Mix 1 cup hot water with Jell-O.
Drain crushed pineapple, reserving juice.
Add cold water to juice to make 1 cup.
Add to jello and refrigerate until slightly thick.
Whip jello; add crushed pineapple.
Whip cream and cream cheese; fold all ingredients into jello.
Pour into a greased jello mold.
Chill until firm.
Make one Jello mix according to directions. If using fruit, drain juice and pour fruit into bottom of rectangular pan.
Pour Jello over fruit.
Pour the second dry Jello into a deep bowl. Add 1 cup boiling water.
Let stand until it starts to set.
Whip until frothy.
Add cottage cheese and whip cream into Jello. Spread on top of other Jello and refrigerate until set.
thaw whip at room temperature.
make jello (any flavor) by directions and refregerate until firm.
take out jello, cube it up and mix with walnuts, and whip.
keep refregerated before serving.
Mix cottage
cheese
and
dry jello until jello is completely dissolved.
Stir
in
pineapple, mixing well.
Fold in whip cream. Chill before serving.
Can lower fat by using all low-fat and lite ingredients.
Thaw strawberries.
Line bottom of 9 x 13-inch pan with cake broken in small pieces.
Dissolve jello in water.
Stir thawed strawberries in jello.
Pour over cake.
Refrigerate.
Top with whip cream before serving.
Mix cake as directed on box.
Add sugar-free jello powder to cake mix and swirl around in cake.
Bake as directed on cake mix. Serve topped with whip cream.
Combine softened cream cheese, granulated sugar, vanilla and nutmeg, mixing until well blended.
Add 3/4 cup strawberry slices. Stir into cream cheese mixture.
Mix whip cream and confectioners sugar together until you reach a stiff peak.
Fold whip cream mixture into cream cheese mixture.
Add remaining strawberries. Spoon into crust.
Chill for 1 hour.
Cream butter; add sugar 1 cup at a time.
Cream well.
Add egg one at a time.
Add flour and vanilla.
Whip cream and fold in cake mixture.
Bake 2 hours at 300\u00b0.
Combine strawberries, egg whites and sugar.
Beat at highest speed until thick and creamy.
Beat whip cream and fold in gently. Pour into graham cracker pie crust.
Freeze 4 or 5 hours.
Serve frozen.
Put the whip cream on the graham cracker and top with another cracker.
Wrap in foil and freeze.
Low-fat.
Dip Oreos into milk until soft. Layer cookies and whip cream until bowl is filled. Each layer of cookies needs to be dipped into milk. Add hard Oreos to top layer. Chill until cold.
Cream sugar, shortening and vanilla.
Add eggs one at a time beating after each addition.
Mix flour and salt.
Add alternately with whip cream starting and ending with flour.
Bake at 300\u00b0 for 1 hour.
Bake at 325\u00b0 for 1/2 hour.
Whip cream, add cherries, nuts and Eagle Brand; mix together. Fold in lemon juice and pour into baked pie shells.
Chill until ready to serve.
Make ice cream into balls and wrap in plastic wrap and put into freezer.
Using a small oven safe bowl, turning bowl upside down, wrap taco shell over bowl and bake in a 350\u00b0 oven till golden brown.
Cool. After cooled, remove ice cream from freezer and roll into corn flakes. Place ice cream balls into bowls and add syrup, whip cream and top with cherries.
Tear pound cake into pieces. Layer all the ingredients in a dish of your choice. Top with whip cream. Freeze for a few hours. Serve.
Place flavored syrup and milk in a tall glass and stir.
Add ice cream and pour club soda until glass is almost filled. Garnish with whip cream and cherry.
Enjoy!
Preheat oven to 375\u00b0.
Combine sour cream, sugar, flour, salt, almond extract and eggs; beat well.
Pour into pie shell and bake for 30 minutes.
Spread filling over hot pie.
Chill.
Spread whip cream over pie.
In small bowl, mix cream cheese, 2 cups whip cream, sugar and 2 tablespoons of milk.
Spread on bottom of graham cracker crust. Put fruit on top.
Cream Jello and cream cheese until creamy.
Heat milk and marshmallows in saucepan until marshmallows dissolve (stirring occasionally).
Add to Jello mixture, stirring to combine.
Add pineapple and oranges; drained.
Fold in Cool Whip and mayo.
Refrigerate until set, around 2 hours or overnight.
Prepare jello according to package directions.
Distribute blackberries and apple between 4 (6 oz) martini glasses. Pour jello over top and refrigerate for 3 hours, or until jello has set.
Whip cream and powdered sugar to soft peaks. Serve jello martinis topped with whipped cream.