JELLO DESERT RECIPES

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

Steps:

• Line an 11x7-inch pan with parchment paper. Set aside.
• In a large saucepan, over medium heat, mix together sugar, butter, jello powder, and evaporated milk.
• Bring the mixture to a boil, leaving on the heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
• Remove from heat and stir in white chocolate chips until melted and thoroughly combined.
• Add in marshmallow fluff, vanilla extract, and salt, stirring until combined.
• Transfer half of the fudge to the prepared pan, top with the vanilla wafers, and then the remaining fudge mixture.
• Sprinkle with crushed vanilla wafers.
• Let the fudge cool at room temperature for about 2 hours (or until set) before cutting.