Monday, February 11, 2013

JELLO Pinwheels

Okay, I cannot lie:  I LOVE JELLO!!

There.  I said it.  I do. I really, really do.  Always have.  We ate it weekly when I was a kid.  Typically, it would be a Saturday night and served as a side dish with whatever sandwich we were eating for dinner.  Sometimes though, my mom would use it as an ingredient in other things - such as cookies or cake.  Those were delicious too.  But this post is for something I found while cruising the internet.  I found the recipe at .  It looked fun, cute and yummy - right up my alley.  Plus, half of my family isn't really too impressed with Jello in general.  My youngest is only two - so we'll see if he follows mom.  I'm hoping he enjoys these.  And if not, the recipe doesn't make a whole bunch - rather, enough for he and I to enjoy.  I used raspberry Jello - but this would yummy with whatever flavor floats your boat.

Gelatin Pinwheel/ Fruity Roll-Ups
1 (3 oz.) pkg. jello
1/2 cup water
1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.
Stir together water and jello powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure jello is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff.  This is the key to a successful marshmallow layer!  If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.  Creamy layer will float to the top.

Remove the pan from fridge.  At this point,  the jello should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  We found it easiest to cut with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.

Serve immediately or refrigerate until ready to serve.

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