Chill Milnot overnight.
Dissolve Jell-O in one cup hot water. Cream the cream cheese and sugar together.
Whip Milnot until very stiff.
Mix all this together.
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
Dissolve gelatin in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla.
Add pineapple.
Add gelatin and blend well.
In large cold bowl, whip Milnot until stiff.
Fold Milnot into gelatin mixture.
Mix graham cracker crumbs and melted oleo.
Pack 2/3 of crumb mixture on bottom and sides of 9 x 13-inch pan.
Add filling and sprinkle with remaining crumbs.
Chill overnight.
Cut into squares and serve.
Dissolve gelatin in boiling water.
Chill until slightly thickened.
Cream together cheese, sugar and vanilla; add gelatin and blend well.
Fold in stiffly whipped Milnot.
(This can be done in electric mixer.)
Mix graham cracker crumbs and melted butter together; press 2/3 of mixture on bottom and sides of 9 x 13 x 2-inch pan (or larger).
Add filling and sprinkle remainder of crumbs on top.
Chill overnight.
Dissolve jello in boiling water.
Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla.
Add jello; blend well.
Fold in stiffly whipped Milnot.
(Can be done with electric mixer.)
Mix graham cracker crumbs and melted butter together.
Put 2/3 of mixture on bottom and sides of a 9 x 13 x 2-inch pan.
Add filling; sprinkle with remaining crumbs.
Cut into squares; serve plain or garnished with fruit.
Chill several hours or overnight.
Serves 12 to 16.
Dissolve gelatin in boiling water and chill until slightly thickened.
Cream together cream cheese, sugar, vanilla and then add gelatin and blend well.
Stiffly whip Milnot and then fold into other mixture, then pour into pan, then sprinkle the top with remaining graham cracker crumbs.
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.
Stir together marshmallow cream and peanut butter in mixing bowl.
Cook sugar and Milnot until mixture reaches a soft ball stage.
Add the vanilla and pour over first mixture.
Beat until smooth.
nd mix thoroughly.
Whip Milnot and combine with jello and
Cook pineapple, sugar and eggs until thick.
Stir while cooking.
Add Jell-O.
Cool completely.
Stir whipped Milnot into mixture; pour into 2 baked pie shells.
Cream together cheese and sugar.
Dissolve jello in hot water. Cool.
Add jello to first mixture.
Beat well.
Beat Milnot until stiff.
Fold into jello and cheese mixture.
Pour into graham cracker crust, in a 9 x 12-inch pan.
Refrigerate for several hours before serving.
Dissolve jello in water.
Cream sugar and cream cheese together, then mix jello and cream cheese mixture together, adding vanilla and lemon juice.
Whip Milnot, then fold into other mixture.
Pour into a 9 x 12-inch graham cracker crust in a 9 x 12-inch pan.
Chill until stiff and serve.
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 gelatin in boiling water.
Add lemon juice and cool. Cream together cheese, sugar and vanilla.
Add cooled gelatin mixture, mix well.
Fold whipped Milnot into gelatin.
Crush graham crackers fine and add margarine.
Firmly pack 2/3 of mixture in bottom of 9 x 13-inch pan, add filling and sprinkle crumbs on top.
Chill several hours.
Mix first 3 ingredients.
Mix next 4 ingredients.
Whip Milnot until stiff.
Roll graham crackers and mix with 1 stick of oleo. Press crackers (half) into bottom of pan.
Combine the cream cheese mixture into the Jell-O mixture and fold in the Milnot. Put on top of graham crackers.
Add remaining crackers on top. Chill several hours.
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Put
Chill Milnot overnight.
Prepare jello, 1 cup hot water in a separate bowl for each color/flavor.
Mix each bowl well.
Let cool.
Mix 1 can Milnot with 2 teaspoons vanilla, beat until very fluffy (10 minutes); place in fridge.
Follow same directions for second can of Milnot.
Place equal amount of Milnot into jello and fold.
Spoon into large bowl creatively.
Chill at least 4 to 6 hours.
Enjoy.
Decorate with Cool Whip and coconut.
Prepare cake mix and bake as directed.
Melt 1 cup Milnot, 1 cup
sugar, marshmallows and coconut together; bring to a boil. Pour over hot cake.
Combine oleo, 1 1/2 cups sugar and 1/2 cup Milnot until butter is melted.
Add the chocolate chips and almonds.
Pour over cake.
Mix graham crackers, powdered sugar, and melted butter.
Line bottom of 9x13 baking dish with half of mixture, and save rest for top.
Dissolve jello in 1 c. hot water.
Whip large can of Milnot until stiff.
When jello is cooled, pour into whipped Milnot. Cream together cream cheese and 1 c. sugar.
Add to jello/Milnot mixture, and blend.
Pour into graham cracker lined dish.
Top with remaining graham cracker mixture.