---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese for
Congeal lime, cherry and orange jello in different pans, using only 1 1/2 cups of warm water for each.
Let congeal overnight. Boil sugar in 1 cup water, stir in lemon jello and add pineapple juice.
Chill until syrupy.
Whip cream cheese until smooth and fold in Cool Whip.
Cut congealed jello into small cubes.
Fold together cubed jello, cream cheese and Cool Whip and the syrupy jello.
Add pecans and let chill overnight.
Prepare 3 flavors of jello separately, using 1 cup boiling
Prepare each jello package separately using 1 cup boiling water and 1/2 cup cold water for each. Pour each into an 8-inch square pan. Chill until firm.
Cut into 1/2-inch cubes. Dissolve remaining package of orange jello and sugar in 1 cup boiling water.
Stir in pineapple juice and chill until slightly thickened.
Blend whipped topping into gelatin. Fold in gelatin cubes and pour into 9-cup tube pan.
Chill overnight or until firm.
Unmold and garnish with whipped topping.
Makes 12 to 14 servings.
Mix crumbs, sugar and melted butter.
Press on bottom and up sides of buttered 9-inch spring-form pan.
Chill
Boil teapot full of water.
Grease 2 loaf pans and 1 Bundt pan.
Dissolve green and red jello each in 1 cup of boiling water. Add 1/2 cup cold water to each.
Chill until set, a few hours. After an hour, dissolve lemon jello in 2 cups of boiling water in a large bowl.
Add 1 1/2 cups of cold water; chill just until edges are set firm, about 1/2 to 1 hour.
Whip until frothy and fold in Cool Whip.
Mix lime, orange and cherry jello separately, using 3 cups boiling water (1 cup each) and 1 1/2 cups cold water (1/2 cup each).
Put into 3 separate pans to chill until firm.
Prepare lime, orange and cherry jello separately using 1 cup hot water and 1/2 cup cold water for each jello mix.
Pour into 3 separate 8 x 8-inch pans; chill until firm.
Cut into 1/2-inch cubes.
Next, heat pineapple juice to boiling.
Remove from heat. Add 1/4 cup sugar and lemon jello; stir until dissolved.
Add 1/2 cup cold water.
Chill until syrupy.
Prepare the three jello's separately, using 1 cup hot water and 1/2 cup cold for each.
Pour into separate 8 x 8-inch pans. Chill until firm and cut into cubes.
Dissolve jello in hot water.
Add orange juice, mandarin oranges and pineapple.
Chill until firm.
Prepare Dream Whip according to directions.
Whip vanilla pudding with the milk. Fold Dream Whip into pudding; add nuts.
Spread over jello layer. Return to refrigerator to chill.
Heat until warm 1 box lemon jello, pineapple juice and 1/4 cup sugar.
Add 1/2 cup cold water.
Chill until syrupy, about 20 minutes.
Mix 2 small or 1 large package Dream Whip according to box directions.
Fold syrupy jello into Dream Whip.
Fold in jello squares.
Line tube pan with one package ladyfingers. Lay a few in bottom of pan.
Pour mixture into a pan.
Chill for 3 to 5 hours. Slice and serve.
pray and carefully place the crown cutouts around the inside of
Prepare one package of gelatin using 1 cup boiling water and 1/2 cup cold water.
Chill in 8-inch square pan until firm. Dissolve remaining gelatin and sugar in 1 cup boiling water; add pineapple juice.
Chill until slightly thickened; blend in whipped cream.
Cut firm gelatin into 1/2-inch cubes.
Fold into cream mixture, reserving a few for garnish.
Chill until mixture mounds. Pour into crust.
Chill until firm.
Garnish with cubes and more whipped cream.
he first three colors of jello using 1 cup boiling water
ny yolk mixed into the recipe). Spread and press firmly into
Add 1 cup boiling water to each package of jello and 1/2 cup cold water.
Mix and put each color into separate pan or bowl. Let harden and cut into small squares.
tuffing recipe) until it comes up to the top of the crown
For better results let jello set overnight.
Make jello with 3
Dissolve jello and salt in hot water.
Drain pineapple, saving syrup.
Combine syrup and lemon juice with cold water to measure 1 2/3 cups liquid.
Add to jello.
Chill until mixture begins to thicken slightly.
Fold in walnuts, celery, cranberries and drained pineapple.
Turn into an oiled 1 1/2-quart mold and chill until firm, at least 4 hours.
Unmold onto lettuce.
Mix jello and boiling water. Add cranberry sauce and pineapple; set in refrigerator. When jello starts to congeal, add apple and nuts. No topping on this originally, but it tastes good with the topping from the blueberry salad.