Dissolve jello in water.
Add frozen orange juice, pineapple and orange slices.
Place in an 8-inch casserole dish.
Allow to gel.
Prepare pudding using 1 cup of milk.
Fold in whipped topping and spread over congealed salad.
Dissolve jello in hot water with 1/2 cup sugar.
Add pineapple (undrained) and blueberries.
Let congeal.
Cream the cream cheese. Mix in the sour cream and 1/2 cup sugar.
Spread on top of congealed salad.
Nuts may be sprinkled on over top.
Pour 1 cup of boiling water over lime jello.
Stir until dissolved.
Add cream cheese and blend in with mixer while it's still warm, then add 1 cup of ice.
Stir until melted.
Stir in drained, crushed pineapple.
Let set in refrigerator until mixture begins to congeal.
Remove from fridge and add Cool Whip.
Mix until well blended.
Pour into a large congealed salad mold.
Can be ready to serve in several hours.
Mix jello and boiling water.
Add marshmallows, crushed pineapple and nuts.
Chill until firm.
Whip Dream Whip and mayonnaise and spread on top of the congealed salad.
Grate cheese and sprinkle on top of whipped cream.
Drain pineapple and save the juice for topping.
Dissolve Jello in the 2 cups of hot water.
Fold in apricots (with juice), drained pineapple, and marshmallows. Chill until firm.
To make the topping, combine sugar and flour in a saucepan.
Blend in egg and butter.
Add pineapple juice, and cook over low heat, stirring constantly until thickened.
Cool thoroughly.
Fold in whipped cream, and spread topping over congealed salad.
Sprinkle with grated cheese, and chill.
Dissolve
jello
in
hot water.<
Mix strawberry jello in 1 cup hot water. Add frozen strawberries.
Let set until congealed.
Spread sour cream on top of jello.
Dissolve jello in hot water and add pineapple.
Let chill until syrupy.
Add can of cherry pie filling and let set until congealed.
Blend cream cheese, sour cream, sugar and vanilla. Put on top of congealed salad.
Sprinkle with nuts, if desired.
Mix first 4 ingredients. Pour half the mixture into a dish and let congeal.
Spread one whole carton of sour cream on top of the congealed salad.
Pour the other half of mixture on top and let set until congealed.
Chill and serve.
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.
Dissolve jello in boiling water.
Add pie filling and pineapple.
Pour into 9 x 13-inch container.
Place in refrigerator to congeal.
With mixer blend cream cheese, sour cream, sugar and vanilla.
Stir in pecans.
Pour on top of congealed layer.
Allow to chill before serving.
Combine and make jellos in a large bowl. Let cool but not congealed.
Add pineapple, cottage cheese, milk sugar, Miracle Whip and pecans.
Refrigerate until congealed. Serve on lettuce leaf. Enjoy!
Prepare jello per box directions. Put in the refrigerator. When half congealed, add cream cheese and Cool Whip to jello; beat. Add pineapple and nuts. Refrigerate.
Dissolve jello with boiling water, mixing thoroughly.
Add strawberry pie filling.
Mix well.
Let set in refrigerator until congealed.
Then cream the sour cream and cream cheese together. Add the sugar gradually.
Spoon over top of congealed jello mixture.
Garnish with strawberries, if desired.
Add sugar and water.
Heat and add jello.
Grind cranberries, orange and apples.
After jello is partly congealed, add ground fruit and nuts.
Don't peel fruit but take seeds out.
Use 8-inch square pan for salad.
Bring pineapple in juice to boil. Add lemon and lime jello. Add other ingredients. Pour into 9 x 9-inch dish and place in refrigerator. When congealed, cut in squares. Serve on lettuce leaf.
Drain pineapple and reserve juice to add to jello.
Mix jello with boiling water and dissolve well.
Add reserved juice with water to make 2 cups liquid, and mix with jello.
Chill or set aside until liquid begins to thicken.
Add softened cream cheese broken into small pieces to jello and mix with electric mixer on low speed until thoroughly mixed.
Fold in drained pineapple and nuts.
Pour into chilled glass dish and refrigerate until congealed well.
Prepare jello with fruits.
Put half of it in dish and place in refrigerator.
When it starts to gel, spread sour cream on top of congealed salad and pour on the rest of jello and fruit mixture and refrigerate, covered with Saran Wrap.
In three cups boiling water dissolve jello; dissolve Knox gelatine in 1/3 cup water.
Combine with jello, add marshmallows. Remove from stove and add crushed pineapple.
Put in refrigerator until nearly congealed.
Then fold in Cool Whip and nuts.
Mix jello with water.
Add strawberries (juice included), pineapple (juice included) and bananas.
Pour 1/2 of this mixture into long Pyrex dish.
Put in refrigerator until congealed.
When completely congealed, spread sour cream over top and add rest of Jell-O mixture.
Put back in refrigerator and congeal.