Mix lemon jello according to package directions.
Let cool. Mix the cream cheese and salad dressing together.
Add marshmallows, pineapple and whipping cream.
Mix in jello.
Pour into 1 1/2-quart dish (9 x 9-inch).
Refrigerate.
Mix up red jello according to package directions.
Let cool.
Pour over top of firmly set lemon jello mixture.
Refrigerate until red jello is firmly set (or overnight) before serving.
Mix lime jello with 1 1/2 cups hot water.
Add canned pears and congeal.
(Pear liquid may be used in place of water.)
Mix lemon jello with 1 cup hot water, cream cheese and whipping cream.
When mixed and cooled, pour on top of lime jello.
(Turn a spoon over and pour lime jello to keep from melting in one place.)
Mix strawberry jello with 1 1/2 cups hot water and pineapple.
Let cool and pour over the lemon mixture.
xplain that it represents the Christmas tree which will later be
Mix lime jello, boiling water and pineapple.
Allow to congeal.
Meanwhile, soften cream cheese.
Spread cream cheese, salad dressing and pecans over lime mixture and allow to cool. Mix jello and boiling water.
Add cold water.
After mixture is cool, pour over the layer of cream cheese.
This salad is pretty and colorful as well as delicious.
Prepare each jello separate in 2 different bowls for chilling. In cherry jello, add all fruit and marshmallows.
Place in refrigerator to jell.
Place lime jello in refrigerator to jell. When both are jelled, remove and mix both together.
Make the 2 packages of Dream Whip.
Mix in jellos and place in refrigerator to set.
May be eaten after 15 minutes in refrigerator.
Makes a nice Christmas salad dish.
Serves 1 cup portions to 10 to 12 people.
Use 1/3 less liquid for mixing jello.
Use some juice from fruits.
Put jello in shallow pans to jell.
Dissolve lime jello in 3 cups hot water.
Pour in 9 x 13-inch pan.
Set in refrigerator until set.
Cut marshmallows.
Dissolve lemon juice in 1 cup hot water.
Add marshmallows and melt in hot jello.
Combine pineapple, cream cheese, mayonnaise, whipped cream and chopped nuts.
Combine with the lemon jello.
Pour over congealed lime jello.
Prepare lime jello according to package directions but reduce water by 1/2 cup and stir in pineapple.
Pour into large dish or pan.
Place in refrigerator until firm.
Combine cottage cheese, lemon juice and sugar and mash with a fork or with mixer until smooth.
Dissolve gelatin in 1/4 cup cold water.
Blend into cottage cheese.
Add nuts.
Spread over lime jello.
Prepare cherry jello according to package directions.
Pour over filling. Chill until firm.
1st Layer:
Make lime jello as directed and set until firm.
Prepare first 2 jellos according to package directions in separate shallow pans.
Let set.
Cut into cubes.
Prepare lemon jello; let stand until slightly set.
Beat until fluffy and mix with whipped cream and pineapple.
Fold in cubed jello.
Pour into mold and chill until firm.
Serves 10 to 12.
Mix raspberry jello by directions on box and let cool.
Mix all other ingredients together.
Pour into 9 x 13-inch dish and let gel until firm.
Pour cooled jello over top and let gel.
Make red jello as directed on package; pour into a large glass pan.
Let set.
Mix together the Cool Whip, cream cheese, drained pineapple and the mayonnaise.
Melt the marshmallows, the juice from the pineapple and the lemon jello (no water).
Cool.
When starting to set, mix with the pineapple mixture.
Carefully spread over the red jello; let set.
Top with prepared lime jello. Decorate with maraschino cherries that have been dried with paper towel, when the lime jello starts to set.
Prepare jello with boiling water and cold water.
Add pineapple.
Pour into 9 x 12 dish and refrigerate until set.
To the cream cheese (room temperature), add milk and mix until like soft butter.
Spread over lime jello and chill thoroughly.
Dissolve red jello in 3/4 cup hot water; add 1 cup cold water. Pour into mold and let set.
Cut and drain pimentos. Drain pineapple and use juice as part of water in making jello. Make jello according to package directions. Let jello congeal to a soft consistency, stir in cream cheese, mayonnaise, pimentos, nuts celery and pineapple. Put in refrigerator, let congeal to a firm consistency. Serve with or without lettuce.
Mix lime jello with boiling water; dissolve.
Then add 1/2 c. cold water; let get syrupy.
Add maraschino cherries; pour in mold and jell.
Prepare
jello as directed in separate bowls.
Pour red jello into
9
x
13-inch
pan.
Chill until firm.
Pour lemon jello into bowl.
Chill just until thickened.
Beat with mixer and fold in cream
cheese, pineapple and nuts, if desired, and whipped cream.
Pour lemon mix over red.
Chill.
Pour chilled lime jello over lemon layer.
Chill.
Mix lemon and lime jello with 2 cups boiling water.
Mix Eagle Brand milk, mayonnaise and cottage cheese into jello mixture.
Add pineapple and nuts. Chill.
Dissolve raspberry jello in 1 1/2 cups boiling water.
Chill until set.
Drain pineapple, saving juice.
Add water to juice to make 1 cup.
Boil, then add jello.
Stir until dissolved.
Mix marshmallows and cream cheese.
Pour jello in slowly and mix until smooth.
Stir in pineapple and nuts; fold in Cool Whip. Pour into mold and refrigerate.
Will keep and taste good for 2 weeks.
Nice for a Christmas salad.
Serves 6.