Prepare jello with 5 cups water in a large bowl.
Add fruit with liquid and nuts (bananas, pineapple, strawberries and nuts). Scoop 1/2 into jello mold pan.
Refrigerate. Set aside remaining mixture. When first half is jelled, spread sour cream over mold, then scoop remaining mixture over sour cream and refrigerate to set.
Best made 1 day in advance (overnight).
Drain pineapple, reserving juice.
Add cold water to this to measure 1 cup.
Stir boiling water into jello in large bowl until dissolved.
Stir in pineapple juice liquid.
Refrigerate this mixture about 1 1/4 hours.
After this, stir in Cool Whip with wire whisk until smooth.
Refrigerate 10 to 15 minutes.
Stir in pineapple, oranges and marshmallows.
Spoon into 6 cup jello mold. Refrigerate 3 hours or until firm.
To unmold:
Dip mold in hot water and invert on plate.
Dissolve jello in 2 cups boiling water.
Let cool.
Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts.
Mix all together.
Place in large, lightly greased jello mold pan.
Refrigerate overnight.
In a separate bowl, add jello to all fruit; mix.
Pour into jello mold.
Refrigerate overnight.
Drain borscht through a strainer and reserve the solids and the liquids.
Heat 2 cups of the liquid and dissolve the jello in it.
Chill this for 2 hours until slightly thickened.
Beat in the sour cream and add the solids (shredded beets).
Put into a jello mold and chill until hardened and ready to serve.
You will need one Bundt pan or jello mold.
Let all ingredients cool.
Add 2 egg whites, unbeaten. Refrigerate for 2 hours.
Beat until fluffy.
Add Cool Whip. Place in a 9 x 13-inch pan or jello mold.
Beat jello while adding hot water.
Add to cream cheese.
Add cold water and beat.
Add pear syrup.
Arrange pears in jello mold and add jello mixture.
Refrigerate.
Mix in order given.
Pour into jello mold or pan.
Let sit in refrigerator 2 to 3 hours.
Dissolve jello in hot pineapple juice.
Mix Cool Whip with blueberry pie filling.
Add to jello mixture and mix.
Pour into a jello mold.
Mix all ingredients together and fold in 2 cups Cool Whip. Pour into jello mold and let chill for 2 hours before serving.
Dissolve jello and water in blender.
Add cream cheese.
Add remaining ingredients and pour into jello mold.
Mix the ingredients together (except sour cream) and pour half into jello mold.
Place in freezer for 20 to 30 minutes until firm. Put sour cream on top of firm mixture and then pour remaining half of jello mixture on top of sour cream.
Place in refrigerator overnight.
Add jello to 1 cup boiling water.
Boil about 15 seconds. Remove from heat and add cranberries, nuts and celery.
Mix well. Fold in sour cream.
Pour into jello mold pan that has been greased well with Miracle Whip salad dressing.
Chill 12 hours or overnight before unmolding.
Prepare jello using 2 cups boiling water and 1 cup cold water. Add sugar and
mix
well.
Add
ground cranberries and cut up oranges.
Mix well.
Pour into jello mold.
Chill until firm.
Drain fruit, saving juice. Add enough water to juice to make 5 cups. Heat liquid to boiling; dissolve jello. Pour into blender; add cream cheese and fruit. Blend all together and pour into jello mold; refrigerate. Serves 6.
Drain fruit, reserving syrup.
Add water to syrup to make 1 cup.
Combine gelatin and boiling water in an electric blender. Cover and blend at low speed until dissolved, 1 minute.
Add measured liquid, cream cheese and mayonnaise.
Cover and blend on high speed (15 seconds).
Chill until slightly thickened.
Fold in fruit and nuts.
Pour into a large jello mold. Chill until firm.
Start jello according to the box.
Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
Blend all in the food processor.
Set in mold.
Unmold and plate before serving.
Be ready for there to be settling of the ingredients, that's part of the fun.
he rest. Add all the jello to the 2 cups nectar
ave juice.
Make lemon jello with 2 cups hot water