Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Dissolve jello in 2 cups boiling water.
Let cool.
Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts.
Mix all together.
Place in large, lightly greased jello mold pan.
Refrigerate overnight.
Drain pineapple.
Save juice and add water to make 2 cups liquid.
Boil, add to Jello, let cool.
In another bowl, mix cranberry sauce and pineapple together.
Do not use mixer.
When Jello is cool, add to cranberry pineapple mixture and refrigerate.
Drain pineapple juice into measuring cup and add water to make 1 cup of liquid.
In small saucepan, dissolve jello in the liquid.
Heat to boiling.
Remove from heat. Add cranberries and pineapple. Mix well.
Pour into small jello mold or glass bowl and refrigerate at least 4 hours.
Drain pineapple; save the syrup.
Add water to the pineapple juice to equal 1 cup.
Heat pineapple juice to a boil.
Dissolve Jello in juice, stir until dissolved.
Let cool.
Gently stir in ginger ale, let partially set.
Blend in cranberry sauce and pineapple and chill until firm.
Make dessert topping according to directions, then add cream cheese to the dessert topping and blend.
Refrigerate until ready to use.
We always have this at Thanksgiving time.
Dissolve orange-pineapple jello in the boiling water; stir in orange juice. Chill until partially set.
Strain pineapple well.
Use juice and enough water to make 2 1/2 cups liquid.
Bring to boil, then add Jell-O.
Dissolve Jell-O and add whole cranberry sauce.
Cool.
Add pineapple and nuts. Pour into a 6-cup mold.
Refrigerate.
Wash, dry and then shake in mixture of flour, paprika, salt, pepper and sage which is in a bag.
Heat oil and brown chicken. Add stock or water.
When it boils, cover pan and simmer on low (200\u00b0).
Cook 20 minutes longer.
Add cranberry/pineapple and juice/syrup.
Cook 20 minutes longer until tender.
Dissolve water and jello.
Cool.
Mix cake mix with oil.
Add eggs, one at a time.
Beat well. Then add cooled jello.
Bake in well-greased, floured tube pan for 1 hour at 325\u00b0.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Mix jello according to pk directions, add pineapple, bananas and marshmallows.
Pour into a 9x13 inch pan.
Chill until firm.
In top of double boiler, mix eggs, butter, flour, sugar.
Add reserved pineapple juice (if reserved juice is not quite one cup you may add enough water to make one full cup) Cook and stir until thick.
Cool.
Fold in cool whip.
Spread over jello.
Top with grated cheese and nuts.
I use 1/4 cup grated cheddar cheese and 1/4 cup chopped walnuts.
Drain pineapple, reserving syrup; add water to
Dissolve jello in boiling water.
Mash cranberry sauce until fine.
Add pineapple, jello, orange juice and nuts.
Put in long size Pyrex dish and let gel overnight.
Good anytime, with meats or as a salad with crackers.
Heat cranberry sauce until it bubbles.
Take off heat and add jello; mix.
Add pineapple and oranges.
Put in a 10 x 7 x 2-inch pan and let set.
Cut into squares and serve on lettuce or watercress.
Top with cream dressing.
Can be made ahead.
Dissolve jello in 2 cups hot water.
Cool.
Add cranberry sauce; stir well.
Add pineapple and apples one at a time to prevent the apples from turning brown.
Add nuts; stir well. Refrigerate until set.
Dissolve jello in boiling water.
Add pineapple.
Blend in cranberry sauce and cold water.
Pour into 9 x 13-inch pan until set.
In medium saucepan, melt cranberry sauce and add jello.
Mix. Bring to a boil.
Stir in oranges and pineapple.
Remove from heat.
Add 2 cups 7-Up and stir.
Mixture will foam up a bit.
Mix jello, water and cranberry sauce well; add pineapple. Mix.
Pour into 9 x 13-inch dish and chill overnight.
Ground nutmeats may be added if desired.
Drain the pineapple well.
Put the juice with water to make 3 cups.
Boil and pour over the jello and mix.
Add cranberry sauce; mix.
Add pineapple and box of strawberries.
Stir now and then until everything is thawed and mixed.
Let set.
Dissolve jello in water. Add pineapple, cranberries and nuts. Pour into a 9 x 13-inch container. Chill until firm.
Serves 10.