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.
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.
*This recipe does not contain any cold water Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes).
Pour into a lightly greased 9x13 pan and let set in refrigerator until firm.
Cut into squares or use cookie cutters.
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
Dissolve jello in boiling water and let cool to room temperature.
Add pudding to milk in bowl; beat with whisk until well blended, 1 to 2 minutes.
Quickly pour in jello; stir with wire whisk until blended.
Pour at once into a 9 x 13-inch pan. Refrigerate.
Dissolve jello in boiling water. Cool to room temperature. Add milk.
Mix in the pudding with a wire whisk.
Pour into a 9 x 13-inch pan. Cool and cut.
ing mold.
Chill until almost firm.
Let the remaining jello
Mix jello and Knox gelatine; add the boiling water.
Stir until dissolved.
Add a little more water; pour into a 9 x 13-inch pan.
Refrigerate.
Can be cut into squares or use cookie cutters for shapes.
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