Fix green jello as directed on package.
Chill until slightly thick.
Remove from refrigerator and blend in softened cream cheese and Cool Whip with blender.
Add nuts and stir.
Pour into mold, if desired.
Chill for 30 minutes to an hour.
Mix 2 envelopes jello with milk.
Add 1 1/4 cups of boiling water and mix well.
Set aside.
Mix red jello and 1 cup of hot water; set aside.
Mix green jello and 1 cup hot water; set aside. Add 1 package of gelatin with first and second jellos.
Place both colors of jello in icebox until firm.
Add milk mixture, then add other color on top.
Chill!
ups applesauce.
Add dry green jello.
In another bowl, put
In
a
clear,
glass bowl, mix the green jello and sardines. In
same
manner
as
jello fruit salad, top with Cool Whip, mixed with sardine oil.
To carry out ocean motif, make Cool
Whip waves on jello and have fish sticking up like they are swimming. (No one will ever ask you to bring seafood to a covered
dish dinner
again,
even
if
you
are married to a shrimper.)
Prepare red jello as per directions.
Pour into rectangular baking dish and let set.
(I use a glass dish.)
Cook milk with marshmallows until they are melted.
Add cream cheese and stir until dissolved.
Add lemon jello (dry powder) and stir well. Remove from heat and add undrained crushed pineapple.
Let set until cool.
Blend in whipped cream and mayonnaise.
Pour over set red jello; let set.
Prepare green jello as per directions.
Pour over white layer and let set.
Cut and serve as desired.
Place cake layers, top sides up in two 8 or 9-inch pans. Prick each cake with fork at 1/2-inch intervals.
Dissolve each flavor jello separately in 1 cup of boiling water.
Pour red jello over 1 cake layer and green jello over second cake layer.
Chill 3 to 4 hours.
Dip one cake pan in warm water for 10 seconds. Unmold cake layer onto serving plate.
Top with one cup of whipped topping.
Unmold second cake layer and place on top of first layer.
Frost top and sides with remaining whipped topping.
Can garnish with gumdrops.
Prepare red and green jello using 1 cup boiling water and 1/2 cup cold water for each package.
Chill each flavor separately until set; cut into small cubes.
Blend pineapple juice and 1/2 cup water and bring to boil.
Add lemon jello, stirring to dissolve.
Chill to egg white consistency.
Fold into the lemon jello the Cool Whip, crushed pineapple and red and green jello cubes.
Pour into large dish; chill until set.
Make lemon jello according to directions.
Add green food coloring and pineapple.
Let sit in refrigerator until congealed. Mix Cool Whip and cream cheese.
Spread this mixture over green jello.
Make strawberry jello according to directions.
Let it cool and add strawberries.
Let it partially congeal.
Then pour it over the cream cheese layer and chill until you serve it.
nd save juice.
Mix green jello with 1 cup boiling water
ith mayonnaise.
Jello mixture: Mix 1 package green jello with 1 envelope
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes
You will need one Bundt pan or jello mold.
Dissolve jello in 2 cups boiling water. Add cream cheese. Whip into jello with mixer. Add 1 cup juice from fruit cocktail. Let set in refrigerator. Whip Dream Whip according to package directions. Refrigerate. When jello is set, whip with mixer the jello the Dream Whip. Add fruit. Chop extra cherries, squeezing the juice from them. Put into mold. Chill.
Dissolve red jello in 2 cups boiling water.
Pour into a 9 x 13-inch baking dish. Chill until set. Soften unflavored gelatin in 1/2 cup cold water. Combine sugar and evaporated milk in saucepan. Heat but do not boil. Add gelatin, stirring to dissolve. Add cream cheese and vanilla. Beat until smooth. Stir in nuts.
Spread over congealed layer.
Chill.
Mix green jello according to package directions and pour over this layer. Chill.
Dissolve red jello in 1 1/2 cups boiling water.
When cool, pour into greased 9 x 13-inch pan.
Refrigerate 1/2 hour.
Bring 2 cups milk to slow boil.
Add 1 cup sugar.
Remove from heat. Dissolve gelatine in 1/2 cup cold water.
Add to milk and sugar. Mix well.
Add 1 pint sour cream and 2 teaspoons vanilla.
Mix and set aside.
When jello sets, add 1 1/2 cups white mixture.
Chill until set.
Add remaining layers, alternating colors and white filling.
First Layer:
Add 3/4 cup boiling water to 1 package jello. Stir until dissolved.
Add 3/4 cup cold water.
Pour into oiled 9 x 13-inch pan (Tupperware cake carrier works very well).
Chill until set.
Mix jello and water together first, then add all ingredients. Chill.
Bring sugar and pineapple juice to a boil.
Add dissolved lemon and lime jellos.
Chill.
Mix crushed pineapple with cream cheese and milk.
Chill until ice cold.
Whip.
Then add jello and cream cheese mix.
Pour in large dish.
Sprinkle chopped nuts on top.
Drain pears (save juice).
Heat 1 cup of pear juice.
Dissolve jello with pear juice.
Puree pears in blender.
Add cream cheese; blend until smooth.
Add jello mixture and fold in Cool Whip.
Pour into mold and chill.
Dissolve jello in boiling water; let cool.
Stir in Pet milk. In another bowl, mix pineapple, lemon juice, cottage cheese, nuts, celery and mayonnaise.
Mix together with jello and chill.
Serves 6.