Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
Prepare jello as directed; let set until almost done.
Add the cranberries to jello mixture; mix well.
Top with miniature marshmallows and chopped nuts.
Return to refrigerator until serving time.
ith the orange juice and jello flavoring packets and disssolve thoroughly
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
In mixing bowl, combing jello and boiling water; stir until dissolved. Add cranberry sauce to hot mixture; stir until melted. Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.) Add pineapple, celery and nuts over top. Place in refridgerator until set. YUM!
Boil water and jello.
Blend applesauce and cranberry and add to jello.
Dissolve red Jello in boiling water.
Add pineapple juice and cranberry sauce and mix well.
Chill until thickened.
Add apples, celery and nuts.
Serves 10.
When using double recipe, use only 1 c. pineapple juice.
using a whisk, dissolve the Jello powder in the boiling water
Pour hot water over Jello, and stir until dissolved.
Add ginger ale.
Stir in all remaining ingredients.
Chill until it starts to jell, and stir to combine; repeat several times until thoroughly set.
Serve as a salad on a crisp lettuce leaf or as a dessert, with whipped topping or drained low-fat vanilla yogurt.
To Make Cranberry Puree: Combine 1 cup of
n boiling water.
Add cranberry sauce.
Chop up to
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved.
Mash cranberry sauce with fork and mix into jello.
Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces.
Stir apples and celery in jello-cranberry mixture.
Return to refrigerator to set, about 4 hours.
cup.
Boil; add Jello, stirring to dissolve.
Stir
In a large bowl, combine the cranberry sauce, marshmallows, pineapple and lemon juice.
Fold in whipped topping.
Transfer to a serving dish.
Cover and refrigerate until serving.
Mix lemon jello and hot water until jello is dissolved.
Add cream cheese and mix, then add pineapple and pecans.
Pour in a jello mold and chill. Mix strawberry jello and hot water until jello is dissolved, then add cranberry sauce, pour over chilled mixture and continue to chill until set.
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
Make jello, but only add 1 cup cold water after adding boiling water.
Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well.
When cooled, add remaining ingredients.
Pour into a 9 x 13-inch Pyrex dish or any mold and chill.
Serve with turkey or ham.
Boil water and add to jello.
Stir until jello is dissolved. Add cranberry sauce and cherry pie filling.
Whip with wire whip until foamy on top.
Chill until set.