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.
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.
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.
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.
Mix jello as directed on box and let set until slightly thickened.
Add
remaining ingredients.
Pour into 9 x 13-inch glass dish or pan; chill overnight or several hours.
Dissolve the 2 boxes of jello in the boiling water, mix in the cranberry sauce until smooth, then add pineapple with juice. Pour into mold to gel.
Mix jello following box directions, omitting 1/2 cup water. Grind cranberries, grapes, nuts and celery together.
Add sugar and mix.
Let sit a little while and then add to jello.
Pour into fancy dish or mold.
Refrigerate.
Dissolve jello in water.
Mix ice cream in jello water.
Add fruit.
Put in casserole or Tupperware dish.
Dissolve jello in boiling water.
In large bowl, to the mix, add oil and jello; blend well.
Add eggs and continue to blend for about 5 minutes.
Add extract and blend.
Pour in well oiled loaf pan and bake at 350\u00b0 for about 45 minutes until well done.
In blender, grind cranberries and peeled oranges.
Pour sugar over them and let sit.
Make jello as per instructions on box (you could use 1/4 - 1/2 cup less water).
Combine jello and fruit mixture.
Grease mold or bowl or glass pan with salad oil or mayonnaise and then pour mixture in.
Chill until it is set.
Place 6 plastic tumblers on a tray. Place a frog and plastic spoon in each.
Prepare strawberry jello according to package instructions. Pour into prepared cups and chill until set.
Prepare lime jello according to package instructions. Let cool slightly then pour over set strawberry jello. Chill until set.
Prepare jello according to package directions.
Distribute blackberries and apple between 4 (6 oz) martini glasses. Pour jello over top and refrigerate for 3 hours, or until jello has set.
Whip cream and powdered sugar to soft peaks. Serve jello martinis topped with whipped cream.
he cherry topping, combine jello and 2/3 cup boiling water in
he mixture into 3 oz Dixie cups, filling 2/3 full (after all
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.
Dissolve jellos in 1 1/2 cups of boiling water.
Then add rest of the ingredients and chill in refrigerator.
This recipe may be enlarged by using 2 of each ingredient, except strawberry jello and nuts.
Use only 1 each of them.
This is an excellent holiday salad.
First Layer:
Mix one box cherry jello with 3/4 cup hot water and 3/4 cup cold water.
Let each layer set before adding next layer.
Layer 1:
Dissolve lime jello in 2 cups boiling water as directed on packages.
Pour into 9-inch square dish, refrigerate until firm.
Dissolve
jello in 2 cups boiling water.
Add pineapple (with juice).
When
cooled,
add cottage cheese, Eagle Brand and nuts. Stir. Congeal.
Bring 2 cups of water to a boil in saucepan.
Add jello and pudding mixes one at a time and stir well until dissolved.
Bring to a boil, turn off heat and cool.
Pour cooled mixture into 2-quart bowl.
Add carton of Cool Whip and drained oranges.
Stir slowly until blended.
Refrigerate.