Mix each of the 3 boxes of jello with 1 1/2 cups boiling water in separate bowls.
Put each in shallow pans; chill until firm. Cut into 1/2-inch squares.
Put all colors together and toss.
Mix the lime jello with 1 1/4 cups boiling water.
Let this stand until it becomes syrupy, then mix with the Cool Whip.
Add to jello squares; toss until covered.
Pour into cooked pie shells. Makes 2 pies.
Great for Easter.
Mix cream cheese, sugar and 1 tablespoon drained pineapple juice together until smooth and creamy.
Fold in Cool Whip. Spread mixture into prepared and cooled pie shell.
Mix jello according to package.
Add drained pineapple to jello and refrigerate until thickened.
Spread thickened jello mixture over first mixture in pie shell and chill.
Chill Carnation milk before starting recipe.
Mix lime jello with 5 cups boiling water.
Chill jello for a while until soft set.
Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add.
Mix well and chill.
Add water or part pineapple and lime jello.
Put in 2 cup glass cup.
Put in microwave oven to boil.
Stir.
Add Miracle Whip and stir well.
Add pineapple and cottage cheese after jello thickens. Return to refrigerator to fully jell.
Dissolve 1 package lime jello with 1 1/2 cups boiling water. Blend cream cheese to jello.
Add remaining ingredients. Refrigerate.
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 lime jello in boiling water.
Stir in softened cream cheese.
Blend on low speed of mixer until smooth.
Drain 1 small can crushed pineapple, saving juice.
Add cold water to juice to total 1 cup.
Stir in jello mixture.
Add drained pineapple and chopped pecans.
Stir and refrigerate until set.
Melt in top of double boiler marshmallows and milk.
Pour hot over lime jello and stir until dissolved.
Add cream cheese and stir to dissolve.
Add crushed pineapple.
Cool.
Blend in whipped cream.
Strain pineapple to drain out all juice.
Add lime jello, then all cottage cheese and Cool Whip.
Mix well in bowl.
Leave in that bowl or pour in a loaf pan.
Mix dry lime jello with cream cheese until free of lumps. Have cream cheese at room temperature.
Dissolve marshmallows in hot water.
Mix with the lime and cheese mixture.
Drain pineapple and add to mixture.
Put in bowl and let set in refrigerator. After cooling down and before hardening, mix in Cool Whip.
Put in large pan and put in refrigerator until well set.
For best results, make the day before.
In top of double boiler add juice of pineapple, marshmallows and 1 box lime jello.
Melt and set aside to cool.
Mix with beater drained pineapple, cream cheese, mayonnaise and nuts.
When cool add marshmallow mixture.
Whip the whipping cream and add to mixture; chill.
Mix 1 box jello and 2 cups water and cool.
Pour over mixture and chill overnight.
Let cream cheese reach room temperature.
(May use microwave.) Mix lime jello (dry) with cream cheese.
Add 1 cup boiling water; dissolve cheese mix completely.
Add pineapple and pecans. Refrigerate.
Pour dry lime jello into Cool Whip.
Add cottage cheese and pineapple.
Stir well and refrigerate.
Dissolve lime jello in 1 cup boiling water.
Add cream cheese and blend until cheese is dissolved; may heat mixture in microwave to speed mixing process.
Add crushed pineapple and 1/2 cup cold water.
Mix well and sprinkle crushed pecans on top.
Chill in refrigerator until set.
Dissolve 1 package of lime jello in 1 cup water.
Add vinegar; let cool.
Add cucumber, onion, celery and pepper.
Stir in cream cheese until fairly well dissolved.
Place in individual molds; serve on a lettuce leaf with mayonnaise.
Bring pineapple to a boil; add lime jello.
Gradually add to softened cream cheese.
Refrigerate until soupy.
Fold whipped cream into mixture.
Add celery and nuts.
Refrigerate until firm.
Dissolve lime jello in hot water.
Let partially set.
Add pineapple; let set until hard.
Mix cottage cheese and pineapple together.
Stir in lime jello, Cool Whip and nuts as desired.
After folding in all ingredients, cool and serve.
Chill milk overnight.
Combine jello, sugar, boiling water and lime juice; add 3 or more drops green food coloring.
Put into refrigerator until syrupy.
Place chilled milk in large bowl and whip together with jello mixture (add a pinch of salt to milk). Crust can be made while jello mixture is in refrigerator.
Melt 1/2 cup margarine and mix with 2 cups chocolate Nabisco cookie crumbs.
Put in bottom of buttered pie plates (3); pour in beaten jello and milk mixture.
Let set and grate chocolate over top. Chill 4 hours.
Grease a 10-inch pie pan.
Crush cookies and mix with melted margarine.
Press cookie mixture into pie pan to form a crust. Save 2 tablespoons cookie mixture for top.
Chill the pie crust. Dissolve jello in hot water.
Add the lemon juice and sugar.
Let stand while you whip the chilled milk to a stiff froth.
Add jello and mix.
Continue whipping until stiff peaks are formed.
Mix in lemon rind and food coloring.
Pour into crust and sprinkle crumbs on top.
Chill until firm.