In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
Bring juice to a boil, add jello and stir until disolved.
Add sherbet and stir until melted.
Add oranges, then pour into a 1 1/2 qt lightly oiled ring mold.
Refrigerate until firm, or overnight.
Combine all Ambrosia ingredients and refrigerate 3 hours or overnight.
Unmold jello ring, fill center with Ambrosia, spoon the rest around the mold.
ny yolk mixed into the recipe). Spread and press firmly into
Boil water and add to jello and sugar.
Let sit in refrigerator for 10 minutes.
Drain pineapple and add to jello. When thoroughly mixed, add cottage cheese and Cool Whip.
Mix thoroughly again and put back in refrigerator to firm up.
Makes 6 to 8 servings.
Mix jello, sugar and boiling water together.
Dissolve the jello, then add other ingredients until mixed well. Chill.
Combine graham cracker crumbs, 2 tablespoons sugar and melted margarine.
Press into bottom of a 13 x 9 x 2-inch pan; set aside.
Dissolve jello in water.
Stir in pineapple and oranges. Chill until slightly thickened.
Mix 1 cup coconut.
Whip cream with remaining 1 tablespoon sugar.
Fold into jello mixture.
Pour into prepared pan.
Chill until firm.
Toast remaining coconut and use as a garnish before serving.
Serves 16.
Pour boiling water over jello, stirring until jello is dissolved.
Add orange sherbet, stir until melted.
Stir in 1 can of mandarin orange segments (1 cup).
Pour into 6-cup ring mold, chill until firm.
Combine pineapple and jello in saucepan.
Heat just until jello is dissolved. Remove from heat and stir in buttermilk, coconut and pecans. Fold in Cool Whip. Pour into a 13 x 9-inch pan. Chill until firm.
br>Stir boiling water into jello in a large bowl, 2
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into jello in
a large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in Cool Whip with wire whip until smooth.
Refrigerate 10 minutes or until mixture will mound.
Stir in oranges, pineapple, marshmallows and coconut.
Refrigerate until firm. Serve on lettuce leaf.
Drain pineapple and reserve juice.
Add water to juice to make 1 cup.
Stir boiling water in jello in a large bowl until dissolved.
Stir in reserved liquid.
Refrigerate for 1 1/4 hours. Take out and stir in Cool Whip with a wire whisk until smooth. Refrigerate again for 10 minutes.
Take out and stir in pineapple, marshmallows, oranges and coconut.
Pour into mold.
(I use a Bundt pan sprayed with Pam.)
Refrigerate until firm.
When ready to serve invert onto plate.
Peel and coarsely grate apples.
Add orange juice that has been thawed a little.
Let apples start absorbing juice.
Sprinkle in orange jello and stir.
Add pineapple and stir.
Add flavorings and cherries.
Store in refrigerator.
Dissolve jello and sugar in boiling water.
Add cold water. Chill until slightly thickened.
Fold in whipped cream, then remaining ingredients.
Spoon into 1 1/2-quart mold or 8 individual molds.
Chill until firm.
Unmold.
Garnish with additional whipped cream and fruit, if desired.
Makes 3 servings.
Dissolve jello and sugar in boiling water.
Add cold water and chill until slightly jelled.
Fold in whipped cream, oranges, marshmallows, coconut and grapes or fruit cocktail.
Mold.
Drain pineapple; reserve liquid.
Add cold water to liquid to make 1 cup.
Stir boiling water into jello; stir until dissolved. Stir in measured liquid.
Refrigerate until consistency of unbeaten egg whites (about 1 1/4 hours).
Stir in Cool Whip with wire whisk until smooth.
Refrigerate 10 minutes.
Stir in oranges, pineapple, coconut and marshmallows.
Spoon into mold and refrigerate.
Drain pineapple and mandarin oranges, reserving liquid.
Add cold water to make 1 cup.
Stir boiling water into jello in large bowl until completely dissolved.
Stir in measured liquid. Refrigerate until slightly thickened.
Stir in Cool Whip with wire whisk until smooth.
Refrigerate 10 minutes, stir in oranges, pineapple, marshmallows and coconut.
Refrigerate until firm. Serves 10.
Dissolve jello and sugar in boiling water.
Chill until mixture starts to thicken.
Fold in remaining ingredients and blend well.
Pour into a 13 x 9 x 2-inch pan.
Chill until firm. Makes 10 to 12 servings.
Combine crumbs and butter.
Keep 1/3 cup for the top.
Press remaining crumb mixture into a baking dish.
Drain pineapple, reserving syrup.
Dissolve jello and sugar in the water.
Stir in the pineapple syrup and chill until partly set.
Add sour cream and vanilla.
Whip until fluffy.
Fold in pineapple, oranges and coconut.
Pour over crumbs in dish and sprinkle with reserved crumbs.
Chill until firm and cut into squares.
Top with cherries.
Drain pineapple and reserve juice. Add cold water to make 1 cup.
In a large bowl, add boiling water to jello.
Stir until dissolved.
Stir in 1 cup juice and water.
Refrigerate until slightly thickened. Stir in Cool Whip with a wire whisk until smooth. Refrigerate until mixture starts to set up.
Stir in oranges, pineapple, marshmallows and coconut. Spoon into a 6-cup mold. Refrigerate 2 hours.
Unmold.
Mix jello and sugar in boiling water.
Pour into 13 x 9-inch container.
Set in refrigerator for a little while (syrup consistency, not gelled).
Add remaining ingredients, then refrigerate.