Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
ith the orange juice and jello flavoring packets and disssolve thoroughly
Cook cranberries in the 4 cups water to a boil.
Add soda and stir and enjoy watching it bubble up.
Simmer 10 minutes.
Stir in sugar, jello, and marshmallows.
Stir until melted.
Let mixture cool.
Add apples, nuts, pineapple, oranges, and grapes.
Pour into one 9\" x 13\" pan and one 8\" x 8\" pan.
Chill until firm.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
essert bowls.
Chill the jello in the fridge for at
Combine first 3 ingredients and bring to boil. Stirring constantly until all the berries \"pop\".
And to the cranberry mixture the remaining ingredients and stir well.
Pour into a mold or dish.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Dissolve red Jello in boiling water.
Add pineapple juice and cranberry sauce and mix well.
Chill until thickened.
Add apples, celery and nuts.
Serves 10.
When using double recipe, use only 1 c. pineapple juice.
Dissolve jello in hot water and add cranberry jelly.
Beat with an eggbeater until smooth.
Add lemon juice and freeze.
Dissolve jello in hot water; stir to dissolve.
Add the cold water and allow to jell partially.
Put cranberries and orange through a food chopper.
Add sugar and mix well.
When jello is partially set, fold in the cranberry and orange mixture, pineapple and pecans.
Pour into a large mold and refrigerate.
Serves 20.
n boiling water.
Add cranberry sauce.
Chop up to
ater boils add it to jello and dissolve. Slowly add the
Dissolve orange and lemon jello in boiling water.
Chill until syrupy.
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.
Grind cranberries with orange peeling.
Add sugar, pecans and pineapple.
Let sit.
Prepare jello as per instructions.
Let it gel just a little.
Then add cranberry mix. Chill completely until gelled.
Dissolve jello in boiling water.
Grind cranberries, apples, oranges in food processor.
Add chopped nuts, pineapple with juice and sugar.
Mix in dissolved jello,.
Stir well and place in the refrigerator to chill or place into containers to go into the freezer.
cup.
Boil; add Jello, stirring to dissolve.
Stir
Mix lemon jello and hot water until jello is dissolved.
Add cream cheese and mix, then add pineapple and pecans.
Pour in a jello mold and chill. Mix strawberry jello and hot water until jello is dissolved, then add cranberry sauce, pour over chilled mixture and continue to chill until set.
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
Make jello, but only add 1 cup cold water after adding boiling water.
Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well.
When cooled, add remaining ingredients.
Pour into a 9 x 13-inch Pyrex dish or any mold and chill.
Serve with turkey or ham.