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!
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, 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.
Dissolve lime jello in 1 cup hot water.<
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.
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 c. boiling water.
Add 1/3 cup of pear juice and cubed pears.
Pour into 9 x 12 clear pyrex dish and gel.
Drain pineapple, reserving juice.
Make up jello according to package directions, but using pineapple juice for part of the water.
While jello is still warm, add cream cheese and beat with mixer until cheese is dissolved; add mayonnaise and beat until frothy.
Dice cherries and add to jello mixture along with pineapple and nuts.
Mix well and turn into a 2-quart mold.
Stir once or twice so pineapple and nuts don't all rise to the top.
Dissolve jello in boiling water.
Drain pineapple.
Reserve juice.
Add water to juice to make one cup.
Add gleatin; chill until partially set.
Measure 1 1/2 cups; pour into a 6 cup mold. Chill until set, but not firm.
Combine sour cream and mayonnaise. Blend into remaining jello.
Add pear, pineapple, almonds and cherries.
Spoon into mold.
Chill at least 4 hours.
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
Prepare jello.
Grind or grate carrots and apple.
Cut orange in small pieces.
Add all ingredients to jello.
Coconut or pecans are also good in this recipe.
Use other fruit if you wish.
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!
Read through recipe.
Dissolve jello in water; add raspberries and juice, pineapple and juice, diced banana and nuts.
Pour half of the mixture into mold; let set in fridge.
When set, spread sour cream over jello.
Refrigerate and set.
Add remaining mixture.
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 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.
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.