For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
For 2nd layer, whip cream cheese with a few drops of milk.
Drain pineapple well, reserving juice.
Mix pineapple into cream cheese.
Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
Pour into mold over first layer. Chill until well set.
ings
Lime dressing (see recipe)
Oyster parfait (see recipe)
4
Dissolve jello in boiling water.
When completely dissolved, add ginger ale and pineapple.
Pour into 9 x 13-inch glass pan. Refrigerate until firmly set.
Make Jell-O as directed on package except use ice cubes instead of cold water for quick set.
After Jell-O is set, pour into bowl and mix with Cool Whip.
After mixed well, add drained, crushed pineapple.
Blend until smooth.
Refrigerate until set.
Dissolve water and jello.
Cool.
Mix cake mix with oil.
Add eggs, one at a time.
Beat well. Then add cooled jello.
Bake in well-greased, floured tube pan for 1 hour at 325\u00b0.
Make Jello following the recipe on the box but using juice from pineapple instead of all water. Then add the pineapple, cream cheese (helps if you let is soften a little), mayo, cottage cheese, and horseradish. Use mixer to beat together.
If you want to make it decorative you can put the mixture into a Jello mold.
Place in fridge and let set.
Mix jello according to pk directions, add pineapple, bananas and marshmallows.
Pour into a 9x13 inch pan.
Chill until firm.
In top of double boiler, mix eggs, butter, flour, sugar.
Add reserved pineapple juice (if reserved juice is not quite one cup you may add enough water to make one full cup) Cook and stir until thick.
Cool.
Fold in cool whip.
Spread over jello.
Top with grated cheese and nuts.
I use 1/4 cup grated cheddar cheese and 1/4 cup chopped walnuts.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Heat pineapple and dissolve jello.
Let this cool.
Add Cool Whip, nuts and cheese to pineapple-jello mixture.
Let \"set\" in refrigerator.
Mix jello with 2 cups boiling water.
Add undrained pineapple. Refrigerate until thickened.
Soften cream cheese; whip with fork or beaters.
Add pineapple-jello mixture, nuts and desired amount of maraschino cherries.
Pour into mold.
Dissolve jello in water. Beat cream cheese until fluffy. Stir in jello and stir until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until jello mounds using a 13 x 9 x 2-inch dish. Fold in 3/4 of whipped topping. Refrigerate until set. Garnish with remaining topping.
Melt marshmallows in milk over low heat.
Pour over jello, stirring until dissolved.
Combine softened cream cheese and mayonnaise, mixing until well blended.
Stir and gradually add jello, mixing until well blended.
Stir in pineapple.
Chill until slightly thickened.
Fold in whipped cream.
Pour into 2-quart mold.
Chill until firm.
Unmold.
Garnish with curly endive and frosted grapes.
Serves 12.
Mix first 3 ingredients and press into a 13 x 9-inch pan. Bake at 350\u00b0 for 10 minutes.
Cool completely, then mix the next 3 ingredients and spread over cooled crust.
Next, dissolve jello with water; add pineapple (drained), then add 7-Up or Sprite. Refrigerate jello mixture until partially set, then pour it over cream cheese layer.
Mix jello with boiling water and let cool some. Cut marshmallows into small pieces if using large marshmallows and add to jello. Beat cream cheese and pineapple juice together. (If using cottage cheese, put in blender and process before mixing with juice). Add juice mixture to jello and add pineapple and nuts.
Mix jello in boiling water.
Add sour cream and juice.
Mix thoroughly, then fold in pineapple and marshmallows.
Place in 9 x 13-inch pan and refrigerate overnight.
Drain pineapple; add water to make one cup.
Boil.
Add marshmallows and jello; stir until dissolved.
Add 1 cup cold water and chill until partially set.
Soften cream cheese; stir in pineapple and chopped nuts.
Add jello mixture and refrigerate overnight.
Melt marshmallows in reserved pineapple juice over low heat. Add cream cheese to it.
Melt as well as you can (will be lumpy). Prepare jello according to package instructions, but use 1/2 cup cold water instead of 1 cup water.
Combine pineapple, jello and nuts.
Place in mold or pan.
Chill.
Trim brown crumbs from cake and tear into bite-size pieces or cut into cubes.
Dissolve jello and sugar in boiling water.
Add lime juice and food coloring; chill until partially thickened. Fold in whipped cream and coconut.
Place half the cake in 13 x 9 x 2-inch baking pan.
Pour half of gelatin mixture over; repeat layers.
Chill several hours or overnight.
Cut in squares.
Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Spread a can of crushed pineapple in bottom of oblong dish. Mix about 1/3 cup Miracle Whip with enough milk to make fairly thin sauce.
Pour over pineapple.
Grate Cheddar cheese over top. Cover with small marshmallows.
Dissolve package of lime jello in 2 cups of boiling water and pour over marshmallows.
Chill several hours before serving.
Drain pineapple.
Add jello; heat until it boils.
Add marshmallows; melt.
Add 1 cup cold water; chill.
Mix cream cheese, pineapple, pecans and Cool Whip.
Add to jello mixture. Allow to set overnight before serving.