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.
and 1/2 package Knox gelatin. Stir until dissolved.
Add
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.
ello with 1 envelope of Knox gelatin, add 1 cup hot water
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.
up of sugar.
Dissolve Knox Gelatin in 1/4 cup boiling
Grate first four ingredients and drain, reserving juice. Dissolve Knox gelatin in small amount of water to soften.
Heat drained juice in microwave, add 1/4 c. of this juice to gelatin and stir this into the mayonnaise, mix, then add to the drained vegetables.
Refrigerate until firm.
Spread over your favorite sandwich bread.
Place 1 cup cold water into a heat-proof bowl or cup; sprinkle 1-1/2 tablespoons knox gelatin over the water, then whisk vigorously until combined.
Add in boiling water, sugar and Kool Aid; whisk until no granules remain.
Refrigerate until firm.
Put all ingredients into blender and mix well.
Soften Knox gelatin in water per instructions, and add to the dressing.
Whir to blend.
Chill and serve.
Dissolve jello and Knox gelatin
in boiling water.
Add rest of ingredients (except sour cream).
Put 1/2 of the mixture in 8-9 inch corning dish or 13 x 9 x 2 inch pan.
Chill until firm. Spread sour cream over.
Add other 1/2 of ingredients.
Chill until firm.
(You can also substitute raspberry jello and frozen raspberries in place of the strawberry.)
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
Heat tomato soup in 3-quart saucepan.
Dissolve Knox gelatin in 1/4 cup cold water, then add to soup.
Add cream cheese to soup mixture.
Stir until creamy.
Add the rest of the ingredients. Pour into greased mold and refrigerate 2 to 3 hours.
Serve with crackers.
Dissolve gelatin in water.
Pour hot water over jello, mix well.
Add gelatin.
Put all ingredients in blender.
Mix well and chill.
Mix unflavored gelatin into cold water.
Mix Jell-O into hot water.
Then mix both together.
Pour into Pam sprayed glass 9 x 12-inch pan.
Set until firm.
Blend cream cheese and sugar in large bowl.
Soften gelatin in boiling water and add to cream cheese mixture.
Add lemon juice, milk and vanilla to gelatin/cheese mixture.
Add Cool Whip.
Grease mold with mayonnaise.
Pour mixture into mold; cool until set.
Mix gelatin and cold water and let stand 1/2 hour.
Add boiling water and sugar; cool.
Add remaining ingredients.
Sprinkle gelatin over dessert topping; whip with fork or spoon.
Drain pineapple and oranges well.
Add fruit to topping mixture.
Add cottage cheese; mix well.
Refrigerate.
Serves 8 to 10.