Mix butter, brown sugar, flour and nuts.
Press into a 9 x 13-inch pan and bake at 375\u00b0 for 10 minutes.
Mix lemon Jell-O in 1 cup hot water, let cool.
Cream the cream cheese and sugar together.
Add Jell-O and whipping cream, whipped (use real whipping cream).
Pour on top of crust.
Mix remaining Jell-O and 3 cups hot water.
After lemon gel is hardened and this mix is cooled, pour on top of lemon Jell-O mix.
Mix the yellow cake mix according to package directions and bake.
When cake is done and still hot, poke holes all over with a fork.
Prepare a box of peach Jell-O using 2 cups of boiling water and stir until all Jell-O is dissolved.
(Do not add any cold water to this.)
Pour the hot Jell-O over the cake and let cool completely.
Prepare the topping recipe and spread over cake. Refrigerate for several hours.
Coat jell-o ring mold with a light
Dissolve Jell-O in boiling water.
Add frozen strawberries. Allow to thicken slightly.
Tear angel food cake into medium pieces and fold into Jell-O mixture.
Allow to harden.
Serve with whipped cream.
In a blender add Jell-O, Gelatin, and then Water (boiling).
br>Whisk together strawberry Jell-O and 2 1/2 cups
Prepare Jell-O with the 2/3 cup
Dissolve lime Jell-O in the 2 cups boiling
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts.
Allow Jell-O to set in refrigerator for several hours or preferably overnight.
Slice cake to cover bottom of Pyrex baking dish.
Cover with strawberry jam.
Sprinkle with brandy.
Make up Jell-O in usual way and when Jell-O is cooled, pour over cake.
Put in refrigerator until set.
Add fresh fruit.
Return to refrigerator until served with whipped cream.
Mix cake mix, egg and Crisco.
Pat into the bottom of a jelly roll pan.
Pour sweetened condensed milk over mixture and cover with Bits 'O Brickle.
Bake at 350\u00b0 for 20 minutes.
Mix together berries or fruit, water, Jell-O and sugar.
Place into a 2-quart casserole, cover and place in microwave on High for 5 to 7 minutes, stirring after 3 minutes. In a small bowl, stir together biscuit mix, the 1/4 cup sugar, nutmeg, milk and vanilla. Stir only enough to blend.
Using a tablespoon, drop 8 dumplings on top of Jell-O mixture in a circle around the edge of the dish. Place uncovered dish in microwave oven and cook for 5 to 7 minutes, giving dish 1/4 turn every 2 minutes until dumplings are no longer doughy.
Put fruit and coconut in a large mixing bowl.
Sprinkle dry Jell-O over fruit and blend.
Add Cool Whip and marshmallows. Stir well.
Cover and refrigerate for at least 1 hour.
Garnish with mint or maraschino cherries.
Serves 10 to 20.
Mix Jell-O, 1 cup boiling water, drained can of pineapple, sugar and lemon juice.
Add Eagle Brand milk.
Mix in small carton of Cool Whip.
Chill overnight.
Dissolve Jell-O in 2 cups of hot water.
Add 1/2 cup cold water.
Let thicken some and then add fruits and Cool Whip. Chill and serve.
Cook 1 cup sugar, cornstarch and water until thick.
Then add Jell-O.
Let cool and add strawberries to mixture.
Mix Cool Whip, sour cream and 3/4 cup sugar.
Spread in between layers and on top. Pour strawberry mixture over this.
Put in refrigerator and chill.
Blend cheese and sugar; blend in Jell-O (dry), a little at a time.
Add lime/lemon juice or rind and orange juice (optional). Fold in whipped topping.
When filling gets thick, pour into graham cracker crust.
Chill.
Brown ground turkey and drain grease if needed, add McCormick seasoning and add 1/2 cup water and let simmer.
Mold biscuits into muffin pans, bake for 8 minutes.
Add can of Rotel and cheese to ground turkey mix.
Add a heaping large spoon of ground turkey mix to the middle of each biscuit, bake another 10 minutes or until golden brown.
Serve hot and enjoy!
Makes 16 Jennie-O Ground Turkey Biscuit Cups.
an.
Freeze the Bit-O-Honey Bars for 10 minutes
Grease and flour bundt or angel food cake pan.
Pour nuts over bottom.
Mix all other ingredients together.
Mix well.
Pour batter over nuts.
Bake at 350\u00b0 for 55 minutes.
Cool.
Glaze with the following recipe.