Stir boiling water into gelatin.
Dissolve completely, then pour into a 9 x 13-inch pan.
Chill at least 3 hours.
Dip bottom of pan in warm water.
Cut Jigglers and remove.
up cold water and 1 (6 oz.) package Jell-O; add 1
Mix each of the jellos with 1/2 cup hot water.
Add pineapple to the lime jello.
Add juice and enough water to make up 1 1/2 cups cool water.
Add the cream cheese to the lemon jello.
Mix well, then add 1 1/2 cups cold water.
When halfway set up, put in dish.
Put red in first, then spoon in lemon and then put lime on top.
Add enough water to reserved pineapple juice to make 1 1/2 cups.
Heat liquid to boiling.
Add lemon jello.
Mix until dissolved.
Add cranberry sauce; stir until well blended.
Stir in ginger ale.
Chill until consistency of egg white.
Add pineapple and nuts.
Spoon into mold.
Chill until firm.
Dissolve orange
jello\tin boiling water.
Add passion-orange juice,
then add evaporated milk.
Whip all ingredients together. Let stand for 1 hour in refrigerator.
Dissolve jello in boiling water.
Add frozen berries and applesauce.
Mix until berries are thawed.
Add lemon juice.
Pour into a 9 x 13-inch pan or jello mold.
Serve with Miracle Whip and sour cream garnish.
Dissolve jello and sugar in boiling water.
Add frozen lemonade and stir until dissolved.
Refrigerate for exactly 20 minutes (no more, no less).
Remove from refrigerator and beat in Cool Whip.
Pour into large mold or bowl.
The jello will separate into 2 layers.
Dissolve jello in hot water and mix with other ingredients. Chill and serve.
Dissolve jello in water.
Blend orange juice with sour cream. Combine with jello using electric beater until mixture is smooth. Refrigerate.
Dissolve jello in 1 cup of boiling water.
Dissolve lemonade in 3 cups of cold water.
Mix.
Add grape juice and ice cubes. When ready to serve, add ginger ale and ice cream.
Dissolve jello, marshmallows and cream cheese in 2 cups boiling water.
Stir until dissolved.
Drain pineapple and use juice combined with ice water to make 1 cup.
Stir into hot gelatin mixture.
Let set until syrupy.
Add pineapple, carrots and almonds.
Pour into mold to set.
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.
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.
Add Knox gelatine to boiling water; set aside.
Add jello, cold water and sugar to saucepan.
Heat until boils.
Stir until dissolved.
Take off heat when it boils.
Add another cup of cold water.
Mix together with unflavored gelatine.
Pour into 2 (13 x 9-inch) pans.
Cool 2 to 3 hours.
Cut into cubes or use cookie cutters for shapes.
Better than Jigglers.
Make Jell-O into Jell-O Jigglers recipe that is on the box. Pour onto cookie sheet; let set up.
Cut into candy cane shape. Using Cool Whip, make white stripes on candy cane; sprinkle with green cake decoration sprinkles.
*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.
Mix unflavored gelatin in 1 cup cold water.
Stir and set aside.
Bring to a boil, 1 cup water in a saucepan.
Add flavored gelatin and sugar.
Bring to a second boil.
Stir, then remove from heat and add the unflavored mixture plus 1/2 cup cold water.
Stir. Pour into greased pan.
Cover.
Refrigerate.
Cut with jiggler shapes when set.
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 orange jello in 2 cups boiling water.
Take out 1/2 cup and mix with 1 cup sour cream.
Stir well.
Pour sour cream/jello mixture in 9 x 13-inch baking dish.
(Reserve 1 1/2 cups jello.)
Put in refrigerator.
Chill until set.
Pour on reserved jello.
Chill until set.
Repeat with remaining colors of jello.
Dissolve lime jello and chill (morning day before).
Dissolve lemon jello in 1 cup hot water.
Add marshmallows to lemon jello and stir until melted.
Add pineapple juice and beat in cream cheese until blended real well.
Add drained pineapple and cool slightly.
Fold mayonnaise into whipped cream and add to jello mixture.
Pour onto lime jello previously prepared.
Now make cherry jello, cool slightly and pour over other jello.