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.
Drain the juice from Bing cherries and crushed pineapple. Bring juice to a boil and pour 1 cup of the hot juice over cherry jello, stirring until dissolved.
Let cool and add Coca-Cola (this is the second cup of liquid).
When jello begins to set, add the pineapple, diced cherries and pecan meats.
This recipe can be doubled easily.
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water.
Measure 3/4 cup of lemon jello and save.
Add eggnog to rest of lemon jello and pour into mold.
Drain juice from pears and add water to make 3/4 cup.
Dissolve cherry jello in 1 cup boiling water.
Add measured fruit juice and leftover lemon jello to cherry jello.
Chill until thickened.
When lemon jello is firm enough, arrange sliced pears over top.
Then gently spoon thickened cherry jello and chill.
Can border with whipping cream.
To cherry jello add 2 cups hot water, 3/4 cup cold water, crushed pineapple and juice.
To strawberry jello add 2 cups hot water, 3/4 cup cold water and strawberries.
Allow cherry jello to set.
Spread sour cream over cherry jello and pour on partially set strawberry jello layer.
Refrigerate overnight.
Dissolve raspberry or cherry jello in 2 cups boiling water. Put nuts in bottom of Bundt pan.
Add a bit of jello and pie filling mixture; chill to set nuts.
Add remaining jello mixture. Top with small marshmallows; chill until firm.
Dissolve lemon jello in 2 cups boiling water.
Add a small amount of lemon jello to the cream cheese and Miracle Whip in a separate bowl.
Mix with electric beater until smooth.
Add remaining lemon jello and can of crushed pineapple with juice to the chilled cherry mixture.
Chill several hours.
Grease and flour a 9 x 13-inch pan.
Set aside. Preheat oven to 350\u00b0.
Prepare the white cake as per ingredients and directions on box.
Pour in 9 x 13-inch pan.
Bake as directed on box.
Remove from oven and let cool.
Make holes in cake 1-inch apart and 1-inch deep.
Mix the cherry jello in 1 cup boiling water until dissolved.
Add 1 cup cold water and mix well.
Pour jello into holes in cake.
Refrigerate until set.
Spread the can of cherry pie filling over cake evenly.
Cover with whipped topping.
Serve.
Dissolve cherry jello, hot water and cold water. Then add cherry pie filling.
Put this in jello and put in glass cake pan or corning ware. Chill until set.
Melt the marshmallows and cream cheese in the microwave, then cool.
Fold in the cool whip and spread on top of jello.
Drain pineapple.
Add water to pineapple syrup to make 1 3/4 cups.
Make cherry jello as directed on box, chill until partially set and add tidbits.
Pour into oiled 8-inch square pan, chill until firm.
Soften cheese and heat with cream.
Spread over cherry jello.
Chill.
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.
Separately prepare orange, lime and cherry jello with 1 1/2 cups water for each flavor.
Put each prepared jello in 9-inch pan and jell overnight.
Prepare lemon jello in 1 cup water.
Add sugar and pineapple juice.
Let set awhile in refrigerator, but do not jell all the way.
Beat lemon jello mixture until lemony colored.
Dissolve cherry jello in boiling water.
Add cherry pie filling to jello.
Add pineapple with juice.
Bring water and sugar to boil.
Remove from heat.
Stir in cherry pie filling.
Return to boil.
Remove from heat. Thoroughly stir in cherry jello.
Add pineapple, lemon juice and Pepsi.
Chill until set in 9 x 13-inch pan.
Dissolve cherry jello into hot water.
Add pie cherries; let cool.
Add celery and nuts; refrigerate to set.
Mix pineapple and cream cheese and spread over jello mixture.
Refrigerate.
You can make this a day or so ahead.
Slice
cherries
and put in cherry jello; let set.
Let lemon jello cool, pour over red mixture and let set.
Let lime jello cool
and pour over lemon jello.
Let chill.
Slice and serve with mayonnaise on lettuce leaf.
Dissolve jello in boiling water; add pie filling and almond extract. Partially set, then add celery and nuts.
Set well. Mix softened cream cheese, pineapple and sour cream for topping. Spread evenly over jello mixture.