Put pineapple in a saucepan.
Add vinegar and bring to a boil for 1 minute.
Remove from the heat and add the box of jello. Stir in and blend.
Cool until it is cold to the touch.
Whip the topping according to directions and add cream cheese in small pieces and whip.
Add to cold pineapple and mix well.
Put in loaf pan and set for 2 to 3 hours or overnight.
Slice in squares.
Mix together all ingredients.
Let set one hour in fridge. Save one teaspoon jello to sprinkle on top for garnish.
Mix first 3 ingredients in large bowl.
Stir in thawed Cool Whip.
May be served immediately or stored for 2 to 3 days.
For lighter version, use sugar free Jello, lite Cool Whip and low fat cottage cheese.
Add pecans if you wish.
In saucepan put the water and sugar; stir until dissolved. Bring to boil and boil for 1 minute.
Remove from heat and add dry jello.
Set aside.
Pour evaporated milk in mixing bowl and beat with mixer until stiff peaks form.
Slowly pour jello mixture into milk.
(Do not use mixer, fold mixtures together by hand.) Sprinkle graham cracker crumbs on top and refrigerate for a couple of hours.
Prepare jello with 3 3/4 cups hot water and refrigerate until firm.
In mixer, put chilled jello and softened cream cheese; mix at high speed until fluffy.
Remove from mixer and add the fruit. Fold in Cool Whip; chill.
Yum!
Mix cottage cheese and dry jello mix until cottage cheese is thoroughly colored by jello.
Add pineapple and mix well.
Fold in cool whip.
Refrigerate 4-6 hours.
Mix dry jello, cottage cheese, Cool Whip and drained pineapple in a bowl.
Mix well.
Add nuts.
Chill before serving.
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
ny yolk mixed into the recipe). Spread and press firmly into
ater to boiling.
Place Jello in a deep mixing bowl
e icy cold.
Dissolve jello in hot water and chill
Mix jello, water and sugar together until dissolved.
Chill until half solid.
Add milk and juice to jello and whip until fluffy.
Make crumbs out of wafers; put some in casserole dish, then some of fluff mixture, then little more wafer crumbs, then rest of fluff mixture.
Sprinkle crumbs and nuts over top. Refrigerate until firm.
Mix jello and cottage cheese until jello is thoroughly dissolved.
Then add pineapple.
Mix well.
Then add to Cool Whip. Fold together until smooth.
Refrigerate.
For extra color, add food coloring.
This is a different fluff every time you change the flavor of the jello!
efrigerator. In another bowl, mix jello according to directions. Put in
In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
Dissolve jello in boiling water; let stand until partially congealed.
Then take egg beater and whip jello.
Then whip cream; add 1 Tbsp. sugar to cream and fold into jello.
Add pineapple. Put in refrigerator;
Stir several times before serving.
Mix jello and water; add orange juice and mix well.
Drain pineapple and oranges; add to jello.
Place in bowl and refrigerate to set.
After jello has set, combine the remaining ingredients together and pour over the set jello mix.
Enjoy!!
Grate rind of lemon.
Mix with lemon juice, jello, sugar and water.
Let set until partially set. Whip chilled milk.
Add to jello mixture. Roll out.
Put graham crackers on bottom of pan until covered. Spread jello mixture over crumbs. Sprinkle remaining crumbs on top. Chill until firm.
Cut in squares and serve.
Chill milk good.
Whip until it is stiff.
Dissolve jello in boiling water; add sugar, lemon juice and grated rind.
Blend well and chill until slightly
jelled.
Whip jello mixture lightly and add to whipped milk.
Blend well.
Line oblong baking dish with crushed graham crackers.
Pour jello mixture into graham cracker crust.
To garnish, sprinkle light layer of crushed graham cracker crumbs on top.
Chill overnight.