Boil jello and pineapple juice; let cool.
Mix cottage cheese, pineapple and pecans.
Sprinkle in marshmallows.
Set in refrigerator and thicken.
Add whipped whipping cream.
Pour into mold and let set.
Using a large bowl completely dissolve Jello in the boiling water.
Mix in sour cream and whisk until there are no lumps.
Stir in pineapple, carrots, celery and nuts.
Pour into a ring Jello mould.
Place in refrigerator and chill for at least three hours.
When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.
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.
Spray the container you are going to put the jello mixture in.
Mix jello and pineapple together.
Heat and stir to boiling point.
Let cool a little.
Add buttermilk.
Let it begin to congeal.
(I put mine in freezer for about 30 minutes.)
But watch it and don't let it freeze.
Fold in Cool Whip and pecans.
Let it congeal.
Add boiling water to jello. Add frozen strawberries and stir until separated. Add crushed pineapple with juice. Pour half of mixture into glass bowl lightly sprayed with cooking oil and refrigerate to set. When firm, spread whipped cream cheese on top of the chilled strawberry jello and pineapple mixture. Add the rest of the jello mixture to top the cream cheese layer. Refrigerate until well firm and serve.
Dissolve jellos in boiling water.
Add cold water and pineapple.
Stir Miracle Whip into cottage cheese and add to jello-pineapple mixture.
Stir in chopped nuts.
Refrigerate until firm.
Dissolve jello into boiling water and pineapple juice.
Chill until slightly thickened.
Beat until frothy.
Fold in pineapple, cottage cheese, mayonnaise and nuts.
Chill until firm.
Prepare jello as directed; add pineapple after draining.
Save pineapple juice.
After jello and pineapple are set, add marshmallows on top.
Mix the eggs, sugar, butter, flour and pineapple juice in saucepan.
Cook until thick.
Add cheese; mix until smooth.
Chill.
Fold mixture in Dream Whip and spread on top of marshmallows.
Chill.
Dissolve jello in 2 cups boiling water.
Boil pineapple, sugar and 1 cup hot water.
Mix the jello and pineapple mixture together.
Cool and refrigerate until partially jelled.
Whip together Dream Whip and cream cheese.
Blend with celery and nuts (if desired).
Fold into partially jelled jello and refrigerate overnight.
Bring 4 cups water and the salt to a boil
Pour boiling water over jello and dissolve.
Add pineapple juice, vinegar and salt.
Mix well and add pineapple, carrots and pecans.
Mix well and place in refrigerator to congeal.
Serve in squares on lettuce leaves. Top with a little mayonnaise.
Mix jello and pineapple and bring to a boil.
Simmer 2 minutes; set aside and let cool completely.
Whip cream.
Fold whipped cream and cottage cheese into jello mixture.
Refrigerate 2 hours before serving.
-loaf mini loaf pan and line bottoms with parchment paper
In a saucepan, add vinegar and brown sugar.
Stir and dissolve sugar.
Cook for 5 minutes on medium heat, while stirring.
Drain beets and julienne.
Drain pineapple.
Peel and shred carrots.
Combine beets, carrots and pineapple in a bowl.
Add balsamic mixture and toss.
Add the chopped walnuts, pepper and toss.
Chill for 30 minutes.
Combine jello and pineapple in heavy saucepan.
Heat over low heat until jello is dissolved.
Stir in cream cheese until it blends well.
Remove from heat; stir in cranberry sauce and nuts. Chill until mixture starts to thicken.
Blend in Milnot.
Pour into mold and chill thoroughly.
Drain
beets into measuring cup and add enough water to make 1 1/2
cups.
Heat
juice
and add to jello and sugar to dissolve. Let
cool until thickens.
Add beets and pineapple. Pour in
mold or\tflat
dish.
Serve
on lettuce and top with spoon of mayonnaise.
Add hot water to jello and melt marshmallows in this.
Add other ingredients and let set.
Bring jello and pineapple to a boil and boil 2 minutes; cool until it begins to thicken.
Fold in Cool Whip, which has been blended with the buttermilk.
Congeal.
Serves 12.
Heat jello and pineapple together.
Add 1 1/2 cups cold water and cottage cheese.
Stir together.
Refrigerate.
Let it start to gel and fold in Cool Whip.
Spread in Tupperware.
Combine jello and pineapple.
Bring to a boil; simmer 3 minutes, then cool.
Cream together cheese, sugar and baby food; fold into cooled jello mixture.
Fold in whipped topping. Refrigerate until serving.