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Jello Dessert
Jello Dessert
Set 1 pkg (3oz) Strawberry Jello until clabbery.
Whip 1 lg can of milk, which has been
thoroughly chilled (really cold). add juice &
rind 1½ lemons + 3/4 c sugar. Whip
jello until foamy & fold whip cream.
Line 10X13 pan with crushed graham
crackers. Pour jello & sprinkle crumbs
over. (12-16 crackers)
Card 1 Back: blank
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# Jello Dessert
## Ingredients
- 1 pkg (3 oz) strawberry Jello
- 1 large can evaporated milk, thoroughly chilled (really cold)
- Juice and rind of 1 1/2 lemons
- 3/4 cup sugar
- 12–16 graham crackers, crushed
## Instructions
1. Prepare the strawberry Jello and set until clabbery (partially set).
2. Whip the large can of thoroughly chilled milk until fluffy.
3. Add the juice and rind of 1 1/2 lemons and 3/4 cup sugar to the whipped milk.
4. Whip the partially set Jello until foamy.
5. Fold the whipped milk mixture into the foamy Jello.
6. Line a 10×13 pan with crushed graham crackers.
7. Pour the Jello mixture over the crust and sprinkle remaining crumbs over the top.
8. Chill until set before serving. -
Jello Dessert
JELLO DESSERT
Dissolve 1 large package of strawberry jello in 2 cups boiling water, add
1½ cups cold water. Let set until clabbery.
Chill 1 large can (14 oz) evaporated milk until still but not frozen, so it
will whip. Whip until stiff and then add 3/4 cup sugar and juice and grated
(fine) rind of 1½ lemons.
Whip jello until foamy and then fold in milk mixutre. Crush until fine 12-15
graham crackers. Sprinkle 1/2 of the cracker crumbs in 10x14 pand. Pour in
jello mixutre and sprinkle remaining cracker crumbs over top. Chill over
nite or longer.
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# Jello Dessert
## Ingredients
- 1 large package strawberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 large can (14 oz) evaporated milk
- 3/4 cup sugar
- Juice of 1 1/2 lemons
- Grated (fine) rind of 1 1/2 lemons
- 12–15 graham crackers, crushed fine
## Instructions
1. Dissolve 1 large package of strawberry jello in 2 cups boiling water; add 1 1/2 cups cold water. Let set until clabbery (partially set and thickened).
2. Chill the 14 oz can of evaporated milk until very cold but not frozen, so it will whip. Whip until stiff.
3. Add 3/4 cup sugar and the juice and finely grated rind of 1 1/2 lemons to the whipped evaporated milk mixture.
4. Whip the partially set jello until foamy, then fold in the milk mixture.
5. Crush 12–15 graham crackers until fine. Sprinkle half of the cracker crumbs into a 10x14 pan.
6. Pour the jello mixture over the crumbs and sprinkle the remaining cracker crumbs over the top.
7. Chill overnight or longer before serving.
## Editor's Notes
- **"clabbery"** — a period term meaning partially set or thickened to a clabber-like consistency; the jello should be set enough to be foamy when whipped but not fully firm. -
Rhubarb Dessert
Rhubarb Dessert
4 c rhubarb & 2 c. sugar and
cook to a mush. Remove from
stove and add pkg. strawberry
jello, & 20 large marshmallows.
(stir) and put on stove until
tell it congeals stir constantly.
cool & fold in 1 pkg of dream
whip, and put in graham
cracker crust.
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# Rhubarb Dessert
## Ingredients
### Filling
- 4 cups rhubarb, chopped
- 2 cups sugar
- 1 pkg strawberry Jello (3 oz), dry
- 20 large marshmallows
### Topping
- 1 pkg Dream Whip, prepared according to package directions
### Crust
- 1 graham cracker crust (9 inch, pre-baked or store-bought)
## Instructions
1. Combine chopped rhubarb and sugar in a heavy saucepan.
2. Cook over medium heat, stirring occasionally, until rhubarb breaks down completely into a soft mush and releases its liquid — approximately 15 to 20 minutes.
3. Remove from heat. Add dry strawberry Jello and marshmallows; stir until both are fully dissolved and incorporated.
4. Return to low heat and cook, stirring constantly, until mixture begins to thicken and congeal slightly.
5. Remove from heat and cool to room temperature.
6. Prepare Dream Whip according to package directions.
7. Fold prepared Dream Whip into the cooled rhubarb mixture until light and evenly combined.
8. Pour into graham cracker crust.
9. Refrigerate until fully set — at least 3 to 4 hours or overnight. -
Rhubarb Spring Cake
Rhubarb Spring Cake
5 c rhubarb, sliced
1 3-oz. package strawberry jello
1 cup sugar
3 cups mini marshmallows
1 18-oz package yellow cake mix (without pudding)
Cut rhubarb into ½ inch slices and place in a greased
9 x 13 inch baking pan. Sprinkle with gelatin and sugar.
Place marshmallows over this mixture. Prepare cake
mix as directed on package. Pour over rhubarb mixture.
Bake at 350 for 50 to 60 minutes. Remove from oven and
turn upside down on serving tray. Serve with whipped
cream. Yield: 8 to 12 servings.
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# Rhubarb Spring Cake
## Ingredients
- 5 cups rhubarb, sliced
- 1 (3 oz) package strawberry jello
- 1 cup sugar
- 3 cups mini marshmallows
- 1 (18 oz) package yellow cake mix (without pudding)
## Instructions
1. Cut rhubarb into 1/2 inch slices and place in a greased 9 x 13 inch baking pan.
2. Sprinkle with gelatin and sugar.
3. Place marshmallows over this mixture.
4. Prepare cake mix as directed on package.
5. Pour over rhubarb mixture.
6. Bake at 350°F for 50 to 60 minutes.
7. Remove from oven and turn upside down on serving tray.
8. Serve with whipped cream.
Yield: 8 to 12 servings. -
Fresh Strawberry Pie
Fresh Strawberry Pie
1) Bake pie shell
2) Place fresh strawberries for 1 pkg of frozen berries
3) Add 2/3 cup sugar Prepare & Cool
1/3 c flour before pouring
1/2 pkg strawberry jello over berries
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# Fresh Strawberry Pie
## Ingredients
### Crust
- 1 baked 9" pie shell, cooled
### Filling
- 1 lb (1 quart) fresh strawberries, hulled and halved
*(or 1 package frozen strawberries, thawed and drained)*
### Glaze
- 2/3 cup sugar
- 1/3 cup flour
- 1/2 package strawberry Jello (approximately 1 1/2 Tbsp)
- 1 cup water or reserved strawberry juice (see Editor's Notes)
## Instructions
1. Bake pie shell and cool completely.
2. Arrange fresh strawberries evenly in the cooled pie shell.
3. In a small saucepan, whisk together sugar, flour, and water or juice until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil — approximately 5 to 8 minutes.
5. Remove from heat and stir in strawberry Jello until fully dissolved.
6. Cool glaze until thickened but still pourable, approximately 20 to 30 minutes.
7. Pour cooled glaze evenly over berries in the pie shell.
8. Refrigerate until fully set, at least 2 hours, before serving.
## Editor's Notes
- **Strawberry quantity** not specified on original card; 1 lb (1 quart) fresh strawberries inferred from standard 9" pie volume and the glaze quantity — 2/3 cup sugar and 1/2 package Jello is calibrated for approximately this amount of fruit. Confirmed by the frozen berry alternate option, which was typically sold in 10 to 16 oz packages.
- **Glaze liquid** entirely absent from original card — cooking the sugar, flour, and Jello with liquid is the implied missing step. 1 cup water is the standard reconstruction; juice drained from thawed frozen berries (if using the alternate) adds flavor. -
Cake-Jello Dessert
CAKE--JELLO DESSERT (13 x 9" pan - 15 servings)
Mix 2 regular size packages Strawberry Jello with 2 Cups boiling water.
Cool to room temperature while cake is baking.
Mix 1 White Cake Mix and bake in 13" x 9" pan.
Remove from oven and wait about 5 minutes. Then poke holes all over
in cake with large fork or something to make holes large enough for
Jello to run down into. (Jean Kremer uses a screwdriver).
Pour Jello in holes and over top, trying to get most of it in holes.
Chill Well.
Mix one package of Strawberry Whip-and-Chill according to instructions
and spread over cake and Jello. Chill until ready to serve.
It works well to make this the day before and keep refrigerated.
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# Cake-Jello Dessert
## Ingredients
- 2 regular size packages Strawberry Jello
- 2 cups boiling water
- 1 White Cake Mix
- 1 package Strawberry Whip-and-Chill
## Instructions
1. Mix 2 regular size packages Strawberry Jello with 2 cups boiling water. Cool to room temperature while cake is baking.
2. Mix 1 White Cake Mix and bake in a 13 x 9" pan.
3. Remove from oven and wait about 5 minutes. Then poke holes all over in cake with a large fork or something to make holes large enough for Jello to run down into. (Jean Kremer uses a screwdriver).
4. Pour Jello in holes and over top, trying to get most of it in holes.
5. Chill well.
6. Mix one package of Strawberry Whip-and-Chill according to instructions and spread over cake and Jello.
7. Chill until ready to serve.
8. It works well to make this the day before and keep refrigerated. -
Strawberry Banana Jello
Strawberry Banana Jello
1 pkg. strawberry jello
1 cup boiling water
10 oz. pkg. frozen strawberries
1 diced banana
3/4 cup crushed pineapple (not drained)
1 tablespoon lemon juice or juice concentrate
Mix all together and put in refrigerator.
You may add frozen strawberries to boiling
water to thaw and not have to thaw them
beforehand.
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# Strawberry Banana Jello
## Ingredients
- 1 pkg. strawberry jello
- 1 cup boiling water
- 10 oz. pkg. frozen strawberries
- 1 diced banana
- 3/4 cup crushed pineapple (not drained)
- 1 Tbsp lemon juice or juice concentrate
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator.
> Note: You may add frozen strawberries directly to the boiling water to thaw them, so you do not have to thaw them beforehand. -
Strawberry Jello with Sour Cream
Strawberry Jello with sour cream
1 pkg. strawberry jello
1 small can crushed pineapple
½ cup hot water
1 pkg. frozen strawberries
1 carton sour cream
Disolve jello in hot water, add pineapple
and thawed strawberries. Put one half of
jello mixture in pan. Let congeal, then
cover with sour cream and put rest of jello
mixture on top and put back in refrigerator.
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# Strawberry Jello with Sour Cream
## Ingredients
- 1 pkg. strawberry jello
- 1 small can crushed pineapple
- 1/2 cup hot water
- 1 pkg. frozen strawberries
- 1 carton sour cream
## Instructions
1. Dissolve jello in hot water.
2. Add pineapple and thawed strawberries.
3. Put one half of jello mixture in pan.
4. Let congeal, then cover with sour cream.
5. Put rest of jello mixture on top and put back in refrigerator. -
Pretzel Salad
Pretzel Salad
2 c Crushed Pretzels
3/4 c margarine
Mix together put in 9x13 pan
Bake at 400° for 8 min. DO NOT
overbake.
8 oz Cream Cheese
1 c Sugar
1 lg Cool Whip
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1 Lg Strawberry Jello
1 3/4 c Boiling H2O
2 10 oz pkg Frozen Strawberries
Cream together Cream Cheese,
Sugar. Fold in Cool Whip & spread
over cooled Crust. Mix Jello &
Boiling H2O, Stir in Strawberries.
Pour over mixture. Refrigerate
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# Pretzel Salad
## Crust
- 2 cups crushed pretzels
- 3/4 cup margarine
## Cream Cheese Layer
- 8 oz cream cheese
- 1 cup sugar
- 1 large Cool Whip
## Jello Layer
- 1 large package strawberry Jello
- 1 3/4 cups boiling water
- 2 (10 oz) packages frozen strawberries (thawed)
## Instructions
1. Mix together crushed pretzels and margarine. Put in a 9x13 pan. Bake at 400° for 8 minutes. DO NOT overbake. Allow to cool.
2. Cream together cream cheese and sugar. Fold in Cool Whip and spread over cooled crust.
3. Mix Jello with boiling water. Stir in thawed strawberries. Pour over cream cheese mixture.
4. Refrigerate until set.