Best 12 Cinnamon Jello Red Hots Salad Recipes

RED-HOT GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. , Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

RED HOT FLUFF

Steps:

• Combine drained pineapple and Red Hot candies in a bowl; cover, and refrigerate overnight.
• The next day, stir in mini marshmallows and whipped topping.
• Chill until ready to serve.

RED HOT APPLESAUCE JELL-O®

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

CINNAMON JELLO (RED HOTS SALAD)

Steps:

• Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.

CINNAMON APPLESAUCE JELLO SALAD

Steps:

• Dissolve 1/2 cup red cinnamon candies in 1 cup boiling water until all the red is off, leaving little white candies.
• Dissolve Jello with 2 cups boiling water. Mix together red liquid ONLY with Jello. Stir in applesauce.
• Chill until partially set. Add walnuts. Mix softened cream cheese, milk, mayonnaise and spoon onto top.
• Swirl through salad to marble.
• Chill to firm. Use a 9x13 inch pan.

RED HOT APPLESAUCE JELLO SALAD

Steps:

• 1. Combine boiling water with cinnamon candies in a saucepan, stir over low heat to dissolve candies. remove from heat stir in gelatin. Blend in applesauce. Pour half of mixture into a 2 quart mold or an 8 inch square pan. Chill until firm. Blend softened cream cheese with mayonnaise, add chopped nuts, and or chopped celery. Spread cream cheese mixture over chilled mixture. Pour remaining gelatin mixture over cream cheese mixture. Chill all several hours till firm.

CINNAMON SALAD

Steps:

• Bring water to a boil in saucepan.
• Add red hots to water and stir until candies are dissolved.
• Remove water from heat.
• Add both packages of jello and stir until completely dissolved.
• Add strained applesauce and mix well.
• transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
• Refrigerate until jello is well set (4 hours).

RED HOT JELLO SALAD

Steps:

• In a medium saucepan bring the water to a boil.
• Stir red-hots in simmering water until dissolved.
• Remove from heat.
• Add jello mix and stir until dissolved.
• Stir in cold applesauce.
• Pour mixture into a serving dish and chill until set.

CINNAMON GELATIN SALAD

Steps:

• In a heavy saucepan, cook and stir candies and water until candies are melted. In a bowl, dissolve gelatin in boiling water. stir in candy mixture and cinnamon. stir in cold water. Cover and refrigerate until partially set. Fold in apple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate until set.

APPLESAUCE CINNAMON GELATIN SALAD

Steps:

• In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.

CINNAMON APPLE JELLO SALAD

Steps:

• Dissolve candy in water over medium high heat, stirring often.
• Remove from heat; add jello and stir until dissolved.
• Stir in pecans and apples when cooled.
• Pour into serving dish.
• Refrigerate until jello is firm and you are ready to serve the salad.

RED HOT JELLO SALAD

Steps:

• Dissolve red hots in water over low heat, stirring all the time. Add jello, stirring to dissolve. Add pineapple with juice. Pour half in clear loaf pan. Chill until firm. Reserve rest til later.
• Soften cream cheese with milk to spreading consistency. Add nuts and spread on firm jello mixture covering completely. Add reserved jello mixture and chill until firm.