Prepare jello with frozen strawberries. Put in fridge until almost set.
Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
Mix cream cheese, 1 cup sugar and cool whip.
Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.
Prepare jello as directed.
If canned fruit is used, the juice may be used as the cold water.
Add sliced strawberries.
Break angel food cake into medium sized chunks and place into jello mix, do not stir as cake turns to mush.
Chill to set.
Spoon into dessert dishes and top with whipped cream.
Easy and good!
Any fruit can be used with a complementary jello.
Dissolve Jello with boiling water. Add strawberries, bananas, pineapple, and nuts. Pour 1\\2 mixture into glass 9x9 dish. Refrigerate until Jello sets. About an hour or so. Spread sour cream over jello mixture. Top with rest of Jello mixture. Refrigerate until reset.
Put pretzels on bottom of 8 x 8 pan and pour butter over them. Bake at 400\u00b0 for 8 minutes.
In separate bowl, mix Cool Whip and cream cheese and refrigerate.
Prepare jello, using 3 cups water instead of 4, and add the fruit.
Let set up a little.
Once the pretzels have cooled, spread the cream cheese mixture on top.
Be sure the edges are sealed so jello can't leak through.
Then pour jello on top of cream cheese mixture and refrigerate until set up, then serve.
Fix jello according to the directions that are on the jello package, using juice from thawed strawberries to make up for the cold water.
Add the strawberries to the jello mixture.
In large mixing bowl, mix the Cool Whip, sour cream and dry jello.
Cut cherries and nuts; mix together.
Chill approximately 15 minutes and dessert is ready to serve.
Dissolve gelatin in boiling water.
Add soda and chill until thickened.
Add fruit and pour into serving bowl or individual dessert dishes.
Chill until set, about 1 hour.
Garnish with whipped topping and fruit, if desired.
Makes about 2 1/2 cups or 5 servings.
Combine jello and boiling water in container of electric blender.
Blend for one minute.
Add ice cream and ice cubes one at a time.
Blend 2 minutes.
Pour into serving dishes.
Refrigerate until ready to serve.
Top with whipped cream and a strawberry for garnish.
using a whisk, dissolve the Jello powder in the boiling water
Dissolve jello and salt in boiling water.
Drain pears; measure the pear juice and add water to make 1 3/4 cups.
Stir extract and syrup water into prepared jello.
Set 1 cup of jello aside.
Put all the rest into 1 1/2-quart dish or mold.
Chill until slightly thickened.
Quarter pears and place in jello.
Chill until set, but not firm.
Gradually blend jello mixture (the one cup you set aside) into cream cheese, a little at a time.
Pour over the chilled jello with pears.
Refrigerate until firm.
Combine jello powder, crushed pineapple and water in large saucepan.
Cook for 5 minutes, stirring constantly.
Combine cream cheese with about 1 cup of mixture; slowly beat with electric beater.
Add to rest of cooked jello mixture.
Let stand in refrigerator until slightly jelled, 1 to 2 hours.
Fold in Cool Whip.
Sprinkle with nuts.
Refrigerate in a 9 x 13-inch pan for 2 hours.
Pour jello into hot water.
Mix thoroughly then cool for 10 minutes.
Add pineapple and strawberries.
Mix well and pour into an 11 x 7-inch pan.
Place in refrigerator.
To make the topping: mix the cream cheese, marshmallows and whipping cream together. Cover and let stand overnight in the refrigerator.
The next day, whip the cream cheese mixture until well blended.
Pour over jello. Sprinkle nuts on top.
Crush pretzels (not fine); add oleo and 3 tablespoons sugar. Mix well until moist and place in 9 x 13-inch glass dish.
Bake 10 minutes at 275\u00b0.
Cool.
Dissolve jello in boiling water; add frozen strawberries and stir until dissolved.
Soften cream cheese; beat with 1 cup sugar until fluffy and fold in Cool Whip.
Put cream cheese mixture over crust.
Pour jello mixture over cheese. Chill until firm.
Dissolve jello in the warm water.
Add nuts, pineapple and pie filling.
Chill 2 hours or until set.
Mix cream cheese, sour cream and sugar until blended.
Spread over jello.
Let chill for 1 hour.
Spread Cool Whip on top.
Prepare the 2 packages cherry jello as directed.
Chill in 13 x 9 x 2-inch pan. Mix 1 package lemon jello, 1 cup hot water, the cream cheese, marshmallows, Dream Whip and pineapple.
Pour over jellied cherry jello.
Chill.
Mix jello as directed.
Refrigerate and let set.
When jello is set, remove from fridge and beat with mixer until frothy, then add Cool Whip and bananas and whip just until mixed.
Spoon into individual sherbet dishes and return to fridge to set.
Dissolve jello in orange juice that has been brought to boiling.
Add ice cream.
Refrigerate until slighlty thickened. Stir in oranges and whipped cream.
Follow pkg directions to make jello.
Add a can of pie filling & chill. Use any combination of jello & filling; top with whipped cream & serve.
In 1 bowl, mix raspberry jello and hot water.
In another bowl mix cream cheese and sugar; cream together.
In another bowl, put graham crackers, melted butter and a little sugar.
In another bowl, beat milk until stiff peaks form.
Mix jello and cream cheese mixtures.
Fold in pineapple and nuts, then fold in whipped milk. Put most of graham cracker mix on bottom of pan.
Top with filling. Sprinkle rest of graham cracker crumbs on top.
Chill.
Mix crust ingredients and press onto bottom and slightly up the sides of a buttered 9 x 13 x 2 inch pan.
Mix Jello, water, and sugar together. Chill until thick but not stiff. Whip the evaporated milk to the consistency of whipped cream. Fold into the Jello mixture. Pour into the graham crust and chill until firm. Garnish with extra graham crumbs.