Set red and green gelatin in two 13 x 9 x 2-inch pans the night before preparing dessert.
Cube both pans of gelatin. Prepare lemon gelatin, replacing hot water with pineapple juice. Use quick set method by replacing cold water with ice cubes.
Fold whipped topping in the lemon gleatin.
Mix the red and green cubes alternately in one of the pans.
Cover with lemon mixture.
Add more red and green cubes, layering alternately until lemon mixture is used.
Put in refrigerator until set; then serve.
Dissolve each jello in 1 cup hot water;
add 1/2 cup cool water.
Pour each color jello into separate 8 x 8-inch square pan and chill until firm.
Bring to boil the pineapple juice, water and sugar; stir in lemon jello.
Refrigerate to consistency of raw egg whites.
Whip whipping cream and mix into lemon mixture.
Cut the 3 colors of jello into 1/2-inch cubes.
Fold in lemon-cream mixture.
Pour in pan and let stand until firm.
When jello is chilled and firm, cut into cubes. Bring pineapple juice to a boil.
Add Knox gelatine water.
Mix well and chill until syrupy.
Mix crumbs, sugar and melted butter together. Use half of crumb mix to line bottom of pan.
Reserve other half for topping. Combine Cool Whip with pineapple mix in a large bowl. Fold in the jello cubes. Spread over crumb crust.
Top with reserved crumb mix and chill.
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 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.
Prepare lime, strawberry and orange jello separately, using 1 cup boiling
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
Prepare orange, cherry and lime jello by using 1 cup boiling water and 1/2 cup cold water per package.
Pour each in an 8 x 8-inch pan.
Chill until firm.
Dissolve lemon jello and sugar in boiling pineapple juice.
Add 1/2 cup cold water.
Chill until slightly thickened.
Prepare 2 packages Dream Whip as directed. Fold into whipped lemon jello.
Cut orange, cherry and lime jello into cubes.
Fold all together and chill.
Can use as a dessert using a graham cracker crumb crust.
he orange, cherry and lime jello separately, using 1 cup boiling
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.
or 10 minutes.
Prepare Jello as directed on package, and
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each.
Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice.
Chill until slightly thick. Blend in the Cool Whip.
Fold in the jello cubes. Carefully pour into a
mold or a large glass bowl. Chill.
Dissolve orange, cherry and lime jello each with 1 cup water. Dissolve lemon jello with pineapple juice.
Mash all of this jello up together.
Dissolve each box of jello in 1 cup of hot water and 3/4 cup of cold water and pour into square cake pans; let set.
Cut in 1/2 inch cubes.
Soften gelatin in cold water and dissolve in hot pineapple juice; let thicken slightly.
Whip cream, add sugar and vanilla, combine with gelatin and pineapple juice and fold in jello cubes.
Dissolve each package of jello with hot water.
Pour
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 package of orange, lime and cherry jello in 1 cup hot water, then add 1/2 cup cool water. Chill.
Let these jello mixtures set firm before making next mixture.
Heat pineapple juice; dissolve lemon jello and sugar. Add 1/2 cup cold water.
Let set until syrupy, but not stiff. Whip the whipping cream; fold in jello-pineapple mixture (may use Dream Whip).
Cut up orange, lime and cherry jello into any shape and size and fold into whipped cream mixture.
Pour into graham cracker crust.
Nuts may be used if desired.
Dissolve jello in water.
Add pineapple and blueberries.
Put in 9 x 13-inch glass dish.
Chill until firm, then spread topping. For toping, soften cream cheese and whip together with sour cream, sugar and vanilla.
Add nuts and pour over congealed dessert.
Dissolve each jello in 1 cup boiling water.
Add 1/2 cup cold water and 1 tablespoon sugar to each.
Chill until firm.
Cut into small pieces.
Boil pineapple juice with 1 tablespoon sugar.
Add unflavored gelatin dissolved in 1/4 cup cold water.
Cool.
Fold pineapple juice mixture and gelatins into whipped cream.
Combine crumbs with margarine and 1/2 cup sugar.
Line 8 or 9-inch square pan with 1/2 crumbs.
Pour mixture into pan.
Top with remaining crumbs.
Chill overnight.