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I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Tuesday, March 15, 2011

Pot of Gold Jello

Serves 6.








3-oz box lemon Jello

½ pint whipping cream

Sugar

Line an 8x8” dish with plastic wrap, leaving several inches of overhang on each side (to make removing the gelatin easier). Combine a 3-ounce box of lemon-flavor gelatin and 1 cup of boiling water in a medium bowl, stirring until the gelatin is dissolved. Stir in ¾ cup of cold water, and then pour the mixture into the baking dish. Cover the dish with plastic wrap and chill for 4 hours or until firm. Slice the gelatin into ½” cubes and put in a glass bowl.

Using electric egg beaters, whip cream on high until cream starts to thicken. Add some sugar. Whip until peaks start to form. Be careful not to overbeat or it will turn buttery.

Serve Jello with whipped cream on top.

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