Prepare the 2 packages cherry jello as directed.
Chill in 13 x 9 x 2-inch pan. Mix 1 package lemon jello, 1 cup hot water, the cream cheese, marshmallows, Dream Whip and pineapple.
Pour over jellied cherry jello.
Chill.
Bring pie filling, pineapple and water to boil.
Add jello. When partly set, add whipped cream and cheese.
Put in refrigerator until set.
Mix the 3-ounce cherry jello according to directions.
Pour into a 9 x 13-inch pan and place in fridge until firm.
Whip the cream, sugar and cream cheese.
Spread over set jello.
Chill well.
Mix the 6-ounce cherry jello with 2 cups boiling water, then add the cherry pie filling.
Do not add cold water.
Cool slightly and spoon gently over cream cheese layer.
Chill several hours or overnight before serving.
Put cherry pie filling in bottom of Pyrex dish.
Add cherry jello (use only 1 cup water).
Mix pineapple with lemon jello (use pineapple juice and water to make 1 cup).
When partially set, layer on top of cherry jello.
Spread Cool Whip to top and sprinkle with toasted pecans.
Pour 1 1/4 cups boiling water on cherry jello in large bowl. Stir in cherry pie filling.
Refrigerate until firm.
Pour 1 cup boiling water on orange jello in a separate bowl.
Stir in pineapple and refrigerate 30 minutes.
Mix Cool Whip with pineapple/orange jello mixture.
Pour over cherry mixture; refrigerate until firm.
Add boiling water to dry cherry jello.
Add crushed pineapple with juice.
Add cherry pie filling.
Refrigerate.
Bring crushed pineapple with juice to a boil. Add the lemon and cherry jello and dissolve over heat. Remove from heat and add 16 1/2 ounce can Bing cherries and 12 ounces Coke. Can add nuts, if desired. Let gel in the refrigerator.
Mix cherry jello with boiling water.
Add miniature marshmallows; stir until melted, then add cold water.
Add drained fruit cocktail, peaches, bananas and nuts.
Pour in a 9 x 13-inch casserole dish and refrigerate until firm.
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Prepare jello as directed.
Add cherry pie filling and let it set.
Dessert can be dotted with spray-on whipped cream, if desired.
Heat cherry pie filling. Stir in dry cherry jello, mixing well. Add drained pineapple to cherry mixture, stir in chopped nuts. Allow to cool. Place in bowl or jello mold and put in refrigerator to chill. Serve as a salad or dessert.
Mix cherry jello and 1 1/4 cups hot water. Pour in pan, I used a 8x11 glass pan.
Refrigerate 1 hour.
Whip lemon jello and 1 1/4 cups hot water.
Cool to room temperature
Whip cream cheese with this,.
and pour on cherry jello.
Refrigerate for 1 hour, or longer.
Mix lime jello and 1 1/4 cups hot water.
Let cool, and pour lime jello over layers, and let set in refrigerator.
Dissolve lemon jello with 1/2 amount of water called for but not set (slightly jelled).
Whip cream.
Cream the cheese and add the pineapple.
Fold this mixture into the whipped cream and add the cooled lemon jello.
Pour into a 14 x 10 x 2-inch pan and put into refrigerator to set.
Dissolve the cherry jello with 1 cup boiling water and 1 cup cold water and chill.
When cool, but not jelled pour over the other mixture as an icing.
Leave in the refrigerator until ready to serve (at least 4 hours).
Mix all jellos in separate bowls.
Put lime jello in bottom of large loaf pan and refrigerate until firm.
Let lemon jello set until almost firm, then beat with electric mixer until light and fluffy.
Mix with drained crushed pineapple, cream cheese and whipped cream.
Put on top of lime jello.
When firm, pour cooled cherry jello on top.
May be used as a salad or a dessert.
Combine and bring to bubble stage, stirring constantly. Remove from heat and add 1 (10 ounce) can Coke; stir until foam goes away.
Refrigerate until solid.
Drain cherries, reserving syrup.
Add water to syrup to make 1 cup and bring to a boil.
Dissolve jello in measure liquid.
Add cola and chill until slightly thickened.
Add cherries and pour into individual dessert dishes.
Chill until firm, about 3 hours. Garnish with whipped topping, if desired.
Mix lime, orange and cherry jello separately, using 3 cups boiling water (1 cup each) and 1 1/2 cups cold water (1/2 cup each).
Put into 3 separate pans to chill until firm.
In large mixing bowl, mix the Cool Whip, sour cream and dry jello.
Cut cherries and nuts; mix together.
Chill approximately 15 minutes and dessert is ready to serve.
Drain cherries and pineapple.
Measure syrup and add water if necessary to make 2 cups.
Heat syrup to boiling.
Pour over jello, stir until dissolved.
Add Coke.
Chill to consistency of unbeaten egg whites.
Combine cherries, pineapple and nuts.
Fold in and chill until firm.
Cook first 5 ingredients until thickened.
While hot, add cherry jello; cool.
Add nuts and bananas.