ave juice.
Make lemon jello with 2 cups hot water
Dissolve jello in 2 cups boiling water.
Add 1 1/2 cups cold water.
Pour 1 1/2 cups jello into mold and chill until sticky. Mix remaining jello with Miracle Whip and beat until foamy.
Chill until almost firm.
Fold in shrimp, carrots, celery and pecans. Spoon mixture into mold on top of jello.
Chill until very firm. To unmold, cut around edges and dip mold in warm water for about 20 seconds.
Dissolve jello in boiling water.
Add cold water.
Pour 3/4 cup jello in mold and chill.
Chill remaining jello until thickened.
Place oranges in jello mold to form a pattern.
Blend nuts and relish and add to thickened jello.
Spoon on top of jello in the mold.
Refrigerate until firm.
Unmold onto plate and garnish with sprigs of mint leaves.
Dissolve raspberry jello in boiling water; stir in
ing mold.
Chill until almost firm.
Let the remaining jello
Mix jello in boiling water.
Add gelatin, lemon juice, strawberries and red food coloring.
Place 1/3 of mixture into mold.
Tupperware works well.
Set until firm.
Add green food coloring to sour cream, place on top of set mold.
Spoon the rest of jello over mold.
Set until firm.
Great to bring to a Christmas party!
Dissolve 1 package jello in 1 1/4 cups boiling water.
Pour 3/4 cup into 9-inch square pan or 6-cup ring mold.
Chill until set but not firm, about 15 minutes.
Chill remaining jello in bowl. Gradually blend in 3 tablespoons sour cream.
Spoon over jello in mold.
Chill until set but not firm, about 15 minutes.
Repeat with each remaining flavor of jello chilling dissolved gelatin before measuring and pouring into mold.
Chill at least 2 hours.
Cut in wedges or rectangles.
Makes 12 servings.
Pour boiling water over gelatin; stir until dissolved.
Stir in cranberry juice and cold water.
Chill until slightly thickened.
Shape cream cheese into 18 balls.
Sprinkle sugar on strawberries; stir.
Pour 1/3 cup thickened jello into mold; arrange cheese balls on top.
Spoon strawberries over cream cheese balls.
Pour remaining jello over strawberries.
Chill until firm.
Dissolve gelatin in boiling water.
Add juice and cranberry sauce.
Chill until slightly thickened, about 1 1/2 hours.
Stir in remaining ingredients.
Put in greased mold.
Butter mold slightly.
Grind in a food grinder (perhaps a blender), the first 6 ingredients.
When completed, add 1 1/2 cups sugar to mixture. Dissolve jello in hot water.
Add mixture to jello and mold.
Mix dry jello with cream cheese.
Add 1 1/2 cups boiling water and stir until all lumps are gone.
Add pineapple and stir.
Mold and refrigerate.
Mix the pineapple and jello in pan; bring to a boil.
Cool. Add the remaining ingredients; mix thoroughly.
Put in either a large bowl or a mold ring.
Let jell.
Dissolve jello in boiling water; add sherbet, stirring until it melts completely.
Let stand in mold or Bundt pan until it starts to thicken (in refrigerator).
Add well drained fruit. Chill several hours or overnight.
br>Spoon into 6-cup mold.
Refrigerate 4 hours or
up boiling water to one jello pkg. Stir. Then add 1
Use 1 cup hot water to dissolve jello.
Mix juice from pineapple with enough water to make 1 cup.
Mix well.
Chill until set.
Serve with whipped cream.
Stain pineapple.
Save juice.
Add water to make 2 1/4 cups liquid. Dissolve jello in boiling liquid.
Cool but don't let it harden.
Add rest of ingredients.
Put in blender to mix well. Pour into bowl to harden or set.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Mix first three ingredients together with Jello. Mix well. Stir in marshmallows.
Serve in ice cream cones or cups.
Great for grandchildren.
Use a nonstick spray to wet a 1 1/2-quart ring mold (takes an afternoon to jell).
Combine jello(s) and boiling water.
Stir to dissolve.
Let cool slightly.
Stir in cottage cheese, crushed pineapple, walnuts.