Dissolve jello in hot water and refrigerate until starts to jell.
Add cherry filling, cream cheese and crushed pineapple.
Mix well and spread over jello.
Add chopped nuts (optional).
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.
Mix Cool Whip and cottage cheese.
Add drained pineapple.
Stir in dry jello.
Refrigerate.
This makes a delicious salad and will keep for several days.
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.
Bring the milk and sugar to a boil.
Add Knox gelatine dissolved in 1/2 cup cold water.
Let cool.
Add vanilla and sour cream.
Dissolve each package of jello in 1 cup hot water and add 1/2 cup cold water.
Place one layer of jello in 9 x 13-inch glass pan.
When set, add 1 1/2 cups white mixture.
Dissolve next color jello and when white mixture is set, place on top.
Continue with 1 1/2 cups white mixture, next jello, etc.
Makes a very pretty and delicious salad.
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved.
Mash cranberry sauce with fork and mix into jello.
Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces.
Stir apples and celery in jello-cranberry mixture.
Return to refrigerator to set, about 4 hours.
Mix Cool Whip and cottage cheese.
Add drained pineapples. Stir in dry jello.
Refrigerate.
This makes a delicious salad and will keep for several days.
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.
Dissolve jello in 1 cup boiling water (no cold); add other ingredients at once.
Let stand in refrigerator until real firm. Delicious!
Dissolve jello in water.
To jello, add pineapple, bananas and marshmallows.
Chill.
Save pineapple juice.
Heat juice and add sugar, flour and egg to it.
Cook over low heat until thickened. Cool.
Fold this mixture into small container of Cool Whip.
Pour on top of thickened jello.
Shred cheese on top of finished product.
Is very pretty and delicious.
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.
Dissolve jello in 2 cups hot water. Cool a few minutes. Add jello to mayonnaise a little at a time until blended. Stir in remaining ingredients. Add pinch of salt. Place in covered dish. Refrigerate. Makes approximately 12 servings.
Add water to chopped tomatoes to make 4 cups.
Bring to a boil.
Add a large package jello.
Add celery, green pepper and dash of hot sauce.
Refrigerate to set.
Delicious.
Dissolve jello in hot water.
Add lemon juice and cold water. When about half congealed, add pineapple, bananas, marshmallows and apples.
Chill until cold and add topping.
Combine flour, sugar, egg and pineapple juice.
Cook until thick and add butter. Cool completely.
Add Cool Whip.
This is very good.
Combine gelatin and boiling water; cool.
Add milk and mayonnaise; blend both mixtures with mixer.
Add cottage cheese, pineapple and horseradish.
Mold and chill for several hours. This is a very delicious tangy, congealed.
(Do not leave out horseradish.)
In bowl, empty dry jello, drained fruit and other ingredients. Mix well and refrigerate.
Keeps well.
Shake jello
over
fruit and mix.
Fold in Cool Whip or Dream Whip.