ave juice.
Make lemon jello with 2 cups hot water
Make lime jello as directed; add pineapple and set in square pan.
Combine lemon jello with 1 cup boiling water.
Mix Dream Whip according to directions on package.
(If using whipping cream, add sugar and vanilla.)
Beat softened cream cheese into lemon jello until well blended, then fold in Dream Whip.
Pour over lime jello. Set until firm.
Layer each flavor of jello.
Layers 1, 3, 5 and 7 use 3/4 cup boiling water and 3/4 cup cold water.
Layers 2, 4 and 6 use 1/2 cup boiling water, 1/2 cup cold water and 1/2 cup evaporated milk. Use a 13 x 9-inch pan.
Chill until almost set between each layer, then add the next.
Makes a very showy salad or light dessert.
Empty jello and Knox gelatine in separate bowls.
Dissolve jello with 1 cup boiling water and Knox with 1/2 cup cold water. Pour 1 flavor of jello in a 9 x 13-inch pan.
Place in refrigerator until set, about 30 minutes.
Mix jello, strawberries and boiling water until dissolved. Add bananas and pineapple; mix.
Pour 1/2 of this mixture into bowl and chill until set, but not firm.
Add vanilla yogurt to remaining jello mixture and pour over other layer.
Makes about 10 to 12 servings.
First Layer:
Add 3/4 cup boiling water to 1 package jello. Stir until dissolved.
Add 3/4 cup cold water.
Pour into oiled 9 x 13-inch pan (Tupperware cake carrier works very well).
Chill until set.
Mix 1 package lime jello with 3/4 cup boiling water and 3/4 cup (1/2 can) evaporated milk. Pour into a 13 x 9 x 2-inch pan and refrigerate until set. Mix 2nd package of lime jello with 1 1/4 cups boiling water. Pour over first layer and refrigerate. Repeat with other flavors.
Dissolve red raspberry jello according to the directions. Jell in a 9x13 pan. Dissolve plain gelatin in 1/2 cup of cold water.
Heat one cup of half and half with 1 cup sugar. Bring to a boil. Mix in gelatin. Add 1 tsp. vanilla and cream cheese. Beat until smooth. Cool. Pour over first layer. Sprinkle pecans on top and jell.
Dissolve package of jello with 1 cup hot water.
Divide mixture in half.
Use 1/2 of mixture and add 3 tablespoons cold water.
(Save other 1/2 cup of jello.)
Pour mixture with cold water in a 9 x 13-inch pan (or whatever size you want).
Let this set until firm.
When firm, take remaining 1/2 cup of jello and add 1/3 cup sour cream and mix well.
Then pour over plain layer and let set well.
Repeat this process until you have achieved thickness you desire.
Dissolve jello mix in boiling water.
Add pineapple with juice, pie filling and nuts.
Pour half mixture in 9 x 12-inch pan.
Put in freezer to set.
Keep remaining half at room temperature.
Mix cream cheese and half Cool Whip.
Spread over chilled jello; add remaining jello on top.
Chill again.
Top with remaining Cool Whip.
Serve.
Dissolve jello.
Add strawberries, pineapple, bananas and nuts.
Pour 1/2 of mixture into a 13 x 9-inch glass dish. Refrigerate until firm.
Spread on sour cream.
Add remaining 1/2 of mixture and refrigerate.
Mix separately each flavored jello with one cup boiling water. (You might want to do this step right before each layer so it doesn't thicken; if it starts to thicken add a sm. amount of milk.)
Drain fruit cocktail; reserve juice.
Dissolve jello in hot water.
Add the cold water.
Place 1/2 can of fruit in bottom of 8-inch square pan or an angel food pan.
Cover with half of the jello.
Chill until firm.
1st Layers:
Mix jello according to package directions less 1/2 cup water.
Let almost set.
Add well drained pineapple.
Save juice for topping.
Put in 9 x 13-inch dish.
Sprinkle with pecans.
ny yolk mixed into the recipe). Spread and press firmly into
Stir boiling water into JELL-O in a bowl until dissolved.
Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
Pour into small clear drinking glasses.
Refrigerate at least 3 hours, until set.
Top layered dessert with remaining whipped topping and ENJOY!
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
Dissolve raspberry jello in boiling water; stir in
irst layer, mix the grape Jello with 1/2 pkg. of
This turns out very pretty.
I use a cake Bundt pan with Teflon coating or a large Tupperware mold.