Soak cherries in rum for at least 24 hours.
Place one cherry in each empty Jell-O shot cup.
Mix cherry Jell-O and hot water, let cool to room temperature.
Pour into cups so that cherries are submerged.
Add creme de cacao and 1/2 cup reserved rum mixture from cherries. NOTE: Add some maraschino cherry juice if you need extra liquid to cover the fruit.
Chill until firm.
Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.
Coat jell-o ring mold with a light
side.
Whisk together strawberry Jell-O and 2 1/2 cups
Prepare Jell-O with the 2/3 cup
Combine boiling water and gelatin together in a bowl; stir until dissolved. Mix white rum, creme de cacao, and vodka together in a bowl. Pour alcohol mixture into gelatin mixture.
Place 1 maraschino cherry into each shot glass; fill with gelatin mixture. Chill in the refrigerator until set, 8 hours to overnight. Remove from refrigerator; top with whipped cream and chocolate syrup.
Mix the yellow cake mix according to package directions and bake.
When cake is done and still hot, poke holes all over with a fork.
Prepare a box of peach Jell-O using 2 cups of boiling water and stir until all Jell-O is dissolved.
(Do not add any cold water to this.)
Pour the hot Jell-O over the cake and let cool completely.
Prepare the topping recipe and spread over cake. Refrigerate for several hours.
up boiling water; stir until Jell-O dissolved. Add second cup of
Dissolve jell-o and set 2 cups of jell-o aside.
Drain pineapple.
Mix pineapple and Jell-o and strawberries. Refrigerate, when almost set take out of refrigerator.
Put a layer of marshmallows and some nuts on top of the Jell-o.
Spread whipped Dream Whip on top (1/2 of Dream Whip).
Mix rest of Dream Whip with the 2 cups of Jell-o which was set aside.
Put on top.
Then sprinkle with nuts.
Dissolve Jell-O in boiling water. Add salt and paprika. Let cool to room temperature.
Add cold ginger ale. Refrigerate until partially set.
Stir in sliced pears, pineapple tidbits, and sliced almonds. Pour into a 2-quart mold and refrigerate overnight.
Dressing:
Mix up the mayonnaise, cream, and honey. Put them in a little dish with a spoon next to the Jell-O on the table.
To serve Jell-O, turn out on a platter and invite people to take a slice and top it with a little dressing.
Mix 2 boxes of Jell-O and the milk, then add vanilla and coconut.
Mix until slightly thickened.
Pour other 2 boxes of dry Jell-O into a plate.
Make small balls from mixture and then roll them in dry Jell-O.
While Jell-O is thickening, grate other ingredients medium-fine.
Mix all ingredients into semi-formed Jell-O.\tWhen Jell-O firms, cut into squares.
Put in center of crisp lettuce leaf.
Add one dab of mayonnaise or yogurt.
Sprinkle dab with a little paprika for color.
I usually prepare this salad in the morning to save time later.
AM cooking spray.
Dissolve Jell-o in 2 cups of boiling
In a large saucepan, combine hot water, sugar and jell-o, stirring until dissolved.
Set aside and let cool.
Combine cold water, almond extract, pineapple and lemon juice in a large bowl and stir in cooled jell-o mixture.
Freeze until about 3 hours before serving.
To serve chop up partially defrosted mixture and combine punch with chilled soda or gingerale in a large punch bowl.
Jell-O:.
Mix gelatin and water and cool. Add the ginger-ale, pineapple, bananas and marshmallows. Cover and refrigerate until firm.
Topping:.
In a small saucepan blend the juice, flour and egg and cook until thickened. Cool slightly, about 20 minutes. Whip the cream cheese and add the cooled mixture. Fold in the Dream Whip and frost the Jell-O. Cover and return to the fridge.
Note:I do not like this made with Cool Whip -- it doesn't taste like the 'old' Jell-O I ate as a child.
Make Jell-O using 1 cup hot water and 1 cup juice.
Let it start to jell.
Whip cream.
Whip Jell-O and cream cheese together.
Add whipped cream.
Stir in fruit and chill.
Prepare Jell-O as directed.
Let Jell-O partially set, just enough to be able to spread.
Cover bottom of 8 inch square dish with whole graham crackers.
Mix sugar and sour cream until blended.
Put half of sour cream mixture over graham crackers.
Next spread partially set Jell-O over sour cream mixture.
Place in refrigerator and let set until firm.
Spread rest of sour cream mixture on top of Jell-O.
Crush graham crackers and sprinkle on top.
Keep in refrigerator until ready to serve.
Cut into squares.
Stir 2 cups hot water to dissolve Jell-O.
Add 1 cup cold water to Jell-O.
Add sugar and salt.
Let Jell-O jell, and add rest of ingredients.
Mix the Jell-O, sugar and boiling water.
Chill until thick or overnight.
Spread 1/2 cup graham cracker crumbs in bottom of 9 x 13-inch cake pan.
Beat Jell-O with mixer.
Beat chilled milk to fluffy stiffness and add whipped Jell-O.
Pour mix over cracker crumbs and sprinkle remaining crumbs (1/2 cup) on top.
Keep in refrigerator.
Dissolve Jell-O in boiling water.
Then add can of cranberry sauce to hot mixture and stir to break up/dissolve it, also.
Add drained, chopped oranges, celery and nuts.
Pour into large 9 x 13 Pyrex pan and refrigerate until it congeals.
Fold eggs into cake mix one at a time.
Meanwhile, dissolve Jell-O with the boiling water.
Set aside to cool while making batter.
Add oil and extract to cake/egg batter;
mix well.
Add cooled Jell-O and mix.
Spray a tube or Bundt pan.
Pour in batter and bake at 300\u00b0 for 60-65 minutes.
Let cool 5-10 minutes.