Basic Shapes

Gelatin is typically a meat byproduct that comes from the bones of animals, but there are now vegetarian versions of the product for those who prefer a no-meat diet. Gelatin is a fairly easy substance to work with, although it never hurts to have a few tricks up your sleeve. The wonderful thing about unprepared gelatin is that is has an infinite shelf life as long as it is properly wrapped and sealed and kept in a cool dry place. Once the gelatin has been used to prepare a dessert, keep the dessert refrigerated so that it doesn’t lose its shape.

Almost any fruit is appropriate to add to a Jell-O dessert with the exception of fresh pineapple, figs, kiwi or ginger. These fruits and roots have an enzyme in them that counteracts the congealing of the gelatin and when used, will result is a pretty messy dish. These enzymes are deactivated when the fruit is cooked, so it is ok to use canned or home cooked pineapple or kiwi.