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.
sing water bath disolve 10gr jello in the rest of the
ny yolk mixed into the recipe). Spread and press firmly into
In a 2 quart sauce pan with hot water (not boiling), stir well to dissolve jello- set aside for 5 minutes to cool.
Add ice cream by spoonfulls to jello mixture, stirring till melted.
Chill pan on an ice bath till thickened, but not set, about 10- 15 minutes.
Gently fold in banana rounds.
Pour mixture into prepared crust, smooth top evenly with a spatula.
Refrigerate for 4 hours.
Top with kiwi slices.
Slice and serve.
Dissolve jello in 2 cups water.
Add 1 can fruit and juice (frozen strawberries).
Place in refrigerator until soft set (1 to 2 hours).
Stir occasionally.
In blender, combine mixture with cream cheese.
In large bowl, mix in Cool Whip with whisk. Refrigerate.
Garnish.
Serve.
Can use any combo of fruit and jello.
Color of jello determines color of parfait.
nch strips (smaller if using parfait glasses). In a 2 1
Recipe may be doubled.
Divide fruit among 6 parfait glasses.
Stir boiling water
Dissolve jello and water.
Add pineapple.
Chill
until slightly thickened.
Soften and blend cream cheese and sour cream. Stir in jello mixture.
Add nuts and chill.
Beat pudding mix and milk with wire whisk 1 to 2 minutes.
Mix in 1/2 c. marshmallows, the banana and pineapple with juice.
Spoon some of mixture into parfait glasses.
Add a layer of the remaining ingredients, alternate with layers of pudding.
Chill.
Makes 6 servings.
Dissolve lemon jello in boiling water; add lemon juice.
Cool slightly (just beginning to congeal).
Separate eggs.
Beat egg whites stiff and add 1/4 cup sugar slowly.
Beat egg yolks with beater and 1/4 cup sugar.
Beat whites and yolks together and fold into slightly set jello mixture.
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.
Add boiling water to jello.
Stir until dissolved.
Break up ice cream and stir into jello.
Chill for 10 minutes.
Add peaches, sugar and almond extract to jello mixture.
Refrigerate for 2 hours.
Pour into baked 9-inch pie shell.
Top with whipped cream and chopped pecans.
To boiling water in blender, add chocolate, sweetener, egg yolks and salt; blend for 1 minute.
Beat egg whites until stiff, but not dry.
Add chocolate mixture to egg whites and fold carefully until well blended.
Chill for a few minutes while you prepare Whipped Topping 2.
Alternate chocolate and topping layers in parfait glasses and chill until ready to serve.
Serves 6.
Slightly soften the honey in the microwave so that it is easier to stir. Cool.
In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
Refrigerate until ready to serve.
Make small jello with 1 cup boiling water and 1/2 cup cold water.
Refrigerate until slightly
jelled.
Meanwhile, thaw and drain strawberries well.
Tear angel food cake into nickel size pieces.
Whip cream.
Whip the jello.
Fold the 2 together, then fold in strawberries.
Drain juice from peaches.
Makes 1 1/4 cups (add water if necessary).
Put juice in saucepan and bring to a boil.
Put juice in bowl and add jello; dissolve.
Add vanilla ice cream and refrigerate 20 minutes.
Cut peaches into small pieces.
Fold into mixture (after refrigerated).
Pour into baked pie shell. Refrigerate 2 to 3 hours.
Top with Cool Whip.
Mix raspberry jello with water, then add the ice cream.
When it is partially jelled, add fresh or frozen raspberries.
Pour into graham cracker crust. Chill.
Dissolve strawberry jello with small amount boiling water (about 1/4 cup).
Add about 1 cup ice cubes to hot liquid and stir until all ice cubes become very small (will not completely melt) and liquid becomes cold and thick.
Scoop ice cubes out with spoon (that has holes).
Whip in Cool Whip until mixture is pink and fluffy.
Add cut-up strawberries and fill 1/2 cup container with fluffy mixture.
Refrigerate.
When semi-stiff, top with whole strawberry.
Heat strawberry juice and water (1 1/4 cups) to boiling point in a 2-quart saucepan.
Remove from heat.
Add strawberry-banana jello and stir until dissolved.
Cut ice cream into pieces and add to hot liquid; stir immediately until melted.
Chill until mixture is thickened, but not set, 15 to 20 minutes.