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.
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.
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.
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.
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.
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.
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
Prepare the cherry jello powder according to the directions
Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
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.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Set cream cheese out to soften.
Make your choice of jello and add 1 cup boiling water.
Stir well and add 1/2 cup cold water.
Refrigerate jello until slightly set.
Add cream cheese and whip until frothy.
Fold in whipped topping.
Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in.
Recipe can be doubled for layer salad.
This turns out very pretty.
I use a cake Bundt pan with Teflon coating or a large Tupperware mold.
Dissolve jello in 1 1/2 cups boiling water (sugar-free jello can also be used).
Add thawed strawberries and entire can of crushed pineapple (undrained).
Cool awhile and then add 2 mashed bananas.
Save juice from pineapple; use 1 cup of juice in 3rd layer. Add remaining juice to water to make 1 3/4 cups boiling liquid. Mix jello and liquid.
Pour into 9 x 12-inch dish.
Chill until jello begins to thicken; add pineapple.
Let congeal in refrigerator.
Dissolve jello with boiling water, then dissolve marshmallows partly in jello mixture.
Add the rest of the ingredients and put in a mold or any pretty glass dish.
Remember, do not drain pineapple.