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.
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.
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.
b>jello according to package instructions then pour into pan. Chill for 3 hours
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.
he mixture into 3 oz Dixie cups, filling 2/3 full (after all
ups.
For the first layer, mix the grape Jello with 1
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.
Grease and flour a 9 x 13-inch Pyrex dish.
Put yellow cake mix in mixing bowl.
Add lemon jello to hot water; mix and let cool a little.
Add eggs, oil and jello to cake mix; beat well. Bake in 350\u00b0 oven for 30 to 35 minutes or until cake test is done.
Wet 9 x 13 x 2-inch pan, then grease with mayonnaise for easier serving.
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 each of the 3 boxes of jello with 1 1/2 cups boiling water in separate bowls.
Put each in shallow pans; chill until firm. Cut into 1/2-inch squares.
Put all colors together and toss.
Mix the lime jello with 1 1/4 cups boiling water.
Let this stand until it becomes syrupy, then mix with the Cool Whip.
Add to jello squares; toss until covered.
Pour into cooked pie shells. Makes 2 pies.
Great for Easter.
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.
Stir boiling water into gelatin (dissolve completely).
Pour mixture slowly into 13 x 9-inch pan.
Refrigerate at least 3 hours.
Sprinkle the dry orange jello into the cottage cheese.
Put in the refrigerator for a few hours.
Drain the fruit; add to the cottage cheese-jello mixture.
Return to the refrigerator.
One hour before serving, mix in the Cool Whip.
Prepare cake as per instructions on the box.
Bake in a 9 x 13-inch pan.
After cake is cool, using a chopstick punch about 36 holes on top of the cake (approximately 1 to 1 1/2-inches apart). Use caution not to punch holes completely through the cake.
Use a small funnel to fill holes with liquid jello (approximately 1 teaspoon.) Refrigerate cake approximately 1/2 hour to set jello. Top cake with vanilla pudding, then with Cool Whip.
Serves 24.
Mix together cake mix, flour and jello.
Add eggs, 3/4 cup strawberries (reserve rest for icing), oil and water.
Bake at 375\u00b0 for 45 minutes.
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.