Geri’s Lemon Jell-O Journey
The family has been making Jell-O molds for decades. One favorite recipe is an Apricot Jell-O Mold, made with pureed apricots and ice cream. It’s a no-fail creation. Another holiday special is a Lemon Jell-O mold. Not my favorite, but adored by many in the family. Here’s the Jell-O journey from hell:
Wednesday evening: pick up 2 packages of Lemon Jell-O, a 12 ounce can of frozen lemonade, and a container of Cool Whip.
Wednesday night (tired!): mix Jell-O and 6 cups of water, lemonade and let it firm up. Then, mix in Cool Whip. OOPs, the carton says it’s 12 ounces, but I need 16. I think, “No problem. The other mold uses ice cream; why not add ice cream for the missing Cool Whip?” Blend again and pour the mixture into the 2 quart mold and refrigerate.
Thursday at 8 am: Oh NO. It’s not a mold; it’s soup. “I knew there was too much water. I must have incorrectly copied the recipe. OK, OK, I’ll run to the store and get an extra package of Jell-O.”
Thursday at 10:30 am: Return from the store and mix up the extra package in a small cup of boiling water. Take out the soup. Get out the mixer and blend the new Jell-O with the soup. Return to refrigerator.
Noon: Check the mold. It’s still soup. What is the matter? Reread the recipe again and again until I see that I was supposed to buy 2, 6 ounce (double) boxes of Jell-O, not the 3 ounce size. So, really I had needed 4, rather than 2 boxes. Well, now it all makes sense.Decision point: to go back to the store for another box of lemon Jell-O or just throw it out. Never a die-heart, I slip into my clogs and return to the smiling faces at the grocery store. At least, while driving, I’m at an interesting part of my mystery audio book.
Grab the Jell-O, laugh with the same check-out clerk, and head home. I laugh at the situation and enjoy the audio book on the way home.
12:30 pm: Off with the clogs, on with the Jell-O adventure. I’m chuckling as I relate the story to my husband. I boil, pour and mix—but the mixture is so granular and lumpy. It doesn’t make sense, you’re in trouble when you’re cooking and you say, “This doesn’t look right.”
Of course it didn’t look right, I bought Jell-O Lemon Pudding! Now, I’m laughing and with tears rolling down my cheeks, but undaunted, I again blend to add the pudding with soup. Of course, with my laughter, I spill the stuff on the way to the refrigerator.
Will it firm up? If not, can it be used as a sauce over pound cake and ice cream? Should I tell?