But the question is, of her creative concoctions, which are the Jello Mold Mistress’s all-time favorites? She tells the Recipe Club here, with picks from her book and her blog.

A giveaway! Head on over to our Facebook page to submit a photo of your most amazing jello mold creations. The five best (as chosen by the author) will receive a signed copy of Hello, Jell-O!. Enter here! Submission period ends March 28, 2012.

1. Peaches & Cream {As seen on The Chew!}

As one of my earlier Jell-O mold creations and my first attempt at a more complicated construction, this Jell-O mold has a bottom layer of sweetened condensed milk and a top layer of peach slices suspended in peach gelatin (with an option to add a little peach schnapps). I was very pleased when I unmolded it and realized that the arrangement of peaches resembled a sunflower! Very appropriate for the summer BBQ where it was served.

2. Summer Fruit Pie

A gelatin pie is a light and refreshing alternative to using a Jell-O mold. I used a shortbread crust with a layer of sweetened condensed milk (cream cheese would also be good) topped with summer fruits suspended in peach gelatin.

3. Chocolate Raspberry Mousse Cups {Get the recipe}

This recipe takes Jell-O a step further by serving it in its own edible chocolate container. Both the chocolate cups and the raspberry mousse inside are very simple to make, but the finished project will impress your friends and make it look like you spent hours slaving away in the kitchen.

4. Sparkling Champagne & Strawberries {Get the recipe}

This was the first Jell-O mold I made with unflavored gelatin powder rather than the standard pre-packages gelatin mixes. When using unflavored gelatin, you can build your flavor combinations from scratch, as I did with this celebratory Jell-O using champagne, ginger ale, and strawberries. This recipe can be made into a large mold, or served in individual champagne classes.

5. Coffee Kahlua

An ideal Jell-O for serving at your next dinner party, these mini Jell-O molds made with coffee liqueur, freshly brewed coffee, and sweetened condensed milk are rich, indulgent, and easy to make. This recipe combines the classic after-dinner coffee/cordial/dessert course into one easy step!

This book is not sponsored by, endorsed by, or affiliated in any way with JELL-O®. JELL-O is a registered trademark of Kraft Foods.

Recipes From Hello, Jell-O! by Victoria Belanger

As blogger and photographer Victoria Belanger–aka the Jell-O Mold Mistress of Brooklyn–says in her new book Hello, Jell-O! (out Feb. 28!!), “champagne is a sign that something special is going on.” Champagne and strawberries in a jello mold–this celebratory creation is bound to be a showstopper at your Valentine’s Day festivities.

Sparkling Champagne and Strawberries Jello

from Hello, Jell-O! by Victoria Belanger (Ten Speed Press, February 2012)
Makes 7 to 10 individual molds or one 7-cup gelatin mold
3 tablespoons (3 envelopes) unflavored gelatin powder
2 cups cold water
1 cup sugar
11/2 cups cold champagne
11/2 cups cold ginger ale
1 cup sliced fresh strawberries

In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. Stir in the champagne and ginger ale. Refrigerate until thickened (see page 9). Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm (see page 9). Unmold and serve.