ork in pan.
Make salad; Line crispy tortillas with romaine
Use reserved fruit juice and enough water to make 2 cups of liquid. Heat until boiling. Add gelatin; dissolve and let stand for a few minutes. Add the tray of ice cubes and stir until gelatin mixture is cold. Remove the unmelted ice cubes and add drained blueberries and pineapple.
Refrigerate until congealed. Cream together the sugar, cream cheese and vanilla. Fold in 1/2 pint of sour cream and spread over congealed salad. Sprinkle with nuts and refrigerate until ready to serve.
Combine and make jellos in a large bowl. Let cool but not congealed.
Add pineapple, cottage cheese, milk sugar, Miracle Whip and pecans.
Refrigerate until congealed. Serve on lettuce leaf. Enjoy!
Dissolve jello in water.
Add frozen orange juice, pineapple and orange slices.
Place in an 8-inch casserole dish.
Allow to gel.
Prepare pudding using 1 cup of milk.
Fold in whipped topping and spread over congealed salad.
Dissolve gelatin in water.
Add orange juice, pineapple and orange slices.
Place in 8\tx 12-inch Pyrex dish.
Congeal in refrigerator.
Prepare pudding
by package directions using 1 cup cold milk; fold in\twhipped
topping.
Spread
over congealed salad and top with\tnuts.
Place
in refrigerator until completely firm.
Cut into squares and serve on lettuce.
Dissolve jello in hot water with 1/2 cup sugar.
Add pineapple (undrained) and blueberries.
Let congeal.
Cream the cream cheese. Mix in the sour cream and 1/2 cup sugar.
Spread on top of congealed salad.
Nuts may be sprinkled on over top.
Dissolve Jell-O in one cup boiling water; add gelatin dissolved in a little juice.
Add juice from fruit and enough water to make 3 cups.
Add in this order:
pineapple, orange sections, marshmallows.
Pour in dish and allow to congeal slightly.
Whip cream and add a little sugar, about 1 teaspoon.
Add mayonnaise to whipped cream.
Spread on top of slightly congealed salad and sprinkle with grated cheese.
Pour 1 cup of boiling water over lime jello.
Stir until dissolved.
Add cream cheese and blend in with mixer while it's still warm, then add 1 cup of ice.
Stir until melted.
Stir in drained, crushed pineapple.
Let set in refrigerator until mixture begins to congeal.
Remove from fridge and add Cool Whip.
Mix until well blended.
Pour into a large congealed salad mold.
Can be ready to serve in several hours.
Dissolve Jell-O
in
1\tcup boiling water.
Add berries and pineapple.\tPut
in
Pyrex\tdish
and
congeal.
Let cream cheese come to room temperature.
Mix with sour cream, 1/2 cup sugar and nuts.
Spread on top of congealed salad and chill.
Pour boiling water over the gelatin.
Add remaining ingredients and stir well.\tPour into mold or 8 x 12 Pyrex dish and refrigerate until congealed.
Dissolve gelatin in water.
Add frozen orange juice pineapple and orange slices.\tPlace in an 8-inch casserole dish allow to gel. Prepare pudding using one cup milk, fold in whip topping and spread over congealed salad.
Top with nuts.
Serves 10.
Dissolve gelatin in hot water.
Add pineapple and cherry pie filling and let gel.
For topping, beat together cream cheese, sour cream, sugar and vanilla.
Spread over congealed salad. Refrigerate for 2 hours before serving.
This can be used for a dessert.
Mix jello and boiling water.
Add marshmallows, crushed pineapple and nuts.
Chill until firm.
Whip Dream Whip and mayonnaise and spread on top of the congealed salad.
Grate cheese and sprinkle on top of whipped cream.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Dissolve Jell-O in water, add pineapple.
Refrigerate until soft jelly.
Mix cream cheese, salad dressing and milk. Spread over Jell-O.
Add pecans and chill until firm
Dissolve Jell-O; let cool.
Cream cottage cheese with salad dressing.
Add pineapple and nuts to the cheese mixture.
Whip the cream.
Add sugar (or whip Carnation and add little lemon juice to kill canned flavor).
Fold in cream.
Ready to mold.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Dissolve jello in water; add pineapple.
Congeal slightly. Add Pet milk, salad dressing, cottage cheese and pecans.
Let melt on hot stove marshmallows, cream cheese and the salad dressing.
Mix the remaining ingredients in with the first mixture.
Dissolve both jello in boiling water.
Set in freezer to just cool real well.
Remove from freezer and add pineapple and juice. Mix in another bowl the remaining ingredients.
Blend the 2 mixtures together and chill in refrigerator.
Salad is ready to slice and serve on lettuce leaf or by itself.