Mix 2 1/2 cups of water to jello.
Add cranberry.
When cool, add apples which have been cut in small pieces.
Boil water; in bowl dissolve jello.
Add cranberry sauce and mix well.
Add applesauce and mix.
Put in refrigerator for 1 hour. This is good and fast when you need something to take out.
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.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
ith the orange juice and jello flavoring packets and disssolve thoroughly
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved.
Mash cranberry sauce with fork and mix into jello.
Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces.
Stir apples and celery in jello-cranberry mixture.
Return to refrigerator to set, about 4 hours.
Place jello in a large mixing bowl; add 2 cups boiling water. Stir to dissolve jello.
Add cranberry sauce so heat will melt the sauce.
Stir or whisk lightly.
Add cup of cold water.
Chop apples and celery; stir into salad.
Pour into rectangular container and refrigerate.
Cut into squares to serve, or spoon out for buffet service.
o a boil.
Dissolve Jello in hot liquid. Cool gently
cup.
Boil; add Jello, stirring to dissolve.
Stir
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
Make jello, but only add 1 cup cold water after adding boiling water.
Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well.
When cooled, add remaining ingredients.
Pour into a 9 x 13-inch Pyrex dish or any mold and chill.
Serve with turkey or ham.
Dissolve jello in 2 cups of boiling water.
Stir in cranberry sauce.
Add crushed pineapple.
Add ginger ale.
Put in mold and chill until set.
Boil water and add to jello.
Stir until jello is dissolved. Add cranberry sauce and cherry pie filling.
Whip with wire whip until foamy on top.
Chill until set.
For better results let jello set overnight.
Make jello with 3
Dissolve jello in 1 1/4 cups boiling water.
Drain pineapple and mix into jello.
Mix cranberry sauce into jello.
Let set slightly and add nuts.
To 2 packages of jello, add hot water and stir well.
Add cranberry and drained pineapple.
Sprinkle nuts on top.
Heat cranberry sauce until it bubbles.
Take off heat and add jello; mix.
Add pineapple and oranges.
Put in a 10 x 7 x 2-inch pan and let set.
Cut into squares and serve on lettuce or watercress.
Top with cream dressing.
Can be made ahead.
In bowl, dissolve jello in boiling water.
Add cranberry sauce and mix well.
Add pineapple, apple and peanuts.
Mix well and refrigerate.
Dissolve gelatin and salt in boiling water.
Stir cranberry sauce until smooth; blend into gelatin with orange rind.
Chill until slightly thickened.
Fold in diced orange and pineapple. Chill until firm.