JELL-O Firecrackers

The recipe JELL-O Firecrackers can be made in roughly 2 hours and 45 minutes. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 25 calories. This recipe serves 45. For 7 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from requires cherry gelatin, orange flavor gelatin, maraschino cherries, and milk. Plenty of people made this recipe, and 8518 would say it hit the spot. It is a good option if you're following a gluten free diet. It works well as a very reasonably priced hor d'oeuvre. With a spoonacular score of 4%, this dish is improvable. Similar recipes include Furr’s Fruit Punch Jell-O Salad – make a refreshing Jell-O salad by adding a few extran ingredients, Firecrackers, and Furr’s Light Green Jell-O Salad – this is a souped up Jell-O salad.

Servings: 45

Preparation duration: 45 minutes

Cooking duration: 165 minutes



1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1 env. KNOX Unflavored Gelatine

20 maraschino cherries with stems, well drained, patted dry

1 cup milk, divided

1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin

3 Tbsp. sugar

1/2 tsp. vanilla

1-1/3 cups boiling water, divided



sauce pan

Cooking instruction summary:

Add 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat in separate bowl with cherry gelatin mix. Cool. Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to plain gelatine mixture; stir until gelatine is completely dissolved. Cool 10 min. Spoon berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm. Top with unflavored gelatine mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatine layer in each cup. Refrigerate 2 min. Cover with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm. Remove desserts from cups before serving.

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