Make jello with crushed pineapple and let set until firm.
Put in bowl crushed pineapple and pudding.
Beat 1 minute. Let stand 20 minutes.
Whip Dream whip as directed or use Cool Whip.
Then add to pineapple mixture. Mix well.
On the day before, mix red and lime jello separately with 1 1/2 cups boiling water each.
Chill.
The next day, mix lemon jello with 1 cup boiling water; cool 15 minutes.
(The rest of liquid for lemon jello is from the ice cream and crushed pineapple.)
Beat softened ice cream quickly with lemon jello and crushed pineapple so that the mixture is smooth.
Cube the red and lime jello and fold into ice cream mixture.
Pour into a 5-quart mold; put into refrigerator to set.
Yields 15 servings.
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.
Combine jello powder, crushed pineapple and water in large saucepan.
Cook for 5 minutes, stirring constantly.
Combine cream cheese with about 1 cup of mixture; slowly beat with electric beater.
Add to rest of cooked jello mixture.
Let stand in refrigerator until slightly jelled, 1 to 2 hours.
Fold in Cool Whip.
Sprinkle with nuts.
Refrigerate in a 9 x 13-inch pan for 2 hours.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Pour 1 cup hot water over jello and stir until dissolved.
Mix the sugar with crushed pineapple and heat.
When cool, mix with jello.
Add cheese to jello when completely cold.
When set, add cream that has been whipped and stir.
Place in refrigerator until congealed.
Mix jello with crushed pineapple.
Add buttermilk.
Stir in cottage cheese and Cool Whip.
Chill overnight.
Heat pineapple before stirring in jello.
Dissolve jello with boiled pineapple juice.
Add enough water to equal 1 cup.
Add 1 cup cold water.
Let stand to cool.
Beat cream cheese until smooth.
Then add cool jello gradually.
Let stand until firm.
Add crushed pineapple and beat mixture well. Put in refrigerator until hard.
Easy, attractive and good!
To make orange pineapple, use orange jello and crushed pineapple.
Use just enough water to dissolve jello, then add crushed pineapple, drained, sugar, beaten eggs, cream and milk to fill a gallon freezer.
Mix lemon and lime Jell-O with 1 1/2 cups boiling water until dissolved.
Add 2 more cups cold water.
Allow to cool until it starts to set.
Add the softened cream cheese, mixed with 1/4 cup of water and the Ricotta cheese, mixed with 1/4 cup of water. Stir vigorously or use a mixer.
Then stir in the crushed pineapple.
Allow to set in the refrigerator.
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.
Combine crushed pineapple and sugar in pan.
Bring to a boil, stirring occasionally.
Remove from heat and pour into bowl.
Add jello, stirring until thoroughly mixed.
Add buttermilk and pecans.
Save a few for top and fold in Cool Whip.
Use a 12 x 8 x 2-inch glass dish.
Chill until firm and cut into squares.
Heat oven to 350\u00b0.
Grease bottom of a 9 x 13-inch pan.
Blend all ingredients, except pineapple.
Pour into prepared pan. Top with crushed pineapple. Bake for 30 to 35 minutes. Top with your favorite icing, then spread remaining pineapple on top.
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.
Combine orange jello and crushed pineapple; cool in refrigerator. When cool, remove and add buttermilk and Cool Whip. Stir and refrigerate.
In medium sauce pan, combine jello and crushed pineapple. Bring to boil, then remove from heat and set aside.
Mix together remaining ingredients and add to pineapple mixture.
Refrigerate until completely cool.
Combine jello with crushed pineapple.
Bring to a boil.
Add 2 cups buttermilk and Cool Whip.
Put in a larger low Tupperware dish and congeal.
Mix sugar, strawberry jello and crushed pineapple; bring to a boil.
Cool real good (cold).
Add Cool Whip, pecans and coconut. Pour into mold and refrigerate.
(Can be frozen.)
Holds up good out of refrigerator.
Melt mints in boiling water; add dry jello and crushed pineapple.
Chill till set.
Mix well.
Add marshmallows and fold in Cool Whip.
Put in square or oblong Pyrex dish and freeze.
When ready to serve, set it out 30 minutes ahead of time.
Keep frozen.