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2. 19 Ways To Use a Box of Jell-O - AOL

   www.aol.com/.../food-19-ways-use-box-jell-o.html

   Jell-O can add pizzazz to your favorite snacks like popsicles and popcorn, bring candy-like zing to your favorite fruit and create Technicolor stunners for the dessert table. Discover the best and ...

3. Jell-O Salad and Other Retro Summer Recipes We Secretly Love

   www.aol.com/jell-o-salad-other-old-111000275.html

   When Kraft first sold instant pistachio pudding mix in 1975, it developed a recipe called Pineapple Pistachio Delight that used it along with another of their products, Cool Whip. ... Jell-O salad ...

4. Jell-O - Wikipedia

   en.wikipedia.org/wiki/Jell-O

   Some non-gelatin pudding and pie-filling products are sold under the Jell-O brand. Ordinary Jell-O pudding is cooked on the stove top (with milk) then eaten warm or chilled, whereas Jell-O instant pudding is mixed with cold milk and chilled; it sets without cooking. To make pie fillings, the same pudding products are prepared with less liquid.

5. 14 Recipes To Give You a Taste of the Legendary Wisconsin ...

   www.aol.com/14-recipes-taste-legendary-wisconsin...

   Raw broccoli is mixed with a sweet and salty mix of bacon, raisins, and mayonnaise. ... View Recipe. Easy Chocolate Pudding. ... Chocolate pudding and/or Jell-O are the other two sweet dishes you ...

6. Watergate salad - Wikipedia

   en.wikipedia.org/wiki/Watergate_salad

   The origin of the name "Watergate salad" is obscure. The recipe was published by General Foods (since merged into what is now Kraft Heinz) and called for two General Foods products: Jell-O instant pistachio pudding and Cool Whip whipped topping, a whipped-cream substitute. According to Kraft, "There are several urban myths regarding the name ...

7. Gelatin dessert - Wikipedia

   en.wikipedia.org/wiki/Gelatin_dessert

   To make a gelatin dessert, such as Jello, the collagen is mixed with water and heated, disrupting the bonds that hold the three strands of polypeptides together. As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. [20]