Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. Mariela Petroski - Helena, Montana
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
This fluffy creation is a variation on two recipes - a delicious four-layer dessert my mom used to make and a gelatin pie I came up with one day when I was short on ingredients. My family just loves it!
-Rachel Lynn Rioux, Lisbon, Maine
I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible.
-Madonna Faunce, Boise, Idaho
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
Here's a fun and fruity salad that's sure to disappear at picnics and family gatherings. The creamy pudding topping nicely balances the tart orange gelatin layer. Mary Martzke of Shawano, Wisconsin shared the recipe.
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
This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish “Krem”. It has just a hint of almond flavor and looks spectacular with bright-red berries on top. Serve it in glasses to match the occasion. —Linda Nilsen, Anoka, Minnesota
When I was in high school, my best friend's mom used to make this light berry dessert...and I fell in love with it! Now I fix it for my family on special occasions. Yogurt gives it a deliciously tangy taste.
-Deb Sandoval, Colorado Springs, Colorado