Mix together all ingredients.
Let set one hour in fridge. Save one teaspoon jello to sprinkle on top for garnish.
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!
Mix 1 cup hot water, 1/2 cup cold water and 1/2 cup pineapple juice with jello.
Let jello partially set.
Mix sugar and cream cheese together.
Mix remainder of ingredients with the cream cheese.
Add jello and let it set.
Drain oranges and pineapple (I like the oranges whole) and mix together.
Mix Cool Whip and cottage cheese and gently stir in dry jello until blended.
Then mix both mixes together and chill.
Pour into 9 x 13-inch Pyrex or two smaller ones.
This makes a big congealed salad.
If you like orange taste you'll love it.
Can be cut in half for 1 or 2 people.
Dissolve jello in 2 cups boiling water.
Add orange juice and stir until melted.
Add pineapple and oranges.
Let congeal. Dissolve pudding in one cup cold milk.
Fold in Cool Whip.
Spread on top of congealed salad.
Open crushed pineapple and juice to pour into boiler.
Add both boxes of jello and bring to a boil. Cool it.
Fold in buttermilk and Cool Whip. Place in refrigerator.
Chill and serve.
Heat pineapple until hot.
Add jello; beat well and mix (do not boil).
Remove from heat; let cool to room temperature.
Add cottage cheese; mix well.
Refrigerate until soft gelled, then fold in Cool Whip so that mixture is slightly thawed when folded in well.
Spoon into clear bowl (should look mounded). Refrigerate.
Sprinkle dry jello on cottage cheese.
Drain fruit and add to jello mixture.
Stir in whipped topping.
Chill at least 2 hours.
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
Make jello per recipe. Add rest of ingredients. Serve plain for side dish. Top with whip topping for dessert.
Put cup of boiling water in jello.
Add 16 cut up orange peanuts.
Stir until dissolved. Add 1 cup cold water. Put in refrigerator until it starts to set. Pour in bowl pineapple, cream cheese and Cool Whip.
Mix well.
Put in refrigerator.
Prepare jello.
Grind or grate carrots and apple.
Cut orange in small pieces.
Add all ingredients to jello.
Coconut or pecans are also good in this recipe.
Use other fruit if you wish.
ork in pan.
Make salad; Line crispy tortillas with romaine
Dissolve jello in 1 1/2 cups boiling water; add orange juice (frozen).
Then add fruit.
Pour into a 13 x 9-inch dish; chill until set.
Spoon topping over top and serve.
Mix cottage cheese, Cool Whip and orange jello until thoroughly mixed.
Add 2 cans of mandarin oranges (drained) and stir until well blended into mixture.
Stir in miniature marshmallows.
Refrigerate a few hours before serving.
Dissolve jello in hot water. Cool until it begins to congeal. Whip or stir softened cream cheese and add pineapple. Whip the cream until stiff and stir in nuts. Fold all together and pour into mold. Serves 8.
Heat pineapple and juice until boiling.
Mix with jello.
Cool. Add buttermilk.
Add Cool Whip.
Pour into dish and refrigerate.
Mix pineapple with jello.
Add cottage cheese, Cool Whip and nuts.
Mix and chill.
Dissolve jello in boiling water.
Add orange juice concentrate and fruits.
Mix well and pour into a 13 x 9-inch dish. Refrigerate until set.
Sprinkle orange Jello on Cool Whip.
Mix remaining ingredients.