Mix lemon jello, lemon pudding, tapioca pudding and boiling water.
When it starts to thicken, add oranges and crushed pineapple and mix, then add container of Cool Whip.
Refrigerate.
In a 9 x 11-inch glass dish, mix together the lemon jello, hot and cold water and chill until firm.
Drain the crushed pineapple and save the juice. Add the boiling water to lemon Jello, stirring until dissolved. Add 7-UP and remaining ingredients in order listed. Chill until firm.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
Dissolve lime jello in 2 cups hot and 2 cups cold water.
Put in 9 x 13-inch pan and let set.
Combine lemon jello, 1 cup hot water and 1/2 cup marshmallows until melted.
Add crushed pineapple (including juice) and cream cheese.
Cool and add 1 cup Cool Whip and 1 cup salad dressing.
Chill to thicken.
Pour over lime jello; let set.
Dissolve red jello in 2 cups hot water and 2 cups cold water.
Pour over lemon jello and let set.
Serve.
Mix and cool lemon jello, dash of salt and sugar in boiling water.
Add marshmallows (cut up), 1 cup milk and salad dressing; mix until jello is dissolved.
Let stand until begins to set.
Add 1 can fruit cocktail, drain, fold in whipped cream.
Separately prepare orange, lime and cherry jello with 1 1/2 cups water for each flavor.
Put each prepared jello in 9-inch pan and jell overnight.
Prepare lemon jello in 1 cup water.
Add sugar and pineapple juice.
Let set awhile in refrigerator, but do not jell all the way.
Beat lemon jello mixture until lemony colored.
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
Mix together lemon jello, boiling water and pineapple juice, Let set slightly. Combine salad dressing, diced apples, celery, whipped cream or dream whip pineapple and marshmallows. Fold into jello and let set.
Stir all ingredients, except red jello, into the cooled orange or lemon jello mixture.
Put in refrigerator.
When set, pour one package of prepared and cooled red jello over the top and chill until set.
Mix lime jello according to pkg. instructions.
Pour into 9 x 13-inch pan.
Dissolve 1 cup of hot water and lemon Jello.
Add 30 marshmallows and let dissolve.
Mix 1/2 c. of sugar, whipped cream, cream cheese and pineapple.
Add this mixture to lemon Jello. After lime Jello has set, add lemon Jello mixture on top and let set.
Then dissolve red Jello as directed on pkg. and put on top of lemon mixture.
Dissolve lime jello in 2 cups hot water and 2 cups cold water. Pour into square cake pan.
Chill until firm.
Dissolve lemon jello in one cup of hot water in top of double boiler.
Remove from heat and add marshmallows; stir until melted.
Add pineapple juice and cream cheese, mix with mixer until smooth.
Add pineapple.
Cool slightly.
Fold in whipped cream and mayonnaise. Chill until thick and pour onto lime jello.
Chill until firm.
Prepare jello as directed.
Pour lime jello into shallow pan. Place in refrigerator.
When lime begins to set, add crushed pineapple and return to fridge.
Set thoroughly.
After lemon jello is set, whip and add cream cheese.
Blend thoroughly. Spread over lime mixture.
Keep chilled until time to serve.
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.
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted.
Remove from heat.
Dissolve lemon jello in cold water; add to hot mixture.
Mix pineapple, cream cheese, salad dressing, milk and nuts.
Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish.
Place in refrigerate until set.
For top layer, make one package raspberry jello.
Cool and pour over first layer.
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each.
Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice.
Chill until slightly thick. Blend in the Cool Whip.
Fold in the jello cubes. Carefully pour into a
mold or a large glass bowl. Chill.
Mix lime and lemon jello with hot water.
Let stand.
In appropriate jello mold or container, mix the remaining ingredients.
Add jello.
Refrigerate until firm.
Mix jello, water and fruit.
Set until firm.
Cook pineapple juice, beaten egg, flour and Dream Whip until thick.
Put on top of salad.
Use a jello mold.
Mix strawberry jello with 1 cup boiling water
Mix lemon jello, lime jello and boiling water.
Add cold water.
Let this begin to gel.
Mix pineapple and evaporated milk. Add to jello mixture and let it gel more.
Mix mayonnaise, cottage cheese, nuts, salt and mustard.
Mix in and gel until hard.