Here are a couple links for ideas when you reach full-blown “Island of Dr. Moreau” levels of Jell-O madness:
Funny stuff in those links!
also go to midcenturymenu.com the author got so into making stuff with jello that she took a tour of the official jello museum
That ended up being so popular that kraft made its own “champagne” jello that it sort of fizzed when you made it
You beat me to those! I discovered James Lileks’ “Gallery of Regrettable Food” collection about 20 years ago, when Alton Brown featured it on his web page. Lileks is a collector of marketing ephemera, particularly stuff that tends towards the weird, and the Gallery has some truly awful cookbooks and ads. 
Yes, and Lileks’ descriptions of those awful cookbooks and ads is very amusing!
This thread is going much better than I expected-Thank you.
here’s the 4th of July recipe … I feel for her husband lol
Although I dont like the new site design too much …
Can you name all the foods in this Jell-O mold?
Kiwi, olives, ham, cheese cubes, green peas, mushrooms and whipped butter in the center?
Maybe you could do a similar thing to this pumpkin pie:
https://images.app.goo.gl/dLAia2gR6BRDVYBH8
Supposedly it tastes like pumpkin but it’s translucent filling. If you made some various flavors and the color didn’t give it away, you could play “Name that flavor” or something.
Strike “cheese cubes” for carrots.
I say use unflavored gelatin and extra sugar to gel a chocolaty stout and add instant coffee to your whipped cream.
If you’re into Jell-O, you should give the “Brought to you by…” podcast episode “The Jell-O Curse” a listen. It doesn’t give recipe suggestions, but it does give some interesting history on the brand.
Good god! What’s the source of that epic monstrosity?
It’s actually not the acid; it’s the papain enzyme, which dissolves protein.
This monstrosity has been shared extensively on Facebook over the past few weeks. First of all, it looks like something YouTuber Emmymadeinjapan would make, AND EAT. Second of all, Andrew Zimmern would probably eat it as well, but only if it also contained hakarl and surstromming. (Skip the durian and the walnuts - yes, WALNUTS - for him.)
Emmymadeinjapan recently made a clear lemon meringue pie. Instead of using eggs and actual lemon juice, she used unflavored gelatin and lemon concentrate, the kind of that’s used in candy making; she said it wasn’t bad.
I see kiwi, olives, peas, carrots…
And then my eyes decided frogs* and I’m out…
*sure, it’s not really frogs, but I can’t unsee them now.
Not frogs. Oysters.
Emmymadeinjapan is an oddly satisfying channel. I actually checked Amazon to see if I could buy a Hostess Twinkie maker like the one she used to make a weird variety of Twinkies.
DH and I own a Twinkie maker we found at a thrift store.
Emmy got hers at a thrift store too. Amazon didn’t have anything I was enthusiastic about, but they did suggest a corndog maker that might not be a bad substitute.
My husband is trying to work out a prank pseudo-Twinkie with cornbread batter for the “cake”. He has yet to work out a savory filling for this.