Dissolve jello and cranberry sauce in hot water.
Add rest of ingredients, except whipped cream.
Chill until set.
Add whipped cream to chopped up jello.
Boil water; add jello and cranberry sauce. Mix until jello dissolves. Add orange juice, pineapple and pecans.
Pour in mold; refrigerate until jelled.
Dissolve jello in boiling water.
Add orange, cranberry sauce and pecans.
Chill in mold until firm.
Yields 2 1/2 cups.
Mix jello and cranberry sauce.
Let chill until partially jelled.
Add pineapple, celery and nuts.
Pour into a large mold or individual ones and chill to firm.
Add boiling water to jello and cranberry sauce and dissolve. Add orange and lemon juices and mix.
Place in mold and chill until firm.
Add hot water to jello and cranberry juice mix well. Add nuts, pineapple and celery. Refrigerate until congealed, and store in refrigerate until serving.
Thaw and drain raspberries; measure liquid from berries and add water to make 1 1/2 cups.
Heat liquid and dissolve jello. Fold cranberry sauce into jello mixture with mixer.
Then fold in sour cream with mixer until sour cream dissolves.
Stir in raspberries.
Refrigerate until firm.
Goes well with poultry and ham dinners.
Dissolve jello in boiling water.
Mix jello and cranberry mixture.
Let cool.
Add grapes, nuts and pineapple chunks. Return to refrigerator until set.
Dissolve jello and cranberry sauce in 2 cups boiling water. Let cool until it can be refrigerated.
Refrigerate until it begins to gel.
Remove and fold in the sour cream and pecans. Place back in refrigerator and let fully gel.
Combine jello and cranberry sauce in saucepan.
Heat slowly and stir until jello is dissolved.
Remove from heat; add pineapple and nuts.
Add soda& water.
When foam has disappeared, pour into mold& chill until set.
Dissolve strawberry jello in the boiling water.
Stir in remaining ingredients.
Put in mold.
Grind cranberries and orange in food grinder.
Add sugar. Dissolve jello in boiling water.
Stir jello into cranberry mixture. Chill.
Dissolve
gelatin in boiling water, add orange rind and cranberry sauce.
Chill until thickened; stir in pineapple and celery.
Pour into 1 1/2 quart mold.
Chill until firm, 3 to 4 hours.
Unmold on crisp salad greens.
Serves 10 to 12.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
ompletely dissolved.
Beat in cranberry sauce until foamy.
Fold
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Boil pineapple juice, cranberry juice and lemon juice together. Add jello. Remove from heat and stir in cranberries. Put in fridge till almost set. Add pineapple and nuts. Add a half cup of chopped celery if you like. Can Substitute Cherry Jello if preferred.
nd toss lightly.
Mix Jello with 1 cup of hot
eat until mixture boils, dissolve jello in hot liquid and cool