But out of all the years I’ve seen Jello in its many forms and molds, I have never seen a creation such as stained glass Jello from The Food Librarian.  When I originally saw a photo of the stained glass Jello on either TasteSpotting or FoodGawker, I can’t remember which now, it immediately got placed on my to-do list.

It looks awesome!  It tastes good too, and both of my children could not get enough of it.  It was my 2-year-old son’s first experience with Jello and he was totally fascinated with its jiggliness.  For me, the hardest part I had getting around was the sweetened condensed milk in this; it just seems so weird to add gelatin to it!

The stained glass Jello is great project to do with kids, so on the next rainy day, I’d highly suggest making this!

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On a totally separate note, I apologize to those of you who may have tried to access The Sweetest Kitchen in the past few days and have been getting errors or warning messages.  Something went wrong behind-the-scenes (through no fault of my own) and I had been trying to contact support and not getting much help.  Everything should be fixed now, hopefully!

Strawberry Watermelon Popsicles
Adapted from myself
Makes enough for 4-6 popsicles

Ingredients
About 1 cup chopped seedless watermelon
A handful of fresh hulled strawberries
A splash of lemon or lime juice
About 3-5 tablespoons powdered sugar, to taste

Method
Place all ingredients into a blender and blend until smooth.  Pour into popsicle molds and freeze for at least 5 hours.

Mocha Popsicles
Adapted from Eating Out Loud
Makes enough for about 8 popsicles

These were really yummy!  I never had thought about freezing coffee for popsicles, but I’m glad I came across this recipe.  The white tip is a mix of sweetened condensed milk, whole milk and vanilla extract, while the coffee part is strong brewed coffee, sweetened condensed milk and cocoa powder.  Everything was perfect with these, except I added about 1/2-1 teaspoon more cocoa powder.

Creamy Jello Popsicles
Adapted from SparkRecipes
Makes enough for 4 popsicles

Now these were really interesting.  I wasn’t sure what sort of texture these were going to have, knowing that Jello is supposed to be wobbly.  These popsicles are a mix of Jello (the small box), water and vanilla yogurt.  The texture was only barely wobbly and the popsicles do not freeze solid – you can bite straight into one.  I would recommend that you freeze these overnight and be careful when unmolding them, as the sticks can easily pop out of the popsicle itself, leaving the popsicle inside the mold (I know from experience!)!

The red popsicle picture above is raspberry, but we’ve also made an alien-green lime one!

Jello Pudding Pops
Adapted from Recipezaar
Makes enough for about 5 popsicles

These popsicles are very similar in texture to the regular Jello popsicles above, but much creamier.  You’ll need to be extra careful with unmolding these, and also I’d recommend freezing these overnight as well.  I’d love to try these with banana pudding, or with a vanilla-chocolate swirl!

So, I decided to try a chocolate raspberry Jello pie.  Everything was done exactly the same as the watermelon pie recipe, except I used a chocolate graham cracker crust and raspberry Jello (and of course, I didn’t decorate the pie like a watermelon!).

The only thing I did that was not in the recipe was to spread a layer of warmed hot fudge topping on the pie crust.  I let it harden back up in the refrigerator before pouring over the pie filling.  However, I found that the fudge layer did not stay solid as I expected at the bottom of the filling – it poured out when I cut the pie!  So I would not add the hot fudge layer next time.

I drizzled a good amount of chocolate sauce over the pie before serving as well!  It was so yummy, and brought back memories from the watermelon pie days.

If you’re after a very cooling and light dessert this summer, this pie, in any Jello flavor you want, would be the perfect choice.