Dissolve each package of jello separately in 1 1/2 cups of hot water and let set overnight.
When ready to use, cut jello into chunks and mix all three colors together, that gives the effect of broken glass.
Dissolve each of the jello flavors in 1 cup boiling water and 1/2 cup cold water.
Pour into 3 (8-inch) square pans and chill until firm.
Blend pineapple juice, water and sugar; bring to a boil.
Add lemon jello and stir until dissolved.
Chill mixture until it's consistency of unbeaten egg white.
Whip this mixture, then whip the cream, then whip together.
Cut the 3 jello flavors in 1/2-inch cubes and fold through the lemon mixture.
Refrigerate until ready to serve.
Dissolve each (cherry, orange and lime) package jello in 1 1/2 cups hot water and place in long dishes.
When jelled, cut into small squares.
Dissolve 1 package plain gelatin in 1/4 cup cold water.
Add to 1 cup hot pineapple juice.
Chill to a syrup.
Whip 1 pint whipped cream; add 1/2 cup sugar.
Mix well the whipped cream, juice mixture and jello squares.
Pour into a 9 x 13-inch pan lined with crust.
Dissolve each jello (lemon, cherry and lime) in 1 1/2 cups water and chill.
Crush crackers and mix with 1/2 cup sugar and butter.
Put 1/2 of mix in bottom of oblong dish.
Dissolve plain gelatin in 1/4 cup cold water.
Heat 1 cup pineapple juice to boiling and add to gelatin; let cool.
Whip the cream and add 1/2 cup sugar and vanilla.
Fold into the pineapple juice.
Cut up jello into cubes and fold into whipped cream mixture.
Pour all into cracker lined pan and top with remaining cracker crumbs.
Prepare the jello according to directions (assorted colors
he orange, cherry and lime jello separately, using 1 cup boiling
Mix wafer crumbs and butter.
Place in 9 x 9-inch pan.
Put in refrigerator.
Set strawberry, lime and orange jello with 1 1/2 cups water in separate dishes.
Dissolve lemon jello with 1/2 cup hot water and pineapple juice.
Set until partially thick, then fold in whipped cream.
Cut the other 3 jellos in cubes and add. Spread over crust and set in refrigerator for 24 hours.
Also add sugar to the lemon jello.
Dissolve each flavor jello separately with 1 1/2 cups hot water.
Pour in ice cube trays.
Set until firm.
Mix each package of jello with 1 1/4 cups boiling water.
Pour each in shallow pan and let set overnight.
Mix vanilla wafers, oleo (melted) and 1/2 cup sugar.
Line dish with mix.
Save a small amount to sprinkle on top.
Dissolve gelatine in 2 tablespoons cold water.
Let stand 5 minutes.
Add to 1/2 cup hot pineapple juice.
Let cool.
When cooled, add to Cool Whip.
Pour into lined dish.
Sprinkle with remaining crumbs.
Line a 9 x 13 pan with graham cracker crust:
1/2 c. butter, 26 graham crackers, 1/4 c. sugar.
Whip 1 pint heavy cream, stiff. Add 1/2 c. sugar.
Fold in gelatin mixture and jello which has been cut in small cubes.
Pour in crust and chill several hours or over night.
A pretty holiday dessert that can be made before.
Use a 9x13 cake pan.
Bake the cake according to pkg. directions. Do not overbake !
Cool cake slightly on cooling rack. Meanwhile prepare.
jello according to pkg. directions. Poke holes all over cake with.
a wooden skewer or a fork. Pour liquid jello mixture over cake and.
allow to soak into cake. Chill.
Cream together, butter and cream cheese. Add confectioners sugar a little at a time, mixing well after each addition. Add orange extract and mix well. Frost cake and enjoy.
Store leftovers in refrigerator.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Mix cake as directed on box.
Add sugar-free jello powder to cake mix and swirl around in cake.
Bake as directed on cake mix. Serve topped with whip cream.
Cut up 5 cups raw rhubarb and place in cake pan. Sprinkle on 3 cups miniature marshmallows, 1 cup sugar and 1 box strawberry or raspberry jello. Mix yellow cake mix according to directions on box. Pour over rhubarb. Bake at 350\u00b0 until done.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare cake mix according to package. Spray 13 X 9 pan. Cover bottom of pan with miniature marshmallows. Pour cake batter over marshmallows. Bring to a boil rhubarb, water and sugar. Remove from heat and stir in jello. Spoon over cake batter. Bake at 350 degrees 35- 40 minutes or until brown. Cake will be slushy when taken from oven, but will soon set. Serve with cool whip or ice cream.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Dissolve each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
Cut flavors of jello into small blocks.
Mix together carefully in a 9 x 13 inch pan.
In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
Poor cooled milk mixture over jello and chill overnight.
*note: this chocolate cake recipe makes 10 servings based on