In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
ny yolk mixed into the recipe). Spread and press firmly into
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!
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
ave juice.
Make lemon jello with 2 cups hot water
Make lime jello as directed; add pineapple and set in square pan.
Combine lemon jello with 1 cup boiling water.
Mix Dream Whip according to directions on package.
(If using whipping cream, add sugar and vanilla.)
Beat softened cream cheese into lemon jello until well blended, then fold in Dream Whip.
Pour over lime jello. Set until firm.
Layer each flavor of jello.
Layers 1, 3, 5 and 7 use 3/4 cup boiling water and 3/4 cup cold water.
Layers 2, 4 and 6 use 1/2 cup boiling water, 1/2 cup cold water and 1/2 cup evaporated milk. Use a 13 x 9-inch pan.
Chill until almost set between each layer, then add the next.
Makes a very showy salad or light dessert.
Dissolve raspberry jello in boiling water; stir in
Empty jello and Knox gelatine in separate bowls.
Dissolve jello with 1 cup boiling water and Knox with 1/2 cup cold water. Pour 1 flavor of jello in a 9 x 13-inch pan.
Place in refrigerator until set, about 30 minutes.
Mix jello, strawberries and boiling water until dissolved. Add bananas and pineapple; mix.
Pour 1/2 of this mixture into bowl and chill until set, but not firm.
Add vanilla yogurt to remaining jello mixture and pour over other layer.
Makes about 10 to 12 servings.
First Layer:
Add 3/4 cup boiling water to 1 package jello. Stir until dissolved.
Add 3/4 cup cold water.
Pour into oiled 9 x 13-inch pan (Tupperware cake carrier works very well).
Chill until set.
Mix 1 package lime jello with 3/4 cup boiling water and 3/4 cup (1/2 can) evaporated milk. Pour into a 13 x 9 x 2-inch pan and refrigerate until set. Mix 2nd package of lime jello with 1 1/4 cups boiling water. Pour over first layer and refrigerate. Repeat with other flavors.
Dissolve red raspberry jello according to the directions. Jell in a 9x13 pan. Dissolve plain gelatin in 1/2 cup of cold water.
Heat one cup of half and half with 1 cup sugar. Bring to a boil. Mix in gelatin. Add 1 tsp. vanilla and cream cheese. Beat until smooth. Cool. Pour over first layer. Sprinkle pecans on top and jell.
Dissolve package of jello with 1 cup hot water.
Divide mixture in half.
Use 1/2 of mixture and add 3 tablespoons cold water.
(Save other 1/2 cup of jello.)
Pour mixture with cold water in a 9 x 13-inch pan (or whatever size you want).
Let this set until firm.
When firm, take remaining 1/2 cup of jello and add 1/3 cup sour cream and mix well.
Then pour over plain layer and let set well.
Repeat this process until you have achieved thickness you desire.
Dissolve jello mix in boiling water.
Add pineapple with juice, pie filling and nuts.
Pour half mixture in 9 x 12-inch pan.
Put in freezer to set.
Keep remaining half at room temperature.
Mix cream cheese and half Cool Whip.
Spread over chilled jello; add remaining jello on top.
Chill again.
Top with remaining Cool Whip.
Serve.
Dissolve jello in 1 1/2 cups boiling water (sugar-free jello can also be used).
Add thawed strawberries and entire can of crushed pineapple (undrained).
Cool awhile and then add 2 mashed bananas.
Stir together pretzels, 3 Tbsp.
sugar and butter.
Press into 9 x 13-inch pan and bake 7 minutes at 400\u00b0.
Let cool completely.
Mix together cream cheese and 1 cup sugar.
Blend well.
Fold in 1/2 carton Cool Whip.
Spread on cooled pretzel layer. Dissolve Jello in hot water then add cold water.
Mix in frozen strawberries and put in freezer for 5 - 7 minutes.
Do not let it jell.
Spread over cream cheese layer.
Serve with remainder of Cool Whip. Serves 10 - 12.
Dissolve jello.
Add strawberries, pineapple, bananas and nuts.
Pour 1/2 of mixture into a 13 x 9-inch glass dish. Refrigerate until firm.
Spread on sour cream.
Add remaining 1/2 of mixture and refrigerate.
Save juice from pineapple; use 1 cup of juice in 3rd layer. Add remaining juice to water to make 1 3/4 cups boiling liquid. Mix jello and liquid.
Pour into 9 x 12-inch dish.
Chill until jello begins to thicken; add pineapple.
Let congeal in refrigerator.
Dissolve 1 package Jello in 1 cup boiling water;