Cube angel food cake.
Mix jello and water until dissolved. Drop frozen strawberries in hot jello (will gel quickly).
Prepare instant pudding.
Alternate all ingredients in layers in trifle bowl: jello, strawberries, cake, pudding; repeat layers.
Decorate top layer with Cool Whip, kiwi, bananas and mandarin oranges.
ottom of an 8\" round trifle.
dish or glass bowl
Prepare Jello following package instructions. Chill until firm. Chop roughly.
In a large bowl, using an electric mixer, whip the cream and powdered sugar until soft peaks form. Chill.
Arrange half the cake slices over the base of a 8 cup serving bowl. Drizzle with sherry.
Top with half the fruit, half the Jello and half the whipped cream. Repeat with remaining ingredients, finishing with a whipped cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts.
Drizzle cake cubes with liqueur or juice.
Fold 1/2 cup whipped topping into prepared pudding.
Sprinkle strawberries with sugar.
Assemble trifle by layering into deep glass bowl, half each of cake cubes, pudding mixture, strawberries and chocolate.
Repeat layers, ending with chocolate.
Top with additional whipped topping; garnish with additional whole berries.
Chill.
Empty a 3 oz. package of Jello into blender.
Bring some water to a boil, measure 3/4 cup and add to blender.
Cover and blend 30 seconds to dissolve gelatin.
Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
Immediately pour into small clear dishes or parfait glasses.
This dessert forms a chiffon top layer and a clear bottom layer.
Refrigerate. Ready to serve in 10 minutes.
In large mixing bowl, add jello powder to cottage cheese and mix well, scraping bottom and sides of bowl, until THOROUGHLY blended.
Gently stir in sliced strawberries.
Fold in thawed Cool Whip to blend, and transfer to serving dish.
Top with chopped pecans, cover, and refrigerate at least 3 hours (preferably overnight).
Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.
Boil water.
Add 2 boxes of jello and dissolve.
Remove from heat.
Add strawberries, bananas, pecans, stir well.
Pour 1/2 of mixture into a square 2-3 quart dish.
Refrigerate for 1 hour or until set.
Then spread sour cream on top of first layer.
Top with the rest of jello mixture.
Refrigerate overnight.
Preheat oven to 350.
Mix crushed pretzels, margarine and brown sugar and press into 13\" x 9\" pan.
Bake for 10 minutes.
Mix cream cheese and sugar until well combined.
Fold in cool whip.
Spread over cooled crust.
Place into refrigerator.
Mix 2 cups boiling water with jello until dissolved.
Add strawberries.
Chill until jello begins to set.
Pour over cream cheese/cool whip.
Chill for at least 2 hours before serving.
Dissolve Jello with boiling water. Add in ice cubes. Stir until ice cubes are just about melted, remove. Pour Jello into Blender. Add yogurt, blend well. Pour into 4-6 glasses (According to family members). Refrigerate until set. Top with Cool Whip and Fruit. Enjoy!
Dissolve jello in boiling water.
Combine all ingredients together.
Pour into mold pan.
Place in refrigerator overnight. Serve.
Drain the juice from the crushed pineapple.
Heat juice until boiling, add jello to dissolved.
Add ice cream, stir until smooth.
Add crushed pineapple and refrigerate overnight.
Stir when ready to serve.
Add orange sherbet to jello;
mix well.
When partially set, add oranges and fold in whipped cream.
Serves 8.
Bring water to boiling point.
Stir in pudding and jello. Boil about 3 or 4 minutes.
Remove from heat and stir in fruit. Put in pan and refrigerate.
Mix the first 3 ingredients together; pat in a 9 x 12-inch pan.
Bake at 350\u00b0 for 10 minutes.
Mix the cream cheese, 1 cup sugar and Cool Whip; mix well.
Put on top of pretzel crust. Dissolve the jello in the boiling water and cold water.
Add the strawberries.
When jelled, put over the cream cheese and Cool Whip.
Refrigerate 2 hours.
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
illing:
Combine jello and boiling water per jello box directions and
Slice jam roll and place in trifle bowl.
Make jello following directions on package and replace 1/2 cup of cold water with the 1/2 cup of sherry.
Pour fruit cocktail over jam roll, then cover with jello.
Put in fridge to set.
Make up custard and pour on top of jello when it is set.
Then top with whipped cream and sprinkle with sugar sprinkles, keep in fridge till ready to serve.
In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
Stir 1 c cold water into each bowl.
Pour into separate 9\" square pans and refrigerate 3 hours or until firm.
Cut into 3/4\" cubes.
Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
Cover with strawberry jello cubes.
Refrigerate for at least 1 hour or until serving.
Garnish with additional topping and strawberries for decoration.
Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.