Jell-os

My friend and coworker Lauren was getting married in early October, so Our Mutual Workplace threw her a wedding shower!  Party Planner Stephanie declared that, due to Lauren's appreciation for and skillful appropriate of its fashions, the theme would be Mad Men.  Excellent - as I had long-ago (right after she got engaged) promised Lauren to make some epic jell-o molds for her wedding shower.

To aid in this endeavor, I had my trusty Jell-O cookbook, procured from the Jell-O Museum!

Even though it would have been period-accurate, I decided to avoid the more sinister savory, mysteriously opaque Jell-os.  I wanted to make things that people would willingly eat, without fear or the necessity of a Triple Dog Dare.

All these Jell-O Molds have fancy names, but I can't remember them.  It's December now, I made these suckers in early December, my head is full of other random things now.

Black cherry jell-o, maraschino cherries, pineapple.  

Interesting fact: you have to use canned pineapple in jell-o.  The fresh stuff has an enzyme or something present that prevents the gelatin from setting.

Orange jell-o, orange juice, melted vanilla ice cream.  

This one was declared the best by all present.  It tasted like a creamsicle.

Raspberry jell-o, raspberries, champagne, chambord liqueur.  

It's a Mad Men party, you've got to have at least one boozy jell-o...

In the foreground, raspberry jell-o, raspberries, canned peaches, Greek yogurt.

This is the same lovely jell-o that I made for Marion's going away party.

Not pictured is a huge boozy jell-o that was actually so boozy that it didn't properly retain it's shape.  In the photograph above, it's the sad orange-ish mound in the upper right.  Peach and champagne.

Interesting fact: three cups of champagne in a six cup jell-o mold means that your jell-o will not set properly, no matter how much you try to convince it to...