Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
Set cream cheese out to soften.
Make your choice of jello and add 1 cup boiling water.
Stir well and add 1/2 cup cold water.
Refrigerate jello until slightly set.
Add cream cheese and whip until frothy.
Fold in whipped topping.
Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in.
Recipe can be doubled for layer salad.
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.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
Heat pineapple, cream cheese and sugar until cheese melts. Add jello and stir well.
Add cold water.
Put in refrigerator to set.
When mixture is near set, fold in Cool Whip and nuts.
Put in a 9 x 13-inch pan.
Make jello per recipe. Add rest of ingredients. Serve plain for side dish. Top with whip topping for dessert.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
ork in pan.
Make salad; Line crispy tortillas with romaine
Dissolve jello in 1 cup boiling water.\tAdd mayonnaise and beat well with mixer.
Then add the remaining ingredients and refrigerate.
I usually double the recipe - it lasts for days. Great to make early.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Dissolve jello in boiling water. Add ice cubes.
Stir 3 to 5 minutes until jello begins to thicken.
Remove any remaining ice. Fold in Cool Whip, then oranges.
(Double or triple recipe if you bring it to a picnic or reunion.
It goes fast!)
Chill Carnation milk before starting recipe.
Mix lime jello with 5 cups boiling water.
Chill jello for a while until soft set.
Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add.
Mix well and chill.
Mix jello with boiling water.
Add applesauce and vinegar. Pour into a 2-cup mold.
Mix first three ingredients together with Jello. Mix well. Stir in marshmallows.
Serve in ice cream cones or cups.
Great for grandchildren.
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
Dissolve jello with boiling water.
Pour thin layer (1/2-inch deep) into a 9 x 13-inch salad pan.
Let congeal.
When remainder of gelatin thickens, add marshmallows, pineapple and pecan pieces. Fold whipped topping in carefully; mix well.
Pour over congealed, clear gelatin layer.
Let congeal overnight.
When ready to serve, cut jello squares and turn salad, bottom side up, on shredded lettuce so clear red jello is on the top and creamy layer is on the bottom.
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 jello in 2 cups boiling water.
Add thawed strawberries and pineapple with juice.
Pour 1/2 of mixture into 8 x 8-inch serving dish.
Refrigerate until firm.
Let remainder stand at room temperature.
After jello in refrigerator is firm, spread pint of sour cream over jello and sprinkle with nuts.
Pour remaining jello mixture over top and refrigerate until firm. Slice and serve on dessert or salad dishes.