What You Need
1/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 can (5 oz.) evaporated milk
2 squares BAKER'S White Chocolate
4 fresh strawberries, quartered
Make It
ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
MICROWAVE evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; beat with mixer until well blended.
SPOON into 14 sections of ice cube trays sprayed with cooking spray. Refrigerate 20 min. or until firm.
UNMOLD gelatin cubes just before serving; top with berries.
Extra Kitchens Tips
Substitute
Prepare using 1 pkg. (0.3 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin.
Variation
Refrigerate gelatin mixture in 9x5-inch loaf pan instead of in the ice cube trays. Unmold gelatin mixture, then cut into 16 rectangles. Serve topped with strawberries. Makes 16 servings.
Chocolate, Peanut Butter, and Pretzel Bars
What You Need
2 cups finely crushed pretzels
2/3 cup butter, melted
1/4 cupsugar
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups cold milk
1 cup PLANTERS Creamy Peanut Butter, divided
1-3/4 cups thawed COOL WHIP Whipped Topping, divided
2 bananas, sliced
24 miniature pretzel twists
Make It
HEAT oven to 350°F.
MIX first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 10 min.; cool completely. Meanwhile, beat dry pudding mixes, milk and 3/4 cup peanut butter in medium bowl with whisk until well blended. Stir in 3/4 cup COOL WHIP.
SPREAD 3/4 cup peanut butter mixture over crust; top with bananas and remaining peanut butter mixture.
WHISK remaining peanut butter and half of the remaining COOL WHIP in separate medium bowl until well blended. Stir in remaining COOL WHIP; spread over dessert. Refrigerate 2 hours. Top with whole pretzels just before serving.
MIX first 3 ingredients until well blended; press onto bottom of 13x9-inch pan. Bake 10 min.; cool completely. Meanwhile, beat dry pudding mixes, milk and 3/4 cup peanut butter in medium bowl with whisk until well blended. Stir in 3/4 cup COOL WHIP.
SPREAD 3/4 cup peanut butter mixture over crust; top with bananas and remaining peanut butter mixture.
WHISK remaining peanut butter and half of the remaining COOL WHIP in separate medium bowl until well blended. Stir in remaining COOL WHIP; spread over dessert. Refrigerate 2 hours. Top with whole pretzels just before serving.
Extra Kitchens Tips
Note
You will need to crush about 6 cups miniature pretzel twists to get the 2 cups finely crushed pretzels to make crust.
Variation
Prepare using 2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
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