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.
Dump the boiling water in a bowl.
Slowly stir in the jello, add a little at a time.
Stir well.
Pour into small bread pan or jello molds.
Refrigerate, will be firm in 1 hour.
ny yolk mixed into the recipe). Spread and press firmly into
For better results let jello set overnight.
Make jello with 3
To jello, add 1 cup hot water and juice from pineapple.
Place in refrigerator until it congeals.
Beat cream cheese into jello until smooth.
Fold in pineapple and diced celery.
Whip cream and fold into other mixture.
Spoon into molds.
Decorate with olives.
Follow directions on package for preparing jello with the exception of substituting pineapple juice, drained from crushed pineapple, for the one cup of cold water.
After adding the one cup of hot water to the jello, add cream cheese and stir until it is melted.
Add the pineapple juice, pineapple, nuts and celery. Pour into chilled dish or molds.
Place in refrigerator.
Serve on lettuce leaves.
Heat applesauce to boiling hot.
Sprinkle jello on applesauce and stir until dissolved.
Remove from heat; add ginger ale and blend well.
Pour into individual molds or one larger mold.
Drain pineapple. Add 1 cup boiling water to jello and add rest of ingredients. Pour into individual molds or 1 large mold. Garnish with Cool Whip and mandarin orange sections.
Pour jello into large mixing bowl.
Pour in hot water.
Mix. Beat in sour cream.
Blend in favorite fruit or pie filling. Chill until molds.
Mix jello, sugar and pineapple.
Cook 5 minutes.
Cool.
Whip cream cheese (softened) and 1 cup cold water together.
Add pineapple.
Refrigerate for 1 hour.
Mix Cool Whip in.
Pat in molds and refrigerate.
Dissolve jello in boiling water.
Add applesauce and orange juice.
Pour into individual molds or one large mold.
Dissolve jello in boiling water.
Add remaining ingredients. Pour in individual molds or one large mold or dish.
Chill until set.
Combine gelatin and dash dalt; add 2 cups boiling water and vinegar; stir till gelatin dissolves.
Chill till partially set; fold in carrot and onion.
Pour into 4 individual molds.
Chill until firm.
Unmold on greens.
Dissolve 1 package Jello in 1 cup boiling water;
Dissolve 1 package of lime jello in 1 cup water.
Add vinegar; let cool.
Add cucumber, onion, celery and pepper.
Stir in cream cheese until fairly well dissolved.
Place in individual molds; serve on a lettuce leaf with mayonnaise.
Drain pineapple, saving liquid.
Mash cream cheese with pineapple; soften gelatin with pineapple juice.
Make jello according to directions, using only 3 cups of water.
Mix it all together; add drained grapes.
Put in oiled salad molds and chill overnight.
Dissolve 1 box each of lemon and lime jello in 2 cups of boiling water.
Add the pineapple.
Mix together the remaining ingredients.
After thoroughly mixing, put in one large mold or several small molds.
Chill.
Spray cookie sheet or molds with cooking spray.
Mix boiling water and jello in bowl until all is dissolved.
Pour into pan or mold.
Refrigerate until cool.
You can also use cookie cutters to cut into shapes or cut into squares.
Keep refrigerated.
Dissolve jello in hot water.
Put ice cream in by spoonful. Add pineapple.
Stir several times before putting in molds.
In a 2-quart glass measure (or a large bowl), combine the Kool-Aid, Jello powder and sugar.
Add hot water and stir until completely dissolved.
Stir in cold water.
Pour into popsicle molds and freeze. (Alternately, you can use Dixie cups or similar, and place popsicle sticks into them when they are partially frozen.).