Dissolve jello in boiling water.
In another bowl, combine cranberry sauce and applesauce.
Combine two mixtures in a mold. Chill.
Serve on a bed of lettuce leaves.
Prepare gelatin as directed on package.
Add room-temperature cream cheese and beat until blended.
Cut cranberry sauce into squares roughly 1/2 inch and add to gelatin mixture.
Mix lightly.
Pour into mold and refrigerate.
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.
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.
ntil completely dissolved.
Add cranberry sauce; stir with wire whisk until
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
Spray mold with Pam.
Mix 1 box jello and cream cheese with 1 cup boiling water.
Pour into mold; let set about 1 1/2 hours. Mix other box of jello with 1 cup hot water.
Add cranberry sauce. Pour over first layer.
Let jell.
Dissolve Jell-O in the boiling water.
Stir until dissolved. Add your cranberry sauce. Stir until sauce is dissolved.
Add undrained pineapple.
Put sauce in refrigerator until jelly.
Put half of the mixture in the mold, leaving the other half at room temperature.
When the mold is thick, spread the sour cream on it and add the remaining jello in the mold.
Refrigerate until set.
Dissolve Jell-O in 2 cups boiling water.
Add jellied cranberry sauce.
(You can also use whole cranberry sauce.)
Stir until smooth.
Add 1 cup cold water.
Chill until thickened.
Fold in 1 cup diced peeled apples and 1 cup diced peeled oranges.
Pour into
a 6 cup mold or 8 x 8-inch pan.
Chill and serve.
Serves 10.
Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved.
Stir in cranberry sauce until melted.
Stir in cold water.
Pour 2 cups of gelatin mixture into 6 cup mold (sprayed with nonstick cooking spray).
Refrigerate about 45 minutes until set but not firm.
Refrigerate remaining gelatin about 30 minutes.
Stir in 2 cups whipped topping with wire whisk until smooth.
Pour over gelatin in mold.
Refrigerate 4 hours or until firm.
Unmold.
Garnish with remaining whipped topping.
For cranberry part: Dissolve gelatin and 1/4 cup water over (double boiler) hot water. Add cranberry sauce, pineapple, nuts, and lemon juice. Pour into 10x6\" mold or pan. Chill until firm.
For chicken part: Prepare gelatin as before. Blend in mayonnaise, 1/2 cup cold water, lemon juice, salt, chicken, celery, and parsley. Pour over cranberry layer and chill. Serve in squares, with cranberry part on top.
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.
Dissolve jello in boiling water.
Cool slightly.
Stir in cranberry sauce, drained pineapple, celery and nuts.
Pour into mold or bowl, which has been rinsed out with cold water first. Chill in refrigerator until firm, overnight.
Remove from mold or brown and put on a chilled plate.
Put a dab of mayonnaise on top.
Heat cranberry sauce and apple sauce.
When real hot add Jell-o and stir until dissolved.
Chopped walnuts can be added. Pour in mold and chill.
Dissolve jello in hot water.
Mash cranberry sauce and add to jello.
Stir until smooth and add 1 cup cold water.
Chill until thickened.
Fold in apples and oranges.
Pour into a 6 cup mold and chill until set.
Dissolve gelatin completely in boiling water in large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves.
Refrigerate about 1 1/2 hours or until thickened.
Stir in orange.
Spoon into 5 cup mold.
Refrigerate about 4 hours or until firm.
Unmold; garnish as desired.
Makes about 10 servings.
Dissolve Jell-O in boiled water; add pineapple, cranberry sauce and cherries.
Put in mold.
Dissolve jello in water.
Add cranberry sauce and stir until blended.
Chill until partially thickened.
Add sliced bananas and pecans.
Spoon into mold; chill until firm.
Serve on greens. Yields 6 to 9 servings.
Heat orange juice to boiling; add gelatin.
Stir until dissolved.
Break up cranberry sauce with a fork.
Add to jello. Add water and lemon juice.
Chill until slightly thickened.
Fold in the whipped topping and pour into a 5-cup mold.
Chill until firm.
Enjoy!
Mix gelatin and cranberry sauce with boiling water until well dissolved.
Chill until partially thickened (to the consistency of unbeaten egg whites).
Fold in remaining ingredients.
Pour into 1 1/2-quart mold or dish and chill until firm.