In a large bowl, combine the gelatin and water. Stir for 2 minutes or until dissolved. Stir in the cranberry sauce, breaking up any clumps. Stir in the pineapple. Pour into a shallow 2-quart dish. Cover and refrigerate for 2 hours or until firm. In a medium bowl, with an electric mixer set on medium speed, beat the light cream cheese and fat-free
cream cheese until smooth. Beat in the sour cream and sugar. Spread over the gelatin salad and top with the walnuts. Makes 8 servings.
Dissolve gelatin in one cup boiling water.
With a whisk, thoroughly blend in yogurt.
Stir in pineapple, including juice. Mix in cherries and nuts and pour into a gelatin mold.
Chill until set. Makes 8 to 10 half-cup servings.
Thoroughly dissolve lime gelatin in 1 cup boiling water.
Add crushed pineapple with juice to dissolved gelatin.
Allow the mixture to slightly cool.
Pour into 9 x 13-inch pan.
Add yogurt to the mixture and stir in well.
Cool for approximately 15 minutes in refrigerator (or until mixture begins to thicken).
Add sliced cherries and stir well.
Sprinkle chopped pecans over the top of the salad.
Makes 12 servings.
Per serving:
143 calories, 3 grams fat, 0.8 milligrams cholesterol and 70 milligrams sodium.
Dissolve lime gelatin in hot applesauce.
Cool.
Add celery and 1 cup 7-Up.
Mix well.
Pour into a 9 x 12-inch dish.
Chill until firm.
ups liquid.
Dissolve unflavored gelatin in cold water in a
ater into each flavor of gelatin in separate medium bowls at
up boiling water to lime gelatin mix in medium bowl; stir
In small bowl, dissolve gelatin in 1 cup boiling water.
Stir in 3/4 cup cold water.
Chill until thickened.
Spoon 1/4 cup gelatin in bottom of 4 cup ring mold.
Arrange apple slices and pecans in gelatin.
Carefully spoon remaining lemon gelatin over fruit and nuts.
In another small bowl, dissolve orange or raspberry gelatin in 1 cup boiling water.
Stir in cranberry sauce and lemon juice; chill until thickened, about 3 hours.
Unmold onto serving plate.
Drain 1/2 cup syrup from pineapple.
Sprinkle unflavored gelatin over syrup.
Place softened gelatin over low heat and stir constantly until dissolved.
Dissolve raspberry gelatin in boiling water.
Add unflavored gelatin to raspberry gelatin.
Stir in remaining undrained pineapple, cranberry sauce and Port wine or bourbon.
Chill until mixture begins to thicken.
Stir in 1 cup chopped walnuts or pecans and pour into 2-inch mold or individual molds.
Chill until firm, several hours or overnight.
Dissolve strawberry flavor gelatin in 2 1/2 cups boiling water.
Pour 1 1/2 cups into 6-cup ring mold.
Chill until set, but not firm, about 15 minutes.
Chill remaining gelatin in bowl; gradually blend in 1/3 cup of the sour cream and spoon over gelatin in mold.
Chill until set, but not firm, about 15 minutes. Repeat with lime flavor gelatin, remaining 2 1/2 cups water and 1/3 cup sour cream, chilling dissolved gelatin before measuring and pouring into mold.
Chill at least 2 hours.
Unmold.
Makes 12 servings.
Dissolve strawberry gelatin in 2 1/2 cups boiling water.
Pour 1 1/2 cups into 6 cup round Tupperware ring mold.
Chill until set, but not firm, about 15 minutes.
Chill remaining gelatin in bowl.
Gradually blend in 1/3 cup of sour cream and spoon over gelatin in mold.
Chill until set, but not firm.
Repeat with lime gelatin, remaining 2 1/2 cups water and 1/3 cup sour cream, chilling dissolved gelatin before measuring and pouring into mold. Chill at least 2 hours.
Unmold.
Makes 12 servings.
Dissolve lime gelatin in boiling water, add cold water, cottage cheese and pineapple.
Mix well and pour into a 9 x 13 x 2-inch baking dish and chill until firm. Dissolve lemon gelatin in boiling water. Add cream cheese and stir until smooth.
Stir in oranges.
Pour mixture over first layer and chill until firm. Dissolve cherry gelatin in boiling water.
Add sour cream and pie filling and pour over second layer.
Chill until firm.
Spread with whipped topping and sprinkle with chopped nuts.
Stir 1 cup of the boiling water into lemon gelatin in medium bowl at least 2 minutes or until completely dissolved. Set lemon gelatin aside to cool. Add lemon gelatin gradually to dressing, mixing until blended. Gently fold in whipped topping; pour into greased 2-quart mold. Refrigerate until almost set.
o make any of the recipes in this collection.
Makes
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.
In small bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in 3/4 cup cold water.
Chill until thickened.
Spoon 1/4 cup gelatin in bottom of 4-cup ring mold.
Arrange apple slices and pecans in gelatin.
Carefully spoon remaining lemon gelatin over fruit and nuts.
Set aside.
Dissolve cherry gelatin in boiling water.
Mix in plain gelatin, which has been softened in a little cold water.
Stir in sugar, lemon juice, ground cranberries and orange. Then stir in pineapple, celery, and pecans.
Let congeal in refrigerator overnight.\tMakes 12 servings.
Prepare, bake and cool cake mix as directed on package.
When cake is cool, pierce cake with large fork at 1/2 inch intervals. Stir 1 cup of boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved.
Carefully pour red gelatin over cake, then pour green gelatin over cake, allowing it to go in the fork holes.
Refrigerate 1 hour or until ready to serve and then put on the frosting.
Dissolve gelatin with boiling water.
Add cold water and pineapple juice.
Chill.
When the gelatin is practically congealed, add the rest of the ingredients.
Pour into a Bundt pan lightly rubbed with mayonnaise.
Chill until firm.
Turn out.
ater into each flavor of gelatin in separate bowls for 2