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As hard as it may be to imagine, JELL-O, in all its reincarnations from trifles to truffles, is 111 years old.

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Jell-O has been quick and easy for over a hundred years.

Yet still somehow as the children get revved up to be home on summer holidays, I think of that endlessly versatile squiggly jiggly ingredient that my mom used to think was king of desserts, and I smile.

And each summer, I ruffle through my oldest recipes and bring out some classic JELL-O dessert recipes.

And suddenly, they are new again, and more memories are being created.

Canada's first JELL-O recipe book actually appeared in 1911 and the publication emphasized ease of preparation, low cost, purity, and the variety of flavours.

For the century anniversary, in 1997, another historic collection was put together.

Don't forget if you have a recipe you are willing to swap to send it to thisweek@brunswicknews.com.

I'll feature them in this column, which runs regularly in This Week.

Don't hesitate to send in requests for specific recipes either. Here are this week’s recipes:

Light Lemon Cheesecake

Ingredients:

3 tbsp graham wafer crumbs 45 ml
1 pkg (9.1g) JELL-O light lemon jelly powder
2/3 cup boiling water 150 ml
2 pkg (250 g each) light Philadelphia cream cheese, cubed
Grated rind of two lemons
Juice of one lemon
2 cups thawed whipped topping 500 ml

Method:

Sprinkle crumbs onto sides of eight-inch (20 cm) spring form pan which
has been sprayed with nonstick cooking spray. Place jelly powder in blender
container. Add water; blend on low speed until dissolved. Add cream cheese;
blend at medium speed until smooth, scraping sides of blender. Pour into
large bowl. Fold in lemon rind, juice and topping. Pour into prepared pan;
smooth top. Chill four hours. Serve with fresh fruit. Makes 12 servings.

Citrus Meringue

Ingredients

1 pkg (85 g) JELL-O lemon or orange-pineapple jelly powder
1 1/2 cups peeled and chopped orange and grapefruit segments 375 ml
Method:

Prepare jelly powder according to 30 minute set method on package. Set
aside 2/3 cup (150 ml) of slightly thickened jelly. Stir fruit into remaining
jelly; spoon into four dessert dishes. Beat reserved jelly with electric mixer
until double in volume. Spoon over fruited layer in dishes. Chill until set,
about 10 minutes. Makes four servings.
Remember that for best results when beating jelly, it must be of egg white
consistency before beating.

Tip for peeling and segmenting citrus fruits: Cut off both ends of fruit. Cut
the skin working down the rounded slope of the fruit, cutting off both pith
and peel. Hold peeled fruit and slice down between membranes to free each
segment.

Easy Butterscotch Fudge

Ingredients:

1/4 cup milk 50 ml
1 pkg (6 serving size) JELL-O Butterscotch pudding and pie filling
3 tbsp butter 45 ml
2 1/4 cups sifted icing sugar 525 ml
2/3 cup chopped nuts 150 ml

Method:

Line a small loaf pan with waxed paper. Blend milk gradually into pudding
mix in a medium microwavable bowl. Add butter. Cook uncovered on high
power for one minute. Stir well. Cook on high power for another minute.
Mixture should just start to foam or boil around the edges. Do not overcook.
Stir well. Quickly blend in icing sugar and nuts. Pour into pan and chill 45
minutes to one hour. Cut into pieces. Store in refrigerator. Makes 18 to 24
pieces.
You could also use instead JELL-O chocolate or vanilla pudding and pie filling,
if desired. Add 1/2 cup (125 ml) dried fruit such as apricots, cranberries
or candied cherries, if desired.

Razzle Dazzle Berry Mousse

Ingredients:

1 pkg (85 g) JELL-O strawberry jelly powder
1 cup boiling water 250 ml
1 pkg (300 g) frozen unsweetened strawberries
1 1/2 cups thawed whipped topping 375 ml

Method:

Dissolve jelly powder in boiling water. Add frozen strawberries, breaking
apart with a fork. Stir until slightly thickened, three to five minutes. Fold
in whipped topping, Pour into dessert dishes. Chill 10 minutes. Makes six
servings.