At my home parties, I like to hand out pretty recipe cards with recipes on them that use some of our Tupperware Products. On the backside of your recipe card, you could have your biz info and some brief blurbs about the product that is featured in your recipe.
My product focus coming up in a few weeks will be the Tupperware Jel-Ring Mold. I have a few recipes for it but I am looking for more to add to my files. If you have any that use the Jel-Ring mold, please post them!
Removable center and top seals make unmolding easy. Holds up to 6 cup capacity. Product is refrigerator and dishwasher safe and is covered by Tupperwares Lifetime Product Guarantee.
In addition to the beautiful gelatin-based desserts and salads you'll create, this versatile 6-cup (1.4 L) mold can be used to shape a variety of cold meat, rice, and pasta dishes. Or fill with juice and freeze to create a punch bowl ring! The removable center and top seals ensure safe, simple removal of all your molded masterpieces.
Below are a few recipes you can print out and share with your party guests to help encourage your party guests to purchase our Tupperware Jel-Ring Mold.
Jel-Ring Mold Tip: When unmolding a gelatin salad from the Jel Ring Mold, lightly moisten the serving dish with water before unmolding the salad on the dish. This will allow you to easily position the gelatin salad to the center of the dish.
Jel-Ring Mold Tip: Gelatin Salads look pretty when serving them on a bed of Romaine Lettuce.
3 c. fresh cranberries 3 c. water 1 1/2 c. sugar 1 tsp. baking soda 1 pkg. (6 ounce) cherry-flavored gelatin 1 1/2 c. miniature marshmallows 1c. chopped apple (unpeeled) 3/4 c. chopped celery 1/2 c. chopped walnuts
Rinse cranberries in a double colander; remove any stems and faulty berries. Place cranberries, water, sugar and baking soda in a 2 1/2 qt. saucepan. Cook over medium heat stirring frequently for about 5-7 minutes or until mixture is hot and sugar is dissolved. Remove from heat. While mixture is hot, stir in gelatin and miniature marshmallows until dissolved and melted. Cool slightly; stir in apple, celery and walnuts. Pour into a Jel-Ring Mold and seal or pour into your desired container. Refrigerate for 6-8 hours or until firm. Unmold and serve. Refrigerate left-over salad.
Bring pineapple to boil. Add lime gelatin and stir until dissolved, let cool in pot. Put 1/2 pint cream and block of cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pot. Pour into Jel-Ring mold and chill overnight. Remove seal to unmold and serve.
1 pkg. orange Jello 1 c. boiling water 1 (8 ounce) can crushed pineapple in juice 1/2 tsp. salt 1 Tbsp. lemon juice 1 c. grated carrot
Dissolve Jello in 1 cup of boiling water. Add pineapple with juice, lemon juice and carrot. Pour into Jel-Ring mold and Chill until set. Garnish if desired.
2 (3 ounce) pkg. strawberry flavored gelatin 2 c. boiling water 2 c. strawberries and juice 1 1/2 c. crushed pineapple and juice 1 pkg. mini marshmallows 1 (3 oz) pkg. cream cheese, softened 1/2 c. chopped pecans
Dissolve gelatin in 2 c. boiling water. Add strawberries and juice and crushed pineapple with juice. Cover with the marshmallows. Pour into the Jel-Ring Mold and refrigerate until set. Make whipped topping according to directions and add softened cream cheese to this, mixing well. Spread topping over firm gelatin and sprinkle chopped pecans on top.
2 sm pkgs. of cherry gelatin 1 c. hot water 1 (16 ounce) can whole cranberries 1 (8 ounce) can crushed pineapple 1/2 c. walnuts, chopped
Dissolve gelatin in hot water. Mix all other ingredients together and add to the gelatin mixture. Pour mixture into the Jel-Ring Mold and refrigerate until set. Unmold onto a serving plate and garnish with a few fresh or frozen cranberries.
6 oz. pkg. orange jello 2 c. boiling water 1 pint of orange sherbet 1 can mandarin oranges, drained
Dissolve orange gelatin in boiling water. Add orange sherbet, stir until melted. Add mandarin orange slices. Pour into the Jel-Ring mold and refrigerate until set. Unmold onto a serving plate and garnish with orange slices or fruit slices of your choice.
1 box strawberry gelatin 1 tbsp. sugar 1 pkg. (3 ounce) cream cheese 1 pt. whipped cream 1 c. crushed pineapple 1 c. pecans, chopped
Dissolve strawberry gelatin in 1 c. boiling water. Add sugar & cream cheese, beat until melted. Add whipped cream, pineapple and pecans. Pour mixture into the Jel-Ring mold and refrigerate until firm. Unmold onto a serving plate.
1 pkg. lemon gelatin 1 can beets, mashed 3 tbsp. wine vinegar salt and pepper to taste
Dissolve gelatin as directed less 1/2 cup of water. Use juice from beets, add salt, pepper and vinegar. Pour into Jel-Ring mold and refrigerate until set. Unmold on a serving plate. Serve Chilled.
13 ounce can crushed pineapple - reserve juice 3 ounce package lemon jello 1 cup boiling water 1 tablespoon lemon juice 1 cup shredded cheddar cheese 1 cup heavy whipping cream
Drain pineapple, reserving juice. Add enough water to pineapple juice to make 3/4 cup. In large bowl, place jello and add boiling water. Stir until gelatin is completely dissolved. Add pineapple liquid and stir. Chill in refrigerator until slightly thickened. Fold in pineapple and shredded cheese.
Whip cream in medium bowl until stiff. Fold into gelatin mixture. Pour into mold, cover, and chill until firm.
1 (6 ounce) box lime Jell-O gelatin 1 (20 ounce) can crushed pineapple, juice reserved 2 cups boiling water 1 cup of reserved pineapple juice (you may have a little less) 1/2 cup cold water 8 ounces sour cream
Drain Pinapple and reserve liquid. Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes. Add enough cold water to the reserved pinapple juice to equal 1.5 cups, and add to Jell-o mixture. Whisk in about 8 oz. of Sour Cream. Chill until set.
Fresh fruit slices to line Jello mold 3 oz. pkg. Jello (matching fruit flavor) 8 oz. plain or flavored yogurt 3 1/2 c. whipped cream
In large bowl, prepare Jello according to directions for molding. Allow Jello to thicken in refrigerator but not set. Add yogurt and whipped cream and blend with wire whisk. Pour over fruit in Jello mold and chill until fully set
40 ounces dark pitted cherries (2 cans) 3 ounces cherry jello 20 ounces crushed pineapple 1 cup coca-cola 1/2 cup chopped pecans
Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pineapple with juice and mix. Pour in coke and nuts. Pour into mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold.
Spread strawberries evenly on bottom of Jell-ring mold. Add cubed cake pieces. Prepare strawberry gelatin according to the package directions then pour over cake/strawberries. Chill for at least 24 hours. Unmold onto serving plate. Fill center with whipped cream and garnish with fresh strawberries!
2 c. boiling water 1 pkg. (8 ounce) strawberry flavored gelatin 1 1/2 c. ginger ale 2 c. halved green and/or red seedless grapes 1 can (11 ounce) madarin orange segments (drain juice)
Bring water to a full boil and stir into gelatin using the Tupperware Thatsa Bowl (tm). Stir for 2 minutes until it is dissolved. Stir in cold gingerale. Refrigerate for 1 1/2 hours until the gelatin has become solid. Rinse the grapes and drain the manadarin oranges. Stir the fruit into the gelatin mixture and spoon into the Jel-Ring (tm) mold. Refrigerate for 4-5 hours until firm. Unmold onto a serving plate.
2 (8 ounce) pkgs. cream cheese, softened 1/2 c. parmesan cheese, grated 1/4 c. onions, chopped 1/2 c. miracle whip 10 slices cooked & crumbled bacon pieces parsley flakes
In the Tupperware Thatsa Bowl mix together the cream cheese and miracle whip using the Saucy Silicone Spatula. Add in the parmesan cheese, onion and crumbled bacon pieces. Blend. Take mixture and press into the Tupperware Jel-Ring Mold to make a wreath shape. Sprinkle parsley on top. Seal. Refrigerate for 12 hours until set. Unmold onto a serving plate. Serve with crackers or appetizer breads.
1 Tbsp. unflavored gelatin 2 Tbsp. cold water 1 1/2 c. orange juice 12 large marshmallows 1/2 c. lemon juice 2 c. heavy cream 1 can fruit ****tail, drained
Soften gelatin in cold water. Heat 1/2 c. orange juice and marshmallows in top of double boiler over hot water until marshmallows are melted. Add softened gelatin. Stir until dissolved. Add remaining orange and lemon juice. Coo. Whip cream and add gelatin mixture gradually. Fill the Tupperware Jel-Ring mold with fruit ****tail and pour gelatin mixture over fruit. Seal and chill in the refrigerator for 6 hours until set.
1 pkg. lemon jello 1 c. crushed pineapple 9 large marshmallows 8 ounce cream cheese 1 c. water plus pineapple juice from crushed pineapples chopped walnuts 1 c. Cool Whip
Heat jello and water in saucepan; add marshmallows and cheese, stirring until all melted. Let sit until cooled for 5-10 minutes. Add remaining ingredients. Stir and pour into the Tupperware Jel-Ring Mold. Seal and refrigerate for 6 hours until set. Unmold onto a serving plate.
8 ounce cream cheese, softened 2 (3 ounce) pkgs. strawberry jello 2/3 c. sugar 2 c. hot water 1 c. chopped nuts 16 oz. can crushed pineapples, drained 16 oz. container Cool Whip
Dissolve jello in hot water with sugar. Add cream cheese, stir until blended. Chill until partly set. Add nuts, pineapple and Cool Whip and beat with a hand beater. Pour into the Tupperware Jel-Ring Mold and chill for a few hours until set. Unmold onto a serving plate.
3 oz. pkg. raspberry gelatin 1 c. whipping cream, whipped 10 oz. frozen, thawed, drained raspberries
Dissolve gelatin as directed on package, using 1 c. boiling water and berry juice with cold water to make 1 cup. Chill until almost firm. Beat gelatin until foamy. Fold together whipped gelatin, whipped cream and drained berries. Pour into Jel-Ring mold and refrigerate until firm.
3 oz. pkg. orange gelatin 1/4 c. sugar 1 1/2 c. boiling water 8 ounce cream cheese, softened 1/2 c. orange juice 2 Tbsp. lemon juice 1 c. shredded carrots 1 c. finely chopped celery
Dissolve gelatin and sugar in boiling water. Add orange juice and cream cheese, stir until dissolved and blended. Add remaining ingredients. Pour into the Jel-Ring mold and refrigerate until firm. (about 6 hours).
1 (6 ounce) pkg. orange gelatin 2 c. boiling water 1 pint orange sherbet 1 can mandarin oranges, drained
Dissolve gelatin in boiling water. Add sherbet. Using saucy silicone spatula stir until melted and dissolved. Add in the mandarin oranges. Pour into Jel-Ring mold and refrigerate until set. Unmold onto a serving plate.
Strain pears and bring pear juice to a boil. Using saucy silicone spatula, stir in the lime jello until dissolved. Combine pears, cream cheese and 4 Tbsp. jello mixture in the blender and blend until smooth. Add remaining jello mixture and blend again. Pour into a bowl and refrigerate for 1 hour. Remove from refrigerator and fold in the Cool Whip using the saucy silicone spatula. Pour into the Tupperware Jel-Ring Mold and seal. Refrigerate for 6 hours. Unmold onto a serving plate lined with some lettuce leaves.
1 c. canned pitted cherries, drained 3/4 c. sugar 1/2 c. water 6 oz. box cherry jello mix 1 c. chopped nuts (optional) 1 c. crushed pineapple, drained 1 bottle (12 ounce) Coke Soda
Combine cherries, sugar and water; bring to a boil and boil for one minute. Stir in the gelatin mix using the saucy silicone spatula, add chopped nuts (optional) and crushed pineapples. Mix together, stir in coke soda. Pour into the Tupperware Jel-Ring mold and seal. Refrigerate for 6 hours. Unmold onto a serving plate.
1 can blueberry pie filling 6 ounce pkg. raspberry gelatin 1/2 c. chopped nuts 8 ounce Cool Whip 1-2 bananas
Prepare gelatin as directed on package. Put in refrigerator until almost jelled. Remove and stir in the blueberry pie filling. Pour into the Jel-Ring mold and chill until set. Slice bananas and put on gelatin, then sprinkle chopped nuts over the bananas and add the Cool Whip on top.
1 sm. pkg. lemon gelatin 1 sm. pkg. lime gelatin 2 c. boiling water 1 (8 ounce) pkg. cream cheese 12 oz. crushed pineapple and juice 1 pkg. dream whip
Dissolve gelatins in boiling water. Mix in cream cheese on low speed. Add pineapple and let stand until it starts to jell. Beat dream whip, fold into gelatin mixture. Pour into the Tupperware Jel-Ring Mold, seal and refrigerate until firm.
3 c. fresh cranberries 3 c. water 1 1/2 c. sugar 1 tsp. baking soda 1 pkg. (6 ounce) cherry-flavored gelatin 1 1/2 c. miniature marshmallows 1c. chopped apple (unpeeled) 3/4 c. chopped celery 1/2 c. chopped walnuts
Rinse cranberries in a double colander; remove any stems and faulty berries. Place cranberries, water, sugar and baking soda in a 2 1/2 qt. saucepan. Cook over medium heat stirring frequently for about 5-7 minutes or until mixture is hot and sugar is dissolved. Remove from heat.
While mixture is hot, stir in gelatin and miniature marshmallows until dissolved and melted. Cool slightly; stir in apple, celery and walnuts.
Pour into a Jel-Ring Mold and seal or pour into your desired container. Refrigerate for 6-8 hours or until firm. Unmold and serve. Refrigerate left-over salad.
