Dissolve the unflavored gelatin in 2 1/2 cups cold water in a bowl.
Combine the fruit-flavored gelatin, sugar, and hot water in a large saucepan; bring to a boil. Stir the unflavored gelatin mixture into the boiling mixture; cook and stir until the gelatin and sugar are completely dissolved, about 5 minutes.
Remove the saucepan from heat. Stir 1 cup cold water into the gelatin mixture; pour into a 13x9-inch dish.
Refrigerate until the gelatin is firm, about 3 hours; cut into squares to serve.
In large bowl, combine Knox gelatine and the unflavored gelatin.
Add boiling water and stir until dissolved.
Pour into large shallow pan and refrigerate until firm.
Cut into squares.
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.
Prepare 3 gelatins following directions on the box (use 3 different bowls). Refrigerate until firm.
When firm, cut them in small squares(bit size) and put them together in a big bowl.
Dissolve unflavored gelatin following pack directions.
Blend unflavored gelatin, sweetened condensed milk and table cream.
Stir in gelatin squares and carefully mix.
Refrigerate until firm.
Dissolve flavored and unflavored gelatin in boiling water. Chill until firm.
Cut into cubes.
Spray a 4-cup gelatin mold or a 9-inch
stir in 1 packet of unflavored gelatin, and mix with 2 cups
Place each gelatin mix in a separate bowl;
owls, dissolve each package of gelatin into 1 cup boiling water
roduce cold will help the gelatin set up quickly.
Choose
In a bowl, dissolve cherry gelatin in 1 cup boiling water.
Position knife blade in food processor bowl.
Add orange and process 30 seconds or until chopped.
Add cranberries and process 1 minute.
Combine cranberry mixture and sugar in a bowl; let stand 15 minutes or until sugar dissolves.
Sprinkle unflavored gelatin over cold water in a bowl.
Stir and let stand 1 minute. Add lemon flavored gelatin and boiling water; stir 2 minutes or until gelatin dissolves.
Chill until the consistency of unbeaten egg white.
Stir cranberry mixture into gelatin mixture.
Empty both packages of peach gelatin into a bowl. Stir in
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water.
Add 1/2 cup cold water to each and stir.
Pour one bowl of blue gelatin into an oiled 10-inch fluted tube pan; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature.
Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling.
Stir in softened gelatin and sugar until sugar is dissolved.
Sprinkle the unflavored gelatin powder in 1 cup of water. Let stand for 5 minutes.
In a small sauce pan, heat the softened gelatin stirring constantly until it dissolves completely.
In a blender, mix the cream cheese, half-and-half, condensed milk and 1 1/2 cups of water perfectly.
Add the dissolved gelatin and stir well.
Pour the mixture in a gelatin ring mold and refrigerate until set.
Meanwhile, defrost the black berries and blend them with the sugar. Pass the mixture through a colander.
Serve the gelatin with the sauce.
In a medium bowl, stir together the boiling water, unflavored gelatin, and lime flavored gelatin until gelatin is dissolved. Set aside to cool until slightly thick.
Using an electric mixer, beat in the mayonnaise, cottage cheese, and horseradish until foamy. Fold in the pineapple, pecans and salt. Pour into a gelatin mold, and refrigerate until set.
he boiling water, unflavored gelatin, and lime flavored gelatin mix until completely dissolved
For gelatin mixture:
Mix each box of flavored gelatin separately with 1 envelope unflavored gelatin and 1 cup hot water. Pour 1 flavored gelatin mixture into a 9 x 13-inch pan and refrigerate for 15 minutes.
Dissolve gelatin in hot water.
Set aside.
Dissolve unflavored gelatin into cold water.
Stir the two mixtures together, stirring well.
Add the lemon juice.
Pour into a 9 x 13-inch pan.
Refrigerate to set.
In large mixing bowl, combine jello and unflavored gelatin. Pour boiling water over mixture; stir until dissolved.
Add cold water, then pineapple, bananas and raspberries.
Stir.
Pour half of gelatin mixture into glass serving bowl or 13-inch baking dish. Chill until firm.
(Let remaining half sit at room temperature.) When gelatin is firm, spread sour cream evenly on top, then carefully pour remaining mixture over the sour cream.
Chill until firm.
Yield:
16 servings.
This is a good salad for diabetics.