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!
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.
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.
nd save juice.
Mix green jello with 1 cup boiling water
Boil water and pour over jello.
Cool.
Add milk, pineapple, cottage cheese, salt and Miracle Whip.
Mix.
Pour into a 9 x 13 x 2-inch pan.
Refrigerate.
Cut into squares and serve as salad. Great for large gatherings.
Serves 14 to 16 people.
Soften cream cheese.
Dissolve jello in hot water.
Add cream cheese (cut in chunks).
Whip with mixer.
Cool in refrigerator. Add pineapple and Cool Whip.
Mix well with mixer and stir in pecans.
Refrigerate in cut glass bowl or salad mold.
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.)
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.
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.
Dissolve jello in boiling water and let cool 10 to 20 minutes. Beat cream cheese and milk.
Drain pineapple and mix with cream cheese mixture.
Combine remainder of ingredients.
Marshmallows and/or nuts may be added.
Chill until firm.
Prepare jello according to package directions with 2 cups of hot water; add pineapple (do not drain) and sugar.
Mix and chill.
Dissolve jello in 3 cups of boiling water.
Mix mayonnaise, milk, lemon juice, cottage cheese and pineapple together and add to jello.
Stir to mix well.
Add to jello mixture the celery and pecans.
Refrigerate until solid.
Mix jello and water until dissolved.
Put in refrigerator until cooled.
Mix together the remaining ingredients.
Add this to the jello and chill.
Combine lime jello and lemon jello; add hot water and mayonnaise.
Stir until dissolved.
Let set, then add cold water and stir.
Set in refrigerator for 15 minutes, then beat.
Add crushed pineapple with juice, cottage cheese and chopped nuts. Pour in mold and refrigerate.
Mix jello, water, marshmallows and pineapple and juice; let congeal.
Mix Cool Whip, cream cheese and pecans in mixer.
Add the congealed mixture and mix again.
Put back into refrigerator for 2 hours, then serve.
Drain pineapple.
Mix cottage cheese and jello.
Add pineapple and Cool Whip.
Mix well.
Store in refrigerator.
br>Combine papaya, lime segments, green beans and tomatoes in a
Melt jello and sugar in 2 cups hot water and set aside to cool. In large bowl, mix cottage cheese and drained pineapple.
Add Miracle Whip and prepared horseradish.
Also, add Eagle Brand milk and nuts.
Mix all ingredients well.
Add the jello and chill.