Mix in order given.
Pour into jello mold or pan.
Let sit in refrigerator 2 to 3 hours.
Prepare lime jello with 1 cup boiling water.
Dissolve ice cream into lime jello.
Pour into mold and chill until firm. Dissolve strawberry jello in 1 cup boiling water and add frozen strawberries.
Pour over lime jello-ice cream mixture.
Chill overnight.
To unmold, dip in warm water just to the rim.
Run a wet knife around inside rim of mold.
Turn over and it should come out clean.
On the day before, mix red and lime jello separately with 1 1/2 cups boiling water each.
Chill.
The next day, mix lemon jello with 1 cup boiling water; cool 15 minutes.
(The rest of liquid for lemon jello is from the ice cream and crushed pineapple.)
Beat softened ice cream quickly with lemon jello and crushed pineapple so that the mixture is smooth.
Cube the red and lime jello and fold into ice cream mixture.
Pour into a 5-quart mold; put into refrigerator to set.
Yields 15 servings.
Mix lime jello and hot water; let set some and pour into mold.
Mix pineapple, lemon jello and Cool Whip; let it start to set.
When lime jello layer is set, pour lemon jello layer on top and let it set.
Mix mayonnaise and raspberry jello and pour over all when beginning to set.
Chill until serving.
Dissolve lime jello in boiling water.
Add cold water and orange juice.
Arrange pears in lightly oiled ring mold or rectangular Pyrex dish; cover with lime gelatin.
Chill until almost set.
Drain pineapple, reserving 1/4 cup syrup.
Dissolve lime jello in boiling water.
Add cold water.
Chill until partially set; fold in pineapple and nuts.
Pour into oiled 1 1/2-quart mold (or non-oiled Tupperware mold) until almost set.
Mix jello and hot water; let sit until partially jelled.
Mix all other ingredients.
Pour in mold.
Refrigerate until jelled completely.
Perfect for Thanksgiving and Christmas.
Heat 1 cup pear juice and pour over jello.
Cream the cheese with 2 tablespoons milk.
Mash pears.
Whip jello when partially set.
Whip the cream; add cheese, pears and jello.
Pour into mold.
Sprinkle jello powder on cottage cheese and mix until jello is dissolved.
Add drained pineapple and mix.
Then add Cool Whip and stir until all ingredients are blended thoroughly.
Pour into jello mold and chill until firm.
In large pan, melt marshmallows and milk together.
Remove from heat and add lime jello until dissolved.
Stir in softened cream cheese until melted and well blended.
Add mayonnaise to whipped cream and fold into jello mixture and pour into mold or bowl.
Dissolve jello in boiling water.
Add pineapple juice.
Chill slightly and then beat until frothy.
Fold in the remaining ingredients.
Chill in mold until set.
Dissolve jello in heated pineapple juice.
Mix canned milk, cottage cheese and mayonnaise.
Blend together well.
Add pineapple, celery and jello mixture.
Add nuts.
Will be lumpy. Pour into mold.
Let set until firm before serving.
Make jello according to package directions.
Let stand for 1 to 1 1/2 hours until nearly firm; beat.
Beat whipped cream and cheese together.
Fold in celery, pecans, pineapple and whipped jello.
Put into a large mold.
Dissolve jello in 1 cup boiling water.
Add cream cheese; blend well.
Add nuts, celery, and pineapple.
In a seperate bowl, beat heavy cream until stiff peaks form.
Fold jello mixture through cream.
Place in jello mold and chill overnight.
Unmold and serve sliced.
Prepare jello according to package directions.
Add marshmallows, stirring until they are partially dissolved.
Let cool slightly.
Add crushed pineapple.
Mash cottage cheese and add to jello mixture, stirring with a fork.
Mix salad dressing with jello mixture until well dispersed.
Chill until firm in a cooled dish or jello mold.
Combine jello and boiling water, following package directions. Allow jello to gel slightly.
Add all the other ingredients, except whipped cream.
Fold in the whipped cream and chill.
This can be put into a jello mold or a square pan to be able to cut into slices.
Dissolve jello and marshmallows in boiling water.
Beat in cream cheese, crushed pineapple, sugar, lemon juice and nuts.
Beat well; blend in heavy cream.
Pour in mold.
Put in refrigerator until formed.
Empty can of pineapple with juice into a saucepan.
Add jello; mix and heat on low until dissolved.
Cool.
Mix in Cool Whip and cottage cheese.
Put mixture into jello mold or bowl; refrigerate until ready to serve.
Combine jello and hot water.
Add sour cream, then the crushed pineapple and juice.
Put in jello mold.
Refrigerate until set.
Beat jello while adding hot water.
Add to cream cheese.
Add cold water and beat.
Add pear syrup.
Arrange pears in jello mold and add jello mixture.
Refrigerate.