Melt marshmallows in hot water.
Do not add any more water as you are adding a different type of liquid later.
Then add lime gelatin.
Cool.
Then add drained crushed pineapple, cottage cheese and walnuts.
Finally, fold in whipped cream.
Chill.
Mix gelatin, sugar, salt, marshmallows and lemon juice in boiling water.
Chill until thick.
Add cottage cheese, Cool Whip, pineapple and nuts.
Chill until set.
Double recipe to fill round mold.
Mix thoroughly lime gelatin and boiling water.
Add pineapple and place in refrigerator to congeal.
Mix lemon gelatin with boiling water.
Put into refrigerator to congeal.
When both mixtures are firm, whip the cream until stiff.
Take package of cream cheese and mix with lemon gelatin with mixer.
Fold whipped cream into lemon Jell-O-cream cheese mixture.
Pour on top of lime Jell-O.
Cover and let stand overnight in the refrigerator.
Dissolve packages of lime gelatin mix in 2 cups boiling
Dissolve lime gelatin and boiling water. Add cold water.
Mix cabbage, celery seed, lemon juice, salad dressing and salt.
Add to gelatin mixture.
Dissolve gelatin in 1 cup hot water.
Add pineapple, apple and nuts.
Mix together cottage cheese, salad dressing and cream.
Add this to gelatin mixture.
Let set in refrigerator.
Apples will come to the top.
Dissolve the gelatin in 1 cup boiling water. Stir in 3/4 cup cold water and lime or lemon juice. Chill until syrupy.
Combine mashed avocado and sour cream.
Blend into thickened gelatin. Refrigerate until firm.
large bowl combine dry lime gelatin with pear juice and stir
Thoroughly dissolve lime gelatin in 1 cup boiling water.
Add crushed pineapple with juice to dissolved gelatin.
Allow the mixture to slightly cool.
Pour into 9 x 13-inch pan.
Add yogurt to the mixture and stir in well.
Cool for approximately 15 minutes in refrigerator (or until mixture begins to thicken).
Add sliced cherries and stir well.
Sprinkle chopped pecans over the top of the salad.
Makes 12 servings.
Per serving:
143 calories, 3 grams fat, 0.8 milligrams cholesterol and 70 milligrams sodium.
Dissolve gelatin in water.
In mixing bowl, beat cream cheese until fluffy.
Stir in slightly cooled gelatin and beat until smooth.
Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly when dropped from spoon.
Fold in 3/4 of the whipped topping.
Pour into a 9 x 13 x 2-inch dish. Refrigerate for 3 to 4 hours or until firm.
Cut into squares and garnish with remaining topping.
Makes 16 to 20 servings.
Prepare lime gelatin according to directions and let set. Drain pineapple.
In mixing bowl, whip cottage cheese and Cool Whip until light.
Add lightly set lime gelatin and drained crushed pineapple.
Mix and pour into mold or glass and continue to let set in refrigerator.
When ready to serve, garnish with cherries or sliced kiwi and mint leaves.
up boiling water over the gelatin mix. Stir until dissolved, then
Place gelatin crystals in a large bowl.
Dissolve lemon gelatin with 3/4 cup boiling water.
Cool slightly and beat until light and fluffy.
Fold in whipped topping and cottage cheese.
Pour into a 9 x 13-inch pan; chill until firm.
Dissolve lime gelatin in 1 1/2 cups boiling water and pineapple juice.
Add pineapple, olives and chopped pecans.
Spoon carefully on top of first layer.
Refrigerate and chill overnight.
Let cheese soften and mix with gelatin.
Add hot water; mix and add remaining ingredients.
Chill.
In blender, blend cream cheese with pears and juice.
Dissolve lime gelatin in boiling water.
Combine together and pour into a 7x12-inch glass pan.
Refrigerate until set, about 2 hours.
Dissolve the gelatin in the hot water thoroughly; add the softened cream cheese and beat with a mixer.
Mix the milk and mayonnaise together and stir in.
Add the pineapple and nuts; stir until mixed.
Cover with a plastic wrap and refrigerate until set.
Drain pears, reserving juice.
Set pears aside.
Measure the juice; add water if needed to equal 1 1/2 cups.
Pour into saucepan and bring to a boil.
Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth.
Cover and refrigerate until cool.
Mash reserved pears; fold into gelatin mixture.
Fold in whipped topping.
Pour into a 6-cup serving bowl.
Refrigerate until set.
Yield: 6 servings.
Mix gelatin as directed on package.
Set aside to cool. Have cream cheese softened and mix with electric mixer until creamy. Add nuts and celery and mix thoroughly. Slowly add gelatin and mix thoroughly.
Pour into dish and chill until firm.
Mix gelatin as directed on box. Set aside to cool. Mix in blender the softened cream cheese until creamy. Add nuts; mix thoroughly. Then add celery and stir. Slowly add gelatin and mix together thoroughly. Pour into container and chill.