Flag Cake

• 4 cups fresh strawberries, divided
• 1-1/2 cups boiling water
• 2 packages Better Bowls Sugar-Free Strawberry Gelatin
• Ice Cubes
• 1 cup cold water
• 1 package (12oz.) prepared pound cake, cut into 10 slices
• 1-1/3 cups blueberries, divided
• 1 tub (8oz.) frozen whipped topping, thawed

Directions

1. Slice 1 cup strawberries; cut remaining strawberries in half.
2. Add boiling water to gelatin mixes in large bowl; stir until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. refrigerate until slightly thickened (about 5 minutes). Meanwhile, cover bottom of 3×9-inch dish with cake slices.
3. Add sliced strawberries and 1 cup of blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate until firm (about 4 hours)
4. Spread whipped topping over dessert. Top with fruit to resemble flag, using strawberries for the stripes and remaining blueberries for the stars.

 Summer Berry Cheesecake Pie

• 1 package (8oz.) cream cheese, softened
• 2 Tbsp. sugar
• 2 cups frozen whipped topping, thawed, divided
• 1 ready-to-use graham cracker crumb crust (6oz.)
• 3/4 cup boiling water
• 1 package (4oz.) Better Bowls All-Natural Strawberry Gelatin
• 1/2 cup ice cubes
• 1/2 cup blueberies
• 1-1/2 cup strawberries, halved

Directions

1. Whisk cream cheese and sugar in large bowl until blended. Stir in 1 cup whipped topping; spread onto bottom of crust.
2. Add boiling water to gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Add ice; stir until melted. Let stand 5 minutes or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
3. Pour gelatin over fruit. Refrigerate 3 hours or until firm. Serve topped with remaining whipped topping.

Orange Sherbet Salad

• 2 packages (2.8oz.) Better Bowls Sugar-Free Orange Flavored Gelatin
• 2 cups boiling water
• 1 pint orange sherbet
• 1 (10oz.) can mandarin oranges, drained

Directions

1. Whisk the gelatin into the boiling water until dissolved. Allow to cool for 10 minutes then stir in orange sherbet until completely melted. Once the gelatin begins to thicken, stir in the drained mandarin oranges.
2. Pour into gelatin mold.
3. Refrigerate until set (approx. 6 hours).

Strawberry Pretzel Salad

• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons white sugar
• 3/4 cup butter, melted
• 1 cup white sugar
• 2 (8oz.) packages cream cheese
• 1 tub (8oz.) frozen whipped topping, thawed
• 1 package of Better Bowls All-Natural Strawberry Gelatin
• 2 cups boiling water
• 1 (16oz.) package frozen strawberries

Directions

1. Preheat oven to 350 degrees. Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13-inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat sugar and cream cheese until smooth Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set (approx. 30 minutes).
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. refrigerate until completely chilled (approx. 1 hour).

Orange Fluff

• 2 (11oz.) cans mandarin oranges, drained
• 1 (15oz.) can crushed pineapple
• 1 pound cottage cheese
• 2 (2.8oz.) packages Better Bowls Sugar-Free Orange Flavored Gelatin
• 1 (16oz.) package frozen whipped topping, thawed

Directions

1. Combine the well drained oranges and pineapple in a large bowl and mix together with cottage cheese.
2. Add the dry gelatin powder and stir until well blended.
3. Fold in the thawed whipped topping.
4. Refrigerate for at least 1 hour.

Strawberry Cloud Squares

• 1-1/3 cups  graham cracker crumbs, divided

• ¼ cup  butter, melted
• ¾ cup  boiling water
• 1 pkg.  (4 oz.) Better Bowls Natural Strawberry
• 1 cup  ice cubes
• 1 pkg.  (8 oz.) cream cheese, softened
• 1 can  (14 oz.) sweetened condensed milk
• 3/4 cup  lime juice
• 2 cups  thawed frozen whipped topping

Directions

1. Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup of whipped topping. Pour over crust.
3. Refrigerate 6 hours or until firm. Cover with remaining whipped topping just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

Berry Summer Cake

• 1 pkg.  (2-layer size) white cake mix
• 1 cup  boiling water
• 1 pkg.  (4 oz.) Better Bowls Natural Strawberry or Sugar-Free Orange Flavor Gelatin
• ½ cup  cold water
• 1 cup  quartered fresh strawberries
• ½ cup  each fresh blueberries, blackberries and raspberries
• 2 cups  thawed whipped topping

Directions

1. Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork or skewer at 1/2-inch intervals.
2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; slowly pour over cake. Refrigerate 3 hours. Meanwhile, toss berries with drink mix. Refrigerate until ready to serve.
3. Frost cake with whipped topping; top with berries.

Strawberry Trifle

• 1-1/2 cups  boiling water
• 1 pkg.  (4 oz.) Better Bowls Natural Strawberry Flavor Gelatin
• 1-1/2 cups  cold water
• 1 pkg.  (10.75 oz.) frozen prepared pound cake, thawed, cubed
• 1 tub  (8 oz.) whipped topping, thawed
• 2 cups  sliced strawberries

Directions

1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Pour into 13×9-inch pan. Refrigerate 3 hours or until firm.
2. Cut gelatin into 1/2-inch cubes. Place in 3-1/2-qt. serving bowl. Cover with layers of cake cubes, half of the whipped topping and the strawberries. Top with remaining whipped topping.
3. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Orange Gelatin Roll-Ups

• 2 (2.8 oz.) pkgs. Better Bowls Sugar-Free Orange Flavored Gelatin
• 1/2 cup water
• 1 1/2 cups miniature marshmallows

Directions

1. Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.
2. Stir together water and gelatin powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure gelatin mix is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure gelatin mix is dissolved and stir again.
3. Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. Be careful not to overcook the marshmallow layer.
4. Whisk quickly until marshmallows are dissolved.
5. Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.
6. Remove the pan from fridge.  At this point, the gelatin should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices by placing a piece of thread or dental floss around the roll-up, cross and pull.

Strawberry Marshmallow Treats

• 1 (4 oz.) pkg. Better Bowls Natural Strawberry Gelatin
• 1 cup cold water
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 teaspoon salt
• 2 large egg whites
• confectioner’s sugar for dusting
• candy thermometer

1. Dissolve the gelatin in ½ cup cold water. Combine ½ cup water, sugar, corn syrup, and salt in a pot over high heat. While the sugar is cooking beat the two egg whites to a stiff peak. Once the sugar reaches 240°F pour it over the dissolved gelatin and beat until light and fluffy. This will take about 5 or 6 minutes with a stand mixer (this might take an extra five minutes if using a hand-held mixer). Once the sugar has tripled in volume add the whipped egg whites, and continue beating for 1 to 2 minutes more.
2. Pour the marshmallow mixture into a 13” X 9” glass casserole dish that has been oiled and dusted with powdered sugar. Tap the dish to even out the marshmallows. Dust the top well with powdered sugar, and allow to dry uncovered for 24 hours.
3. Once the marshmallows are set, run a knife around the edge of the pan, and flip the marshmallows out onto a sheet pan. If the underside is not set, dust with powdered sugar and allow to dry for another 12 to 24 hours. Cut the marshmallows into cubes with an oiled knife. Toss the marshmallows in powdered sugar. Store in a sealed plastic bag.

Frozen Strawberry Pops

• 1 (4 oz.) pkg. Better Bowls Natural Strawberry Gelatin
• 1-1/3 cups Sugar
• 2 cups warm water
• 3/4 cup crushed ice
• 6 (3 oz.) small cups
• 6 popsicle sticks

Directions

1. Combine gelatin mix, sugar and water in a medium-size bowl.
2. Place in the microwave for 2 minutes or until water boil, be sure all of the sugar and gelatin mix is dissolved.
3. Stir in ice until it is completely melted.
4. Place small cups in a large pan and pour gelatin mix into each cup.
5. Freeze the tray of cups for 20 minutes, remove just as they become slightly firm.
6. Slide sticks into the center.
7. Return to the freezer for at least 5 hours.

 Strawberry Meringue Cookies

• 4 egg whites (room temperature)
• 1/4 cup Better Bowls Natural Strawberry Gelatin or Better Bowls Sugar-Free Orange Gelatin.
• Pinch of salt
• 3/4 cup sugar
• 1tsp. vinegar
• 1 cup semi-sweet chocolate chips
• Sprinkles (optional)

Directions

1. Preheat oven to 350 degrees.
2. Whisk together egg whites, salt, sugar, and gelatin powder until the egg whites form a stiff peak.
3. Mix in vinegar for 10 seconds, then add chocolate chips and mix for another 20 seconds.
4. Spoon batter onto a baking sheet lined with parchment paper.
5. Add sprinkles (optional).
6. Bake for 8 minutes, rotate, and bake for another 8 minutes.

 Gelatin Sugar Cookies

• 3/4 cup butter
• 1/2 cup granulated sugar
• 1/2 cup Better Bowls Natural Strawberry Gelatin or Better Bowls Sugar-Free Orange Gelatin
• Cream the above ingredients.  Add:
• 2 eggs
• 1 teaspoon lemon extract
• Cream the eggs and lemon extract into the sugar mixture.  Add:
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• Colored sugar (optional)

Directions

1. Preheat oven to 400 degrees.
2. Combine butter, sugar and gelatin mix until it is a creamy consistency, stir in remaining ingredients except colored sugar.
3. Roll into 1″ balls and place on a cookie sheet about 2″ apart, flatten slightly, generously sprinkle with colored sugar (optional).
4. Bake for 6 minutes.

 Sour Orange Candy

• Green grapes
• 1 (1.4 oz) pkg of Better Bowls Sugar-Free Orange Gelatin

Directions

1. Thoroughly wash grapes and place in a resealable bag.
2. Pour gelatin mix in with the grapes, seal bag, and shake until grapes are completely covered.
3. Refrigerate for several hours.

Rainbow Popcorn

 Fizzy Orange Salad

• 1 cup unsweetened applesauce
• 2 (1.4 oz each) pkg. Better Bowls Sugar-Free Orange Gelatin
• 1 cup ginger ale

Directions

1. Pour applesauce into a small saucepan, and bring to a boil. Stir in gelatin until dissolved, then set aside to cool for about 1 hour. When cooled, gradually whisk in the ginger ale. Refrigerate until set, about 4 hours.

Strawberry Spritz Cookies

• 3-1/2 cups all-purpose flour
• 1-1/2 cups butter
• 1 (4 oz.) pkg. Better Bowls Natural Strawberry Gelatin
• 1 tsp. baking powder
• 1 cup white sugar
• 1 egg
• 1 tsp. vanilla extract

Directions