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Frozen Berry Treats
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Frozen Berry Treats

4 Hr(s) 35 Min(s)
35 Min(s) Prep
4 Hr(s) Cook
Who doesn't like a mini dessert made in muffin pans? This one is made with simple pantry ingredients and mixed berries.
What You Need
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12 servings
Original recipe yields 12 servings
1 cup boiling water
1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate (Do not thaw.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups mixed berries (blueberries, raspberries and coarsely chopped strawberrries)
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Let's Make It
1
Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until gelatin is completely dissolved. Stir in lemonade concentrate. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites).
2
Add half of the whipped topping; stir with wire whisk until well blended. Refrigerate 5 min. or until thickened. Gently stir in berries. Spoon into 16 paper-lined 2-1/2-inch muffin cups.
3
Freeze 4 hours or until firm. To serve, remove and discard paper liners. Top desserts with remaining whipped topping. Store leftovers in freezer.
Kitchen Tips
Tip 1
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Tip 2
Special Extra
Garnish with additional berries and fresh mint springs just before serving.
Tip 3
Substitute
Prepare as directed, using JELL-O Lemon Flavor Gelatin.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 0mg
Sodium 35mg
2%
Total Carbohydrates 23g
8%
Dietary Fibers 1g
4%
Sugars 18g
36%
Protein 1g
2%
Vitamin A
0%
Vitamin C
15%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 12 servings, one dessert each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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