Conference turris::cooks

    I've just recently bought a jello-ring mold from tupperware.
    The only problem is that I don't have any good recipes
    to create in it.  I know I can put jello with fruit in there
    but I was looking for something different.  Any suggestions?
    
    Thanks,
    
    Maureen

    Lime Party Jello Mold
    
    1 cup Milk
    16 large marshmellows
    1  6 ounce pkg lime jello
    2  3 ounce pkgs cream cheese
    1  #2 crushed pineapple
    1/2 pint heavy cream
    2/3 cup mayonnaise
    
    In top of double boiler put milk, lime jello and marshmellows,
    stir till marshmellows are completed melted
    
    Stir into the hot mixture the 2  3 ounce packages of cream cheese, stir
    till completely melted.  Add UNDRAINED crushed pineapple...cool this 
    mixture in refrigerator    NOTE:  You want to keep checking and
    stirring this mixture as you just want it to be cool not solidified
    
    
    Whip heavy cream
    
    
    When above mixture is cool fold whip cream and mayonnaise into it 
    
    
    Pour into mold...cool at least 2 hours or overnite
    
    This is a delightfully light summer desert and very pretty to look at..
    I use it year round on holidays
    
    Enjoy,
    
    Mary

                JELLO Gelatin Jigglers
    
    4 pkgs (4-serving size) JELLO, any flavor
    2 1/2 cups boiling water or fruit juice
    
    Dissolve gelatin completely in boiling water in a bowl.  Pour into
    8 or 9 inch square pan.  Chill until firm, about 4 hours.  Cut with
    any cookie cutter.  Garnish as desired.  Cube remaining gelatin.
    
         The picture that I have for this recipe shows the shape of
    gingerbread men (now gelatin men!).  Little candies were used to
    make the eyes, nose, etc.
    
    Diane
    

    I just use the recipe that comes on the box of knox gelatin.

If you like carrots and pineapple, you might enjoy this jello mold.  I
usually serve it as a side dish with dinner.  It's colorfull, light and
refreshing.

CARROT CAROUSEL

1 1/2 cups orange juice
2 envelopes unflavored geletan (knox brand)
1/2 cup boiling orange juice
1 cup mayonaise
1 1/2 cups cubed carrotts
3/4 of a can on crushed pinapple (about 13 1/2 oz.)

Pour 1/2 cup of cold orange juice into a blender, sprinkle on the 2
envelopes of geletan.  Let it stand 5 minutes.  Then add boiling orange
juice and process as low speed untill it's disolved.  Use a rubber spatula
to make sure it's all mixed.

Add the remaining cold orange juice (1 cup), and the mayo and blend well.
Add carrots, cover blender and process at high speed untill the carrots
are highly grated.

Stir in the undrained pineapple.  Pour into a 6 cup mold and chill until firm.

Gail

    I just heard someone describe this, but didn't hear the full story -
    anyone else know anything?  Apparently, you substitute the 2 cups of
    water with 2 cups of liquor, then freeze in ice cube trays.  After
    that, I don't know if you eat them like that, float some like cubes in
    a drink...how about tequila in lime Jello, vodka in cherry, etc??
    
    Terry

    Unless you have a remarkable freezer, those cubes will never freeze.
    
    The gelatin might solidify, but they won't freeze.
    
    					andrew

 We used to call that stuff "Napalm." You use half water and half Vodka with
the mix and process normally. (Ok, so we used a little more than half Vodka. :-)
You eat it like regular jello. It's just has a little kick to it. :-)

 The Doctah

Ah Ha!  Slime Balls -- seriously, that is the name I've seen.  Recipe is:

	1 normal pkg. lime jello
	1 cup HOT water
	1/2 cup midori liqueur (melon tasting, I'm told)
	1/2 cup normal vodka   (not 100 proof)

Dissolve jello in hot water, stirring well.  Allow to cool a little, add
booze, stir and chill in 8" square pan or dish.  cut into cubes and serve.

I see no reason why you couldn't use the large pkg. of lime jello, 1 cup
of hot water, and make up the rest of the volume of liquid recommended 
in the booze...chill in a 13" by 9" pan, and have lots more of this stuff.

We gotta rename this stuff though...somehow, being invited up for a
slime ball just doesn't have the romantic tone you'd want....doesn't go
with a smoking jacket, etc.

How about orange jello and B&B?  Name it and it's yours!

    Knox Blox
    
    4 cups boiling water
    3 packages jello (I use 1 big box low sugar and 1 small regular box)
    4 packages Knox gelatin
    8 x 8 pan
    
    Boil water and add to jello and Knox, dissolve completely and let set. 
    Refrigerate and after it is set cut into squares.
    
    Enjoy!
    
    

    I just got a new tupperware jello mold. Does anyone have a good
    jello mold recipe. I notice in the instructions it said you can
    mold potatoe or chicken salad. Has anyone tried these types of 
    salads in a mold. 
    
    
    Any hints on using a mold would be appreciated.
    
                                   Thanks,
    
                                    Alice
    

    My favorite Jell-O mold time is the winter holidays (Thanksgiving and
    X-Mas).  One of my all time faves:
    
    Lime Jell-O
    Cucumber - remove seeds and dice cucumber
    Sour Cream
    
    Make the Jell-O the normal way and refrigerate long enough to begin to
    mold in a mixing bowl.
    
    Remove from fridge and beat in a cup of sour cream.  Mix in the diced
    cucumber.  Pour into mold.
    
    This makes a great side dish with a turkey dinner.
    
    ----- Alternate:  You can substitute pineapple for the cucumber and add
    pineapple juice with the cold water.  You can mix the pineapple and the
    cucumber for a neat combination.

    I use my Jello mold for a Low Fat Snack.  Here it is.  1 16oz jello box
    (i use strawberry) 2 cups hot water, 1 package of frozen strawberries,
    thawed.  Then press a 9" angel food cake in the mold (i break it up).
    Put the cover on and let it chill.  Serve with Light Cool-Whip. Hmmmmmm
    

    		Lime Party Jello Mold
    
    1 cup milk
    16 large marshmellows
    1  6 oz pkg lime jello
    2  3 oz pkg cream cheese
    1  No 2 can crushed pineapple
    1/2 pint heavy cream
    2/3 cup mayonnaise
    
    Over medium heat/in top of double boiler put milk, lime jello 
    and marshmellows, stir until marshmellows are melted.
    
    Stir into hot mixture the 2  3 oz pkges of cream cheese until
    completely melted.  Add undrained crushed pineapple....cool in
    refrigerator.  (you don't want this to solidify...so keep checking and
    stirring till it's just cool...)
    
    Whip heavy cream
    
    When above mixture is cool, fold whipped cream and mayonnaise into it.
    
    Pour into mold...cool at least 2 hours.
    
    Very pretty and light and delicious....!
    

    		Lime/Strawberry/Pineapple Jello Salad
    
    1  3 oz pkg Lime jello
    1  3 oz pkg Strawberry Jello
    
    1 cup drained crushed pineapple
    1/2 cup nuts/pecans or walnuts
    
    1/2 cup mayonnaise
    1  8 oz pkg cream cheese
    
    Prepare Lime jello as on package.
    
    Chill till slightly thickeneed, fold in 1 cup drained pineapple.
    
    Pour into 8 inch square pan, chill till firm.
    
    Gradually mix/add 1/2 cup mayonnaise to softened cream cheese, mix in
    nuts.
    
    Spread over chilled firm lime jello...chill till firm.
    
    Prepare Strawberry jello as directed on package, cool, being careful
    not to let it solidify then pour over chilled lime jello/cream
    cheese/nut mixture.
    
    Chill till firm.
    
    Cut into squares and serve either plain or with whipped cream/topping,
    etc.

    Here is a nice recipe - light - have made many times and always a hit!
    
    
                            CUCUMBER MOLD
    
    
    1 Package of Lime Jello
    1/2 Cup Water
    
    In a saucepan dissolve Lime Jello in the 1/2 cup water.  Boil for 1
    minute.  Take off burner and let sit for about 4 minutes.  Add:
    
    1 medium cucumber (washed but not peeled) shredded
    1 large container plain cottage cheese
    1/2 small onion grated
    2 Tablespoons Mayonnaise
    
    Mix thoroughly - transfer to mold.  Refrigerate until set -
    approximately 4 hours.
    
    Serve on a bed of purple cabbage leaves, red leaf lettuce leaves or
    radiccio.
    

    I bought a tuppeware mold, but I never use it because I can't seem to
    get the hang of getting it out of the mold without it slopping all over
    the place. Any hints?
    
    Loraine

    I tried the tupperware mold a couple of weeks ago and had trouble.
    Finally I opened the plastic insert part a crack and then the 
    mold slide out. Hope this helps.

    RE: -2  You need to put the mold up to the rim in tepid water for just 
    a couple of seconds and it will slide out nice and easy.
    
    Trudy

I'm a tupperware dealer, so maybe I can find some recipes for you.
A couple of other things you can do with your tupperware jello mold are:

Meatloaf - Just grease spray the inside of the mold with pam or run a thin
  	   layer of mayo over it to prevent sticking.  Fill with any meatloaf
	   recipe and pop out onto a cookie sheet.  Do NOT cook in your jello
  	   mold!  

Christmas wreath - It's made with cornflakes (kind of like the rice crispy
	   squares.  I'll try to remember to look for the recipe.

Debbi

    Dissolve 6 ounce package of Raspberry Jello in 1 1/2 cups boiling
    water.  Add 2 packages (10 ounces) frozen raspberries and 13 1/2 ounce
    crushed pineapple (the kind packed in own juice) undrained, and 1/4
    teaspoon salt.  Pour 1 1/2 cups of gelatin into a 6-cup ring mold. 
    Chill quickly until almost firm.  Let remaining gelatin stand at room
    temperature.  Carefully spread 1/2 pint sour cream over chilled
    gelatin.  Spoon the remaining gelatin over top, chill until firm
    (several hours or overnight).

    Can I make a jello mold in a Bundt pan??  I need to make a jello mold
    for the 4th, but I'm hesitant to buy a jello mold container because I
    know I'll hardly use it.
    
    Any comments?
    
    Thanks,
    Cara
    

    I noticed no one responded to you in time, however the answer is yes,
    but...
    
    You can mold Jello is most anything if it is clean and free of grease
    or oil.  Knowing how hard bundt pans are to get really clean after
    they've been used for baking, this may or may not be a problem.
    
    One fun way to mold Jello is to make up 2 batches of different colors. 
    Pour the first batch into footed dessert dishes, then stand the dishes
    in the refrigerator catching the foot between the shelf grids so the
    dishes are at an angle.  After the first layer has set, pour the 2nd
    batch on top and this time stand the dishes up straight.
    
    mj
    
>    Can I make a jello mold in a Bundt pan??  I need to make a jello mold
>    for the 4th, but I'm hesitant to buy a jello mold container because I
>    know I'll hardly use it.
    
    

    Thanks.  Even though nobody responded, I did it anyway.  Definitely a
    success.  :-)
    
    Cara
    

    Can't confess to this being an idea of my own, but its a nice way of 
    serving Jello (or Jelly as its known in the UK) and cream.
    
    Jelly mix
    Sliced bananas (optional)
    Frozen cream sticks
    
    Make up the jelly as on the packet with the boiling water.  Allow the 
    mixture to cool.  Just before putting in the fridge to set, add a
    couple of frozen cream sticks to the mixture.  This will then float on
    the surface but will not melt.
    
    Once the jelly has set, serve as normal.  The cream will have thawed 
    by now but still keeps its shape.  Its a nice combination of jelly and
    cream.  (I like to slice bananas up in a strawberry jelly).  Very cheap
    and cheerful and useful for using up the cream sticks.
    
    julia
                             

    What's a cream stick?
    
    D!

    Its double cream frozen into long strips.  I guess you could get the 
    same effect if you cannot buy cream sticks by pouring double cream into
    ice cube trays and freezing them?
    
    Again, taking the idea further, how about cream sticks in the jelly
    layer of trifle?  
    (Trifle is a bottom layer of jelly and sponge mixed together usually
    with strawberries and LOTS of sherry.  Next layer is custard and then a
    layer of whipped cream - not for diet conscious though!)
    
 
    julia

    what's double cream?

    re:  .29
    
    >what's double cream?
    
    It's what frozen cream sticks are made of.
    
    ;^)
    
    Steve

    Exactly!
    
    Cream comes in 2 consistences - double and single.  Single being quite
    thin and used mostly for pouring.  Double cream is much thicker and 
    used for pouring and whipping.  The only other difference is that 
    double cream is much more calorific..... (but very nice with Christmas
    pud and castor sugar!))
    
    julia 

    I suppose it would be the equivalent of "light" and "heavy" cream in
    the US?
    
    D!

    I've been told that heavy cream resists whipping.  Never tried it
    though.
    
    ed

    I'm not sure having never been to the U.S.  My husband mentionned 
    to me though that your cream is usually the type from aerosol cans?
    That type of cream isn't really cream at all.  
    
    Do you have fresh milk or is it not pasturised?  Crikey, I just 
    assumed it was available everywhere!
    
    julia

    My cream does not come from aerosol cans...
    
    ed

    All milk sold in mainstream supermarkets is homogenized, but that
    doesn't matter, because they sell cream seperately (skimmed off the
    milk before homogenization, of course.)  There are a variety of
    "weights" of cream sold, including half-and-half (half milk, half
    cream), light cream, heavy cream, and whipping cream.  All come in
    liquid form in cartons just like milk.  There is *also* a monstro-, er,
    I mean, product sold in aerosol cans that is sweetened and made from
    cream (sometimes) that resembles whipped cream, but that is hardly the
    "standard".
    
    You are likely to get the aerosol kind in restaraunts (if it's a good
    restaraunt; otherwise you get the completely ficticious "cream" known
    as Readi-whip.  Gah.)
    
    D!

I got a little confused by the last few.  In the US, there are 2 kinds of
aerosol whipped toppings, one is cream, the other is a distant relative of the
infamous non-dairy coffee lightener.  The best aerosol cream contains cream and
nitrous oxide propellant, which effectively whips and sweetens without sugar.  

Cheap restaurants use non-dairy whipped topping, because it's cheap and won't
spoil (how can bacteria survive in the total absence of organic ingredients?). 
They often use non-dairy stuff for coffee, too.

Better restaurants use good quality aerosol cream because it allows you to have
instant portions, and little to no waste, since you do not have to have a batch
premixed and sitting.  The better than just better restaurants often use cream
and whip it, since they often use it in recipes, and not just for toppings

You can buy medium cream (aka whipping cream) and whip it yourself here on the
frontier.  In addition to the creams mentioned, you can also get extra heavy
cream (which borders on liquid butter).  I've only seen it in ULTRA pasteruized
form.  ULTRA pasteurized milk, which has not caught on here yet, can be stored
without refrigeration.  However, ULTRA pasteurizing the extra heavy cream is
done so it will survive the ride home.

    Sounds like the extra heavy cream is what is known as clotted cream
    over here.  Usually served with scones and jam.  Yummy - and a cup of
    tea.
    
    julia

    Clotted cream is a very thick consistency.  If you hold a spoon 
    upside down with some on, it won't fall off.  Also if you have a tub
    of it, it is usually crusty on top.
    
    Sounds like your cream went 'soured' (you can buy soured cream in the 
    shops too, used for cooking).  I don't think this was clotted - there
    is a process used to make clotted cream but I don't know how they do 
    it.
    
    Hope this hasn't confused you further!
    
    julia 

    I thought about its having gone sour but decided that that didn't
    happen because [I think] Joy of Cooking says that you can't make soured
    cream from pasteurized cream.
    
    ed

    I once read about the procedure for making clotted cream (on a postcard
    sent to me from England, with a lip-licking picture of, you guessed it,
    scones, strawberry preserves and clotted cream) - it's quite a bit more
    complicated than leaving cream out to "gelantize".  It involves cheese
    clothes and racks and warming, draining, chilling, etc.  Don't remember
    the details but it definitely sounded like something to leave to the
    stores and restaraunts.
    
    D!

    I don't care how one makes the stuff, just tell me, can it be purchase
    in the States?  Preferably in Silicon Valley?  
    
    This string is bringing back the most wonderful memories of our last
    trip to Devon.  Afternoon tea in the garden of a small inn, tea in the
    lobby of our favorite stately home, tea on the banks of a small river
    behind a farm house.... I wanna' go back....NOW!
    
    I've gotta' go now, it's time for tea and scones.
    
    -jer

>   <<< Note 1903.34 by KERNEL::SMITHERSJ "Living on the culinary edge...." >>>
>
>    I'm not sure having never been to the U.S.  My husband mentionned 
>    to me though that your cream is usually the type from aerosol cans?
>    That type of cream isn't really cream at all.  
>    
>    Do you have fresh milk or is it not pasturised?  Crikey, I just 
>    assumed it was available everywhere!
    
    julia....what a view the rest of the world must have US.

    A short way out from the cities (I live in Western Mass, hardly the
    'farm belt'), you can easily find lots of farmers who sell 'raw milk',
    directly from their bulk tank.  And the cream that floats to the
    top is delicious.  Most people do prefer milk that has been
    pasturized, for health reasons.  And in stores you can only
    buy milk that has been homoginized, so it never 'settles'.

    we also have local dairies that sell goat's milk (if you have a taste
    for it, not me).

    regarding the on-going cream discussion.....the 'clotted cream'
    sounds like what we sell called 'sour cream'.  Here I'ld guess
    its mostly used on top of baked potatoes, mixed with various things
    to make 'dips', and used in other recipes as a thickener (including
    the waist line).
    bob

    
    >regarding the on-going cream discussion.....the 'clotted cream'
    >sounds like what we sell called 'sour cream'.  Here I'ld guess
    >its mostly used on top of baked potatoes, mixed with various things
    >to make 'dips', and used in other recipes as a thickener (including
    >the waist line).
    
    Bob
    
    No, sour cream is definitely not clotted cream.  Soured cream is 
    used over here for baked potatoes, thickening cooking etc.  However,
    clotted cream (which is very thick and sweet), is probably only 
    used for scones and jam, and for putting on desserts.  I wouldn't 
    of thought it was used much in cooking.
    
    But maybe I am wrong.  All these different creams and milks are too
    confusing.
    
    julia

    Maybe clotted cream would be more similar to creme fraiche?

    No, again creme fraiche is different again. Clotted cream is much more
    thicker.
    
    This is really confusing with all these different types of creams.
    
    julia

    >>Maybe clotted cream would be more similar to creme fraiche?

    yes it is BUT it has a higher percentage of butter fat.


    gailann

    And both creme fraiche and clotted cream are thicker than what we in
    the US call whipping cream; whipping cream, although it has the hoghest
    percentage of fat of all the varieties of cream, is still distinctly
    liquid in consistency.
    
    Where does double cream fit with regard to creme fraiche?
    
    					andrew

    >>Where does double cream fit with regard to creme fraiche?

    Double cream is sweet and creme fraiche is *slightly* soured.

Why does .50 have a keyword of MEXICAN assigned to it?  Was
it an accident or is there some relationship between double
cream/creme fraiche and Mexican food?

Just asking,

JanB

    I don't know if this was a typo for "highest" or a freudian slip:
    
    re .49
    
    >the US call whipping cream; whipping cream, although it has the hoghest
    >percentage of fat....					     ^^^
    
    Yup, eat too much and you'll get fat as a pig, or should I say HOG!
    
    Sorry, I couldn't resist!
    
    Conni

    >Where does double cream fit with regard to creme fraiche?
    
    Well, as a few replies back said, creme fraiche is a slighly soured
    taste and can be either low fat or high in content.  Double cream is 
    sweeter (although not sweet as in condensed milk) and a much higher
    fat content.  They are both about the same consistency.
    
    Incidentally, creme fraiche is fairly new to the UK.  It has been
    available but not in any big supermarkets.  However now it is widely
    available.  (I became aware of it when one of the big supermarkets here
    did a promotion using creme fraiche, chunks of strawberries and
    peaches, and then sprinkling the top with brown sugar and then
    brulee-ing.  (An alternative might be grapes and bananas).
    
    Yummy.
    
    julia

    Before I could buy creme fraiche here in the UK I used double cream
    that I left out for 24 hours in a moderately cool place.  This would
    naturally sour the cream slightly (I learned to do this from a French
    Cook book I have).  

    The sour cream that was available here in the UK, prior to creme fraiche
    coming onto the scene, was totally unacceptable (IMHO).  It was thin
    and runny and I found it impossible to use in baked goods as it made
    batters too runny.  I'm thrilled creme fraiche has become so popular!
    ;)

OK, let's get this confusion over cream whipped (sorry!) 8-) ...

The official (UK) (EC?) definitions are:

Single cream - must contain at least 18% butterfat.

Double cream - minimum of 48% butterfat.

Clotted cream - (avert your eyes ye fighters of fat) at least 55% 
butterfat - this is clotted by a process involving heating to 82degC,
cooling, and skimming.

Soured cream - single cream, heated and inoculated with a culture - as
mentioned earlier it's impossible to "sour" cream at home if it's
pasteurised.

Creme Fraiche - French (originally) equivalent of double cream, with a
ferment introduced after pasteurisation to produce a "livelier" and
slightly soured product. Make your own by mixing cream and yoghurt.

Whipping cream - not an official designation as such, but any cream 
with at least a 35% butterfat content, the minimum required for cream to
successfully whip.

Details courtesy of Delia Smith's Complete Cookery Course.

Hope that puts the top on it !

Jim

    Beating this subject a pint more:
    
    You can introduce a culture into pasteurized milk or cream by
    adding a few tablespoons of buttermilk or sour cream (or perhaps
    yogurt).  In Authentic Mexican, the author describes a method of
    how to make whipping cream into a very thick cream doing this
    -- I only have to remember to bring in the book ... and I'll
    type in the paragraph.
    
    ed

    most milk products, (creams) are sold in Canada with the 
    % butterfat predominant on the carton. So, we go by 
    10% 15% or 35% (Whipping Cream).
    I now forget which is considered table cream and which is considered
    "half and half" (something I never saw until I moved to Ontario from
    Quebec).
    
    to continue: 4% - is considered "homogenized" or regular milk
                 2% - (and we all call it that) is a very popular version
                 1% - called "Low fat" here (relatively new to our grocery
                      stores
               skim - everyone knows about this one.....
    
    Yogurt can be made by adding live yogurt culture to milk (my mother
    usually used powdered skim milk for this).
    
    Perhaps we've ratholed poor Jello enough, and should all be moved
    to another note?
    
    Monica
    
    

    Actually milk is getting pretty complicated here in the states.
    
    There's 2% and 1% and skim.  There's non-fat, which isn't quite the
    same as skim for some reason I'm not sure of.  Then there's protein
    fortified skim/non-fat which has added milk solids - so it's the same
    number of calories as 1% but more protein and less fat.
    
    Then there's lactose reduced, vitamin enriched...
    
    Not to mention non-dairy milks such as Rice Dream and soy milk!
    
    Aaagggg!
    
    D!

    re:  .58  D!
    
    And don't forget acidophilus milk.
    
    Oh, yeah; and.....
    
    chocolate milk.
    
    
    Steve

I was reading in Cooking Light this morning that they will soon be marketing
fruit blend milks like orange juice milk (they said it tastes like a
creamsicle), pineapple, or banana.  Some of these products will also be
carbonated to eliminate the tongue coating qualities of the milk.  Sounds pretty
disgusting to me.

RE: .59

You forgot the Official State Drink of the State of Rhode Island and the
Providence Plantations!


                                COFFEE MILK
                                

    I tried this just the other day at the Big "E" state fair - they
    had samples of it but said that it wasn't on the market yet.  It
    was declicious - cold and refreshing.  And yes, it did taste like
    a creamsicle. It also had 0 fat grams.

    Is there a Milk/Cream topic?
    
    If not, perhaps there should be.
    
    D!

    Note 1353 is called Cream Types; it might be suitable...

    Cara

    This is a great recipe to use at Thanksgiving (or anytime for that
    matter) instead of "ordinary" cranberry sauce...
    
    			Frozen Cranberry Mold
    
    8 oz.  Pkg. Cream Cheese (softened)
    1 TBSP Lemon Juice
    12 oz. Cool Whip
    18 oz. Can Crushed Pineapple (drained)
    16 oz. Can Whole Cranberry Sauce
    1 Cup  Chopped Pecans or Walnuts
    
    Combine cream cheese, lemon juice, and Cool Whip.  Beat on medium speed
    until smooth.  Stir in rest of ingredients.
    
    Grease Jello mold (Pam works great!) and pour entire mixture in.
    Freeze for two hours.  Remove from mold before serving.
    
    It doesn't get any easier than this!
    
    Enjoy!
    Karima
    
          

    BR - note 4064 not sure what jello-cake you're talking about.  Here's
    a recipe (we refer to as Poke Cake):
    
    1 package Yellow Cake, follow directions and bake in 9x12 pan.
    Cool.  While cake is cooling use one small package any flavor
    jello, use 1 cup boing water and stir til dissolved then add in
    1/2 cup cold water.   When cake is cool, about 30 minutes take a
    straw and poke holes in the cake about 1/2" apart.  Poor jello
    into holes (the jello does go all over the top of the cake).
    Use cool whip for topping, refigerate for a least an hour before
    serving.

    
    thanks, that sounds like the one.
    
    BR
    
    
    yum.
    
    
    

    Where can you buy those little plastic shot glasses for Jell-o shots?
    
    Sometimes you see them at Salad bars to put dressing in.
    
    There's a block party coming up and I was planning on bringing a few
    million of these shots.!
    
    
    I've asked this question in the Green_monster notes too.....

If you have a restaurant supply store that is open to the public (ie. sysco),
they have condiment containers with several hundred in a box.  They vary in
size from 1/2 oz on up.  May be found need the paper/plastic cups.

Judy

    
    re: 1903.68
    
    Where are you located?  This info might help direct you to the
    right place.  If you are in MA, you might want to try calling
    Paparama in Framingham.
    
    Pam