Boil jello and pineapple until jello dissolves.
Cool completely.
Mix in buttermilk, then fold in Cool Whip.
Spread into 9 x 13-inch pan.
Garnish with fresh strawberries or maraschino cherries.
Mix Cool Whip and dry jello together.
Add pineapple and cottage cheese.
Blend thoroughly.
Refrigerate 1 to 2 hours before serving.
Chop the green onions, bell pepper and celery and put into a large bowl.
Chop up the boiled chicken breasts and add to the vegetables.
Add the noodles, Miracle Whip, mustard honey mayonnaise and 1/2 bottle of creamy Italian salad dressing.
Put a lid on your bowl and refrigerate overnight.
The next day, add the other 1/2 bottle salad dressing and mix well.
Crumble cornbread.
Dice all ingredients and mix well with mayonnaise and creamy cucumber salad dressing.
Mix well.
Chill.
With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
Fold in the fruits; add the nuts, and refrigerate.
The fruit salad keeps well in the refrigerator for several days.
You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
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.
Dissolve jello with boiling water.
Pour thin layer (1/2-inch deep) into a 9 x 13-inch salad pan.
Let congeal.
When remainder of gelatin thickens, add marshmallows, pineapple and pecan pieces. Fold whipped topping in carefully; mix well.
Pour over congealed, clear gelatin layer.
Let congeal overnight.
When ready to serve, cut jello squares and turn salad, bottom side up, on shredded lettuce so clear red jello is on the top and creamy layer is on the bottom.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
In a large bowl combine the Jell-o, unflavored gelatin and the boiling water. Whisk until dissolved.
Now you want to quickly add the ice cream until it is melted and combined.
Once mixed well, pour into a 9″ x 13″ pan. Refrigerate overnight, cut into squares and serve. If you are doing this for a party, I suggest putting the cut pieces into cupcake liners.
The ice cream will magically float to the top of the jello and you will have a creamy+jello concoction that looks like it took a lot of prep work. GREAT for parties!
Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture.
Add the rest of the ingredients and put in a mold or any pretty glass dish.
Remember, do not drain pineapple.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Drain pineapple, reserving juice.
Add water to juice to make 1 1/2 cups.
Dissolve jello and salt in boiling water.
Add measured liquid and lemon juice.
Measure 2 1/2 cups and pour into a 9 x 5-inch loaf pan.
Chill until thick.
Beat cream cheese and ginger until creamy; very slowly pour in remaining jello.
Stir in pineapple.
Chill until slightly thickened.
Spoon into pan over jello.
Chill about 4 hours.
Unmold.
Yield: 12 servings.
Heat pineapple, cream cheese and sugar until cheese melts. Add jello and stir well.
Add cold water.
Put in refrigerator to set.
When mixture is near set, fold in Cool Whip and nuts.
Put in a 9 x 13-inch pan.
Let
jello
start
to thicken;
beat cream cheese until creamy.
Add pineapple and nuts.
Fold in jello and stir until all is
well mixed.
Prepare in rectangular pan, 6 1/2 x 10 x 2-inch.
Put 1 package jello in a small bowl with 2 cups hot water and stir.
Do the second package of jello the same way in another bowl.
Let each bowl of jello start to jell.
Have the cream cheese at room temperature.
Add carrots, pineapple, apple, pecans and salt to the first bowl of jello.
Put cheese into second bowl of jello, whip until very creamy.
Pour this bowl of jello mixture on top of the first bowl of jello.
Chill until firm and serve.
Drain pineapple, reserving juice to use in lemon jello preparation.
Soften cream cheese; make creamy using some lemon jello.
Stir into lemon jello as it begins to thicken.
Last, add the Cool Whip; pour into an 8 x 10-inch casserole.
When mixture sets, prepare red jello and as it thickens, pour over the cream cheese mixture.
\"No sugar\" ingredients may be used as well as sweetened items.
Drain pineapple and reserve juice.
Mix jello in hot water and 1 cup of pineapple juice.
In separate bowl blend cream cheese and mayonnaise until creamy.
Add crushed pineapple and nuts.
Combine jello with pineapple mixture.
Pour into 9 x 13-inch dish and refrigerate.