Mix jello pudding and Dream Whip pudding mix with milk.
Layer bananas and vanilla wafers in a pan or glass bowl.
Spread mix on 1 layer at a time until all ingredients are finished.
Put Cool Whip on top (optional).
Bird's brand (or substitute jello pudding powder), 1/4 cup milk
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.
Mix jello in boiling water.
Add gelatin, lemon juice, strawberries and red food coloring.
Place 1/3 of mixture into mold.
Tupperware works well.
Set until firm.
Add green food coloring to sour cream, place on top of set mold.
Spoon the rest of jello over mold.
Set until firm.
Great to bring to a Christmas party!
Mix 2 envelopes jello with milk.
Add 1 1/4 cups of boiling water and mix well.
Set aside.
Mix red jello and 1 cup of hot water; set aside.
Mix green jello and 1 cup hot water; set aside. Add 1 package of gelatin with first and second jellos.
Place both colors of jello in icebox until firm.
Add milk mixture, then add other color on top.
Chill!
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
Whisk the egg yolks with the sugar until thick and pale.
Break up the Christmas pudding with a fork and distribute it evenly through the yolk mixture.
Add the rum and mix.
Whip the cream until soft peaks and fold into the mixture.
Whip the egg whites, stiffly, and fold into the mixture.
Transfer to a container and freeze for several hours until set.
This ice cream does not require beating during freezing.
Dissolve lime jello in 2 cups hot water and 2 cups cold water. Pour into square cake pan.
Chill until firm.
Dissolve lemon jello in one cup of hot water in top of double boiler.
Remove from heat and add marshmallows; stir until melted.
Add pineapple juice and cream cheese, mix with mixer until smooth.
Add pineapple.
Cool slightly.
Fold in whipped cream and mayonnaise. Chill until thick and pour onto lime jello.
Chill until firm.
Dissolve lime jello in 1 cup hot water.<
f water.
Place orange jello mix into small mixing bowl
Mix lime jello and hot water; let set some and pour into mold.
Mix pineapple, lemon jello and Cool Whip; let it start to set.
When lime jello layer is set, pour lemon jello layer on top and let it set.
Mix mayonnaise and raspberry jello and pour over all when beginning to set.
Chill until serving.
Mix lime jello according to pkg. instructions.
Pour into 9 x 13-inch pan.
Dissolve 1 cup of hot water and lemon Jello.
Add 30 marshmallows and let dissolve.
Mix 1/2 c. of sugar, whipped cream, cream cheese and pineapple.
Add this mixture to lemon Jello. After lime Jello has set, add lemon Jello mixture on top and let set.
Then dissolve red Jello as directed on pkg. and put on top of lemon mixture.
Mix lime Jello according to directions and allow to set.
Mix lemon Jello, cream cheese and pineapple. Place on jelled lime Jello and allow to set.
Mix strawberry Jello and place on previous Jello and allow to set.
Use about 9 inch square bowl. Garnish with mint or holly.
Cut in squares and serve.
Make in layers.
For layer one, mix cherry jello according to directions on package.
Add sliced banana and pour into mold that has been greased with mayonnaise.
Allow this layer to set.
For second layer, mix lemon jello with proper amount of water and add mayonnaise and cream cheese.
Pour this mixture over first layer and allow to set.
Mix lime jello, using pineapple juice as part of water measurement.
Add pineapple and pour over second layer.
Prepare lime jello with 1 cup boiling water.
Dissolve ice cream into lime jello.
Pour into mold and chill until firm. Dissolve strawberry jello in 1 cup boiling water and add frozen strawberries.
Pour over lime jello-ice cream mixture.
Chill overnight.
To unmold, dip in warm water just to the rim.
Run a wet knife around inside rim of mold.
Turn over and it should come out clean.
Mix jello, pudding and water; bring to boil.
Let boil until starts to thicken.
Then let cool and add oranges and Cool Whip.
Dissolve cherry jello in 1 cup boiling water and 1 cup pineapple juice; let set.
In second pan dissolve 1 or 2 packages lime jello.
Dice 1/2 pound marshmallows in hot jello.
Allow to cool.
Add drained crushed pineapple, mayo, cream cheese, broken pecans and Cool Whip.
Combine with the lime and marshmallow mixture when room temperature.
When red jello is firm, pour the lime and fruit on top.
Return to refrigerator.
Let set 24 hours. Serve.
Dissolve lime jello in 1 cup hot water, then add 1 cup water and pineapple juice, combined.
Let set in a 9 x12-inch dish.
In double boiler, melt marshmallows and cream cheese.
Cool, then add the whipped cream and pineapple.
Pour over lime jello.
Dissolve raspberry jello in 1 cup boiling water.
Add 1 cup cold water. When it starts to thicken, pour over top of rest of salad.
Chill.
Make lemon jello according to directions.
Add green food coloring and pineapple.
Let sit in refrigerator until congealed. Mix Cool Whip and cream cheese.
Spread this mixture over green jello.
Make strawberry jello according to directions.
Let it cool and add strawberries.
Let it partially congeal.
Then pour it over the cream cheese layer and chill until you serve it.
Dissolve jello in boiling water.
When cool, add strawberries and pineapple.
Chill until partially thick; fold in bananas. Pour 1/2 of mixture into 9 x 13 x 2-inch pan.
Chill until firm. Spread sour cream and cream cheese mixture over firm jello; pour remaining jello mixture over sour cream.
Chill until all is firm. Before serving, spread Cool Whip over jello and sprinkle with pecans.
Cut into squares and serve.