Mix jello and hot water; let sit until partially jelled.
Mix all other ingredients.
Pour in mold.
Refrigerate until jelled completely.
Perfect for Thanksgiving and Christmas.
Dissolve jello in 1 cup boiling water.
Cool.
Add sugar to chopped fresh cranberries; then add oranges and nuts.
Combine with jello and refrigerate to congeal.
Drain pineapple and mix enough water to pineapple syrup to make 2 3/4 cups liquid.
Bring liquid to a boil; pour over jello and dissolve thoroughly.
Add cranberry sauce, breaking up and mixing into jello while still hot.
Allow to cool and become syrupy.
Add crushed pineapple, nuts and marshmallows. Refrigerate and chill several hours.
Keep 1 to 2 weeks if well covered and refrigerated.
Great for Thanksgiving and Christmas dinners.
Dissolve jello in Dr. Pepper, add raspberries and stir until the raspberries separate.
Chill until syrupy.
Fold in pineapple, pour into mold and chill until firm.
Mix together sour cream, sugar, marshmallows and lemon juice.
Unmold, top with sour cream mixture.
Great for Thanksgiving or Christmas.
Preheat oven to 425 for cornbread.
Place stick of
Mash potatoes.
Put in butter, pineapple, cinnamon and 1 cup marshmallows; stir together.
Bake for 1/2 hour at 300\u00b0, then put 1 cup marshmallows on top for the remaining 15 minutes.
Should be golden brown.
I usually double for Thanksgiving.
br>Choose some nice contrasting Jello colors for maximum effect. Pour each
ecans to coat surface. Refrigerate for at least 2 hours, or
Dissolve each jello package in 1 1/4 cups boiling water.
Add teaspoon vinegar to each.
Pour 1/2 of first package into bowl; let set.
Add 3 tablespoons of mayonnaise to second half.
When jello in bowl has set, add 1/2 with mayonnaise.
Continue on, adding 1/2 after each portion sets.
A pretty jello mold for showers and parties.
Prepare 1 package jello using ice cream in place of cold water.
Pour into 8 x 12-inch glass pan.
When 1st jello is set, spread with 1/3 pint sour cream.
Prepare next package jello and spoon over sour cream gently.
Repeat until all 4 jellos are used. When set, frost with 1 carton Cool Whip.
Put yams, carrots, prunes and water in saucepan.
Bring to a boil; cover and simmer for 25 minutes or until tender.
Add apple and honey and cook 25 minutes longer.
Preheat oven to 300\u00b0.
Turn mixture into a heatproof serving dish and bake uncovered for 15 to 20 minutes.
Yields 4 servings.
Cream the cheese with a little milk.
Fold into stiffly whipped cream.
After lemon jello has chilled, fold it into the cream cheese mixture.
Fold the fruit cocktail into the chilled strawberry jello.
For this, use about 1 cup hot water and 3/4 cup cold water or juice from fruit cocktail.
When finished, the light mixture should be on top.
These mixtures have been poured into a mold and then chilled.
Unmold onto plate for serving.
Mix jello (allow for juice in pineapple).
Refrigerate until it starts to jell, then whip.
Whip the cream; add 3 tablespoons sugar and add to whipped jello.
Add the remaining ingredients and pour into a 9 x 13-inch pan or dish and jell.
Dissolve both packages jello in boiling water in mixing bowl or saucepan.
Add strawberries; cut them up as they thaw.
Add the undrained pineapple and mashed bananas.
Stir to mix.
Pour 1/2 of jello mixture into 9 x 13-inch dish.
Put in refrigerator until set.
Mix sour cream and pecans and spread over first layer of jello.
Pour remaining jello mixture over the top of sour cream layer.
Refrigerate until set.
Dissolve jello with 1 cup of boiling water.
Melt sour cream and ice cream with 1 cup water.
Combine with jello and add fruit. Chill until set.
If you use strawberry jello, you could use strawberries and bananas.
*This recipe does not contain any cold water Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes).
Pour into a lightly greased 9x13 pan and let set in refrigerator until firm.
Cut into squares or use cookie cutters.
Mix jello according to package directions using 1/2 the amount of water.
Add vodka and Triple Sec to jello mixture.
Pour using pitcher into small shot size cups with lids.
Refrigerate until firm.
br>Layer jello in desired order.
(Red on top for Christmas
ake pan with oil. Prepare jello according to package instructions then
Put all ingredients into blender and blend until fine (except jello, hot water, topping and nuts).
Add jello, dissolved in hot water; cool first.
Then chill overnight.
Add nondairy topping. Sprinkle with nuts before serving.
This salad is good with turkey at Thanksgiving time.