Bring water to a boil. In medium saucepan, add water to gelatin; stir until dissolved. Add cranberry sauce and sour cream. Beat with a rotary beater until well blended. Chill until almost set. Fold in oranges and nuts. Spoon into 5-cup gelatin mold (ring). Chill completely.
Prepare cranberry gelatin according to directions. Pour into a 9x13 inch dish. Stir in cranberries. Refrigerate for at least 4 hours or until set.
Prepare lime gelatin according to directions. Allow to cool slightly, and then blend in cream cheese. Mix in pineapple. Slowly layer over cranberry gelatin. Allow to set for at least 4 hours.
Just before serving, spread on whipped topping and sprinkle with chopped walnuts.
xes of strawberry jell-o gelatin.
Pour in the
Have one 12-cup mold or two (6-cup) molds ready.
Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often, until sauce melts completely.
Remove from heat.
Stir in gelatin until completely dissolved.
Stir in remaining 1 3/4 cups water.
Refrigerate until gelatin thickens to consistency of egg whites.
Stir in fruit cocktail and celery.
Ladle into mold(s).
Cover and refrigerate until set, at least 8 hours or up to 5 days.
In a saucepan, heat cranberry sauce and water until sauce melts.
Add gelatin and stir until gelatin dissolves. Remove from heat.
Stir in the apples,pecans and yogurt.
Pour mixture into a fancy gelatin mold or a nice bowl and chill overnight before serving.
cooking time does not include chilling time.
In a saucepan over medium heat, combine cranberry sauce and water. Heat until sauce melts. Stir in gelatin until it dissolves. Remove from heat. Mix in apples, oranges, walnuts, and yogurt.
Pour mixture into a fancy gelatin mold or a nice bowl, and refrigerate overnight. To serve, dip briefly in hot water, and invert onto a serving dish.
In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice.
Refrigerate until slightly thickened.
In a small mixing bowl, beat cream cheese until smooth.
Add the whipped topping until blended.
Fold in nuts, celery and cranberries.
Pour into a 3qt ring mold coated with nonstick spray.
Refrigerate until set.
Unmold onto a serving plate.
Dissolve gelatin in boiling water.
Mash cranberry sauce with potato masher; combine with gelatin.
Add celery, apple and nuts. Pour into mold (spray it with Pam) and refrigerate overnight. Unmold and serve.
This is a great salad.
Position knife blade in food processor bowl.
Add orange and process 30 seconds or until chopped.
Add cranberries and process 1 minute.
Combine cranberry mixture and sugar in a bowl; let stand 15 minutes or until sugar dissolves.
Sprinkle unflavored gelatin over cold water in a bowl.
Stir and let stand 1 minute. Add lemon flavored gelatin and boiling water; stir 2 minutes or until gelatin dissolves.
Chill until the consistency of unbeaten egg white.
Stir cranberry mixture into gelatin mixture.
Combine gelatin and hot water.
Stir until dissolved.
Stir in cranberry sauce.
Add walnuts, pineapple and grapes.
Pour into a 6 cup mold and chill overnight.
Serves 16.
Mix 1 c hot water with cranberry gelatin mix. Add cranberry sauce. Mix all together, then add fruits like apples, oranges, grapes or nuts. Pour into mold and refrigerate.
Melt cranberry sauce in top of double boiler over hot water. Add gelatin.
Stir until dissolved.
Add remaining ingredients. Mold and chill.
Dissolve jello in boiling water.
Add pineapple juice and cranberry sauce.
Chill until slightly thickened.
Stir in remaining ingredients.
Pour into four cup mold.
Chill until firm.
In a saucepan, sprinkle unflavored gelatin over the cranberry juice; let stand for
Place peach gelatin in a bowl.
Bring
Dissolve Jell-O in hot water.
When cool and partially set, add the other ingredients and pour into gelatin mold.
Very different taste!
Serves 10 to 12.
Dissolve gelatin in one cup boiling water.
With a whisk, thoroughly blend in yogurt.
Stir in pineapple, including juice. Mix in cherries and nuts and pour into a gelatin mold.
Chill until set. Makes 8 to 10 half-cup servings.
Cook cranberries, sugar and water until well done.
Add marshmallows to hot mixture.
Dissolve cranberry gelatin according to package and cool.
Add nuts, celery, and apples.
Mix and chill.
Spray a 4-cup gelatin mold or a 9-inch square
In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute.
Add cherry gelatin and boiling water; stir until dissolved.
Stir in the cranberry sauce, pineapple and celery.
Pour into a 6-cup mold coated with nonstick cooking spray. Refrigerate until set. Un-mold onto a serving plate.