oiling water into jello, and stir until the jello dissolves.
Then
Make a paste of jello and cream cheese.
Add 1 cup boiling water, pineapple, salt, vinegar and nuts.
Chill.
Make jello according to directions on box.
However, use only 2 cups of water.
Stir until dissolved.
Use mixer and mix in cream cheese.
Add pineapple and Cheddar cheese.
Stir and pour into mold.
Refrigerate.
Make jello with nectar substituted for cold water.
Chill. Blend in softened cream cheese.
Chill and serve.
mix lime Jello and hot water together until dissolved; set aside.
Mix with a mixer cream cheese and pears.
Add Jello.
Beat until blended.
Add Cool Whip and mix for 2 minutes.
Put in to festive container or bowl chill for four hours or overnight.
May decorate with Cool Whip before serving if desired.
Make Jell-O according to package.
Mix cream cheese and milk together.
Stir into Jell-O.
Mix one cup of nuts into Jell-O. Refrigerate and let set.
Sprinkle 1/2 cup of nuts on top.
Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!
Cream Jello and cream cheese until creamy.
Heat milk and marshmallows in saucepan until marshmallows dissolve (stirring occasionally).
Add to Jello mixture, stirring to combine.
Add pineapple and oranges; drained.
Fold in Cool Whip and mayo.
Refrigerate until set, around 2 hours or overnight.
Melt jello in hot water and let cool.
Let cream cheese soften.
Mix cream cheese, pineapple and pecans.
Add jello to cream cheese mixture.
Put in refrigerator until thick but
not firm.
Whip the cream.
Add to jello and let set in refrigerator.
Set jello as directed on package; refrigerate until almost set.
Soften cream cheese with a fork and a little cream.
Whip 1/2 pint of whip cream until stiff (may substitute Dream Whip). Whip jello; mix jello and whipped cream together.
Beat in cream cheese with a spoon.
Fold in crushed pineapple and refrigerate until set.
Put in mold.
Soften cream cheese with evaporated milk (5 1/2 ounce can or 2/3 cup).
Mix lemon jello with 1 cup boiling water and 1/2 cup cold water.
Add cheese and milk.
Pour into mold and let it set. Mix lime jello with 1 cup boiling water and 1/2 cup cold water. Add crushed pineapple.
When cool, pour this mixture over the first salad letting it fall onto a spoon in order to avoid holes.
Allow the mixture to set.
Dissolve jello in 1 cup boiling water; let it cool.
Crush graham crackers very fine; add the margarine and 1 tablespoon sugar.
Line bottom of 9 x 13-inch pan with 1/2 of crumb mixture. Mix cream cheese, 1 cup sugar and 2 teaspoons vanilla.
Mix until smooth and creamy.
Add the jello to this mix.
Whip milk and add jello and cheese mixture.
Mix well.
Pour over crushed crackers and add crackers over the top.
Chill for 12 hours or overnight.
Whip whipping cream and cream cheese together until stiff. Add pineapple, marshmallows and nut meats.\tSpread mixture in 9 x 9 pan; cover with jello, using water.
Strawberry is good.\tLet jello partially set before covering cheese mixture.
Refrigerate overnight.
Mix jello with boiling water and let cool some. Cut marshmallows into small pieces if using large marshmallows and add to jello. Beat cream cheese and pineapple juice together. (If using cottage cheese, put in blender and process before mixing with juice). Add juice mixture to jello and add pineapple and nuts.
In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.
Mix jello and boiling water; let cool (not gel).
Cream the cream cheese, sugar and lemon juice.
Whip the chilled evaporated milk.
Beat until peaks form.
Add jello and cream cheese mixture to whipped milk.
Pour into graham cracker pie crusts.
Chill.
Stir jello and water until dissolved.
Add cream cheese.
Mash up into jello.
Add applesauce.
Stir well in jello mixture. Refrigerate in 8 x 8-inch dish.
Cream cheese will rise to top.
Melt butter; add sugar and pretzels and mix.
Press into bottom of 9 x 13-inch pan.
Bake 8 minutes at 400\u00b0.
Beat cream cheese and 1 cup sugar until fluffy; fold in Cool Whip.
Spread on crust, then refrigerate.
Make jello with boiling water, then add frozen strawberries.
Let set for 30 minutes; stir and spread on top of cream cheese mix.
Refrigerate overnight or until jello is set.
Roll out graham crackers to crumbs. Add oleo and 1/2 cup sugar.
Make crust in a 13 x 9-inch pan and save some to sprinkle for garnish.
Dissolve jello in 1 cup water.
Cream together cream cheese and 1 cup sugar.
Beat Pet milk until rather fluffy. Add dissolved jello to cream cheese and mix. Fold into milk. Chill overnight.
Dissolve jello in boiling water. Chill and let set slightly. Whip Dream Whip and set aside.
Cream the cream cheese and add to jello.
Add crushed pineapple. Fold in Dream Whip with electric mixer. Add celery and nuts. Mold and chill.