Ribbon Jell-O Salad - Lisa W

(Linda - sorry it took me so long to post this, you only asked a year ago for it!!)

This is a fun jell-o that we make every year for Christmas. Everyone enjoys all the different fun colors!

Dissolve Jell-O in 1 cup boiling water. Pour 1/2 cup of Jell-O in a small bowl. To the remaining Jell-O add 3 T. cold water, stir and pour in a 9x13 pan and refridgerate for a 1/2 hour. Add 1/3 cup sour cream to the 1/2 cup Jell-O and pour over the first layer. Refridgerate for 1/2 hour. Conintue with each color. Takes about 6 hours. Start with black cherry and end with lemon.

Use the 3 oz. Jell-O package.
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

If the instructions do not make sense, let me know! :)

Ice Box Key Lime Pie - Mindee W.

I have been wanting to try Key Lime Pie and found this recipe from Cooks Country! It has a nice tart yet sweet flavor!

Ingredients:
Crust:
8 whole graham crackers , broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter , melted

Filling:
1/4cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

Sweetened Whipped Cream (optional)

Instructions:
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing. Serve with sweetened whipped cream if desired. Serves 8 to 10.