In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.
Dissolve 2 small packages raspberry jello in 2 cups hot water and 1 cup cold water.
Pour in 13 1/2 x 9 1/2-inch dish.
Add crushed pineapple, drained, and sliced bananas.
Let set.
Spread sour cream on top.
Let set until cold.
Dissolve 2 packages raspberry jello in 2 cups hot water.
Add thawed package of raspberries.
Chill until cold and then spoon onto top of sour cream.
Let set.
This is good enough to be a dessert!
Dissolve 1 pkg. raspberry jello in 1 cup boiling water.<
First Layer:
Make 1 box raspberry jello with 1 3/4 cups hot water as usual.
Pour into mold.
Set 2 hours.
Dissolve 1 package of raspberry jello in 2 cups hot water and pour into 9 x 13-inch dish.
Chill until set.
First Layer:
Dissolve 1 package raspberry jello and 1 box partially thawed frozen raspberries in 1 cup boiling water.
Put in 9 x 13-inch pan and let stand until firm.
Dissolve lemon jello in 2 cups of boiling
Dissolve raspberry jello in 1 1/2 c.
Prepare large package of raspberry jello.
Add frozen raspberries and let set.
When set, spread sour cream on top. Prepare small package of jello.
Cover sour cream with jello.
Let set.
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each.
Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice.
Chill until slightly thick. Blend in the Cool Whip.
Fold in the jello cubes. Carefully pour into a
mold or a large glass bowl. Chill.
Mix lemon jello and water; drain pineapple and heat juice to boil.
Add marshmallows; stir until dissolved.
Cool and add to lemon jello.
Mix softened cream cheese until smooth; add crushed pineapple.
Add to lemon mixture.
Whip the cream and fold into lemon mixture.
Put in large glass oblong pan and refrigerate. Dissolve raspberry jello and water.
Add 2 packages of almost thawed raspberries and carefully pour or spoon over lemon jello mixture and return to refrigerator.
Enjoy!
Dissolve raspberry jello in one cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 13X9X2-inch pan.
Chill until set.
Carefully spread with sour cream; chill.
Dissolve cherry jello in remaining cup of boiling water.
Add pineapple and cranberry sauce.
Mix well. Allow to thicken slightly.
Carefully spoon over sour cream mixture.
Chill, cut into squares and serve.
If wanted, use Sugar-free Jello, Fat-free sour cream. 12-16 servings.
Dissolve raspberry jello in 1 cup boiling water.
Add raspberries and stir until berries are thawed and separated.
Pour into a 9 x 13-inch pan.
Chill until set.
Carefully spread with sour cream; chill.
Dissolve cherry jello in 1 cup boiling water. Add pineapple and cranberry sauce; mix well.
Allow to thicken slightly.
Carefully spoon over sour cream mixture; chill.
Cut into squares and serve on lettuce leaves.
If desired, top each with a dollop of mayonnaise and garnish with a mint leaf.
Yield: 12 to 16 servings.
Dissolve red raspberry jello according to the directions. Jell in a 9x13 pan. Dissolve plain gelatin in 1/2 cup of cold water.
Heat one cup of half and half with 1 cup sugar. Bring to a boil. Mix in gelatin. Add 1 tsp. vanilla and cream cheese. Beat until smooth. Cool. Pour over first layer. Sprinkle pecans on top and jell.
Make jello as directed and chill until partially set.
Then whip.
Whip the Pet milk.
Whip up the preserves.
Fold all together and chill.
Mix jello and sugar and place in well-buttered cake pan (13 x 9 x 2-inch).
On top of jello-sugar mixture, put the rhubarb.
Over the layer of rhubarb, place the marshmallows.
Next, take cake mix and follow directions for mixing.
Pour cake batter over top of marshmallows.
Bake at 350\u00b0 for about 1 hour.
The cake comes out when cut into squares the color of the jello that cooks up into it. Delicious.
Bring crushed pineapple and 1/2 cup sugar to a full boil.
Add raspberry jello.
Mix well with cream cheese.
Remove from fire and stir in cream cheese until completely dissolved.
Add ice water and let cool.
Add chopped nuts and diced celery.
Let set in refrigerator until mixture starts to jell.
Add whipped cream or Cool Whip.
Fold into cooled jello.
Let stand 24 hours.
Use 9 x 13-inch pan or mold.
Serves 15.
Dissolve jello in boiling water.
Add strawberries and stir until thawed.
Drain pineapple and add to mixture.
Add nuts and bananas.
Pour half mixture into a jello mold.
Spread sour cream on top and pour remaining half of jello over it.
Let set for several hours.
Dissolve jello in 3 cups of hot water.
Add raspberries, juice and all, bananas and pineapple.
Put half of mixture in mold and let set until firm.
Spread sour cream over set jello and cover with remaining jello.
Mix raspberry jello and water together until dissolved.
Add raspberries.
Let set slightly.
Add crushed pineapple with juice. Refrigerate until set.