Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.
Dissolve jello in boiling water.
Drain pineapple and reserve juice.
Add pineapple juice, lemon juice and sugar to jello. Stir.
Chill until thick, but not firm.
Fold in crushed pineapple and cottage cheese.
Pour into bowl and chill until set.
Unmold onto lettuce.
Dot with mayonnaise.
ore liquor. Do NOT use pineapple juice, it will interfere with
Drain the juice from the crushed pineapple.
Heat juice until boiling, add jello to dissolved.
Add ice cream, stir until smooth.
Add crushed pineapple and refrigerate overnight.
Stir when ready to serve.
Dissolve jellos in boiling water.
Add cold water and pineapple.
Stir Miracle Whip into cottage cheese and add to jello-pineapple mixture.
Stir in chopped nuts.
Refrigerate until firm.
Make jello as directed on box.
Chill until almost jelled (check in about 50 minutes).
Put cream cheese in mixer and blend. Add crushed pineapple to cream cheese.
Add almost jelled jello into mixture of cream cheese and pineapple (beat until blended). Add Cool Whip and blend.
Place in 13 x 9-inch glass container and refrigerate (ready in about 2 hours).
Keep refrigerated until needed.
Make jello as usual but add pineapple juice with water to make 4 cups liquid. When it is a little firm, beat the cream cheese and milk that has been chilled overnight.
Fold in cheese mixture, jello, pineapple and nuts. Chill until firm.
Step #1:
Take 1 package of strawberries and 1 can pineapple. Strain juices from fruit and set aside.
In mixing bowl, dissolve 1 package jello in 1 3/4 cups hot water.
Pour into a 9 x 13-inch plastic container. Add fruit. Stir to mix. Add cold water to reserved juices to make a total of 1 3/4 cups.
Add to jello-fruit mixture.
Mix hot water, jello, pineapple juice, sliced bananas and pineapple.
Top with little marshmallows.
Refrigerate.
Boil jello, pineapple and sugar.
Let cool.
Add buttermilk and Cool Whip.
Mix well and refrigerate until set.
Serve on lettuce leaves.
Combine boiling water, jello, pineapple and bananas.
Place 1/2 of mixture in a glass dish.
Stir in 1 package of strawberries (still frozen) until they break up.
Cool mixture in refrigerator until firm.
Once mixture is firm, spread sour cream on top.
Take remaining mixture; add second package of strawberries to it and mix.
Place on top of sour cream layer.
Allow to chill and set for at least 1 hour.
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.
Prepare jello according to package instructions.
Let set up partially in refrigerator.
Put 1/2 of the vanilla wafer crumbs on the bottom of a 9 x 13-inch pan.
Mix jello, pineapple, Cool Whip and nuts well.
Pour into pan and cover with remaining wafer crumbs.
Chill until completely firm.
Bring to boil can of crushed pineapple.
Remove from heat and add jello.
Add cream cheese and 1/2 cup water.
Mix well and place in the refrigerator until it starts to set.
Mix apricot jello, pineapple and water and cook for 10 minutes.
Remove from heat and add cream cheese.
Mix well and refrigerate until it begins to thicken.
Once mixture begins to thicken, add Cool Whip, nuts and celery.
Fold all ingredients together and refrigerate overnight.
Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.
Dissolve jello in hot water and mix with remaining ingredients.
Cover top with miniature marshmallows.
Put in refrigerator to set.
Prepare jello, using 1/2 cup less water. Soften cream cheese; mix with mayonnaise. Mix jello, pineapple and cream cheese mixture. Sprinkle with nuts. Congeal. For color, top with cherries.
Set jello the night before.
Mix well the next morning.
Use 13 x 9-inch pan or deep bowl.
Place layer of vanilla wafers, jello, pineapple, bananas, Cool Whip and nut meats.
Continue until all is used.
Save enough Cool Whip to frost the top, also nut meats.
Sprinkle nut meats over the top layer of Cool Whip.
Heat Jello, pineapple and sugar over low heat until melted. Cool.
Add Cool Whip, buttermilk and nuts.
Pour into large dish to refrigerate.