Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
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.
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
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.
For better results let jello set overnight.
Make jello with 3
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.
Make jello according to directions.
Add cranberry sauce to jello and mash.
Add remaining ingredients and chill 24 hours.
Dissolve jello in hot water.
Break up cranberry sauce with spoon and stir into jello until dissolved.
Add pineapple and nuts.
Chill.
o a boil.
Dissolve Jello in hot liquid. Cool gently
Dissolve both packages of jello in the boiling water.
Add pineapple with its juice, cranberry sauce and nuts.
Stir until well blended.
Fold in sour cream and chill until firm.
In a large bowl, dissolve the packages of jello in the hot water.
Add the cold water and the cranberry sauce. Blend well and chill.
Before mixture sets, add apples, celery and nuts and mix well.
Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
Mix jellied cranberry sauce and 1 cup hot water in blender util liquid and smooth.
Dissolve both boxes of jello in 1 cup hot water.
Add cranberry mixture to jello mixture, add pecans.
Pour half the mixture in a container and put in freezer until it is firm.
Add half of sour cream to this mixture and add the rest of jello mixture.
Add rest of sour cream and chill.
Mix jello, hot water and cold water.
Add cranberry sauce; stir until dissolved.
Refrigerate and chill, then add sour cream and pecans.
Refrigerate until serving time.
Dissolve jello in 2 cups of boiling water.
Stir in cranberry sauce.
Add crushed pineapple.
Add ginger ale.
Put in mold and chill until set.
Dissolve jello per instructions on box; let cool.
Just before jello begins to
set, stir in cranberry sauce, nuts and mandarin oranges.
Stir jello several times to keep fruit from coming to the top.
To 2 packages of jello, add hot water and stir well.
Add cranberry and drained pineapple.
Sprinkle nuts on top.