Make each package of jello according to directions on box in separate bowls.
Chill until set.
Using a pretty glass dish alternate tablespoons of red and green jello in a layer.
Spread Cool Whip over jello.
Continue the same pattern until dish is full.
Top with Cool Whip and sprinkle nuts on top.
Step 1:
Mix jello according to directions on box.
Pour into 9 x 13-inch rectangular pan.
Allow to almost congeal.
Add crushed pineapple.
Sprinkle chopped pecans over jello and return to refrigerator to completely congeal.
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.
our the mixture into 3 oz Dixie cups, filling 2/3
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.
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.
Heat crushed pineapple just to boil.
Stir in 6 ounce box of apricot jello.
Add sugar.
Blend well.
Let cool until partially set.
Add softened cream cheese. Fold in Cool Whip.
Put in a 9 x 13-inch pan and refrigerate.
Heat pineapple (with juice) to boiling.
Add jello and stir until dissolved.
Remove from heat and cool.
Fold in buttermilk and Cool Whip.
Pour into oblong Pyrex dish and chill.
Serves 10. (27 optional calories, 1/2 fruit exchange.)
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.
Mix jello in 1 cup boiling water and 1 cup pineapple juice. Stir in pie filling and pineapple.
Pour in a 9 x 13-inch baking dish.
Let jell. Mix pudding as directed on box and fold in Cool Whip.
Spread on jello.
Place marshmallows and orange jello in bowl and pour boiling water over.
Stir until dissolved.
Mix cream cheese and salad dressing until smooth.
Add pineapple.
Then mix with the marshmallow mixture.
Whip the cup of cream and fold into mixture. Pour into 9 x 13 glass dish and chill.
When set, top with 6 ounce red jello, prepared as directed on box.
Chill until set. Cut into squares and serve.
Add hot water to jello and stir well.
Add pudding and Cool Whip and mix (use a whisk or fork).
Add mandarin oranges.
(Okay to use juice also if they are Dole.)
Chill.
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.
Prepare jello according to box directions and refrigerate. When nearly set, stir in fresh vegetables.
Return to refrigerator until set.
Best if eaten within 2 days.
Make Jello following the recipe on the box but using juice from pineapple instead of all water. Then add the pineapple, cream cheese (helps if you let is soften a little), mayo, cottage cheese, and horseradish. Use mixer to beat together.
If you want to make it decorative you can put the mixture into a Jello mold.
Place in fridge and let set.
Combine crushed pineapple and sugar in a saucepan and bring to a boil.
Immediately add jello and stir to completely dissolve jello. Add water and let stand in refrigerator until it begins to jell. Add Cool Whip, cheese and nuts.
Put in a 9 x 13-inch casserole sprayed with nonstick spray and put in refrigerator overnight. Serves 18.
Dissolve jello in water.
Mix ice cream in jello water.
Add fruit.
Put in casserole or Tupperware dish.
Bring pineapple and sugar to boil.
Add jello, then add water. Let jell, then fold in Cool Whip, nuts and cheese.
Pour into pretty mold to set.
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.
Set out cream cheese to soften.
Drain pineapple; save juice. Boil 2 cups water and stir in jello.
Pour into a 13 x 9-inch glass baking dish.
Dissolve.
Mix pineapple and softened cream cheese; set aside.
Add 1 3/4 cups liquid pineapple juice and cold water.
Mix in pineapple and cream cheese.
Chill.