Mix gelatin and jello together in a 2 quart bowl. Add boiling water. Stir until jello is dissolved.
Add Cool Whip, stirring until melted.
Pour into a 13 x 9 glass dish.
Refrigerate several hours or until set.
Cut into squares.
Keep refrigerated until ready to eat.
Mix each of the 3 boxes of jello with 1 1/2 cups boiling water in separate bowls.
Put each in shallow pans; chill until firm. Cut into 1/2-inch squares.
Put all colors together and toss.
Mix the lime jello with 1 1/4 cups boiling water.
Let this stand until it becomes syrupy, then mix with the Cool Whip.
Add to jello squares; toss until covered.
Pour into cooked pie shells. Makes 2 pies.
Great for Easter.
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.
Stir to dissolve jello mixes in boiling liquid.
Pour into a 13 x 9-inch pan.
Refrigerate for 3 hours, until firmly set.
Dip bottom of pan in warm water for ease in lifting out \"finger-size\" jello squares that you cut.
Mix jello and gelatine together.
Add boiling water; dissolve the jello and gelatine.
Stir in heavy cream.
Pour into 13 x 9 x 2-inch pan.
Let set in refrigerator at least 1/2 hour.
In a large bowl combine the Jell-o, unflavored gelatin and the boiling water. Whisk until dissolved.
Now you want to quickly add the ice cream until it is melted and combined.
Once mixed well, pour into a 9″ x 13″ pan. Refrigerate overnight, cut into squares and serve. If you are doing this for a party, I suggest putting the cut pieces into cupcake liners.
The ice cream will magically float to the top of the jello and you will have a creamy+jello concoction that looks like it took a lot of prep work. GREAT for parties!
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
Stir flavored gelatin into 1 cup boiling water until sugar is dissolved.
In large bowl, sprinkle gelatin over cold juice and let stand 1 minute.
Add hot juice and flavored gelatin mix into cold juice mixture and stir until gelatin is completely dissolved.
Pour into 13x9x2-inch pan and refrigerate until firm (3-4 hours).
Cut into squares to serve.
Make 2 double pie crust recipes.
Line an oblong shallow
Dissolve each (cherry, orange and lime) package jello in 1 1/2 cups hot water and place in long dishes.
When jelled, cut into small squares.
Dissolve 1 package plain gelatin in 1/4 cup cold water.
Add to 1 cup hot pineapple juice.
Chill to a syrup.
Whip 1 pint whipped cream; add 1/2 cup sugar.
Mix well the whipped cream, juice mixture and jello squares.
Pour into a 9 x 13-inch pan lined with crust.
Set each jello in separate bowls, using 1 cup boiling water and 1/2 cup cold water.
Chill until firm.
Combine 1 cup pineapple juice and 1/4 cup sugar.
Heat until dissolved.
Remove from heat and dissolve 1 small package lemon jello in juice.
Chill until syrupy.
Whip 1 cup cream firm.
Add to syrup; fold gently.
Cut jello into small squares and toss with dressing.
Save some squares for garnish.
cups hot water in jello until dissolved, then pour juices
Prepare the jello following package directions, using approximately
Dissolve 1 package Jello in 1 cup boiling water;
Dissolve jello in boiling water.
Add frozen strawberries; stir occasionally until thawed.
Add pineapple and bananas and mix.
Pour half of mixture into an 8-inch square pan.
Chill until firm.
Spread evenly with sour cream.
Pour remaining jello mixture on top.
Chill until firm.
Cut into squares.
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each.
Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice.
Chill until slightly thick. Blend in the Cool Whip.
Fold in the jello cubes. Carefully pour into a
mold or a large glass bowl. Chill.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
Mix last 2 ingredients together.
Make jello; add beets and pineapple and vinegar.
Pour into square dish.
Let set until hardened.
Cover with a mixture of cream cheese and powdered sugar.
Cut in squares.
(I cut in squares and then add a spoonful on each square.)
Cut veggies and nuts and shred, slice and chop as directed. Set aside.
Make jello according to pkg. directions, and put in a jello mold or a glass dish, and put into refrigerator. Watch jello carefully.
When jello starts to gel, add the veggies and walnuts, mixing carefully to distribute throughout jello.
Let jello finish setting.
Cut into slices or squares.
Serve atop a lettuce leaf, or by itself with your favorite meal.
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.