Heat cranberry sauce until hot.
Add cherry jello; stir until jello is dissolved.
Add crushed pineapple, juice and all.
Stir; put into mold and chill.
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.
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.
Add boiling water to dry cherry jello.
Add crushed pineapple with juice.
Add cherry pie filling.
Refrigerate.
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 cherry jello in 1 1/2 cups boiling water.
Add cranberry sauce and undrained pineapple.
Chill in 9 x 13-inch pan until set.
In saucepan, combine cranberry sauce and water, stirring occasionally.
Cook over medium heat until cranberry sauce is melted.
Pour over gelatin in large bowl.
Stir with wire whisk until dissolved.
Stir in mayonnaise until smooth.
Stir in cranberry juice and lemon juice.
Combine dry jello, boiling water, pie filling and pineapple in a 9 x 13-inch glass dish or other bowl.
Refrigerate until set. Combine remaining ingredients and spread over jelled salad.
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.
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.
Add 2 cups boiling water to jello.
Dissolve jello.
Add cherry pie filling and drained pineapple.
Refrigerate.
Mix cream cheese, sugar and sour cream.
Fold in nuts.
Spread on top of salad when it is completely congealed.
Keep refrigerated until ready to serve.
Will fill a 9 x 13-inch pan.
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.
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.
Dissolve jello in 2 cups hot water.
When slightly jelled, add pineapple, nuts and pie filling.
Mix cream cheese, sugar, sour cream and vanilla and spread over top of jelled salad.
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 lime jello in 1 cup hot water.<
Dissolve 1 package cherry jello in 1 cup boiling water.
Divide in 1/2.
Add 3 tablespoons water to 1/2 and add 1/3 cup sour cream to other 1/2.
Pour the 1/2 with water in 13 x 9-inch pan.
Let set until firm.
Then pour over that the mixture of jello and sour cream.
Chill until firm.
Do the same with the lime jello and pour on top of cherry jello, chilling until firm after each layer. Refrigerate until ready to serve.
Mix the water, jello and pie filling together; let set, then whip.
Mix together the Cool Whip and vanilla pudding and add to the cherry mixture.
Mix together with a Mixmaster.
Boil sugar and cherry pie mix together for 7 minutes. In a separate pan, boil 2 cups water and add cherry pie jello mix. Combine both mixtures; add pineapple with juices and pecans (optional). Pour into jello mold. Refrigerate until firm. Garnish with whipped cream.
Prepare each jello separate in 2 different bowls for chilling. In cherry jello, add all fruit and marshmallows.
Place in refrigerator to jell.
Place lime jello in refrigerator to jell. When both are jelled, remove and mix both together.
Make the 2 packages of Dream Whip.
Mix in jellos and place in refrigerator to set.
May be eaten after 15 minutes in refrigerator.
Makes a nice Christmas salad dish.
Serves 1 cup portions to 10 to 12 people.