3/4 cup gelatin molds.
Place flavored gelatin powder in a
/2-cup molds. Using a fork, whisk gelatin vigorously into 1
ork to stir in the gelatin, then microwave on high for
Prepare gelatin molds: use shallow pans or containers (
Place four 3/4-cup molds or ramekins in the freezer
oiling water, unflavored gelatin, and lime flavored gelatin mix until completely dissolved
Combine gelatin mixes and boiling water in a medium bowl. Stir until all granules are dissolved.
Stir in cold water and set aside.
In a large mixing bowl, combine all remaining ingredients stirring to distribute evenly.
Stir gelatin mixture into the fruit mixture.
Pour salad into a large serving container or gelatin molds. (As written, this recipe will fill 3 Tupperware gelatin molds).
Chill at least 6 hours to overnight.
Can be made up to 3 days in advance.
Put cranberries and orange rind through food chopper.
Dice oranges.
Add oranges and sugar to cranberry mixture.
Dissolve gelatin in boiling water and cool.
Add gelatin to cranberry mix. Pour into oiled molds.
Chill until firm.
Combine gelatin and dash dalt; add 2 cups boiling water and vinegar; stir till gelatin dissolves.
Chill till partially set; fold in carrot and onion.
Pour into 4 individual molds.
Chill until firm.
Unmold on greens.
aucepan. Add sugar and lemon gelatin to cherry juice. Heat over
Drain pineapple, reserving juice.
Dissolve gelatin in boiling water.
Whip cream cheese and mayonnaise until fluffy.
Slowly blend in cranberry sauce, gelatin mixture and wine.
Stir in pineapple; chill until mixture begins to set.
Fold in whipped cream.
Sprinkle reserved juice over apple and bananas; fold into gelatin mixture.
Pour into six 1-cup molds; chill until firm. Unmold on lettuce-lined plates.
Makes 6 to 8 servings.
Heat crushed pineapple in heavy saucepan.
Add gelatin; simmer until gelatin dissolves.
Cool until soft pudding stage.
Mix together the cream cheese, dry Dream Whip, sugar and baby food. Whip until light and creamy.
Combine cream cheese mixture with cooled, slightly thickened gelatin in mixture.
Pour into molds or 9 x 13-inch salad pan.
Chill overnight before serving.
Serves 15.
Have one 12-cup mold or two (6-cup) molds ready.
Bring cranberry sauce and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring often, until sauce melts completely.
Remove from heat.
Stir in gelatin until completely dissolved.
Stir in remaining 1 3/4 cups water.
Refrigerate until gelatin thickens to consistency of egg whites.
Stir in fruit cocktail and celery.
Ladle into mold(s).
Cover and refrigerate until set, at least 8 hours or up to 5 days.
Dissolve gelatin in boiling water.
Add cold water.
Pour into individual ring molds or 6 ounce custard cups.
Chill until firm, about 2 hours.
Prepare gelatin according to package directions.
Pour into 2 individual ring molds and chill until firm.
Unmold onto lettuce and fill with 1 fruit exchange each: 1/2 diced banana, 1/2 chopped apple sprinkled with cinnamon or 1/2 cubed pineapple.
Serves 2. Exchange Per Serving: 1 fruit.
Calories Per Serving: 40.
Add cinnamon, lemon juice and rind to boiling water and let stand over low heat until ready to use.
Soften gelatin in colde water for five minutes; add to hot mixture and stir well.
Add sherry wine and sugar; strain through cheesecloth.
Pour into a mold (or individual molds) and chill until firm.
Dissolve gelatin in pineapple juice.
Add boiling water, lemon juice and sugar.
Stir until dissolved.
Chill until partially thickened.
Add remaining ingredients.
Turn into 6 individual gelatin molds or a 1-quart mold.
Chill.
Unmold and serve on lettuce leaves.
Makes 6 servings.
In a large bowl, dissolve gelatin in boilingn water. Stir in ice cream and orange juice until blended. Chill until partially set.
Fold in oranges. Pour into two 6 cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.
Prepare gelatin (choose a flavor to make an interesting combination with the foods you are going to add) according to the directions on the package, adding the lemon juice or vinegar for sharpness.
Use 1 3/4 cups liquid instead of the 2 cups called for in the directions.
Chill.
When partially set (about the consistency of cold egg whites), add the food to make the salad. Pour into 6 or 8 individual molds and chill.
Dissolve gelatin in lemon juice and water.
Mix in the rest of the ingredients.
Transfer to 15 individual salad or gelatin molds and chill until firm.