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.
Make jello as directed on package.
Mix cottage cheese and jello together, then add pineapple.
Add Cool Whip.
Put in refrigerator until firm, then serve.
Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
Prepare jello as directed.
If canned fruit is used, the juice may be used as the cold water.
Add sliced strawberries.
Break angel food cake into medium sized chunks and place into jello mix, do not stir as cake turns to mush.
Chill to set.
Spoon into dessert dishes and top with whipped cream.
Easy and good!
Any fruit can be used with a complementary jello.
Mix pineapple, oranges and cottage cheese.
Sprinkle dry jello over pineapple mixture.
Fold in one 8 ounce Cool Whip (easy). Refrigerate in a 9 x 13-inch pan.
Sprinkle jello over cottage cheese.
Add drained oranges and pineapple; mix gently.
Add Cool Whip.
Mix.
Refrigerate. Refreshing as an appetizer, side dish or dessert.
Tear angel food cake in bite size pieces and put in large casserole.
Dissolve jello in boiling water.
Add all other ingredients, stir until well mixed.
Pour over cake.
Chill well.
Place rhubarb in bottom of greased 9 x 13 pan.
Sprinkle with sugar, then raspberry jello powder.
Sprinkle cake mix over jello. Pour water over cake mix, then drizzle melted margarine over top of mixture.
Bake 1 hour at 350\u00b0.
Mix boiling water and gelatin dessert until gelatin is disolved completely.
Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth.
Refrigerate until set.
In an 8 x 12-inch glass baking dish, layer the rhubarb, sugar, dry jello and dry cake mix, in that order.
Pour the cup of water over all and scatter the pieces of butter over the top. Bake in 350\u00b0 oven for 45 to 60 minutes, until cake part is lightly browned.
Let ground orange, cranberries and sugar stand until dissolved.
Add jello dissolved.
If desired, add nuts, crushed pineapple or apples.
Set.
Cut in squares to serve.
Dissolve Jello with boiling water. Add strawberries, bananas, pineapple, and nuts. Pour 1\\2 mixture into glass 9x9 dish. Refrigerate until Jello sets. About an hour or so. Spread sour cream over jello mixture. Top with rest of Jello mixture. Refrigerate until reset.
Put pretzels on bottom of 8 x 8 pan and pour butter over them. Bake at 400\u00b0 for 8 minutes.
In separate bowl, mix Cool Whip and cream cheese and refrigerate.
Prepare jello, using 3 cups water instead of 4, and add the fruit.
Let set up a little.
Once the pretzels have cooled, spread the cream cheese mixture on top.
Be sure the edges are sealed so jello can't leak through.
Then pour jello on top of cream cheese mixture and refrigerate until set up, then serve.
Fix jello according to the directions that are on the jello package, using juice from thawed strawberries to make up for the cold water.
Add the strawberries to the jello mixture.
In large mixing bowl, mix the Cool Whip, sour cream and dry jello.
Cut cherries and nuts; mix together.
Chill approximately 15 minutes and dessert is ready to serve.
Dissolve gelatin in boiling water.
Add soda and chill until thickened.
Add fruit and pour into serving bowl or individual dessert dishes.
Chill until set, about 1 hour.
Garnish with whipped topping and fruit, if desired.
Makes about 2 1/2 cups or 5 servings.
Combine jello and boiling water in container of electric blender.
Blend for one minute.
Add ice cream and ice cubes one at a time.
Blend 2 minutes.
Pour into serving dishes.
Refrigerate until ready to serve.
Top with whipped cream and a strawberry for garnish.
using a whisk, dissolve the Jello powder in the boiling water
Dissolve jello and salt in boiling water.
Drain pears; measure the pear juice and add water to make 1 3/4 cups.
Stir extract and syrup water into prepared jello.
Set 1 cup of jello aside.
Put all the rest into 1 1/2-quart dish or mold.
Chill until slightly thickened.
Quarter pears and place in jello.
Chill until set, but not firm.
Gradually blend jello mixture (the one cup you set aside) into cream cheese, a little at a time.
Pour over the chilled jello with pears.
Refrigerate until firm.
Combine jello powder, crushed pineapple and water in large saucepan.
Cook for 5 minutes, stirring constantly.
Combine cream cheese with about 1 cup of mixture; slowly beat with electric beater.
Add to rest of cooked jello mixture.
Let stand in refrigerator until slightly jelled, 1 to 2 hours.
Fold in Cool Whip.
Sprinkle with nuts.
Refrigerate in a 9 x 13-inch pan for 2 hours.