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Steps
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.
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.
Spray muffin pan cups with cooking spray for easy release.
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Nutrition Facts
Serving Size:1 Serving
Calories
245
Calories from Fat
115
Total Fat
13 g
Saturated Fat
8 g
Cholesterol
40 mg
Sodium
180 mg
Potassium
50 mg
Total Carbohydrate
27 g
Dietary Fiber
0g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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