Dissolve orange jello
in
2
cups
boiling water.
Add cream cheese and beat well.
Chill until firm.
Put into large mixing bowl and beat.
When
broken
up well, add Cool Whip or Dream Whip and the juice
from
pineapple.
Stir
in 2 cans of drained mandarin oranges
and
drained,
crushed pineapple and marshmallows.
Pour into
serving dish and sprinkle with nuts. Cool and serve.
Cut into squares.
Mix orange jello and cottage cheese.
Drain mandarin orange jello and pineapple, then add to cottage cheese.
In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ).
Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold.
Chill for 8 hours.*.
Unmold, sprinkle with toasted coconut and serve.
* Chill time is listed as cook time.
Drain pineapple; add water to make 3/4 cup and heat to boiling.
Add to jello.
Add pineapple and Mandarin oranges. Chill until jelly-like.
Add orange juice to Dream Whip and beat until thick.
Fold into jello and fruit.
Fold in nuts and marshmallows.
If desired, garnish with Mandarin orange segments, maraschino cherries and mint sprigs.
Can also be molded.
Dissolve jello in boiling water and immediately add frozen orange concentrate.
Add mandarin slices and pineapple.
Chill until well set.
Drain juices from orange slices and pineapple.
(Should have 2 cups; if not, add enough water to make 2 cups.) Heat juices to boiling.
Mix dry jello with the juices.
Chill in 9 x 13-inch pan.
Fold in the fruit, then melted ice cream.
Refrigerate until firm.
Mix orange jello, sugar, boiling water and orange juice.
Let set partially.
Add the mandarin oranges and pineapple to the jello.
Let set until solid.
While jello is setting, mix the vanilla pudding with 1 cup milk.
Let set.
Fold in the Cool Whip.
Spread onto set jello mixture and chill.
Mix together orange jello, water and orange juice.
Cool until partially set. Add crushed pineapple and mandarin oranges. Mix well & pour into a 9
X 13 dish. Chill until set. For topping, mix lemon pudding, milk and Cool Whip. Frost the jello.
Dissolve jello in boiling water.
Add 1 cup cold water and juice from oranges.
Stir in sherbet until melted.
Let stand until it starts to thicken, then stir in oranges.
Pour into mold (if desired) and chill.
In a large bowl, dissolve jello in 2 1/2 cups boiling water. Add thawed orange juice and undrained pineapple.
Chill until it begins to gel, then fold in all but a few mandarin orange segments.
Chill until firm.
Add water to the mandarin orange syrup to make 1 3/4 cups. Combine syrup mix, salt, cinnamon and whole cloves.
Cover and simmer for 10 minutes.
Let stand 10 minutes.
Strain.
Add the jello, cold water and lemon juice.
Chill.
Add oranges and walnuts or pecans.
Boil water. Thoroughly dissolve orange jello and tapioca pudding in water (the tapioca will tend to settle and clump if not stirred completely). Refrigerate until partially set (2 to 3 hours). Thaw Cool Whip and stir into partly set jello until it is mixed and smooth. Stir in oranges and refrigerate until ready to serve. Also good with raspberries and raspberry jello or strawberries and strawberry jello, etc.
Dissolve jello in hot water.
Add sherbet immediately.
Cool some.
Add pineapple and orange slices.
Chill until set.
Mix (or shake) the first five ingredients until well blended.
Pour mixture over mandarin orange segments in a salad bowl (I like to use a glass or clear salad bowl for this recipe), cover with plastic wrap and refrigerate until well chilled.
About 15-20 minutes.
Add the lettuce, spinach, mushrooms, bean sprouts, onions to the mandarins in the salad bowl and toss well.
Sprinkle with sesame seeds.
Combine the orange jello, tapioca pudding and water. Cook to a boil and then cool.
Blend together the oranges and pineapple. Add the Cool Whip. Blend with the jello mixture and refrigerate.
Take orange jello (dry) and cottage cheese and stir together. Add Cool Whip and cans of Mandarin oranges.
Stir all together. Refrigerate.
Dissolve jello in hot water.
Add sherbet and let cool.
Add oranges and pineapple.
Chill until set.
Mix 1 package jello with 1 cup hot orange juice.
Let set until partially firm.
Mix cream cheese with 1/2 carton Cool Whip with electric mixer.
Mix in partially firm jello. Fold in mandarin oranges.
Pour into container and let set until firm. Mix 1 package orange jello with 1 cup hot water.
Add 1 cup orange juice and let set until partially firm.
Pour over first mixture and top with remaining Cool Whip.
Boil first 4 ingredients until thick and bubbly.
Let cool completely.
Then add mandarin oranges.
Stir in Cool Whip and chill until firm.
Mix orange jello, cottage cheese and fruits together.
Add Cool Whip.
Mix well, then stir.