ven when you fill with jello.
In a medium bowl
Drain juices from cherries and pineapple.
Add water to make 2 cups.
Make jello, using juice mixture and refrigerate.
Make small balls, using cream cheese and small amount of mayo and nuts. When jello starts to set, add fruit and cream cheese balls.
cups hot water in jello until dissolved, then pour juices
Bring to a boil the Coca-Cola and cherry juice.
Dissolve jello and cream cheese in this.
Cool and add cherries and nuts. Put into mold and chill until firm.
Add hot water to jello. Place bowl in sink of cold water until cool.
Then add firm bananas, 1 can of cherries with juice and other ingredients.
Do not substitute!
This is wonderful.
Mix jello with 1 cup water.
Add pie filling and stir.
Add pecans and stir.
Chill.
Drain the fruit cocktail about 30 minutes. Add the sugar and jello; mix, then let chill until firm.
Mix jello as directed on package.
Boil in saucepan pineapple and sugar for 1 minute.
Add to jello; add pecans.
Let cool in refrigerator.
When almost set, add 1 can Eagle Brand milk; mix and serve.
Put all in blender and blend.
Pour half into bowl and refrigerate until set.
(Let other half set in blender.)
When set spread with a layer of sour cream and pour rest of jello on top and refrigerate until set.
You can use any flavor jello you want.
Drain the two cans of cherries. Place cherries in a bowl. Put the juice and the sugar in a saucepan and bring to a boil. Pull from heat and add the almond extract. Pour the cherry juice mixture over the cherries and cover with film. Refrigerate overnight in refrigerator.
Mix black cherry Jell-O with hot water.
Add crushed pineapple, strawberries (diced) and the chopped nuts to the Jell-O.
Congeal half of the mixture.
When Jell-O has become firm, gently cover with the sour cream, then pour remaining Jell-O mixture over the sour cream.
Refrigerate until congealed.
Mix jello and boiling water together until dissolved.
Mix remaining ingredients together.
Chill slightly, then spread sour cream and powdered sugar mixture on top.
Chill until firm.
Bring cup of juice to a boil and add to jello. Then add cold water, blueberries, and pineapple. Congeal. Top with following topping.
stove top.
Pour jello powder into a large container
1. In a medium saucepan, bring the root beer to a boil.
2. Remove the saucepan from heat.
3. Add the black cherry Jell-o and stir until completely disolved.
4. Add the spiced and stir until well mixed.
5. Pour into 12-14 plastic or paper shot glasses.
6. Place in the refrigerator and let set for 2 hours.
Bring water to a boil.
Combine hot water and cherry jello, stir until dissolved.
Add creme de cacao.
Dispense into 1-ounce plastic cups.
Chill.
Use a glass pyrex dish 9 x 13 or larger. Mix black cherry Jello, 3/4 cup hot water, and 3/4 cup cold water.
Pour first layer in pan and let set over night.
Using the cherry Jello mix with 1/2 cup hot water, 1/2 cut cold water and 1/2 cup sweetened condensed milk.
Pour into pan and let set overnight.
Repeat alternating water and milk mixtures until all 7 layers are complete.
cup hot water. Add black cherry jello and stir until dissolved. Remove
Mix up jello and water.
Refrigerate until it starts to thicken.
Add chopped cherries.
Refrigerate until firm.
Mix softened cream cheese, mayonnaise and milk.
Spread over firm jello.
Top with chopped pecans.
Drain cherries; save juice.
Cut cherries in half.
Mix water with jello.
When jello is dissolved, add enough water to cherry juice to make 1 cup.
With mixer, soften cream cheese; add juice mixture to cheese and mix until smooth.
Refrigerate jello to get syrupy.
Add slowly to cheese mixture.
Mix until smooth.
Add cherries.
Pour into mold.
Refrigerate until set.