Make jello according to package.
Measure out 2/3 cup into small bowl.
Add 2/3 cup powdered skim milk.
Stir.
Set bowl in pan of ice water and whip until like whipped cream.
Spoon into pie tin.
You may add a compatible fruit.
Do not refrigerate. Eat any time.
This equals 1 jello and all the milk for day.
teaspoon of Lemon Myrtle and leave to cool before soaking
Dissolve jello and salt in boiling water.
Drain pineapple, measuring syrup.
Add water to make 1/2 cup if necessary.
Stir into gelatin with lemon juice.
Blend in mayonnaise.
Chill until very thick.
Fold fruits, nuts and Cool Whip into jello.
Pour into 2 freezing trays or a 9 x 5 x 3-inch loaf pan.
Freeze until firm or at least 3 to 4 hours.
To serve, cut in squares or slices.
Makes about 8 servings.
Mix together Cool Whip, cottage cheese and jello.
Add oranges and pineapple.
Let set 4 hours.
Other fruit and jello can be substituted.
Strawberry jello and fresh strawberries, peach jello and fresh peach, etc.
Drain fruit.
Whip cottage cheese until creamy.
Add Cool Whip and stir in jello (do not add water to jello) and fruit.
Chill and serve.
Combine strawberry jello and fruit cocktail and bring to a boil.
Put in refrigerator and cool.
Add buttermilk and Cool Whip.
Stir and congeal.
Mix strawberry jello and fruit cocktail in a saucepan.
Bring to a boil and allow to cool completely.
To the mixture, add buttermilk and Cool Whip.
Chill overnight.
Mix jello according to directions.
Beat in cream cheese.
Add pineapple after draining.
Add nuts, if you want.
Sprinkle marshmallow topping on top.
Chill until firm.
Any flavor of jello and fruit combination could be substituted.
Bring pudding and water to a boil, until thickened.
Add in jello and fruit.
Chill (best overnight).
Stir in Cool Whip or Dream Whip (already whipped according to package directions). Chill and serve.
In blender, grind cranberries and peeled oranges.
Pour sugar over them and let sit.
Make jello as per instructions on box (you could use 1/4 - 1/2 cup less water).
Combine jello and fruit mixture.
Grease mold or bowl or glass pan with salad oil or mayonnaise and then pour mixture in.
Chill until it is set.
For lower calories:
Use sugar-free jello and fruit packed in its own juice.
Tastes the same!)
Combine jello and fruit cocktail in large saucepan.
Bring to a boil. Cool slightly. Stir in buttermilk. Fold in topping.
Pour into large oblong dish. Sprinkle pecans over top. Chill well.
Drain pineapple; add water to make 3/4 cup and heat to boiling.
Add to jello.
Add pineapple and Mandarin oranges. Chill until jelly-like.
Add orange juice to Dream Whip and beat until thick.
Fold into jello and fruit.
Fold in nuts and marshmallows.
If desired, garnish with Mandarin orange segments, maraschino cherries and mint sprigs.
Can also be molded.
Dissolve jello in boiling water. Add mashed banana, partially thawed frozen strawberries and crushed pineapple.
Pour half of the mixture and let set.
Spread on sour cream and cheese which have been blended.
Pour on remainder of jello and fruit.
Layer prepared Jell-O (prepare according to directions on box), alternating with fresh fruit in individual dishes.
Top with Dream Whip.
Stir boiling water into gelatin in large bowl until dissolved. Mix cold juice and ice to make 1 1/2 cups. Stir into gelatin. Refrigerate 30 minutes or until slightly thickened. Remove 1 1/2 cups gelatin; stir in fruit. Stir 1/2 Cool Whip into remaining gelatin with wire whisk until blended.
Pour into 8-inch square dish. Refrigerate 10 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish. Refrigerate 3 hours. Cut into squares. Put a spoonful of Cool Whip on top of Jell-O.
Dissolve jello and gelatin in boiling water.
After mix is dissolved, add crushed pineapple (with juice) and sliced strawberries (thawed) and well mashed bananas.
Pour 1/2 of the mixture in 9 x 12-inch casserole.
Refrigerate until firm.
Spread sour cream over layer.
Spoon on remainder of strawberry mixture and refrigerate.
Pour boiling water over lime jello and marshmallows.
When dissolved, add pineapple.
Stir and cool until thick.
Fold in whipped cream cheese and mayonnaise.
Mix gently, but thoroughly. Pour into shallow pan 3 inches deep.
Allow to set.
Mix other 2 packages of jello with water and cool until thickish,\" then pour over lime mixture.
Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
Cream butter and sugar.
Add eggs, one at a time, beating after each one.
Sift flour, soda and nutmeg.
Add to mixture, alternating with milk.
Add vanilla; mix well.
Dredge nuts and fruit in 1/2 cup flour.
Add to batter; mix well.
Drop by teaspoon on greased baking sheet.
Bake at 350\u00b0 for 15 minutes. Yield: 7 dozen.