Combine jello with 1 3/4 cups boiling water, stirring until jello dissolves. Let cool.
Distribute grapes between 2 - 8 oz dessert glasses. Pour jello over top, cover and chill for 3 hours, or until set.
sprinkle with dry strawberry jello. Spread 1/3 of a half gallon
Stir boiling water into gelatin (dissolve completely).
Pour mixture slowly into 13 x 9-inch pan.
Refrigerate at least 3 hours.
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.
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each.
Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice.
Chill until slightly thick. Blend in the Cool Whip.
Fold in the jello cubes. Carefully pour into a
mold or a large glass bowl. Chill.
Dissolve jello in 3 separate bowls using 3/4 cup hot water in each bowl and 3/4 cup of cold water.
Set in refrigerator until very thick.
Beat each bowl of jello.
Add one Cool Whip to each bowl and whip with electric beater until frothy.
Place in layers in Bundt pan which has been sprayed with Pam.
Set 3 hours before serving.
Put raspberry on top, lemon in middle and lime on bottom.
First Layer:
In bowl, mix 1 package jello with 1 1/2 cups boiling water until jello is dissolved.
Cool until lukewarm. Pour into 9 x 13 pan.
Refrigerate for 30 to 40 minutes until jello sets.
Mix each jello separately, using 3/4 cup hot water and 3/4 cup cold water for each.
Set aside.
Bring to boil 2 cups milk and 1 cup sugar.
Cool.
Dissolve Knox gelatine in 1/2 cup water.
Put into warm milk and sugar. Bring to a boil and remove from heat.
Cool and stir in 2 cups sour cream and vanilla.
Beat until creamy; set aside.
Mix jello, one box at a time.
Use 1 3/4 cups boiling water to each box.
Pour first box, after dissolved, into a 9 x 13-inch baking pan.
Chill. When set, pout 1/4 of sour cream mixture and spread evenly.
Then prepare second box of jello and repeat until all is used.
Make up cherry jello with 1 cup boiling water and 3/4 cup cold water.
Let chill.
Use a large round mold or a rectangle dish.
he mixture into 3 oz Dixie cups, filling 2/3 full (after all
ater over raspberry jello in bowl; stir until jello is dissolved.
Mix 1 cup boiling water with grape jello using wooden spoon. Dissolve thoroughly.
Add 1/2 of this jello mixture to 1/3 cup sour cream.
Stir slowly until sour cream is mixed in.
Pour that sour cream-jello mixture into 13 x 9-inch glass pan.
Let set for 30 minutes in refrigerator.
Add 2 tablespoons of cold water to remaining jello, stir and pour slowly over mixture already in glass pan.
Set for 30 minutes in refrigerator.
Repeat process for each package of jello in order given.
Cut into squares.
Enjoy.
Separately dissolve each package of jello with 1 cup boiling water.
Cool.
Dissolve the unflavored gelatin and sugar in 1 1/4 cup boiling water.
Add enough milk to make 3 cups.
Oil a 9 x 13-inch pan.
Pour 1 jello mixture into pan and refrigerate until set; approximately 25 minutes.
Pour 1 cup milk mixture over first layer of jello.
Refrigerate until set.
Alternate jello and milk mixtures.
Cut into cubes or desired shapes.
Mix all jellos in separate bowls.
Put lime jello in bottom of large loaf pan and refrigerate until firm.
Let lemon jello set until almost firm, then beat with electric mixer until light and fluffy.
Mix with drained crushed pineapple, cream cheese and whipped cream.
Put on top of lime jello.
When firm, pour cooled cherry jello on top.
May be used as a salad or a dessert.
Dissolve 1 package jello and 1 envelope unflavored gelatin
Mix 1 package lime jello with 3/4 cup boiling water and 3/4 cup (1/2 can) evaporated milk. Pour into a 13 x 9 x 2-inch pan and refrigerate until set. Mix 2nd package of lime jello with 1 1/4 cups boiling water. Pour over first layer and refrigerate. Repeat with other flavors.
Dissolve jello in one pint boiling water and add 1 pint (scant) cold water.
Refrigerate until it starts to jell.
Mix cheese, cream and cherries.
Add this to the jello; refrigerate until set.
Dissolve each package of jello in boiling water in separate bowls.
Dissolve cherry jello with 1 cup boiling water.
Divide color into two bowls.
Add sour cream in 1 bowl.
Place sour cream mixture in jello mold.
Place in freezer for 20 minutes.
Once it has set, add 3 tablespoons cold water to 2nd half of mixture.
Pour over 1st layer and let it set for 20 minutes in freezer.