Dissolve jello in 2 cups boiling water.
Add 1 1/2 cups cold water.
Pour 1 1/2 cups jello into mold and chill until sticky. Mix remaining jello with Miracle Whip and beat until foamy.
Chill until almost firm.
Fold in shrimp, carrots, celery and pecans. Spoon mixture into mold on top of jello.
Chill until very firm. To unmold, cut around edges and dip mold in warm water for about 20 seconds.
Dissolve Jello in hot water.
Cool at room temperature.
Mix remaining ingredients together.
Pour into Jello mixture.
Pour into salad mold.
Chill until firm.
(Serves 6-8.)
Dissolve jello in boiling water.
Add crushed pineapple with juices.
Chill until slightly thickened.
Beat with mixer until light and fluffy.
Mix together evaporated milk, salad dressing, cottage cheese, horseradish and nuts.
Fold into whipped jello. Pour into a 1 1/2-quart salad mold and refrigerate until firm. Unmold and garnish with endive and red and green grapes.
Mix dry jello with cream cheese.
Add 1 1/2 cups boiling water and stir until all lumps are gone.
Add pineapple and stir.
Mold and refrigerate.
Soften cream cheese.
Dissolve jello in hot water.
Add cream cheese (cut in chunks).
Whip with mixer.
Cool in refrigerator. Add pineapple and Cool Whip.
Mix well with mixer and stir in pecans.
Refrigerate in cut glass bowl or salad mold.
Stain pineapple.
Save juice.
Add water to make 2 1/4 cups liquid. Dissolve jello in boiling liquid.
Cool but don't let it harden.
Add rest of ingredients.
Put in blender to mix well. Pour into bowl to harden or set.
Dissolve gelatin in water.
Mash cranberry sauce and fold in pineapple and nuts; mix well into gelatin.
Oil salad mold and fill.
Refrigerate until well set.
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.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture.
Add the rest of the ingredients and put in a mold or any pretty glass dish.
Remember, do not drain pineapple.
Drain juice from frozen strawberries and add enough water to make 1 1/2 cups.
Bring to a boil and dissolve jello in it.
Add rest of ingredients and pour into mold. Top with Cool Whip after placing mold on a bed of lettuce.
Prepare jello with hot water.
When dissolved substitute juices for the usual cold water, adding water if needed.
Let jello begin to set.
Mix fruits and when jello is partially set, fold fruits into it.
Place 1/2 of mixture in dish or jello mold. When solidly set, spread with sour cream.
Pour remaining jello mixture over top and chill.
Simmer juice, vinegar and spices for 10 minutes.
Add fruit and simmer for 5 minutes.
Soften gelatin in 2 tablespoons of cold water.
Strain fruit and add jello and gelatin to hot juice.
Stir until dissolved.
When cool, add fruits and mold in oiled salad mold.
Chill.
Serves 10 to 12.
Excellent with ham or turkey.
Prepare jello according to package directions.
Add marshmallows, stirring until they are partially dissolved.
Let cool slightly.
Add crushed pineapple.
Mash cottage cheese and add to jello mixture, stirring with a fork.
Mix salad dressing with jello mixture until well dispersed.
Chill until firm in a cooled dish or jello mold.
Dissolve water in jello and add remaining ingredients.
Pour into a jello mold; stir, if nuts float.
Chill.
Drain juice
from berries, reserve.
Add juice to jello dissolved in the
boiling
water.
Pour
half
of mixture into large mold or 9
x\t13-inch
pan.
Let it set.
Let other half get syrupy, to it add the blueberries and prepared Dream Whip. Pour on top
of
jello
in\tmold.
Chill
several hours before unmolding.
ave juice.
Make lemon jello with 2 cups hot water
Dissolve jello in boiling water and allow to cool until partially thickened.
Gently fold in sour cream, cranberry sauce and salt. Spoon into individual salad molds or l large mold. Chill until firm.
Unmold onto lettuce. Serve with any salad dressing.
Makes 6 to 8 servings.
Use a jello mold.
Mix strawberry jello with 1 cup boiling water.<
In large pan, melt marshmallows and milk together.
Remove from heat and add lime jello until dissolved.
Stir in softened cream cheese until melted and well blended.
Add mayonnaise to whipped cream and fold into jello mixture and pour into mold or bowl.