ine crumbs and mix well with egg white (since this is
Prepare Jello according to package instructions, and allow to cool to room temperature (still liquid).
Divide strawberries among 8 glasses. Pour liquid Jello over strawberries. Place in refrigerator for 25 mins, until Jello starts to set. Slowly pour pudding over Jello. Cover with plastic wrap and chill for 4 hours until set firm. Serve.
In a heatproof jug, mix the jello powder with the boiling water until dissolved.
Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
Put back in the fridge until completely set.
Pour strawberry jello, hot water and ice cream in 11 x 13-inch glass pan.
Make a lemon jello with 1 cup hot water and 1/2 pint of ice cream.
Same as last with orange jello.
With lime jello, make as other.
Pour each jello as first.
Makes ribbon jello.
Prepare jello with 5 cups water in a large bowl.
Add fruit with liquid and nuts (bananas, pineapple, strawberries and nuts). Scoop 1/2 into jello mold pan.
Refrigerate. Set aside remaining mixture. When first half is jelled, spread sour cream over mold, then scoop remaining mixture over sour cream and refrigerate to set.
Best made 1 day in advance (overnight).
On the day before, mix red and lime jello separately with 1 1/2 cups boiling water each.
Chill.
The next day, mix lemon jello with 1 cup boiling water; cool 15 minutes.
(The rest of liquid for lemon jello is from the ice cream and crushed pineapple.)
Beat softened ice cream quickly with lemon jello and crushed pineapple so that the mixture is smooth.
Cube the red and lime jello and fold into ice cream mixture.
Pour into a 5-quart mold; put into refrigerator to set.
Yields 15 servings.
Mix jello mix with boiling water.
Add orange juice.
Add fruit after slightly chilled.
Chill until set.
Dissolve jello in boiling water. Add strawberries and stir to thaw.
Add bananas and pineapple with a little juice.
Spray jello mold with cooking spray. Fill mold half full of jello mixture. Refrigerate.
When firm, spread sour cream on top. Fill mold the rest of the way with jello mixture.
Refrigerate until firm.
Dissolve jello in boiling water.
In same bowl, mix together jello, strawberries with juice, pineapple with juice and bananas. Pour 1/2 of mixture in serving bowl.
Chill until set.
Spread sour cream over top.
Add remaining jello mixture over sour cream. Refrigerate until set.
Mix jello, hot and cold water, sugar and salt; set in refrigerator to chill.
Mix crushed, drained pineapple, diced apples and bananas.
Combine with chilled jello.
Pour into 13 x 9 inch pan.
Cook pineapple juice, flour, sugar and egg until thick; cool.
Follow directions on box for Dream Whip.
Mix Dream Whip with cooked ingredients and cover top of jello; sprinkle with nuts.
Keep covered in refrigerator.
Mix jello, water and juice.
Add fruit.
Chill until set.
Mix pudding and milk, then add Cool Whip.
Top jello mix with the pudding mix and top with chopped pecans.
Each package of jello will be made with 3/4 cup boiling water and 3/4 cup cold water.
There will be four jello layers with filling between each jello layer.
It is time consuming, but the end result is worth it.
Prepare jello according to package directions in a large bowl. After it has thoroughly jelled, whip with a mixer or wire whisk. Drain the fruit cocktail and strawberries; add to the jello along with sliced bananas.
Stir in whipped topping.
Chill for several hours or overnight before serving.
Makes 10 to 12 servings.
Dissolve jello\tin
boiling water.
Add blueberries and juice and pineapple
with
its juice.
Pour into 9-inch square pan. Refrigerate until
set.
Make topping by mixing together cream cheese, sour cream, sugar and vanilla.
Spread on jello. Sprinkle with nuts, if desired.
Cut into squares.
Combine gelatine with cold water; set aside.
Mix jello powder with
sugar;
add\tboiling
water.
Stir
in
gelatine mixture. When completely
dissolved,
pour
into a 9 x 9-inch pan (easier if\tpan
is already in the refrigerator, then pour in jello). Refrigerate until firm, about 4 hours.
Slice into 1 or 2-inch cubes.
Dissolve jello in boiling water and let cool to room temperature.
Add pudding to milk in bowl; beat with whisk until well blended, 1 to 2 minutes.
Quickly pour in jello; stir with wire whisk until blended.
Pour at once into a 9 x 13-inch pan. Refrigerate.
Mix each package of jello, separately, with 1 cup boiling water. Divide in half. Pour first half in pan. Chill in freezer for 10 to 15 minutes. Mix second half with 1/3 cup sour cream or Cool Whip. Pour over first layer; chill. Continue layers alternately until all 12 layers are done.
Can use red and green for Christmas or orange and purple for Halloween.
Mix first 4 ingredients.
Put pineapple juice in measuring cup and add water to make 1 cup; add to the first 4 ingredients. Bring to a good boiling point and boil for 5 minutes.
Mix jello mix with 1 cup hot water and 1 cup cold water and add boiling mixture to it.
Chill this until firm, then add the pineapple, bananas, marshmallows and nuts.
Top with off with 1 cup of whipped cream.
Scald the jello in the boiling water; add pineapple and blueberries.
Chill.
Dissolve jello in hot water.
Add pineapple juice and pineapple.
Add bananas; let set.