiling hot water with jello package. Whisk well.
  2. Add one and one half cup cold water and half a cup coconut rum to the bowl. Whisk well.
  3. Pour into jello shot cups. Place on tray and put into the fridge for four hours or until set. 24 hours overnight is best for them to set fully.
  4. Top with shredded coconut and maraschino cherries.

14. Orange Jello Salad

Orange Jello Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 servings’]

Orange Jello Salad is creamy, tangy, and sweet, packed with juicy mandarin oranges, fluffy marshmallows, and flakes of coconut. It’s quite possibly the easiest dessert you’ll ever make.

Ingredients

  • 1 8-ounce can crushed pineapple (drained)
  • 1 15-ounce can mandarin oranges ( in light syrup or juice, drained)
  • 1 3-ounce box orange flavored JELL-O
  • 16 ounces small-curd cottage cheese (regular, not low-fat)
  • 8 ounces whipped topping (Cool Whip) (thawed. See note 1)
  • 1 cup sweetened coconut flakes
  • 2 cups mini marshmallows (optional)

Instructions

  1. In a large bowl, combine pineapple with mandarin oranges and jello powder.
  2. Stir in the cottage cheese, whipped topping, anc coconut flaves. If you’re using marshmallows, stir them in too.
  3. Cover and chill until ready to serve. Store chilled in the fridge for up to 3 days.

15. Coconut Jelly

Coconut Jelly – An easy AIP Treat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’12’, ’12 people’]

An AIP paleo coconut treat made with grass-fed gelatin and coconut cream. With only 3 simple ingredients, this coconut jello is sure to become a regular.

Ingredients

  • 20 grams grass-fed gelatin (about 2 tablespoons)
  • 1/2 cup water
  • 1/2 cup hot water
  • 27 ounces coconut cream (2 cans (13.5 ounces each))
  • 1 teaspoon coconut stevia drops (or preferred sweetener to taste (optional))
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Soften gelatin in water for about a minute by sprinkling on top. Add hot water and stir well to dissolve.
  2. Pour coconut cream into a medium saucepan. Heat on medium to a slow boil.
  3. Add gelatin water to saucepan. Allow to cook for about 5 minutes. Remove from heat and stir in sweetener and or extract if using.
  4. Pour into an 8×8-inch baking dish. Refrigerate until set.

16. Jello Apples

Jello Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’]

Apples covered in Jello powder make a delicious snack for kids.

Ingredients

  • 3 Apples
  • 1 3 oz Box Jello Powder Mix

Instructions

  1. Wash all of the apples and chop into bite sized pieces, place into a gallon Ziploc bag (or a mixing bowl).
  2. Pour the dry Jello mix into the apples.
  3. Zip the top of the bag and shake until all the apple pieces have been coated.
  4. Best served immediately. If you need to store it, place it in an airtight container in the refrigerator.

17. Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H15M · Total: PT8H · Yield: [‘8’, ‘8-10’]

If you’re looking for a sweet strawberry treat to enjoy this spring and summer, look no further than this refreshing strawberry crunch cheesecake. A strawberry crunch cheesecake is the perfect blend of crumbled cookies, strawberry flavor, and cheesecake wrapped up in one refreshing slice.

Ingredients

  • 24 golden Oreos crushed
  • 1 cup dried strawberries crushed
  • 2 tbsp strawberry jello
  • 4 tbsp unsalted butter, melted
  • 32 oz (4 blocks) cream cheese, room temperature
  • 1 1/2 cup granulated sugar
  • 4 eggs, brought to room temperature
  • 1/3 cup sour cream
  • 1 tbsp vanilla extra or vanilla bean paste
  • ½ tsp salt
  • 2 tbsp all purpose flour
  • Strawberry Puree (store bought or home made – recipe below!)
  • 1 cup of the reserved crushed oreos + dried strawberries
  • 1 cup American buttercream or whipped cream
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 4-5 strawberries slice

Instructions For the Crust:

  1. Preheating the oven to 350°F/190°C. Prep the springform pan by spraying it with nonstick cooking spray, and place a round of parchment paper into the base of a 9-inch springform pan.
  2. Crush golden Oreos and dried strawberries together in a food processor or high-powered blender until you get coarse crumbs. Pull out 1 cup of this mix and set it aside for the top of the cheesecake.
  3. To make the crust, add melted butter, and strawberry gelatin to the remaining Oreo and strawberry mix. Combine together until everything is well coated. Keep in mind it shouldn’t look oily or wet, just coated.
  4. Add the crust ingredients to the bottom of the springform pan and press it down in an even layer.
  5. Bake cheesecake for 10 minutes. Remove the crust from the oven and turn the heat down to 325°F/163°C.

For the Cheesecake:

  1. Beat the cream cheese with in a large bowl until smooth, add in the sugar, and continue to beat together until everything is well incorporated.
  2. Next, mix in the eggs, one at a time, being sure to scrape down the sides of the bowl between each egg addition. Add in the vanilla, sour cream, and all-purpose flour. Mix until well combined.
  3. Wrap the base of the springform pan with two sheets of aluminum foil. Make sure that the aluminum foil overlaps the sides of the pan so that the water from the water bath doesn’t leak through the cracks of the springform pan. If you want to make extra sure that water doesn’t soak into your cheesecake, you can also wrap the base of the pan with a crockpot liner bag.
  4. Pour the cheesecake mixture into an even layer on top of the cookie crust.
  5. Place the springform pan inside of a larger pan and fill with enough water to come up at least 1 inch on the side of the springform. Bake for 75 minutes at 325°F/163°C.
  6. The cheesecake is done when it is set and doesn’t jiggle. Remove the cheesecake from the oven and water bath. Run a knife around the edge of the pan to release the cheesecake from the pan, and let the cheesecake cool to room temperature for at least one hour. Finally, cover and refrigerate overnight or for 5-6 hours to set.
  7. After the cheesecake has fully set, remove it from the springform pan. Pour the strawberry preserves over top, and sprinkle with the remaining strawberry crumble on top of your cheesecake.
  8. Add buttercream or cool whip dollops and fresh strawberries, serve and enjoy.

Strawberry Puree:

  1. Add all the ingredients to a small saucepan and mix on medium-high heat until brought to a boil.
  2. In the meantime, use a wooden spoon to crush the strawberries. After about 7-8 mins, add the cornstarch and water and stir together to create a “slurry”.
  3. Make sure you constantly stir and reduce the heat until thickened. Finally, let it cool and then refrigerate until ready to serve.

18. Chocolate Jello Pudding Pie

Chocolate Jello Pudding Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

It’s so easy to make a classic Chocolate Jello Pudding Pie with a crunchy chocolate cookie crust and creamy whipped topping.

Ingredients

  • 3 cups heavy whipping cream (or whole milk)
  • 2 3.9 ounce packages chocolate instant pudding
  • 16 ounces whipped topping (thawed)
  • 1 pre-made chocolate crumb crust
  • chocolate bar or mini chocolate chips (optional, for decoration)

Instructions

  1. In a bowl, combine the heavy whipping cream with chocolate pudding and mix with a hand mixer until thickened (mixture will be very thick) if needed add a splash of milk to thin it out.
  2. Add half (8 ounces) of the whipped topping and fold it in with a spatula until combined.
  3. Transfer the pudding mixture to the chocolate crust, and smooth out the top with a spatula. Top with the remaining whipped topping and chill until you’re ready to serve.
  4. Decorate with chocolate chips or chocolate shavings if desired.

19. Shark Beach Jello Shots

Shark Beach Jello Shots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT1450M · Yield: [’13’, ’13 Jello Shots’]

Blue sharks coming out of blue jello with graham cracker sand.

Ingredients

  • Blue Shark Gummies
  • 3 oz box berry blue jello
  • 1 cup hot water
  • 1 cup cold water
  • 2 graham crackers; crushed

Instructions

  1. Boil one cup water. Mix together one cup hot water with jello package. Whisk well.
  2. Add one cup cold water to bowl and then pour in jello mixture. Let cool for 5 minutes.
  3. Place gummy sharks into each jello shot cup. Pour in jello to the rim. Place on tray and put into the fridge for four hours or until set. 24 hours overnight is best for them to set fully.
  4. Crush graham crackers in a zip lock bag and add to the tops for sand when ready to serve.
  5. See notes for making these with alcohol. Please drink responsibly.

20. Coffee Jello Parfait

Coffee Jello Parfaits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT180M · Total: PT180M · Yield: [‘4’, ‘4 parfaits’]

Easy gelatin parfait cups featuring layers of lightly sweetened coffee and rich cream. A creative way to serve coffee after dinner, during the summer, or just any time you’re feeling fancy with your cup of Joe!

Ingredients

  • 3 cups (720mL) water (divided)
  • 1 ounce (28g) unflavored gelatin1 (divided)
  • ¾ to 1 cup (175-200g) granulated sugar (divided)
  • ¾ cup half-and-half (or any milk you prefer)
  • 2 Tablespoons (12g) instant coffee granules2

Instructions

  1. Set aside 4 small wine glasses or parfait cups. I like to place mine in a shallow casserole dish for easy transfer to the refrigerator.
  2. Heat 1 cup of water in the microwave until warm. Stir in instant coffee grounds until dissolved. Set aside.
  3. Add another 1 cup of water to a small saucepan and heat over medium-high heat. Sprinkle ¾ ounce (21g or 3 packets) of gelatin evenly on top and stand for 1 minute. Stir with a spatula, then add ½ to ¾ cup3 of the sugar. Continue to heat and stir to dissolve completely. Add coffee and stir to combine.
  4. Transfer the coffee jello to a large container with a spout (like a glass measuring cup), then, pour evenly into prepared parfait glasses (approximately ½ cup in each). Allow to set completely in the refrigerator (about 2 hours).
  5. When the coffee jello is set, remove cups from the refrigerator and set aside.
  6. Add the remaining 1 cup of water to a small saucepan and heat over medium-high heat. Sprinkle ¼ ounce (7g or 1 packet) of gelatin evenly on top and stand for 1 minute. Stir with a spatula, then add ¼ cup of sugar. Continue to heat and stir to dissolve completely. Add half-and-half and stir to combine.
  7. Transfer half-and-half mixture to a large container with a spout (like a glass measuring cup). Pour mixture onto the back of a spoon or spatula and into the coffee jello cups to prevent the half-and-half layer from disturbing the set coffee layer. You’ll wind up putting just shy of ½ cup in each. Allow half-and-half layer to set completely, about 2 hours.
  8. Top coffee jello parfaits with homemade whipped cream, if desired, or enjoy as-is. Coffee jello parfaits stay fresh in the refrigerator, covered, up to 1 week. Top with whipped cream right before serving.

21. Lemon and Mandarin Orange Fluff Salad

Lemon Orange Fluff Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT370M · Total: PT370M · Yield: [’12’, ’12 servings’]

With only three ingredients, this Jello Fluff Salad is easy to make with lemon gelatin squares and mandarin oranges. It’s a light, delicious treat for any meal.

Ingredients

  • 4 cups Boiling Water
  • 3 3-ounce boxes Lemon Jello
  • 8 ounces Whipped Topping (like Cool Whip)
  • 1 15-ounce can Mandarin Oranges

Instructions

  1. I use a tea kettle to make the boiling water. It helps to ensure that I get the correct amount of water.
  2. Pour the powdered jello into a large mixing bowl. Pour boiling water over it and stir until dissolved, about 1 minute.
  3. Pour into 11 x 17″ baking or sheet pan. It’s very hot so use caution and use a quality pan since you don’t want it to shatter due to the heat.
  4. Place in refrigerator. Again, it’s hot. Use pot holders or dish towels under it.
  5. Leave in refrigerator until set, at least six hours or overnight.
  6. Drain mandarin oranges and strain well. Place on a paper towel or dish towel to remove as much moisture as possible.
  7. Cut lines of squares in the gelatin. Place the sheet pan in a pan of hot water for 10 seconds if the gelatin doesn’t release from the pan. Add all the square gelatin pieces to a large mixing bowl.
  8. Add the whipping topping and mandarin oranges. Stir gently.

22. Strawberry Pie

Strawberry Pie with Jello Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 slices’]

A fresh Strawberry Jello Pie that the family is sure to love. An easy pie recipe featuring fresh strawberries and a jello glaze..

Ingredients

  • 1 refrigerated Pie Crust
  • 1 pound fresh Strawberries (sliced (roughly 2 1/2 – 3 cups))
  • 3 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 1 1/4 cup Water
  • 1 Strawberry gelatin box, jello (( standard 3 ounce box))
  • whipped cream (to top when serving (optional))

Instructions

  1. Preheat oven to 350.
  2. Place the pie crust in pie pan, nestle in, crimp edge and prick bottom with fork a few times. Fill with pie weights or dry beans to keep bottom of crust flat.
  3. Blind bake pie crust for about 15 minutes or until edges are lightly browned. Remove from oven and set aside to cool completely before filling.
  4. Layer sliced berries into the cooled baked pie crust. Fill to top.
  5. Stir together water sugar and cornstarch in a sauce pan and bring to a boil. Reduce to simmer, stirring constantly, until thickened.
  6. Remove from heat, add Jell-O and stir until dissolved.
  7. Pour mixture over the strawberry filled crust.
  8. Refrigerate until set. This will take at least 3 hours to have a good set.
  9. Top with whipped cream when serving.

23. St Patricks Layered Jello

St Patrick’s Day Layered Jello is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Total: PT420M · Yield: [’24’, ’24 servings’]

This green and gold layered Jello is light, refreshing, and just the thing to brighten up your Saint Patrick’s day table.

Ingredients

  • 2 packages lime flavored gelatin (two 3 ounce boxes, or one 6 ounce box)
  • 2 packages orange flavored gelatin (two 3 ounce boxes, or one 6 ounce box)
  • 2 packages lemon flavored gelatin (two 3 ounce boxes, or one 6 ounce box)
  • 3 cups vanilla yogurt
  • water

Instructions Layers 1 – 2

  1. Prepare gelatin: Dissolve one lime/green gelatin packet in 1 cup boiling water. Let cool slightly before layering.Layer 1: Pour ½ of the hot lime mixture evenly into a 9×13 pan. Refrigerate 30 min until set. Reserve the remaining half on the counter. Layer 2: When the first layer is set (30 minutes), mix the reserved lime gelatin with ½ cup yogurt and pour over set layer. Refrigerate 30–40 min.DO NOT whisk in the yogurt until you are ready to pour the second layer of Jello.DO NOT POUR liquid Jello directly onto the set gelatin. This will drill a hole through the Jello. Use a large spoon to gently spoon the gelatin on, using the back of the spoon to spread it evenly across the previous layer like thin icing.

Layers 3 – 12

  1. For remaining pairs of layers, follow all the mixing directions the same as for the first two layers. The layers from bottom to top are:Layers 1-2: Lime | Lime with yogurt ✔︎ Layers 3-4: Lemon | Lemon with yogurt Layers 5-6: Orange | Orange with yogurtLayers 7-8: Lemon | Lemon with yogurtLayers 9-10: Orange | Orange with yogurtLayers 11-12: Lime | Lime with yogurt
  2. Add each layer as soon as the previous layer is set (30-40 minutes).
  3. You will have a total of 12 layers when finished: 6 layers without yogurt and 6 with yogurt.
  4. Refrigerate until ready to serve.

24. Dr Pepper Jello Salad

Dr Pepper Jello Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT5M · Yield: [’12’, ’12 servings’]

This Dr Pepper Jello Salad is a fun, no bake, retro dessert loaded with cherries, pineapple, and pecans!

Ingredients

  • 1 cup water
  • 6 ounces strawberry Jell-O ((2 x 3oz boxes) or (1 x 6oz box))
  • 1 ¼ cup Dr Pepper
  • 10 ounces sliced maraschino cherries (with juices, 1 jar)
  • 8 ounces crushed pineapple (with juices, 1 can)
  • 1 cup chopped pecans

Instructions

  1. Bring water to a boil.
  2. Add jello to a large bowl and pour boiling water over it, stir until jello mixture dissolves and add in the Dr Pepper. The mixture will fizz up, so make sure to use a large bowl and do it over the sink just in case. Place in the fridge to cool for 30 minutes.
  3. Meanwhile, grease a nonstick bundt pan with cooking spray.
  4. Once the 30 minutes have passed, add the remaining ingredients to the jello mixture and then pour into the prepared pan. Let chill in the fridge for at least 4 hours.
  5. If making in a bundt pan or another pan where the jello salad will need to be flipped out, gently pull the jello away from the side of the pan with your fingers to help loosen it before flipping.

25. Pink Starburst Jello Shots

Pink Starburst Jello Shots : A fun Starburst Vodka Jello shot recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 pink Starburst candies, chopped
  • 1 cup boiling water
  • 1 (3 oz) package pink gelatin (Jell‑O)
  • 1/2 cup vodka
  • 1/2 cup cold water

Instructions

  1. 1. Place the chopped Starburst into the boiling water and stir until melted and smooth.
  2. 2. Whisk in the pink gelatin powder until completely dissolved.
  3. 3. Stir in the vodka and cold water until well combined.
  4. 4. Pour the mixture into four 1-ounce shooter cups and refrigerate 2–4 hours until set.
  5. 5. Garnish with a small Starburst piece if desired.

26. Strawberry Poke Cake

Strawberry Jello Poke Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT225M · Yield: [’12’]

If you like strawberry shortcake you will love this easy strawberry jello poke cake recipe made with strawberry Jello, white cake mix, and Cool Whip.

Ingredients

  • 15.25 ounce white cake mix (plus ingredients called for on box)
  • 3 ounce strawberry jello mix
  • 1 cup boiling water
  • ½ cup cold water
  • 8 ounce Cool Whip (thawed)
  • sliced strawberries for garnish (if desired)

Instructions

  1. Prepare white cake in a 9×13 pan as directed on the package. Allow cake to cool for 15 minutes after removing from the oven.
  2. Using the end of a wooden spoon or large fork, poke holes throughout the top of the cake.
  3. Add strawberry Jello mix and boiling water to a medium-sized bowl. Stir well for 2 minutes or until fully dissolved. Stir in cold water.
  4. Pour or spoon Jello evenly over the top of the cake. Refrigerate the cake for 3 hours.
  5. Top with Cool Whip. Refrigerate until ready to serve. Top with fresh strawberries before serving, if desired.

27. Champagne Jello Shots

Champagne Jello Shots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [’20’, ’20 shots’]

Easy Jell-O shots made with flavored seltzer, champagne of your choice, and vodka.

Ingredients

  • 1 and ½ cups (360mL) flavored seltzer
  • 2 packets (0.5oz) unflavored gelatin1
  • ¾ cup (180mL) champagne2
  • ¼ cup (60mL) vodka3

Instructions

  1. Place your shot vessel of choice on a flat, portable surface, such as a small baking sheet or platter. I used a 24-count silicone mini-muffin pan and a jelly roll pan. Set aside.
  2. Pour the seltzer into a small saucepan. Sprinkle the gelatin over the liquid and allow it to soften, about 5 minutes.
  3. Turn the heat on to medium-low and, while stirring constantly, dissolve the gelatin completely. Do not let boil. Remove from heat. Stir in the champagne and vodka.
  4. Transfer mixture to a container with a spout, like a glass measuring cup. Pour mixture into prepared vessels and allow to chill in the refrigerator 3 to 4 hours before serving.
  5. To serve: use a small spatula or butter knife to break the seal between the shot and the silicone mold. You may also dip the bottom of the mold into hot water for a few seconds to help loosen. Flip gelatin mold over onto serving tray or pop them out individually. Store leftovers in the refrigerator.

28. Strawberry Jello Angel Food Cake

Strawberry Jello Angel Food Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 4 large egg whites
  • 1/3 cup granulated sugar
  • 1/4 cup cake flour
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup strawberry gelatin glaze: 1 cup boiling water + 1 cup cold water + 1/2 cup strawberry gelatin powder
  • Fresh strawberries for serving (optional)

Instructions

  1. 1. Preheat oven to 350°F (175°C). Do not grease an angel food cake pan.
  2. 2. In a clean bowl, beat the egg whites with salt until soft peaks form; gradually beat in the sugar until stiff, glossy peaks appear; beat in vanilla.
  3. 3. Sift the cake flour over the meringue in 2–3 additions and gently fold until just combined.
  4. 4. Spoon the batter into the ungreased pan and bake 25–30 minutes until the top springs back and a toothpick comes out clean.
  5. 5. In a separate bowl, dissolve the strawberry gelatin in boiling water, then add the cold water to make the glaze.
  6. 6. Let the cake cool briefly, then poke holes with a skewer and brush or pour the glaze over the cake; refrigerate to set. Slice to serve.

29. Lemon Jello Cake

Lemon Jello Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’10’]

If you love lemon-flavored desserts you will love this easy to make Lemon Jello Cake. One of my favorite cakes to make.

Ingredients

  • 1 Yellow Cake Mix
  • 1 pkg Lemon Jello
  • 3 Eggs
  • 3/4 Cup Canola Oil
  • 3/4 Cup Water
  • 2 Tbsp Fresh Lemon Juice
  • 1 Cup Powdered Sugar
  • 4 Tbsp Fresh Lemon Juice

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine all the cake ingredients. Beat for 3 minutes with an electric mixer on medium speed.
  3. Pour the batter into a pan lined with parchment paper or a greased bundt pan.
  4. Bake for the time listed on the cake mix package based on the size and type of pan you are using. A toothpick should come out clean once the cake is done. Let the cake cool in the pan for 10 minutes then remove to a wire rack.

Make the Lemon Drizzle

  1. Mix the powdered sugar with the lemon juice and mix until the desired consistency is reached. Spread over warm lemon jello cake.

30. Jello Roll-Ups

Jello Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT2M · Total: PT95M · Yield: [‘8’, ‘8 roll ups’]

Jello roll ups are a great recipe to have the kids join in on making and are perfect for birthday parties and playdates as well. They’re sticky and squishy, and taste so good.

Ingredients

  • 3 oz strawberry Jell-O
  • 3 oz berry blue Jell-O
  • 1 cup boiling water
  • 3 cups mini marshmallows

Instructions

  1. Grease an 8×8 pan with vegetable oil or spray. You will need two 8×8 pans, one for each color jello.
  2. In a medium sized bowl add 1/2 cup of boiling water and 3 ounces of one Jell-o mix. Whisk until sugar is fully dissolved. You may need to add this to the microwave for another minute to keep the water temperature up for the sugar to dissolve.
  3. Once the sugar is dissolved fully, add 1-1/2 cups of mini marshmallows. Whisk to cover with Jell-o completely and microwave for 30 seconds. Whisk until the marshmallows are completely dissolved.
  4. Pour into the 8×8 pan and chill in the refrigerator uncovered for a minimum of 1 hour.
  5. Repeat all of the above steps for your second flavor of jello.
  6. To each flavor jello, use a butter knife to loosen and remove from the pan as a full sheet. Roll the sheet tightly on itself in parchment paper. Allow to sit for about 30 minutes to stick to itself. Remove the parchment paper and cut into 1 inch strips.

31. Blue Hawaiian Jello Shots

Blue Hawaiian Jello Shots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 (3 oz) package blue gelatin
  • 1 cup boiling water
  • 1/2 cup pineapple juice
  • 1/2 cup coconut rum
  • 1/2 cup cold water
  • Pineapple chunks for garnish (optional)

Instructions

  1. 1. Dissolve the gelatin in the boiling water, whisking until smooth.
  2. 2. Stir in pineapple juice, coconut rum, and cold water until evenly mixed.
  3. 3. Pour into four 1-ounce shooter cups and refrigerate 2–4 hours until set.
  4. 4. Garnish with pineapple chunks if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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