| 1 1/2 | cups boiling water |
| 1 | package (8-serving size) strawberry-flavored gelatin |
| 1 1/2 | cups cold water |
| 1 | package (8 ounces) cream cheese, softened |
| 1. | Spray multi bundt muffin pan with cooking spray. Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water. |
| 2. | Beat cream cheese into gelatin mixture, using wire whisk, until smooth. (Or place gelatin mixture and cream cheese in blender; cover and blend on medium speed until smooth.) Pour mixture into muffin pan cups. Cover and refrigerate about 1 hour or until firm. |
| 3. | Unmold gelatin onto tray. Lift each mold with spatula onto plates.
Note: The bundt muffin pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: mini bundt.
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| No strawberry gelatin in your cupboard? Use any flavor. |
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| Add chopped fruit. Refrigerate gelatin-cream cheese mixture in bowl about 45 minutes or until slightly thickened. Stir in 1/2 cup chopped fresh strawberries, then spoon mixture into muffin pan cups and refrigerate 1 hour. |
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| Spray muffin pan cups with cooking spray for easy release. |
Nutrition Information:
245 ( 115 ); 13 g ( 8 g); 40 mg; 180 mg; 27 g ( 0g); 5 g 10 %; 0%; 2 %; 2 % 1 ; 1 ; 2 1/2