his into 3 parts.
Layer jello in desired order.
(Red
his into 3 parts.
Layer jello in desired order.
(Red
Dissolve 1 package Jello in 1 cup boiling water;
pan.
Mix 1 box jello and 1 package gelatin with
Dissolve 1 pkg of jello in l 1/2 cups
Dissolve 1 pkg. of purple jello in one cup boiling water. Take 1/2 cup of the hot water dissolved jello and add 1/3 cup sour cream (at room temperature), then add 2 Tbsp. cold water. Pour this into a 9x13 clear glass pan. Break any bubbles and put in refrigerator for 1/2 hour to an hour. After this is set, add 1/2 cup cold water to the remaining jello. Pour on top of the first layer. Let set.
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.
1st Layer:
Dissolve 2 small packages lime jello in 2 cups boiling water and 1 1/2 cups cold water.
Add crushed pineapple. Let set until firm and add 2nd Layer.
Grease lightly a 9 x 13-inch pan.
Make 1 package orange jello with 3/4 cup hot water and 3/4 cup cold water.
Pour in pan.
Let set about 30 minutes, until nearly firm.
Make second package of orange jello, using 3/4 cup hot water and 3/4 cup condensed milk. Pour on first layer and let set 20 minutes.
Proceed with each color in same manner as first.
Bring the milk and sugar to a boil.
Add Knox gelatine dissolved in 1/2 cup cold water.
Let cool.
Add vanilla and sour cream.
Dissolve each package of jello in 1 cup hot water and add 1/2 cup cold water.
Place one layer of jello in 9 x 13-inch glass pan.
When set, add 1 1/2 cups white mixture.
Dissolve next color jello and when white mixture is set, place on top.
Continue with 1 1/2 cups white mixture, next jello, etc.
Makes a very pretty and delicious salad.
Oil 3-quart baking dish.
Dissolve 1 package jello in 1 cup boiling water.
Cool 15 minutes in refrigerator.
Add 1/2 cup evaporated milk.
Pour into baking dish.
Set 1 1/2 hours.
Next, mix same flavor jello with 1 cup boiling water.
Add 1/2 cup cold water.
Pour onto first layer.
Set 1 1/2 hours.
Repeat these steps until all jello is used.
Dissolve jello in boiling water.
Add cold water and extract. Chill until slightly thickened, about 1 1/2 hours.
Measure 1/3 cup and pour into 4 cup mold.
Chill; about 5 minutes.
Measure 3/4 cup jello; blend into 1 1/2 cups Cool Whip.
Carefully spoon into mold. Chill about 5 minutes.
Add peaches to remaining jello.
Carefully spoon into mold.
Chill 4 hours over overnight.
Dip container into warm water to unmold.
Garnish with remaining Cool Whip and additional fruit.
Dissolve first package of jello in 1 cup boiling water. Divide into 2 bowls.
In one bowl, add 1/3 cup sour cream.
In 2nd bowl, add 3 tablespoons of cold water.
Pour sour cream mixture in 9 x 13-inch glass pan first.
Let set, then put on clear layer. Repeat the same with each color.
Mix jello and water; cool.
Mix fruit with jello.
Layer jello and sour cream.
Serves 12.
Dissolve lemon jello in drained pineapple juice and 1 1/2 cups water.
Heat to boiling.
Add the marshmallows; stir until dissolved.
Set aside until cool.
When cool, add drained pineapple and whipped topping.
Put in medium Pyrex flat dish. Refrigerate.
When set, pour cooled red jello over top.
Each jello layer is made with 1 cup boiling water and 1/2 cup cold water.
Use jellos in order as named.
Dissolve 1 package of jello in 1 cup of boiling water.
Take 1/2 cup of jello and 1/3 cup sour cream.
Blend well and pour into dish.
Dissolve red jello in 1 1/2 cups boiling water.
When cool, pour into greased 9 x 13-inch pan.
Refrigerate 1/2 hour.
Bring 2 cups milk to slow boil.
Add 1 cup sugar.
Remove from heat. Dissolve gelatine in 1/2 cup cold water.
Add to milk and sugar. Mix well.
Add 1 pint sour cream and 2 teaspoons vanilla.
Mix and set aside.
When jello sets, add 1 1/2 cups white mixture.
Chill until set.
Add remaining layers, alternating colors and white filling.
To each package of jello, add 1 package Knox gelatine and 1 cup boiling water.
Add 3/4 cup boiling water to strawberry jello.
Dissolve well. Add enough ice to mixture to make 1 2/3 to 1 3/4 cups melted jello.
Pour into a 9 x 13 x 2-inch pan (very lightly oiled).
Let chill until set, about 15 minutes.