sing water bath disolve 10gr jello in the rest of the
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.
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.
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.
Drain fruit; save syrup.
Add water to syrup to make 1 cup. Heat to boiling.
Add jello; dissolve.
Add cold water and ice cream (cut into pieces).
Stir until melted.
Chill until mixture thickens.
Fold into fruit.
Turn into vanilla cookie crust.
rozen.
For the passionfruit parfait, blend or process mango until
For the mango parfait, place the egg yolks, water
Dissolve 1 package Jello in 1 cup boiling water;
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
Defrost strawberries and drain.
Dissolve jello in 1 1/4 cups boiling water.
Add ice cream and dissolve.
Refrigerate until thick.
Beat with spoon and fold in strawberries.
Pour in graham cracker shell.
Chill.
Serve topped with whipped cream.
Toast oatmeal in shallow pan for 5 minutes at 350\u00b0.
Add almonds and toast for 5 more minutes.
Combine with sugar and butter.
Reserve some of the crumbs for the top of pie.
Press in pie pan and chill.
Dissolve orange jello in the boiling water; add vanilla ice cream and the peaches.
Pour in the pie shell and sprinkle the crumbs around edge and on top.
Chill several hours.