Jazzed gelatin takes on a new look with trendy new mini molds.
cups boiling water
package (8-serving size) strawberry-flavored gelatin
cups cold water
package (8 ounces) cream cheese, softened
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.
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.
Unmold gelatin onto tray. Lift each mold with spatula onto plates.
<B>Note:</B> 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: <B>mini bundt</B>.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- 40 mg
- 180 mg
- Total Carbohydrate
- 27 g
- Dietary Fiber
- 5 g
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.