Mix jello with hot water and let chill until slightly thickened.
Mix cream cheese, sugar and vanilla.
Whip Milnot milk that has been chilled, then blend all other ingredients including jello together and add to milk mixture.
Mix well and pour into graham cracker crust, then chill.
dissolve jello in water; cool.
cream sugar, vanilla, and cream cheese.
add jello; mix well.
whip milnot with cold beaters until fluffy.
fold milnot into jello mixture.
add butter to graham cracker crumbs and pack into a 9x13 pan.
add filling to crust.
sprinkle with more graham cracker crumbs.
keep refrigerated.
et aside.
Whip chilled milnot and sugar together until stiff
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted.
Remove from heat.
Dissolve lemon jello in cold water; add to hot mixture.
Mix pineapple, cream cheese, salad dressing, milk and nuts.
Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish.
Place in refrigerate until set.
For top layer, make one package raspberry jello.
Cool and pour over first layer.
Dissolve gelatin in boiling water.
Chill until slightly thickened.
Cream together cheese, sugar and vanilla.
Add gelatin and lemon juice and blend well.
Fold in stiffly whipped Milnot. Mix graham cracker crumbs and oleo.
Pack 2/3 of mixture on bottom and side of 9 x 13 x 2-inch pan.
Add filling and sprinkle with remaining crumbs.
Chill several hours or overnight.
Can be frozen.
Use only Milnot.
Dissolve jello in boiling pineapple juice and water to equal 1 cup.
Chill until slightly thickened.
Cream together cheese, sugar and vanilla.
Add jello and blend well.
Fold in stiffly whipped Milnot.
Add crushed pineapple and mix well.
Mix graham crackers and melted butter together.
Pack 2/3 of mixture on bottom and sides of 9x13 cake pan.
Add filling and sprinkle with remaining crumbs.
Chill several hours or overnight.
Beat eggs 5 to 8 minutes; add sugar, salt and vanilla.
Beat well.
Add Milnot.
Pour mixture into freezer can.
Add milk to fill line.
Let cheese get soft.
Mix in sugar and drained pineapple.
Mix Jell-O and boiling water.
Let cool.
Whip Milnot until it is very stiff.
Mix all other ingredients and fold into whipped Milnot.
Beat cheese mixture until creamy; set aside.
Mix jello in boiling water.
Cool.
Add pineapple.
Beat Milnot until peaks form.
Fold cheese mixture into jello mixture, then fold all into whipped Milnot.
Put in prepared crust.
Mix eggs, sugar and vanilla.
Add Milnot.
Stir well, then add Vitamin D milk (enough to fill freezer).
Dissolve jello in boiling water.
Cool for 10 minutes.
Cream together cream cheese, sugar and vanilla.
Add jello and mix well. Whip Milnot milk; fold whipped Milnot into jello mixture.
Mix Jell with 1 cup of boiled water in a med bowl and place in freezer for 10-12 minutes till set.
soften cream cheese,then mix with milnot milk and add the sugar and vanilla. mix till
very smooth,Pour the Jello into the cream cheese mix and beat with mixer until well blended. Now pour mixture into Graham Cracker crust and chill for 30 minutes or longer. Serve with cool whip or favorite topping.
Beat eggs. Gradually add sugar to eggs and continue to beat until mixture is very stiff.
Add Milnot, vanilla and salt; mix thoroughly.
Pour into a gallon freezer and fill to fill line with milk.
Stir and freeze as directed.
Mix cake mix, 1/2 cup milk and melted butter together. Put 1/2 batter in greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 5 minutes.
Cream shortening and sugar.
Add egg yolks, cinnamon, vanilla and whole milk; mix thoroughly.
Add Milnot and stir; mix in flour and stir until free of any lumps.
Beat egg whites until stiff; add to first mixture and mix well.
Pour into a 9-inch unbaked pie shell and bake 15 minutes at 375\u00b0.
Reduce heat and finish baking at 350\u00b0.
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.
and slowly whisk in the milk, cream, broth, and the sherry
Dissolve Jell-O in hot water and cool.
Blend cream cheese and sugar together.
Beat Milnot until it forms stiff peaks. Combine first 2 mixtures and then add into the whipped milk, mixing well; add vanilla.
Pour into graham cracker crust.
Top with a few of the graham cracker crumbs.
Place in the refrigerator and let stand for 24 hours.
Break bread in small pieces.
Place in bowl with 1 cup of sugar, Milnot, milk, vanilla, egg yolks and melted butter.
Mix well.
Pour into a 10 x 8 x 2-inch pan.
Bake at 450\u00b0 for 30 to 40 minutes.
Make graham cracker crust with crackers and margarine.
Press firmly into 7 x 13 x 2-inch pan.
Dissolve Jell-O in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and lemon juice.
Add Jell-O and blend.
Fold in stiffly beaten Milnot milk.
(This is done with electric mixer.) Add filling to crust and sprinkle with finely chopped pecans. Chill overnight.
Keeps well.
Serves 18 to 20.