Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
Cut flavors of jello into small blocks.
Mix together carefully in a 9 x 13 inch pan.
In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
Poor cooled milk mixture over jello and chill overnight.
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.
Dissolve each package of jello separately in 1 1/2 cups of hot water and let set overnight.
When ready to use, cut jello into chunks and mix all three colors together, that gives the effect of broken glass.
Prepare 3 flavors of jello separately, using 1 cup of boiling water and 1/2 cup cold water for each.
Pour each flavor into an 8 or 9-inch square pan or 7 x 11-inch rectangle.
Chill overnight.
Prepare the 3 packages of jello separately, using 1 cup boiling
Dissolve orange, cherry and lime jello each with 1 cup water. Dissolve lemon jello with pineapple juice.
Mash all of this jello up together.
Dissolve each box of jello in 1 cup of hot water and 3/4 cup of cold water and pour into square cake pans; let set.
Cut in 1/2 inch cubes.
Soften gelatin in cold water and dissolve in hot pineapple juice; let thicken slightly.
Whip cream, add sugar and vanilla, combine with gelatin and pineapple juice and fold in jello cubes.
Dissolve each package of jello with hot water.
Pour
Dissolve each of the jello flavors in 1 cup boiling water and 1/2 cup cold water.
Pour into 3 (8-inch) square pans and chill until firm.
Blend pineapple juice, water and sugar; bring to a boil.
Add lemon jello and stir until dissolved.
Chill mixture until it's consistency of unbeaten egg white.
Whip this mixture, then whip the cream, then whip together.
Cut the 3 jello flavors in 1/2-inch cubes and fold through the lemon mixture.
Refrigerate until ready to serve.
Dissolve each (cherry, orange and lime) package jello in 1 1/2 cups hot water and place in long dishes.
When jelled, cut into small squares.
Dissolve 1 package plain gelatin in 1/4 cup cold water.
Add to 1 cup hot pineapple juice.
Chill to a syrup.
Whip 1 pint whipped cream; add 1/2 cup sugar.
Mix well the whipped cream, juice mixture and jello squares.
Pour into a 9 x 13-inch pan lined with crust.
Dissolve each package of orange, lime and cherry jello in 1 cup hot water, then add 1/2 cup cool water. Chill.
Let these jello mixtures set firm before making next mixture.
Heat pineapple juice; dissolve lemon jello and sugar. Add 1/2 cup cold water.
Let set until syrupy, but not stiff. Whip the whipping cream; fold in jello-pineapple mixture (may use Dream Whip).
Cut up orange, lime and cherry jello into any shape and size and fold into whipped cream mixture.
Pour into graham cracker crust.
Nuts may be used if desired.
Dissolve each jello in 1 cup boiling water.
Add 1/2 cup cold water and 1 tablespoon sugar to each.
Chill until firm.
Cut into small pieces.
Boil pineapple juice with 1 tablespoon sugar.
Add unflavored gelatin dissolved in 1/4 cup cold water.
Cool.
Fold pineapple juice mixture and gelatins into whipped cream.
Combine crumbs with margarine and 1/2 cup sugar.
Line 8 or 9-inch square pan with 1/2 crumbs.
Pour mixture into pan.
Top with remaining crumbs.
Chill overnight.
Mix each jello with 3/4 cup hot and 3/4 cup cold water.
Put in separate containers the night before.
Soften unflavored gelatin into 1/4 cup cold water.
Add 1/2 cup sugar to each carton of whipping cream as beating; add vanilla to whipping cream as beating (beat until stiff).
After gelatin is softened, dissolve in 1 cup hot pineapple juice, slowly put into whipping cream.
Then cut jello in cubes.
Fold into whipping cream.
Dissolve each jello (lemon, cherry and lime) in 1 1/2 cups water and chill.
Crush crackers and mix with 1/2 cup sugar and butter.
Put 1/2 of mix in bottom of oblong dish.
Dissolve plain gelatin in 1/4 cup cold water.
Heat 1 cup pineapple juice to boiling and add to gelatin; let cool.
Whip the cream and add 1/2 cup sugar and vanilla.
Fold into the pineapple juice.
Cut up jello into cubes and fold into whipped cream mixture.
Pour all into cracker lined pan and top with remaining cracker crumbs.
Dissolve each jello in 1 cup hot water;
add 1/2 cup cool water.
Pour each color jello into separate 8 x 8-inch square pan and chill until firm.
Bring to boil the pineapple juice, water and sugar; stir in lemon jello.
Refrigerate to consistency of raw egg whites.
Whip whipping cream and mix into lemon mixture.
Cut the 3 colors of jello into 1/2-inch cubes.
Fold in lemon-cream mixture.
Pour in pan and let stand until firm.
Use 1 1/4 cups water to each box of jello.
Put in separate pans.
Cut in small squares when completely set.
Prepare red and green jello using 1 cup boiling water and 1/2 cup cold water for each package.
Chill each flavor separately until set; cut into small cubes.
Blend pineapple juice and 1/2 cup water and bring to boil.
Add lemon jello, stirring to dissolve.
Chill to egg white consistency.
Fold into the lemon jello the Cool Whip, crushed pineapple and red and green jello cubes.
Pour into large dish; chill until set.
Prepare orange, cherry and lime jello by using 1 cup boiling water and 1/2 cup cold water per package.
Pour each in an 8 x 8-inch pan.
Chill until firm.
Dissolve lemon jello and sugar in boiling pineapple juice.
Add 1/2 cup cold water.
Chill until slightly thickened.
Prepare 2 packages Dream Whip as directed. Fold into whipped lemon jello.
Cut orange, cherry and lime jello into cubes.
Fold all together and chill.
Can use as a dessert using a graham cracker crumb crust.
Prepare the jello according to directions (assorted colors
he orange, cherry and lime jello separately, using 1 cup boiling