Heat and stir pineapple, lemon juice, and sugar until sugar is dissolved.
Soak Knox gelatin in water for 10 minutes.
Add to hot mixture above.
Cool and add cheese and Cool Whip.
Stir together and pour into an 8 x 12 inch pyrex dish or gelatin mold.
Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.
and 1/2 package Knox gelatin. Stir until dissolved.
Add
aucepan add cold water and gelatin. Let it sit about 10
nd chill.
PEACH JUICE GELATIN DESSERT.
Reserve the cold juice
ork to stir in the gelatin, then microwave on high for
Measure the sherbet and set aside to soften, open pineapple, orange sections and measure all ingredients ready for quick put together.
Mix Knox gelatin and orange jello in large bowl.
Add boiling water and dissolve.
Add orange sherbet and mix well, making sure the sherbet is melted.
Add pineapple, orange sections, nuts, Cool Whip and marshmallows.
This will set up rather quickly. Makes a large container of dessert.
Keeps well for several days.
5 mins.
Combine bloomed gelatin with 1/3 cup boiling
ello with 1 envelope of Knox gelatin, add 1 cup hot water
Spray a large gelatin mold with oil. Combine powdered gelatin dessert with 3 cups boiling water. Stir until dissolved then mix in 2 cups cold water. Transfer to prepared pan and chill for 4 hours, or until set.
Invert onto a serving platter. Place mints on jelly as eyes. Place candy-coated chocolates around edge to form a ruffled border. Place gummy worm around base as tentacles. Cut a mouth and eyebrow shapes from licorice rope and place on jelly. Place cherries above eyebrows to form a hairline.
Divide raspberries and strawberries between 4 - 8.5 oz serving glasses.
Combine powdered gelatin dessert with 1 cup boiling water, stirring until dissolved. Add 1 cup cold water. Pour over berries. Chill for 3 hours, covered, until gelatin sets.
Prepare strawberry gelatin dessert according to package instructions. Pour into a large glass serving dish. Chill for 2 hours, or until set.
Arrange cookies over gelatin, top with a layer of pudding then raspberries, blueberries, whipped cream and strawberries. Chill for 1 hour or until required. Sprinkle with toasted almonds and serve.
Sprinkle Knox unflavored gelatine into 1 cup cold water.
Use small saucepan for this; let stand 1 minute.
Stir until dissolved.
Put saucepan on stove and use medium heat until water and gelatine are warm.
Add by pouring small amount at a time the orange Jell-O; stir until dissolved.
Remove from heat.
Stir in orange juice concentrate, buttermilk and orange peel.
Mix well. Pour in 4-cup mold and chill until firm.
Mix together
jello
and sugar.
Mix together water and Knox gelatine, then
add to jello mixture.
Add 4 cups boiling water. Let sit 5 minutes.\tPour the whipping cream; mix well, then pour into
mold\tor
cake
pan.\tGrease pan with a little mayonnaise before pouring jello in.
Refrigerate for 4 hours.
Prepare small box instant pudding, using buttermilk instead of milk; set aside.
Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
Use glass measuring cup to mix gelatin.
Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
Gelatin is dissolved when mixture is clear.
Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
Pour into prepared crust; chill.
Mix gelatin and water. Set aside. Bring pineapple and sugar to a boil.
Mix gelatin into pineapple and sugar.
Let stand and cool to room temp.
Mix cream cheese and marshmallow cream together.
Add pineapple mix.
Let stand in refrigerator 1 1/2 hr. Prepare Dream Whip according to directions.
Fold into pineapple mixture and set in 9x13 pan.
Garnish with pineapple slices and cherries.
In a large bowl combine Knox with flavored gelatin.
Add boiled water and stir until jello is dissolved.
Stir in cream and pour into a 9x9 dish.
Chill until firm.
Cut into small rectangular blocks and serve.
Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
Pour into 9x13 inch pan. Cool in refrigerator.
When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.
Make gelatin dessert according to package instructions. Chill for 1 hour 30 mins, or until very softly set.
Meanwhile, beat cream cheese, sugar and zest until smooth. Whisk in cream then whip until soft peaks form. Fold in 1/2 the chopped meringue. Distribute 1/2 the mixture between 4 - 16 oz serving glasses. Top with 1/2 the orange segments, 1/2 the jelly and 1/2 the remaining chopped meringue. Repeat layering. Serve immediately.
up of sugar.
Dissolve Knox Gelatin in 1/4 cup boiling