70 Jell-o Shot Recipes

Here is a complete Jell-O shot list, all in one post, or at least complete up to this point. I haven't come across any more that have made the cut yet, so for now I give you this. A grand total of 70 Jell-O Shot recipes!!! Complete with the Jaeger Bomb, Jagermonster & Jagermaster!


1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jell-o, 1 cups jaeger.

2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jell-o, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
(substitute watermelon jell-o for lime for a melon margarita)

3. *RUM & COKE boil 1 cups coke, mix in dark cherry jell-o add 1 cups light rum

4. *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jell-o 2 min, add one more cup champagne and a splash of OJ.

5. *SILK* Boil one cup champagne, mix in jell-o for 2 minutes, add one cup champagne and splash of lychee juice from the can.

6. *ORANGE TIC TAC* Boil two cups red bull, mix jell-o two minutes, add two cups mandarin orange vodka

7. *LEMON DROP* (boil 1 cup water, add lemon jell-o, citrus vodka, top with sugar sprinkles just before its fully set up)

8. *GRAPE CRUSH* (boil 1 cups water, add grape jell-o, 1/2 cup plain vodka, 1/2 cup chambord)

9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jell-o, 1 cup coconut rum)

10. *GIN & TONIC* (boil 1 cup tonic water, add lime jell-o, 1 cup gin)

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11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jell-os, 2 cups citrus vodka)

12. *BLUEBERRY* (boil 1 cup water, add blueberry jell-o, 1 cup blueberry vodka)

13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jell-o, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)

14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)

15. *BEER* (boil 1 cups water, add strawberry jell-o, add 1 cup any malt liquor)

16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jell-o, Cruzan banana rum)

17. *CHERRY COLA* (boil 1 cup coke, add cherry jell-o, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jell-o, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)

19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jell-o, 1 cup Malibu Coconut Rum)

20. *RED HOTS* (boil 2 cups water, add jell-o, 1/2 cup cold water, 2 cups Cinnamon Schnapps)

21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jell-o, 3 oz peach schnapps, 5 oz vodka

22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jell-o, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)

23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jell-o, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.)

24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jell-o, 1/2 cup Malibu Rum, 1/2 cup Triplesec)

25. *JOLLY RANCHER* (boil 1 cup water, add melon jell-o, 1/2 cup vodka, 1/2 cup apple pucker)

26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jell-o, 1/2 cup vodka, 1/2 cup watermelon pucker)

27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jell-o, 1/2 cup Malibu rum, 1/2 cup peach schnapps)

28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jell-o, 1/2 cup vodka, 1/2 cup triple sec)

29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jell-o, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)

30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jell-o, 1/2 cup vodka, 1/2 cup peach schnapps)

31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jell-o, 1/2 cup vodka, 1/2 cup triple sec)

32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jell-o, 2 oz vodka, 6 oz peach schnapps

33. *RED HEADED SLUT* boil 1 cup water, add cranberry jell-o, 1/2 cup peach schnapps, 1/2 cup jaeger

34. *MOJITO* (1 cup boiling water, 3 oz box lime jell-o, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitute mint leaves with a splash of mint extract in the boiling water.)

35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jell-o, 6 oz white rum, 1 oz sweet & sour or margarita mix.

36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jell-o shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!

37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jell-o shot cups.

38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jell-o and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jell-o shot cup

39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jell-o and 1 box of Cranberry Jell-o (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jell-o shot cups.

40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jell-o (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jell-o shot cups

41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomegranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jell-o shot cups.

42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jell-o (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix thoroughly until everything is well combined and the carefully pour into jell-o shot cups. Chill for 3 to 4 hours and serve.

43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jell-o shot cups.

44. *APPLE PIE* 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jell-o (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine. Stir well and cool before pouring into jell-o shot cups.

45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jell-o shot cups.

46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jell-o (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Crème de Cacao. Stir well and cool before pouring into jell-o shot cups.

47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jell-o (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rum and 1/4 Blue Curacao. Stir until well combined and cool before pouring into jell-o shot cups.

48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jell-o shot

49. *BLACK CAT* 1 cup of boiling water. Dissolve 1 package of Raspberry Jell-o (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jell-o shot cups.

50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jell-o (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jell-o shot cups. For a schnazzy garnish, drop a single blackberry in each cup before chilling

51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jell-o and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jaegermeister. Stir well and cool before pouring into jell-o shot cups.

52. *CRYPTINI* 1 cup of Hot Coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jell-o shot cups.

53. *FRENCH TICKLER* 1 cup of boiling water. Dissolve 1 package of Orange Jell-o (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnapps and 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jell-o shot cups.

54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jell-o (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup of Galliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jell-o shot cups.

55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jell-o (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup of Melon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

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56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jaegermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jell-o shot cups.

57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jell-o and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jaegermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jell-o shot cups.

58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jell-o (3 oz) and 1 package of Pineapple Jell-o (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring into jell-o shot cups.

59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jell-o (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jell-o shot cups.

60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jell-o and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jell-o shot cups.

61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jell-o (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of Coconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jell-o shot cups.

62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jell-o shot cups.

63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jell-o shot cups.

64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jell-o, 1/2 cup Kinky Liqueur, 1/2 cup Malibu Coconut Rum.

65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jell-o (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jell-o shot cups.

66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of Orange Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jell-o shot cups.

67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jell-o (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jell-o shot cups.

68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages of Lemon Jell-o (3 oz size) and stir at least 2 minutes until fully dissolved. Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jell-o shot cups.

69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jell-o and 1 cup berry vodka, 1 gummy bear in the center of each shot.

70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jell-o, 3 pkgs cranberry/raspberry jell-o, 3 pkgs strawberry jell-o, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

PLEASE drink responsibly!

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Strawberry Pretzel "Salad"

Strawberry Pretzel "Salad"

Ingredients

2 1/2 cups crushed pretzels

3 tablespoons sugar

3/4 cup butter or margarine

1 8-ounce package cream cheese, softened

1 cup sugar

1 12-ounce Cool Whip

1 6-ounce package Strawberry Jell-O

2 cups boiling water 1 -10 ounce bag frozen sliced strawberries

Whipped cream or Cool Whip for garnishing



Directions

Topping: Add 2 cups boiling water to Jell-O; mix well. Add strawberries to Jell-O. Cool Jell-O mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.   

Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened Jell-O mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.     

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Banana Split Brownie Pizza

Banana Split Brownie Pizza

1 (19 1/2 ounce) package brownie mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
2 tablespoons sugar
1/2 cup nuts
strawberry
banana
chocolate syrup

Directions:
 1 Preheat oven to 375.
 2 Prepare brownie mix according to package directions.
 3 Place parchment paper on 15-inch baking stone.
 4 Pour brownie mixture on paper and spread into 14-inch circle.
 5 Do not bake without parchment paper or batter will run off stone while baking.
 6 Bake 15-20 minutes or until set.
 7 Cool completely.
 8 Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
 9 Spread over brownie crust.
10 Slice banana and strawberries using Egg Slicer Plus.
11 Chop nuts using Food Chopper or Manual Food Processor.
12 Arrange fruits and nuts on top of cream cheese mixture.
13 Drizzle with chocolate syrup.
14 Chill.

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Make Your Own Ice Cream -- Without a Machine!

By Good Housekeeping | Shine Food – Thu, Jul 11, 2013 11:32 AM EDT

 

Strawberry Ice Cream - Making your own ice cream is easier than you think -- especially when it doesn't require a fancy machine. This delectable four-ingredient treat whips up in 10 minutes flat and freezes into scoopable sweetness in an hour. A serving of labor-intensive, custard-based strawberry ice cream has 282 calories, 12 grams of saturated fat, and 134 times the cholesterol of our luscious dessert, which has a mere 70 calories per serving and less than 1/2 gram of saturated fat. So go ahead: Spoon up some more.

Serves: 7
Yields: 7 (1/2 cup) servings
Total Time: 1 hr 10 min
Prep Time: 10 min




Ingredients:
- 1 pound(s) frozen strawberries
- 1 cup(s) 2% plain Greek yogurt
- 1/4 cup(s) sugar
- 1/2 teaspoon(s) vanilla extract
- Strawberries, for garnish


Directions:
1. In food processor with knife blade attached, pulse 1 cup strawberries until finely chopped. Transfer chopped berries to large metal bowl.

2. In food processor, puree yogurt, sugar, vanilla, and remaining strawberries until smooth. Transfer to bowl with strawberries; stir until well combined.

3. Cover and freeze about 1 hour, until firm but not hard. Garnish with strawberries.

Tips:
You can substitute plain low-fat yogurt for the Greek yogurt. When testing this recipe, we found both worked well, but we preferred Greek yogurt's creamier texture. We also tested this in three different freezers and found that the freezing time varied depending on freezer make and model. Begin checking your ice cream at 1 hour, and continue freezing if you prefer a firmer texture. 

 

 

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WATERMELON POPS

WATERMELON POPS

What You Need
 
1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

step 1
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
step 2
MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
step 3
BEAT cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in COOL WHIP; spread over gelatin in cups.
step 4
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Used with permission by Kraft Foods - http://www.kraftrecipes.com/recipes/watermelon-pops-113172.aspx 


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Refrigerator Jam

Refrigerator Jam

No REFINED Sugar Added
Pectin-free

makes 2 cups

1 + 1/3 cup Strawberries
2/3 cup Rhubarb
2 T Raw Honey (or to taste)
2T Chia Seeds

Process all ingredients in a blender and refrigerate over night. The chia seeds will gel, thickening the fruit puree.

Add additional diced fruit if you like it chunky.

You can substitute any fruit/berry you like.


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Strawberry Fudge (2 ingredients)

Strawberry Fudge

1 can of Strawberry Frosting
1 bag of white chocolate chips

Melt the chips and stir in the frosting.
Spread it into a lightly greased or lined pan…
Make some pretty designs if you’re feeling fancy.
Now, if you want to get crazy, sprinkles some cute little hearts on top.  I think M&Ms would be good on top too…you know, chocolate and strawberries I hear is pretty romantic.
Pop it in the fridge for a bit and then cut it into squares.

Or hearts.

Or broken hearts if you’re feeling dramatic.
* Tip ~ use a cookie cutter for easier shape making.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry 2 Ingredient Fudge

Ingredients

• 1 (16 oz) can of strawberry frosting
• 1 12 oz bag of white chocolate chips

How to Make

1. Prepare a 9x9 pan by spray lightly with cooking spray.
2. Over a double boiler, or in the microwave, melt your white chocolate chips.
3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
4. Spread in your prepared pan and place in fridge to set for 30 minutes.
5. Cut into squares to serve.

Notes:

Store in refrigerator in an airtight container for up to a week.

 

 

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Berry Cheesecake Pudding Salad

Berry Cheesecake Pudding Salad
(Recipe source: Gourmified)
Ingredients:
2 small boxes of instant cheesecake pudding (white chocolate pudding also works)
1 (32 oz) container of low fat strawberry yogurt
1 (16 oz) container of light Cool-Whip
16 oz. frozen mixed berries, partially thawed
3 large fresh bananas, sliced
1 lb. fresh strawberries, sliced

Directions:
Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy). Fold in the Cool-Whip (the lumps will go away as you stir it). Add all of the fruit and stir to combine. Keep refrigerated.


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REFRESHING FLAVORED WATER IDEAS & RECIPES

~REFRESHING FLAVORED WATER IDEAS & RECIPES~

I’ve always liked drinking my water with a slice or two of lemon–-that extra little touch of flavor just makes water more appealing to me. There are a lot of other ways you can flavor water naturally. You can get really creative with it! Here are some ideas…

Add a slice of your favorite citrus to a tall glass of ice water…try lemon, lime, or orange slices. Or combine them…slices of lemon and lime…orange and lime…or try all three together!

Fresh mint is always a great addition to a glass of ice water.

Combine lemon slices with fresh herbs in your water…try lemon with mint, rosemary, thyme, or sliced ginger root.

Cucumbers are great in water, too! Slice up a large cucumber and add it to a pitcher of water…it’s really refreshing. You can also try cucumber with some fresh thyme added in. Or cucumber slices with lemon or orange slices.

If you want a more intense flavor to your glass of water, squeeze the citrus and/or twist the herbs you are using before you add them to your glass.

Besides lemons, oranges, and limes, you can try adding other kinds of fruit to your glass or pitcher of water…a small handful of your favorite berries (or mixed berries) is a nice addition to a glass of ice water. Other fruits you can try alone or in combination are: watermelon, cantaloupe, mango, pineapple, grapefruit, grapes, and kiwi.

Orange and mint or strawberry and cucumber combinations to flavor your water–are also great ideas!

NOTE: I usually drink my flavored water the same day I make it…I think it tastes best that way. Depending on what you add to your water, it may get cloudy or bitter-tasting if stored in the refrigerator too long.

If you’re wanting to make a pitcher of flavored water, you basically just slice or chop up some fresh fruit, cucumbers, or herbs and place in a pitcher, add cold water and chill several hours. The result is water infused with a light, natural flavor. It’s ready to serve over ice, garnished with a slice of fruit or clipping of an herb of your choice. Here are some other recipes for flavored water you may want to try:

CITRUS CUCUMBER WATER

1 large lemon, sliced
1 large lime, sliced
1 large orange, sliced
1 large cucumber, sliced
1 half-gallon of water
Place all the sliced fruits and the cucumber in a glass pitcher and add water. Refrigerate for two hours to allow flavors to infuse, then serve in glasses over ice.

CUCUMBER–HERBAL WATER

5 cups water
10 thin slices of cucumber
2 lemon slices
2 sprigs of fresh mint
3 sprigs of rosemary
Put water in pitcher and add lemon slices and cucumber slices. Crush mint and rosemary to release flavor, then add to other ingredients. Refrigerate for several hours. Serve over ice in tall glasses. Garnish with a lemon wedge.

CUCUMBER–MELON WATER

1 large cucumber, sliced
1/4 honeydew melon, cubed
1/4 cantaloupe, cubed
1 half-gallon water
Place cucumber and melons in a glass pitcher and add water. Refrigerate for 2 hours, then serve over ice. Garnish with melon balls skewered on a swizzle stick.

HONEYDEW–LIME WATER

2–3 slices of ripe honeydew melon
1 lime, sliced
4 sprigs of mint
1 half-gallon of water
Add melon slices, lime slices and mint sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.

HERB AND BERRY–FLAVORED WATER

1 cup fresh blueberries, lightly crushed
2 4–inch sprigs of fresh rosemary. lightly bruised (to release more flavor)
1 half-gallon of water
Add blueberries and rosemary sprigs to a large pitcher; fill with the half-gallon of water and refrigerate 2–4 hours. Serve in ice-filled glasses. Makes about 8 servings.

LEMON–LAVENDER WATER

3 large lemons, sliced
1/4 cup fresh lavender
1 half-gallon of water
Add lemon slices and lavender to pitcher; pour water over both and refrigerate for 2 hours. Serve over ice and garnish with a sprig of lavender.

LEMON–MINT or LEMON-BASIL WATER

4 lemons, sliced
1 1/2 cups firmly packed fresh mint or basil leaves
6–8 cups water
6–8 cups ice cubes
Fresh mint or basil sprigs
Place lemon slices in a large pitcher. Rub the mint or basil leaves between the palms of your hands to bruise the leaves slightly. Add to the pitcher with lemon and pour in the water. Cover and chill 1–8 hours.

Strain lemon–water mixture and discard herbs. Divide lemon slices and additional fresh mint or basil sprigs equally among 6–8 glasses. In each glass, add 1 cup of ice cubes, then fill with lemon water.

LEMON, LIME AND ORANGE WATER

1 large lemon, sliced
1 large lime, sliced
1 large orange, sliced
1/4 cup cilantro leaves (optional)
1 half-gallon of water
Add citrus slices (and cilantro leaves, if desired) to a large pitcher; fill with the half-gallon of water and refrigerate 2 hours. Serve in ice-filled glasses. Garnish with your favorite citrus slice (and a sprig of cilantro, if you’re using that). Makes about 8 servings.

FROZEN FRUIT WATER

2 cups frozen apple chunks, grapes, or berries
1 half-gallon of water
Add frozen fruit to a pitcher; pour water over fruit and let sit at least 30 minutes in the refrigerator. Stir to distribute fruit flavor and serve in glasses with some ice cubes. (Note: you can chop up the same kind of fruit, unfrozen, and follow same directions. You’ll need to use more ice when serving the unfrozen fruit–flavored water).

ORANGE–MINT WATER

3 large oranges, sliced
10 mint leaves
1 half-gallon of water
Put sliced oranges and mint leaves in pitcher and add water; refrigerate for 2 hours to infuse flavors. Pour over ice and garnish with a sprig of mint and orange slice.

WATERMELON–BASIL WATER

2 cups seedless watermelon, cubed
10 basil leaves
1 half-gallon of water
Pour water over melon and basil; refrigerate for 2 hours. Serve over ice, garnished with a sprig of basil

FRUIT WATER

1 each of the following fruits: apple, lemon, orange, pear
4 large strawberries
Handful of raspberries
Handful of mint leaves
1 half-gallon of water
Cut large slices or thin wedges of each fruit; place them in a large glass pitcher and add cold water. Refrigerate 2 hours and serve over ice in tall glasses.

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as seen on and copied from facebook :)

HOW TO MAKE HOMEMADE VITAMIN WATER

HOW TO MAKE HOMEMADE VITAMIN WATER

Select your flavors: 
Cucumber, 
Watermelon-Mint, 
Citrus Rush (Orange, Grapefruit, Lemon, Lime), 
Raspberry-Lime, 
Pineapple-Strawberry
 
Chop up fruit
 
Add water or seltzer water

Frozen Yogurt Covered Strawberries

Warning: These are addicting! They are cold and sweet and refreshing and just delightful to pop in your mouth on a hot summer day! Try them...they're so easy to make!

Frozen Yogurt Covered Strawberries

1 container Vanilla Yogurt (Use Greek Yogurt because it's thicker)
Fresh ripe strawberries

Slice strawberries in half. Spoon Greek yogurt onto a shallow dish and dip the strawberries in the yogurt. Place dipped strawberries in a plastic container lined with parchment paper and freeze.

*Note- You can also place them into ice cube trays & spoon the yogurt over them & freeze too! Make sure to spray inside the trays with Pam first, for easy removal. 

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as seen and originally posted on facebook ☺ 

HEALTHY ANYTIME FREEZER POPS

Refreshing Healthy Summer Treat

HEALTHY ANYTIME FREEZER POPS

1 (8 oz) container lemon yogurt
2 cups seedless watermelon, cubed
1 pint fresh strawberries, hulled
1 medium ripe banana, peeled and sliced
8 (7 oz size) paper cups
8 plastic spoons

Put the yogurt and the fruit in a blender, cover, and blend until smooth.
Spoon into paper cups and put in freezer.
Freeze until slushy (about 45 to 55 minutes).
Insert a spoon into each cup, then continue to freeze until solid, for a few more hours.
When ready to eat, take out one paper cup and let sit out on counter for 5 minutes, then peel back the paper cup and eat, using spoon as handle.


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originally found on facebook ☺

Strawberry Angel Food Trifle

YUMMY! Strawberry Angel Food Trifle ~ 

(1) angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
3 cups sugar free vanilla pudding
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish

Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl.Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish Refrigerate overnight or at least 4 hours before serving. To me it tastes like all the flavors of strawberry shortcake in one big yummy bite! I think it would be GREAT to add blueberries to this mix too.


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SUMMER PINEAPPLE STRAWBERRY COOLER

SUMMER PINEAPPLE STRAWBERRY COOLER

Ingredients

1 12-ounce can frozen pineapple juice concentrate, thawed
1 6-ounce can frozen limeade concentrate, thawed
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Directions
In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.
Makes 14 (6-ounce) servings.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

Sit back, soak up the sunshine sipping a sweet drink and enjoy summer.


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No Bake Strawberry Icebox Cake

No Bake Strawberry Icebox Cakeingredients:

3 lbs. fresh strawberries, sliced 
2 (8 oz.) tubs fat-free whipped topping (or use regular or light) 
1 (14.4 oz.) box graham crackers 
1/4 cup milk chocolate chip morsels

directions:

1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Banana Split Icebox Cake

Banana Split Icebox Cake

Wow, this is definitely a keeper for this summer - no baking!

Serving Size: 10 servings

Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple, drained
• 24 whole graham crackers
• 2 medium bananas, sliced thin
• Toppings: additional sliced bananas and sliced fresh strawberries
• Chocolate Drizzle:
• 1/4 cup heavy cream
• 1/4 cup semi-sweet chocolate chips

Instructions

1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
3. Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
4. Arrange sliced fruit on top. Drizzle with chocolate and serve.

Notes

Source: adapted from Shelly Flye from Taste of Home