Follow directions to Jello and add strawberries to Jello. Place in refrigerator
Combine jello with 1 3/4 cups boiling water, stirring until jello dissolves. Let cool.
Distribute grapes between 2 - 8 oz dessert glasses. Pour jello over top, cover and chill for 3 hours, or until set.
Fix jello on the quick chill method; set until firm.
Add frozen ice cream.
Blend with mixer; beat until smooth.
Serve in fancy dessert dishes with an elegant cookie.
nough that there are no recipes, or it is hard to
Boil 1 1/2 cups water.
Dissolve with jello.
Add 1 1/4 cups cold water.
Mix with lite ice cream until dissolved.
Refrigerate until jelled.
Serve with lite Cool Whip and sliced banana.
(Make your own treat; try a different flavor jello and fruit topping.)
Combine apple sauce with dry Jello.
Lay 6 graham crackers in bottom of 9x13 dish and cover with jello-applesauce mixture. Repeat crackers and mixture until all 36 graham crackers are used (6 layers).
End with applesauce on top and sides.\tUse Cool Whip to cover the layers completely.
Refrigerate for 24 hours.\tServes 12-15.
Prepare jello with 3 3/4 cups liquid (juice from berries and water).
When almost set, whip jello for 10 minutes, placing dish with jello in ice water while you whip.
Add berries and marshmallows and gently fold in whipped cream.
Break cake into 1-inch pieces and place one layer of cake in bottom of tube pan. Pour layer of jello mixture over cake.
Then put another layer of cake and another layer of jello. Chill overnight.
Turn out of pan and frost with whipped cream or Cool Whip.
Serve immediately.
Preheat oven to 350.
Mix crushed pretzels, margarine and brown sugar and press into 13\" x 9\" pan.
Bake for 10 minutes.
Mix cream cheese and sugar until well combined.
Fold in cool whip.
Spread over cooled crust.
Place into refrigerator.
Mix 2 cups boiling water with jello until dissolved.
Add strawberries.
Chill until jello begins to set.
Pour over cream cheese/cool whip.
Chill for at least 2 hours before serving.
Combine jello, boiling water, and sugar and let jell to thick syrup. Then whip slightly. Add remaining ingredients.
Pour into 9 inch square pan. Top with maraschino cherry halves if desired. Refrigerate for several hours. This salad makes an excellent late evening dessert. Serve with crackers (Triscuits, Wheat Thins, etc.) or even with hot rolls. Coffee, of course!
Mix together Cool Whip and cottage cheese.
Sprinkle with jello (any flavor).
Stir and add can of drained fruit (your choice).
Example:
Strawberry jello with strawberries, or lime jello with pineapple.
cups boiling water over Jello.
Add 1/2 cup
In a pan add jello to boiling water and stir until dissolved. Add the marshmallows and stir until melted.
Let set until partially jelled.
Add cottage cheese, pineapple and juice and pecans.
Mix all of this with jello and fold in Cool Whip.
Pour in large dish and garnish with apricot halves.
Bring pineapple juice and 1/4 c. sugar to boil. Add in cold water and lemon jello mix. Set to cool. Mix lemon mixture in with Dream Whip. Blend 1/2 of Dream Whip-lemon mixture with jello squares and put on crust. Put remaining mixture on top.
Bake pretzels on cookie sheet with 2 sticks butter at 325\u00b0 for 15 minutes.
Cool.
Mix cream cheese and sugar.
In a 9 x 13-inch pan, layer pretzels, then Cool Whip.
Spread cream cheese and sugar mixture.
Chill.
Mix jello with 1 cup boiling water and 1 cup pineapple juice from can.
Mix strawberries and pineapple with jello.
Pour atop cream cheese mixture.
Chill.
Drain pineapple and cherries and bring their juice to a boil. Add jello and mix well.
Add fruit, cream cheese and nuts; mix well.
Add Cokes last and mix.
Can be served as dessert topped with whipped topping, or as salad on bed of lettuce.
Yields 15 to 20 servings.
Prepare angel food cake.
Use only 1/2 of cake.
Can freeze the other half of cake.
Whip pudding, ice cream and milk together.
Shred cake in a 7 1/2 x 12-inch pan.
Spread mixture over cake.
Add hot water to jello and let thicken.
Add fruit mix with jello.
Spread over pudding mixture.
Refrigerate.
Dissolve jello in 1 1/2 cups boiling water. Combine canned juice, retained juice and water to make 2 cups. Add to hot mixture. Refrigerate until partially congealed. Fold in Cool Whip. Combine with jello mixture and refrigerate in 9 x 13 dish.
Dissolve Jello in 1 cup boiling water. Add strawberries. Stir and refrigerate stirring occasionally. When it begins to thicken, fold in Cool Whip.
Leave in refrigerator until jelled. Cut angel food cake in half, crosswise, making two layers. Spread bottom layer with Jello mixture. Add top layer and frost top and sides with Cool Whip.
Refrigerate until ready to slice and serve.
Melt jello and cheese with boiling water; add rest of ingredients.
Pour into a chilled pan and chill.
Serve as a dessert or with meal.
Bake cake as directed in a 9 x 13-inch pan.
While warm, flatten cake as much as possible.
Cool completely.
Mix Cool Whip, cream cheese and powdered sugar.
Spread over cake.
Mix 1 cup boiling water with jello.
Add frozen strawberries.
Let thicken slightly and pour over cream cheese mixture.
Keep refrigerated.