Guests "ooh" and "aah" when I bring out this fancy fruit-filled ring. Garnished with mint, sugared cranberries and mandarin oranges, it's one brunch show stopper that's pretty enough to serve as a dessert! —Gladys McCollum Abee, McKee, KY
Circus Peanuts were one of the most talked-about candies in my hometown's old-fashioned candy shop. When I saw this gelatin recipe that called for Circus Peanuts, I knew just where to buy them and tried the recipe. Kids love its cool fruity taste, and older folks enjoy the trip down memory lane.
-Ruthanne Mengel, Demotte, Indiana
This recipe was passed down by my mother. We serve it often, but especially at Christmas and Thanksgiving. Of course, the green color makes it nice for St. Patrick’s Day, too. With the marshmallows, pecans and whipped cream, the sweet salad can even be served as a light dessert.
I like to cook for both small groups and large crowds. When our entire family gets together for thanks and feasting, it’s a wonderful time!
As light and pleasant as a summer breeze - that's how I would describe this sunny salad. With oranges, grapes and pineapple peeking out of every spoonful, it's a fun, fruity addition to any meal.
-Erla Burkholder, Ewing, Illinois
My adaptation of my grandmother's signature dessert always garners oohs and aahs. It's pretty and deliciously rich and creamy. Gran and I have both considered it a favorite for entertaining because it can be made up a day ahead.
Finish things off with a bang with this colorful gelatin garnished with a chorus of fresh grapes. Chock-full of mandarin oranges and crushed pineapple, it's so refreshing that guests won't be able to refrain from seconds.
Besides being wonderfully tasty, this refreshing salad is very pretty, too! A light layer of cream cheese and sour cream contrasts with the rich red fruity gelatin. It makes a delightful side dish for a turkey dinner.
Jackson Hole, Wyoming
Our Test Kitchen had fun creating these jolly gelatin jigglers—but not as much fun as your kids are likely to have helping to make them! Best of all, you can vary the cookie-cutout shapes (and gelatin flavors) to suit a year of seasonal holidays—from Halloween to Valentine’s Day.
I knew this cool, fruit and creamy dessert was a winner the first time I tasted it. I confirmed that fact a few summers ago when I entered the recipe in a contest at work—it won first place. Co-workers still call to request it.
— Mary Olson, Albany, Oregon
The mold I'd used to make Jell-O treats at Easter inspired me to include these unusual fun green "dinosaur eggs" on the party lunch menu. Instant pudding and cinnamon give the eggs a creamy look with speckles.
—Robin Werner, Brush Prairie, Washington