726 gelatin recipes

Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

McCall's legendary No-Bake Strawberry Cheesecake, straight from their iconic Cooking School recipe card No. 23!

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.

Mango mousse cake with a sponge cake base, fresh mango puree mousse set with gelatin, toasted almonds, raspberry jam, and whipped cream. An impressive layered French-style dessert.

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Poinsettia pie with a chocolate wafer crust, creme de menthe chiffon filling, and decorative red and white chocolate leaves arranged like the holiday flower. A Christmas centerpiece dessert.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Low-calorie marbled chocolate cheesecake made with cottage cheese, gelatin, cocoa, and whipped egg whites on a cocoa-vanilla wafer crust. No baking required.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.

Elegant crawfish mousse with cream cheese, sour cream, brandy, and Tabasco set in a decorative mold. A make-ahead Cajun party appetizer that unmolds into a stunning centerpiece.