4th of July Jello Jigglers

Okay - so I stole the photo while mine are still setting, but what a perfect treat to take to that 4th of July gathering - and the kids (and adults) can't get enough of this new twist on jello squares. 

1 large package raspberry jello (or your preference)
1 large package very berry blue jello (or your preference)
1 small package lemon jello
8 oz cream cheese - softened
1/2 c. mayonnaise
1/2 t. salt
1 c. whipped topping (like cool whip)
1/2 bag miniature marshmallows (regular is fine too, mini just melt more quickly)

Place blue jello powder in bowl, and add 1 3/4 c. boiling water.  Mix until dissolved and pour into a 9 x 13" pan.  Place in refrigerator to set.

Place lemon jello powder in a bowl and add 1 c. boiling water.  Dissolve, then add miniature marshmallows- stir until melted/dissolved.
In a separate bowl combine cream cheese, mayonnaise and salt.  Once combined, add to marshmallow/lemon jello mixture.
Place in refrigerator until slightly set. 

Remove from refrigerator, add whipped topping, then pour over bottom layer once it has set. 
Refrigerate until set.

Place red jello powder in a bowl and add 1 3/4 c. boiling water.  Mix until dissolved, then pour over white/lemon layer, and refrigerate to set. 

Once set, cut into desired shapes using cookie cutters.  

Note - these can be made with any colors.  19 oz. crushed and drained pineapple can be added along with the whipping cream to the lemon mixture if desired.  

Strawberry Shortcake or Fruit & Cake Shish-ka-bobs

Looking for an easy, kid & adult friendly, yet distinctive dessert?

I saw this on Pinterest, and wanted to try it. My husband was dubious at best, but commented to me later on that he was surprised and had really enjoyed these fruit and cake shish-ka-bobs.
My kids loved helping make these too.

These are so versatile - you could do just about anything with them and the variations are endless.  For a party or function, these could be served buffet style and guests could skewer them themselves, and chocolate dipping sauce could be served on the side - so many options!



  For strawberry shortcake ke-babs, use an angel food cake, strawberries, white & dark chocolate.

Any cake of your choice (any flavor, store bought or homemade, even brownies or bar cookie chunks)
Strawberries, blueberries, blackberries, raspberries, bananas, pineapple - anything goes
Shish-ka-bob skewers
Melting chocolate or chocolate chips - white, chocolate, butterscotch (whatever you have, or want to use)
1-2 t. Shortening

Cut cake into cubes, approx. 1" x 1.5"
Slice fruit into bite size pieces (if necessary)
Slide cake cubes, and fruit onto skewers in alternating pattern
Place on cooling rack, with cookie sheet or paper below
Place chocolates in small microwaveable bowl, and add shortening
Heat chocolate at 50% power for 1-2 minutes, stirring frequently
Using spoon, (or piping bag) drizzle chocolate over cake and fruit
Repeat with chocolate of alternating color if desired