Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 45 minutes or until slightly thickened. Remove 1-1/2 cups gelatin; let stand at room temperature.
Stir drained fruit into remaining gelatin. Spoon into 6-cup mold sprayed with nonstick cooking spray. Refrigerate 15 minutes or until set not firm.
Whisk whipped topping into reserved gelatin until blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold.
Drain fruit cocktail.
Dissolve gelatin in boiling water; add cold water.
Place in refrigerator to chill.
Place into mold and pour gelatin over fruit; chill until set.
Yield: 4 servings. Carbohydrate 5 g, protein 9 g, fat 0 g, calories 24.
One-half cup serving = 1 fruit exchange.
Drain syrup from fruit cocktail; add enough water to make 1 1/2 cups liquid.
Heat to boiling; add gelatin.
Dissolve and let cool. Stir in fruit.
Blend cream cheese, mayonnaise and lemon juice and add nuts.
Pour half of the gelatin mixture into fruit mold and let set.
Spread cream cheese mixture over first layer and pour in remainder of gelatin.
Return to refrigerator until firm.
Serve on lettuce.
Beat cream cheese and gelatin.
Add water; stir until gelatin is dissolved.
Refrigerate until thickened, about 1 hour, stirring frequently.
Add mayonnaise; whisk until smooth.
Stir in fruit and pecans.
Pour into a 1-quart mold sprayed with Pam.
Chill until firm.
Invert onto a serving platter.
Makes 6 servings.
Dissolve strawberry gelatin in 1 cup boiling water.
Add 1/2 cup of ginger ale.
Beat cream cheese with electric mixer. Gradually beat in gelatin.
Pour into Flintstones mold, sprayed with vegetable cooking spray.
Chill until set but not firm. Meanwhile, dissolve lime gelatin in 1 cup boiling water.
Add 1/2 cup of ginger ale.
Chill until thickened.
Stir in fruit.
Spoon over gelatin in mold.
Chill until firm, 4 hours.
Unmold.
Makes 10 servings.
Combine fruit and enough water to cover in saucepan; simmer, gently covered, for 30 minutes.
Add sugar for last 5 minutes of cooking.
Drain fruit, reserving syrup.
Add water to syrup to make 2 cups.
Dissolve gelatin in 2 cups boiling water.
Stir in syrup mixture.
Chill to partially set.
Pit prunes; cut up all fruit.
Fold into gelatin.
Pour into 6-cup ring mold.
Chill until firm.
Makes 8 servings.
In a mixing bowl, beat cream cheese and gelatin. Add water. Stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise. Whisk until smooth. Stir in fruit and pecans. Pour into a 1-quart mold that has been coated with nonstick cooking spray. Chill until firm. Unmold onto a serving platter. Yield: 6 servings.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Refrigerate 15 minutes. Gently stir in cold club soda.
Refrigerate 30 minutes or until slightly thickened.
Reserve 1 cup pineapple for garnish.
Gently stir remaining fruit into gelatin.
Spoon into 6-cup mold; cover. Refrigerate 4 hours.
Unmold.
Garnish with reserved pineapple. Makes 12 servings.
Dissolve gelatin in boiling water; reserve 3/4 cup of gelatin mixture and let stand at room temperature.
Pour remaining gelatin into blender.
Add mayonnaise, cream cheese (cut in cubes) and lemon concentrate.
Blend until smooth.
Pour into a 9-inch glass bowl.
Refrigerate until firm.
Arrange any kind of fruit on top. Refrigerate reserved gelatin until thick enough to coat a spoon. Spoon thickened gelatin over fruit to glaze.
Refrigerate to set.
Combine fruit and enough water to cover in a saucepan. Simmer gently, covered, for 25 to 30 minutes, adding sugar for the last 5 minutes of cooking.
Drain fruit, reserving syrup.
Add water to syrup to make 2 cups.
Dissolve gelatin in 2 cups of boiling water.
Stir in syrup mixture.
Chill until partially set.
Cream the last 3 ingredients.
Drain fruits.
Mix together gelatin with tap water.
Add hot water, then 7-Up, Sprite or ginger ale.
Mix together with the creamed ingredients.
Grease mold with mayonnaise and pour into pan, then add drained fruits on top, spreading evenly.
(You may want to slice peaches into smaller pieces.)
Chill.
Pour boiling water on gelatin, add sugar in large bowl, stir until gelatin and sugar is dissolved.
Beat in cream cheese until smooth.
Stir in pineapple (with syrup), Cheddar cheese, cottage cheese and lemon juice.
Pour into 12-cup mold.
Refrigerate until firm, about 8 hours.
Unmold onto salad greens and serve with Honey Dressing and crackers.
Mix gelatin and boiling water; allow to cool.
Add soda pop and chill until partially set.
Add drained pineapple and banana. Chill until firm.
Mix together sugar and flour.
Stir in egg and the reserved pineapple syrup.
Cook over low heat until thick. Chill.
Whip the cream and fold into chilled sauce.
Spread on top of gelatin mold.
Sprinkle with cheeses.
Dissolve both jellos with the boiling water in a large bowl. Gently stir in ginger-ale.
Refrigerate until slightly thickened, about 1 1/2 hours. Stir in grapes amd oranges. Transfer to a five cup mold that has been coated with non stick cooking spray. DO NOT USE A FLAVORED COOKING SPRAY or your mold will taste like that spray. Cover and refrigerate until firm.
Invert onto a serving plate.
Garnish with extra raspberries, mint sprigs.
Dissolve gelatin in boiling water. Add cold
b>mold with nonstick cooking spray.
In a medium saucepan, sprinkle gelatin
Dissolve gelatin in hot water.
Chill until partially congealed.
Fold in pineapple, peaches, coconut and sour cream. Turn into 5 cup salad mold.
Chill until firm.
Unmold and garnish with peach slices and coconut snowballs.
Dissolve gelatin in boiling water in a blender.
Add cream cheese, fruit and sugar.
Mix in blender.
Put in a greased bowl and fold in Cool Whip.
Refrigerate.
Top with more fruit.
br>Stir boiling liquid into gelatin in large bowl at least
Dissolve gelatin in boiling water.
Stir in cold water.
Chill until set.
Fold in cranberry sauce and apple.
Pour into oiled mold and chill.