Prepare jello as directed.
Pour 1/3 into ring mold.
Let set. Put remainder of jello into blender with cream cheese.
Blend until creamy.
Add drained pineapple.
Let stand until it starts to set. Whip cream and fold into jello-cream cheese mixture.
Pour into mold over the plain jello layer.
Chill until set and unmold. Place any kind of fruit around edge of mold.
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).
Stir boiling water into jello until jello is completely dissolved, about 2 minutes.
Stir in cold juice.
Refrigerate 1 1/2 hours or until jello is thickened.
Stir in fruit.
Spoon into 6-cup jello mold sprayed with nonstick cooking spray.
Refrigerate 4 hours or until firm.
Unmold.
Garnish as desired.
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.
In a separate bowl, add jello to all fruit; mix.
Pour into jello mold.
Refrigerate overnight.
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.
In a blender put peaches with juice.
Cube cream cheese. Blend with peaches until smooth.
Dissolve peach jello in boiling water.
Stir.
Add stirred jello to blender with cheese and peaches.
Blend until smooth.
Pour into favorite dish or mold. Refrigerate.
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.
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.
Food Process:
Put in bowl the cranberries (soak overnight or at least 2 hours in sugar), celery, apple and nuts.
Mix.
Set aside.
Make up jello (may use any red flavor) with juice of cranberries (about 1/2 cup) and orange juice instead of cold water.
Make jello by package but using juices to substitute cold water.
Mix all ingredients.
Pour into jello mold sprayed with Pam oil spray.
Set overnight.
Dissolve jello in water.
Add frozen strawberries, pineapple and nuts.
Pour half of mixture into mold and refrigerate.
When firm, spread sour cream on firm jello and top with remaining jello mixture.
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.
ave a two quart pitcher with a handle and a pour
Dissolve jello in boiling water.
Blend in cream cheese (or place in blender) Stir in pineapple and nuts.
Fold in Cool Whip.
Pour into jello mold.
Place in fridge until firm.
Dip into hot water a few seconds to loosen.
Invert onto a plate.
Ready to serve.
Dissolve jello in hot pineapple juice.
Mix Cool Whip with blueberry pie filling.
Add to jello mixture and mix.
Pour into a jello mold.
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.
You will need 1 mold sprayed with Pam or buttered.
Mix jello and boiling water and let cool.
Add remaining ingredients.
Mix.
Pour into jello mold sprayed with Pam. Congeal several hours.
Serves 6 to 8.
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.