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.
Mix jello, boiling water, pineapple and pie filling together and refrigerate until set.
When the jello is set, mix topping ingredients together and spread over jello.
Mix jello with boiling water and let cool some. Cut marshmallows into small pieces if using large marshmallows and add to jello. Beat cream cheese and pineapple juice together. (If using cottage cheese, put in blender and process before mixing with juice). Add juice mixture to jello and add pineapple and nuts.
Dissolve lemon jello in drained pineapple juice and 1 1/2 cups water.
Heat to boiling.
Add the marshmallows; stir until dissolved.
Set aside until cool.
When cool, add drained pineapple and whipped topping.
Put in medium Pyrex flat dish. Refrigerate.
When set, pour cooled red jello over top.
Drain pineapple juice.
Use 1 cup juice to make jello.
Set aside to cool until nearly congealed.
Whip the milk.
Add sugar. Add cream cheese.
Whip in cooled jello.
Add pineapple and miniature marshmallows.
Refrigerate.
Combine lemon jello, boiling water, pineapple juice and vinegar.
Let thicken a bit and add celery, pineapple and cranberry.
Mix all together and let stand in refrigerator.
Drain pineapple juice in measuring cup.
Add enough water to juice to measure 2 cups.
Dissolve jello in water/juice mixture on stove top.
In serving bowl, add jello, strawberries and pineapple.
Mix in saucepan jello, sugar and pineapple.
Boil 2 minutes. Cool and add buttermilk and Cool Whip.
Mix well and let set in refrigerator several hours or overnight.
Can be made with other flavors of jello.
Garnish top with few chopped pecans or chopped maraschino cherries, if desired.
Dissolve jello in boiling water.
Soften cream cheese; beat until smooth.
Add to jello.
Add pineapple, marshmallows and pecan pieces.
Fold in whipped cream.
Chill.
Drain pineapple chunks and mandarin oranges.
Mix Cool Whip and cottage cheese.
Add dry jello and drained pineapple and oranges.
Refrigerate several hours or overnight.
Dissolve jello in 1 3/4 cups hot water.
In top of double boiler, melt marshmallows, cream cheese and mayonnaise.
Cool and mix with lime jello.
Add pineapple.
Whip cream and fold into jello mixture.
Let set until firm (overnight).
Dissolve orange jello in 2 cups hot water and pour over firm jello.
Serve.
Mix jello, sugar and pineapple.
Cook 5 minutes.
Cool.
Whip cream cheese (softened) and 1 cup cold water together.
Add pineapple.
Refrigerate for 1 hour.
Mix Cool Whip in.
Pat in molds and refrigerate.
Add boiling water to jello.
Use pineapple juice and cold water to make scant cupful.
Put into blender.
Add cream cheese. Beat until smooth.
Add pineapple and nuts.
Mix with spoon.
Pour into mold of choice.
Refrigerate until set.
Put cottage cheese in bowl and mix in dry jello.
Drain pineapple and add to cottage cheese and jello.
Fold in Cool Whip. Put in serving bowl and chill.
Drain pineapple.
Mix cottage cheese and jello.
Add pineapple and Cool Whip.
Mix well.
Store in refrigerator.
Bring jello, marshmallows and pineapple to a boil.
Cool. Blend Cool Whip and cream cheese.
Add to jello mixture.
Chill until solid.
Drain pineapple; add water to make 3/4 cup and heat to boiling.
Add to jello.
Add pineapple and Mandarin oranges. Chill until jelly-like.
Add orange juice to Dream Whip and beat until thick.
Fold into jello and fruit.
Fold in nuts and marshmallows.
If desired, garnish with Mandarin orange segments, maraschino cherries and mint sprigs.
Can also be molded.
Heat the jello and crushed pineapple until jello is melted. Let set until jello is in soft stage.
Add the remaining ingredients.
Mix all ingredients together.
Let set until jello is firm.
Dissolve jello in hot water.
Add orange sherbet and crushed pineapple.
Chill until partially set.
Add Cool Whip and nut meats (if desired).
Refrigerate until set.
You can use sugar less jello, no sugar pineapple and low calorie Cool Whip for low calorie dessert.
Place jello and crushed pineapple in saucepan on medium heat until dissolved.
Cool completely.
Add the buttermilk, stirring until mixed.
Fold in the Cool Whip and pour into flat type casserole or mold.
Cool in refrigerator 4 hours or overnight. Nuts can be added if desired.
Serve with lettuce leaf as salad. Serves 8.