Stir boiling water into JELL-O in a bowl until dissolved.
Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
Pour into small clear drinking glasses.
Refrigerate at least 3 hours, until set.
Top layered dessert with remaining whipped topping and ENJOY!
Tear up cake in 3 bowls.
Sprinkle in dry jello.
Empty a 3 oz. package of Jello into blender.
Bring some water to a boil, measure 3/4 cup and add to blender.
Cover and blend 30 seconds to dissolve gelatin.
Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
Immediately pour into small clear dishes or parfait glasses.
This dessert forms a chiffon top layer and a clear bottom layer.
Refrigerate. Ready to serve in 10 minutes.
In large mixing bowl, add jello powder to cottage cheese and mix well, scraping bottom and sides of bowl, until THOROUGHLY blended.
Gently stir in sliced strawberries.
Fold in thawed Cool Whip to blend, and transfer to serving dish.
Top with chopped pecans, cover, and refrigerate at least 3 hours (preferably overnight).
Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.
Boil water.
Add 2 boxes of jello and dissolve.
Remove from heat.
Add strawberries, bananas, pecans, stir well.
Pour 1/2 of mixture into a square 2-3 quart dish.
Refrigerate for 1 hour or until set.
Then spread sour cream on top of first layer.
Top with the rest of jello mixture.
Refrigerate overnight.
Preheat oven to 350.
Mix crushed pretzels, margarine and brown sugar and press into 13\" x 9\" pan.
Bake for 10 minutes.
Mix cream cheese and sugar until well combined.
Fold in cool whip.
Spread over cooled crust.
Place into refrigerator.
Mix 2 cups boiling water with jello until dissolved.
Add strawberries.
Chill until jello begins to set.
Pour over cream cheese/cool whip.
Chill for at least 2 hours before serving.
Dissolve Jello with boiling water. Add in ice cubes. Stir until ice cubes are just about melted, remove. Pour Jello into Blender. Add yogurt, blend well. Pour into 4-6 glasses (According to family members). Refrigerate until set. Top with Cool Whip and Fruit. Enjoy!
Dissolve jello in boiling water.
Combine all ingredients together.
Pour into mold pan.
Place in refrigerator overnight. Serve.
Drain the juice from the crushed pineapple.
Heat juice until boiling, add jello to dissolved.
Add ice cream, stir until smooth.
Add crushed pineapple and refrigerate overnight.
Stir when ready to serve.
Add orange sherbet to jello;
mix well.
When partially set, add oranges and fold in whipped cream.
Serves 8.
Bring water to boiling point.
Stir in pudding and jello. Boil about 3 or 4 minutes.
Remove from heat and stir in fruit. Put in pan and refrigerate.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Mix the first 3 ingredients together; pat in a 9 x 12-inch pan.
Bake at 350\u00b0 for 10 minutes.
Mix the cream cheese, 1 cup sugar and Cool Whip; mix well.
Put on top of pretzel crust. Dissolve the jello in the boiling water and cold water.
Add the strawberries.
When jelled, put over the cream cheese and Cool Whip.
Refrigerate 2 hours.
Mix first three ingredients together with Jello. Mix well. Stir in marshmallows.
Serve in ice cream cones or cups.
Great for grandchildren.
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
illing:
Combine jello and boiling water per jello box directions and
Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
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.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.