2 days before serving the salad:
Grind cranberries in a food processor and mix them in a large bowl with sugar.
Store, covered, in frig.
1 day before serving the salad:
Add crushed pineapple (with liquid) and marshmallows to cranberry mixture.
Refrigerate, covered.
Day of serving the salad:
Whip the cream and fold into fruit mixture.
Serve chilled.
Drain crushed pineapple and place in mixing bowl.
Add red jello to pineapple and mix.
Add cottage cheese and mix well.
Add Cool Whip and mix all with spoon.
Do not add the pineapple juice or any water to this salad.
Place in a large bowl and refrigerate.
Salad will keep well for about 1 week.
Dissolve jello in hot water.
Add marshmallows and chill.
When mixture has set to the consistency of egg whites, stir in crushed pineapple.
Pour into 9 x 13-inch dish.
Let mixture set up.
Mix sugar, flour, pineapple juice and eggs.
Cook over low heat until thick.
Add cream cheese and stir until smooth, then fold in Cool Whip.
Cool.
When jello mixture is set, slice bananas on top.
Put cream cheese mixture on top of that, then sprinkle with nuts.
Cream together first 4 ingredients and add crushed pineapple. Add tidbit pineapple.
Drain crushed pineapple and reserve liquid.
Dissolve
Whip the cream; blend with sour cream, lemon juice, sugar, salt and pineapple flavoring.
Fold in crushed pineapple, cherries, nuts and bananas.
Spoon into muffin tins which have been lined with paper cups.
Freeze until firm.
They can then be placed in large plastic bag to store in freezer.
Makes 12 to 14 individual salads.
Dissolve gelatin in boiling water.
Stir in cranberry sauce. Add crushed pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts.
Pour in an 11 x 7 x 2-inch dish. Chill until firm.
Cut in squares and serve on lettuce leaf, then top with a dollop of salad dressing.
Soak gelatin in cold water.
Drain crushed pineapple.
To juice, add hot water.
Bring to a boil.
Stir in soaked gelatin and sugar.
Let cool.
To pineapple, add orange rind, orange juice and lemon juice.
Add to cooled gelatin mixture.
Let mold.
Serve with lettuce leaf and mayonnaise.
Dissolve Jell-O in hot water.
Set aside to cool.
Whip until thick Dream Whip and milk.
Add cream cheese and continue to whip. Fold into Jell-O.
Add crushed pineapple and chopped pecans. Refrigerate until set.
Blend together cream cheese, yogurt and sugar.
Stir in crushed pineapple.
Spoon into 6 paper bake cups that are placed in a muffin tin.
Cover and freeze until firm.
Remove paper cups from salad. Arrange on lettuce leaves.
Top with chopped nuts, if desired.
Let stand about 10 minutes before serving.
Drain pineapple, reserving liquid in 1-quart
Dissolve Jell-O in boiling water; add crushed strawberries and crushed pineapple.
Mix well.
Pour half of mixture in a 9 x 13-inch casserole dish.
Refrigerate until firm.
Spread sour cream and cream cheese, which has been whipped together, over firm Jell-O.
Pour rest of Jell-O mixture over that.
Refrigerate until firm.
Dissolve 2 pkg. strawberry gelatin in 2 cups boiling water. Mix half of dissolved gelatin with crushed pineapple (undrained) and bananas.
Put in refrigerator to thicken.
When thickened, spread sour cream on top.
Mix reserved gelatin with package of strawberries and put on top of sour cream.
Return to refrigerator to thicken.
Blend together cream cheese, yogurt and sugar.
Stir in crushed pineapple.
Spoon into 6 paper muffin cups in muffin pan. Cover and freeze until firm.
Remove paper cups from salads and arrange on lettuce leaves and top with chopped nuts.
Let stand 10 minutes before serving.
Mix thoroughly the Eagle Brand and lemon juice.
Add the well drained, crushed pineapple, chopped nuts, cake color and Cool Whip.
Refrigerate overnight.
Dissolve jello in 2 cups boiling water.
Add the can of frozen orange juice.
When melted, add 1 c. cold water plus juice from crushed pineapple.
Take out 1/2 c. of this jello and save.
Soften cream cheese.
Spread dry Jell-O on cream cheese. Bring to a boil the sugar and crushed pineapple, then pour into jello mixture.
With hand mixer, beat at high speed until blended. Pour cold evaporated milk into a 2 1/2-quart bowl and whip until stiff, then fold into Jell-O mixture.
Mix with spoon until thoroughly mixed, then pour into 2-quart Pyrex dish.
Refrigerate.
Mix vanilla pudding with crushed pineapple.
Let set awhile. Add Cool Whip and mix.
Put in pan or bowl and top with marshmallows.
Put jello and marshmallows in 1 cup boiling water. Stir until marshmallows are dissolved.
Put in refrigerator to chill. Whip the cream.
Mix well the
cottage cheese, crushed pineapple and nuts.
Mix with the jello mixture and put in refrigerator.
Chill until set.
Mix lemon and lime Jell-O with 1 1/2 cups boiling water until dissolved.
Add 2 more cups cold water.
Allow to cool until it starts to set.
Add the softened cream cheese, mixed with 1/4 cup of water and the Ricotta cheese, mixed with 1/4 cup of water. Stir vigorously or use a mixer.
Then stir in the crushed pineapple.
Allow to set in the refrigerator.