Choose fruit and jello flavors to match, e.g., orange jello with mandarin oranges, mixed fruit jello with fruit cocktail, lime jello with pears or pineapple.
Can be any combination you like. Drain fruit well.
Combine Cool Whip, cottage cheese and fruit in a bowl.
Add dry jello powder and mix well.
Refrigerate until set.
Mix jello mix with boiling water.
Add orange juice.
Add fruit after slightly chilled.
Chill until set.
Drain cans of fruit.
Mix all ingredients.
Add more fruit if desired.
Dissolve jello gelatin and salt in boiling water.
Drain pineapple, measuring syrup. Add water to make 1/2 cup.
Stir into jello with lemon juice. Blend in mayonnaise.
Chill until very thick.
Whip the cream. Fold fruits, nuts and whipped cream into gelatin.
Pour into 2 freezing trays or a 9 x 5 x 3-inch loaf pan. Freeze until firm, 3 to 4 hours.
Drain fruit well.
Mix dry jello with fruit and cottage cheese.
Mix.
Fold in Cool Whip.
Chill for at least 1 hour or longer.
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For the fruit and nut seasoning, heat 1
Melt both in microwave.
Beat well with a spoon.
Serve with fruit.
Cream the cheese and marshmallow cream together, adding the orange juice.
Cut melons into chunks.
Slice the bananas into bite sized portions.
Place the bowl of dip in the middle of a medium tray and surround with fruit.
Servings-32.
Toast crumpets on both sides and spread tops liberally with ricotta cheese.
Top with fruit and nuts and drizzle with maple syrup to serve.
Melt butter and pour in bottom of an 8-inch square baking pan.
Mix flour, sugar, and milk together and pour into pan.
Top with fruit.
I used canned peaches, but you could use any kind you like.
It's great with cherry pie filling also.
Bake at 350 degrees F until slightly brown on top, about 30 minutes.
Slice cake, top with fruit and Cool Whip.
Combine cream cheese and powdered sugar.
Beat until fluffy. Fold in whipped cream or whipped topping and vanilla.
Spoon into pastry shells.
Top with fruit.
Makes 6 servings.
If using fresh fruit, clean and peel
an.
Sprinkle all of jello over fruit.
Sprinkle all of
n large saucepan with the sugar, vanilla, wine, fruit juice, and lemon
ave a two quart pitcher with a handle and a pour
ulverized.
Mix pepper syrup with raspberry-lime puree. Stir in
Drain fruit cocktail into measuring cup.
Put fruit in bottom of a 13 x 9-inch pan.
Mix lime jello with 2 cups hot water and 1 cup cold water.
Pour over fruit and jell.
Mix lemon jello with 1 cup juice from fruit, 2 cups hot water and cream cheese.
Use mixer.
Pour over first layer; jell.
Mix cherry jello with 1 cup hot water and 2 cups cold water and pour over top.
When almost jelled, sprinkle with 1/2 cup chopped nuts.
ave juice.
Make lemon jello with 2 cups hot water and
o a boil.
Add jello and stir until COMPLETELY dissolved