This recipe is an all-time favorite with my family and everyone else who tastes it. It’s so easy but makes an impressive company dessert. Because it doesn’t seem light, everyone feels like they’re sinfully over-indulging! —Linda Murray, Allenstown, New Hampshire
This quick-to-fix layered dessert from Eva Wright of Grant, Alabama looks so pretty spooned into dessert glasses. "You can also make this recipe in an 8-inch square glass dish and replace the strawberry gelatin with your favorite flavor," Eva notes.
This refreshing dessert has a rich shortbread-like crust with a creamy center and pretty red gelatin top layer. It’s easy enough for everyday, but cheery enough to dish up for guests, too. —Lois Frazee, Gardnerville, Nevada
Brighten up your Christmas buffet table with this cheery salad. You can change the colors of the gelatin to fit other holidays, too. For the Fourth of July, I use red and blue gelatin with blueberry pie filling.
-Ruth Yaple McKee
Whats a holiday meal without at least one jolly gelatin salad chock-full of fruit and nuts? My mother made this one for every holiday, and now my husband says he can't imagine Christmas without it!
-Kristi Jo Chiles
Portsmouth, Rhode Island
“My sister gave me this recipe a few years back when I was looking for an elegant fruit dish to serve guests,” writes Andrea Barnhoom from Scottsville, New York. “A refreshing alternative to salad, it’s also sparkly and special enough to double as a light dessert.”
TASTY TIP: “I sometimes serve this party-pretty fruit treat at brunch—just before the main dish,” notes Andrea Barnhoom. “Guests are always impressed!”
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
On occasion, I like to “fancy up” one of my favorite gelatin desserts with a buttery graham cracker crust and a layer of cream cheese filling. Mandarin oranges add color and pair well with the cranberry gelatin.
—Margery Bryan, Moses Lake, Washington