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.
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 1 package lime jello with 1 1/2 cups boiling water. Blend cream cheese to jello.
Add remaining ingredients. Refrigerate.
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.
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.
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 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.
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.
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.
Pour boiling water over lime jello and marshmallows.
When dissolved, add pineapple.
Stir and cool until thick.
Fold in whipped cream cheese and mayonnaise.
Mix gently, but thoroughly. Pour into shallow pan 3 inches deep.
Allow to set.
Mix other 2 packages of jello with water and cool until thickish,\" then pour over lime mixture.
Dissolve lime jello in 1 cup hot water, then add 1 cup water and pineapple juice, combined.
Let set in a 9 x12-inch dish.
In double boiler, melt marshmallows and cream cheese.
Cool, then add the whipped cream and pineapple.
Pour over lime jello.
Dissolve raspberry jello in 1 cup boiling water.
Add 1 cup cold water. When it starts to thicken, pour over top of rest of salad.
Chill.
Dissolve lime jello in 1 cup hot water.<
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.
Dissolve cherry jello in 1 cup boiling water and 1 cup pineapple juice; let set.
In second pan dissolve 1 or 2 packages lime jello.
Dice 1/2 pound marshmallows in hot jello.
Allow to cool.
Add drained crushed pineapple, mayo, cream cheese, broken pecans and Cool Whip.
Combine with the lime and marshmallow mixture when room temperature.
When red jello is firm, pour the lime and fruit on top.
Return to refrigerator.
Let set 24 hours. Serve.
Mix jello with water and vinegar.
Let cool.
Spread vegetables over 13 x 9-inch casserole dish.
Sprinkle with sugar and chopped chili.
Pour jello over salad after jello is cool. Refrigerate 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.