Spring has sprung and it's time to start thinking about yummy, cool sweet treats to share with family and friends. Whether planning an Easter family gathering, whipping up goodies galore to serve after an Easter egg hunt, or sharing delightful dessert after a day at the golf tournament, these always-delicious JELL-O recipes are sure to be crowd pleasers. In fact, JELL-O has been an American favorite for more than 100 years and is the largest-selling prepared dessert in America. Approximately 420 million JELL-O Gelatin and Pudding boxes, and 1 billion cups of JELL-O are sold in the United States each year. Needless to say, there is a huge variety of recipes that are not only creative, but also tried-and-true.

JELL-O is the perfect ingredient to brighten up every holiday. With loads of fun colors, flavors and ideas, these simple recipes are just the beginning of a world full of jiggle that adds smiles and giggles to any event.

While JELL-O brand products could be served 69,089 ways for more than 189 years and still not exhaust all the possible ways to eat it, we're sharing three of our favorites with you:

Tie-Dye Fruity Cupcakes

WHAT YOU NEED
1 box.    White cake mix (2-layer size)
º cup    Dry JELL-O Lemon Flavor Gelatin (Ω of 3-oz. pkg.)
º cup    Dry JELL-O Lime Flavor Gelatin (Ω of 3-oz. pkg.)
º cup    Dry JELL-O Strawberry Flavor Gelatin (Ω of 3-oz. pkg.)
1 container 16 oz. Ready-to-spread vanilla frosting

MAKE IT
1. PREPARE cake batter as directed on package; divide evenly into 3 bowls.
2. STIR different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 Tbsp. of each batter each cup. Bake as directed on package for cupcakes. Cool completely.
3. PIPE frosting onto cupcakes. (See tip.)

KRAFT KITCHENS TIPS
HOW TO PIPE FROSTING
Insert desired decorating tip in pastry bag. Fold down top of pastry bag about halfway, forming a cuff. Spoon enough frosting into bag to fill halfway. Unfold cuffed top and twist bag until it meets level of frosting in bag, To pipe, hold bag firmly and squeeze from top of bag, keeping bag twisted to prevent frosting from leaking out from top of bag. If you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon frosting into bag, then cut piece off one corner of bag. Twist top of bag as directed, then use to pipe frosting onto cupcakes.

HOW TO USE THE REMAINING DRY GELATIN MIXES
Combine leftover dry gelatin mixes in medium bowl. Add 1Ω cups boilin water; stir 2 min. until mixes are completely dissolved. Stir in 1Ω cups cold water. Refrigerate several hours or until firm.

VARIATION
Prepare as directed, substituting 1 tub (8 oz.) thawed COOL WHIP Whipped Topping for the canned frosting. Sprinkle with remaining dry gelatin mixes. Keep refrigerated.

Orange Dream Layered Squares

WHAT YOU NEED
6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)
2 Tbsp.    butter, melted
Ω cup orange juice
1 pkg.    (3 oz.) JELL-O Orange Flavor Gelatin
1 pkg.    (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1 tub    (8 oz.) thawed COOL WHIP Whipped Topping, divided
Ω cup cold milk
1 pkg.    (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp.    orange zest

MAKE IT
1. MIX graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.

2. MICROWAVE juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.

3. BEAT remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.

KRAFT KITCHENS TIPS
SPECIAL EXTRA
Garnish each square with orange twist just before serving.

SUBSTITUTE
Save a few calories by using PHILADELPHIA Neufchatel Cheese.

Banana Cake Balls

WHAT YOU NEED
Ω cup cold milk
1 pkg.    (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 small    fully ripe banana, mashed
1 pkg. (10.75 oz.) frozen pound cake, thawed, crumbled into fine crumbs
3 pkg.    (4.4 oz. each) milk chocolate bars, chopped
2 Tbsp.    multi-colored sprinkles

MAKE IT
1. STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.

2. SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.

3. MELT chocolate in medium microwaveable bowl on HIGH 1Ω min., stirring after 1 min. Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles. Let stand until coating is firm.

KRAFT KITCHENS TIPS
HOW TO PORTION CAKE BALLS
Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.

HOW TO EASILY COAT THE CAKE BALLS
Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.

SIZE-WISE
These special-occasion cake balls, with their built-in portion control, can be part of a balanced diet. Enjoy one today for a sweet treat.