Make jello with 1/2 cup less water.
Put in flat pan to gel. Boil 1 cup of pineapple juice.
Add 1/4 cup sugar and the lemon jello.
Cool in freezer.
Make Dream Whip as directed.
Add juice to Dream Whip.
Cube jello and add to Dream Whip.
Line pan with ladyfingers, then add jello and mixture.
Heat 2 cups juice from fruit, dissolve jello in hot juice. Add orange juice.
Chill and add fruit.
Prepare pudding with milk.
Prepare Dream Whip as directed.
Combine pudding and Dream Whip; spread on jello when it has set.
Chill.
Dissolve gelatin in boiling water.
Cool slightly.
Add carbonated beverage and chill until partially set.
Drain pineapple and save juice; add pineapple and banana into jello.
Chill until firm.
Combine sugar and flour in saucepan.
Stir in pineapple juice and egg.
Cook over low heat until thickened; chill until cool.
Fold in whipped Dream Whip.
Ice jello with Dream Whip mixture when jello is firm.
Top with a few bits of grated cheese.
Make jello using half the water required, let jello set. Mix dream whip according to package directions, whip cream cheese into dream whip, beat dream whip mixture into jello. Fold pineapple and nuts into mixture. Pour into mold
and let set.
Preheat oven to 350 degrees.
Spray 2 9-inch round cake pans with floured cooking spray.
Beat cake mix, Dream Whip, eggs, and water on low speed until moist, then on medium speed for 4 minutes. Pour mixture into pans.
Bake for 30 minutes. Cool Completely.
Frost with Fluffy Frosting.
Frosting:.
Beat ingredients with electric mixer in a large bowl on a low speed until blended.
Beat on high speed for 4-6 minutes, until soft peaks form.
Boil 2 cups of water and add to Jello till dissolved.
In blender add Jello mixture to cream cheese, (let cream cheese soften 10-15 minutes). Blend Jello mixture and cream cheese together till combined.
In separate bowl whip 2 packages of Dream Whip according to instructions on box.
Fold Dream Whip mixture into Jello/cream cheese mixture.
Add crushed pineapple and mix well.
Pour into 9x13-inch baking dish and refrigerate overnight.
Combine jello and 1 cup of boiling water only.
Let cool. Pour in marshmallows, mayonnaise and softened cream cheese. Drain pineapple and stir in.
Put jello, pudding mix and water in a pot.
Cook until mixture thickens.
Stir often or it will scorch.
Pour into a bowl and add Dream Whip.
Mix together.
Add strawberries.
Refrigerate until set.
Can use other combinations of fruit and jello.
Works well in a mold.
Heat 2 cups of water to boiling.
Dissolve jello; add 2 cups cold water, pineapple and nuts.
Let set until firm in flat dish. When cold, cream together cream cheese and whipped Dream Whip; spread on jello layer.
Cook juices, flour, sugar and eggs until thick.
Cool, then spread on top of cream cheese layer.
Prepare both envelopes of Dream Whip as directed on box. Allow cheese to soften and blend with Dream Whip.
Add powdered sugar and mix well.
Stir in lemon juice.
Pour mixture into 2 graham cracker crusts.
Top with blueberry pie filling. Refrigerate for 1 to 2 hours before serving.
Beat together 1 large package cream cheese and 1 cup sugar. Prepare two envelopes Dream Whip.
Fold Dream Whip into mixture. Pour into crushed graham cracker crust or pie shell.
Top with blueberry or cherry pie filling and more Dream Whip.
Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended. Then, blend on high speed for 4 minutes or until topping thickens and forms peaks.
In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix.
Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes).
Stir in Dream Whip mixture.
Refrigerate until ready to serve. You can garnish with whipped cream or mint.
Make Jell-O according to directions on package.
When partially set, add prepared Dream Whip, mixed with cream cheese. Add pineapple and marshmallows and stir.
Chill in an 8-inch square dish.
Mix graham cracker crumbs, sugar and butter.
Mix cream cheese, Dream Whip, cold milk and sugar.
Using a 9 x 13 x 2-inch Pyrex dish, layer as follows:
Graham cracker mixture, Dream Whip mixture, blueberries, Dream Whip mixture and graham cracker mixture.
Let stand in refrigerator overnight.
Cream sugar, cream cheese and vanilla; set aside.
Mix Dream Whip according to directions minus vanilla.
Combine cream cheese ingredients and Dream Whip.
Pour into a 9 x 12 x 2-inch graham cracker crust.
Top with pie filling.
Refrigerate.
Very rich dessert.
Mix Jell-O with 1 cup hot water.
Add 3/4 cup pineapple juice. Cool.
Let mixture get syrupy.
Add Dream Whip, cottage cheese (small curd) and pineapple.
Chill until thick. Stir occasionally. Makes large dish.
Crush graham crackers; add oleo, melted, and sugar.
Mix and pat (not too firmly) into 9 x 13 glass bake dish.
Prepare Dream Whip as directed.
Fold in 1/2 package miniature marshmallows. Spread over cracker crust.
Top with your favorite pie filling. Chill several hours before serving or make a day ahead.
Blend powdered sugar and cream cheese in small bowl until smooth.
Mix Dream Whip (follow directions on box).
Fold these together and spread spread on top of crust.
Refrigerate for at least 2 hours.
Top with your favorite pie filling and serve!
Whip the Dream Whip.
Add softened cream cheese and powdered sugar.
Then whip it again.
Spoon onto a crust.
Add any topping. Chill.
Whip Dream Whip according to directions on box; beat in 1/3 cup mayonnaise.
Fold in drained fruits and coconut.
Chill thoroughly or until firm.