Dissolve gelatin in boiling liquid.
Immediately add orange sherbet and stir until melted.
Add oranges.
Pour into 1 1/2 quart ring mold.
Chill until firm.
Unmold and fill center with Ambrosia Fruit Salad (recipe follows).
Serves 10 to 12.
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup. Add enough water to the juice to measure 1 cup; stir into gelatin mixture. Stir in pineapple and blueberries. Place bananas in a 13-in. x 9-in. x 2-in. dish. Pour gelatin mixture over bananas. Cover and refrigerate until firm.
In a small mixing bowl, beat cream cheese, sour cream and sugar until smooth. Spread over gelatin. Cover and refrigerate until serving. Sprinkle with walnuts.
Blend fruit with syrup at high speed until smooth.
Pour pureed fruit back into measuring cup and add enough syrup or water to make 1 cup.
Dissolve gelatin in boiling water; pour into a bowl (deep enough to whip gelatin later).
Stir in fruit puree. Cool.
Refrigerate gelatin mixture until it piles softly, but is not firm.
With cold beaters, whip the gelatin until foamy and doubled in volume.
Refrigerate until firm.
Can use other fruits. For fluffy fruit, fold in 1 cup of whipped cream.
In small saucepan, heat water to boiling.
Dissolve gelatin in boiling water.
Pour 2 1/4 cups hot gelatin mixture into blender container.
Set remaining 1 1/4 cups gelatin mixture aside.
Add yogurt, cream cheese and lemonade concentrate to gelatin mixture in blender; blend until smooth.
Pour into 10-inch glass pie plate or quiche pan.
Refrigerate until firm.
Arrange fruit over top.
Dissolve Jell-O Gelatin and salt in boiling water.
Prepare the fruit gelatin according to package directions. Chill until it begins to set.
Stir the yogurt in until thoroughly combined with the gelatin.
Return to refrigerator until set.
eat tasting easy to make fruit skewers for kids. A great
ut not firm.
Sprinkle gelatin over cold water. Let sit
Dissolve jello and salt in boiling water.
Drain pineapple, measuring syrup.
Add water to make 1/2 cup if necessary.
Stir into gelatin with lemon juice.
Blend in mayonnaise.
Chill until very thick.
Fold fruits, nuts and Cool Whip into jello.
Pour into 2 freezing trays or a 9 x 5 x 3-inch loaf pan.
Freeze until firm or at least 3 to 4 hours.
To serve, cut in squares or slices.
Makes about 8 servings.
Put gelatine in ice cold water for 2 minutes.
Put Jell-O in dish and add 2 cups boiling water.
Add another 2 cups boiling water and stir.
Cool and add 4 cups of drained fruit juice and water as desired.
When thickens, add fruit or place fruit in serving dish and add gelatine mixture.
In medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Place pan on a wire rack and allow to cool 5 minutes. Stir in cream cheese; mix well to combine. Refrigerate. Just before serving, let set at room temperature for 10 minutes.
medium bowl until the gelatin is dissolved, about 2 minutes
Drain juice from pineapple and save.
Dissolve gelatin (5 ounces) in boiling water.
Add pineapple syrup/juice.
Blend in sour cream until smooth (leave no speckles of white).
Pour into an 8 x 8-inch pan; refrigerate until thickened.
Combine ingredients and spoon over cake, custard, fruit gelatin, etc.
huck in the cup of fruit. mix on the turner. If
Combine oranges, pineapple, cottage cheese, Cool Whip and vanilla.
Sprinkle gelatin over mixture and stir well.
Spoon mixture into 13 x 9 x 2-inch dish.
Combine pecans and coconut, sprinkle over salad.
Chill 6 hours to overnight.
ll the cut fruit. Set aside.
Boil fruit juice and sugar
/4 cup gelatin molds.
Place flavored gelatin powder in a
oxes of strawberry jell-o gelatin.
Pour in the boiling
Stir flavored gelatin into 1 cup boiling water until sugar is dissolved.
In large bowl, sprinkle gelatin over cold juice and let stand 1 minute.
Add hot juice and flavored gelatin mix into cold juice mixture and stir until gelatin is completely dissolved.
Pour into 13x9x2-inch pan and refrigerate until firm (3-4 hours).
Cut into squares to serve.