Mix together the peach jello, boiling water and cream cheese, then cool.
Add the sugar, salt, vanilla and lemon juice.
Mix well.
Add the crushed pineapple, along with the juice.
Chill.
Dissolve jello in hot water; add cream cheese until creamy. Add to warm jello; mix well.
When cool, add Cool Whip.
Spread on top of first layer.
Refrigerate.
Pour boiling water over jello and stir until dissolved.
Stir in the ice cream until dissolved and let jello partially set.
Add the peach slices and let stand until firm.
Put Cool Whip on top.
Dissolve jello as directed on package.
When partially chilled, add peaches.
Chill until firm.
When jello is firm, mix sour cream, softened cream cheese and sugar.
Cream until smooth and spread over salad.
Put pineapple with juice, water and sugar in a pan. Bring to boil. Remove from heat and add jello. In separate bowl, beat cream cheese with milk, then fold in Cool Whip. When jello mixture is halfway congealed, gently fold in Cool Whip mixture. Pour into lightly greased jello mold. Can be frozen.
Mix jello with boiling water; let cool.
Add pineapple (drained).
Use pineapple juice to beat with cream cheese.
Add this mixture and Cool Whip to jello and refrigerate.
First Layer:
Dissolve jello in hot water.
Add ice cream; blend well.
Put in refrigerator until completely set.
In pan, mix water, sugar and jello.
Bring to a boil and stir until jello and sugar is dissolved.
Remove.
Add pineapple and strained peaches.
Mix peach jello, hot water, cold water, crushed pineapple, bananas, marshmallows and pecans.
Put in refrigerator.
Mix melted butter (margarine), pineapple juice, sugar, flour and egg. Cook until thick.
Let cool.
Whip Dream Whip and cream cheese. Mix cooled mixture and Dream Whip and cheese.
Put on top of jello.
Boil the pineapple with the juice.
Add jello and mix well. Remove from the burner and add the buttermilk and Cool Whip. After mixing all the ingredients, pour into a 2-quart dish.
Cover with foil and refrigerate 24 hours.
Mix jello and pineapple; bring to a boil.
Cool.
Add buttermilk, Cool Whip and pecans.
Save some pecans to put on top of salad.
Let set until firm.
Heat pineapple and juice.
Add\tdry
jello (remove from heat). Add buttermilk and mix
well.
Blend
in Cool Whip and put in refrigerator.
Can be cut in squares.
Boil jello, pineapple and sugar.
Let cool.
Add buttermilk and Cool Whip.
Mix well and refrigerate until set.
Serve on lettuce leaves.
Mix jello, sugar and pineapple.
Cook 5 minutes.
Cool.
Whip cream cheese (softened) and 1 cup cold water together.
Add pineapple.
Refrigerate for 1 hour.
Mix Cool Whip in.
Pat in molds and refrigerate.
Dissolve jello in 2 cups hot water.
Add 2 cups cold water, marshmallows, pineapple and bananas.
Chill.
Combine egg, pineapple juice, sugar and flour.
Cook until thick.
Add cream cheese; beat until smooth.
Cool.
Whip Dream Whip according to package directions.
Add to cooled mixture.
Spread over jello. Sprinkle with coconut.
Bring to boil the first 3 ingredients; remove from heat.
Add peach jello.
Refrigerate until it begins to jell.
Mix cream cheese and Cool Whip.
Blend until smooth.
Add to slightly jelled mixture.
Refrigerate overnight.
Mix jello, sugar and pineapple; bring to a boil, then add cream cheese and water.
Jell slightly.
Add Cool Whip and put back in refrigerator to jell hard.
Heat pineapple in saucepan and add jello.
Stir in buttermilk. Pour into medium size bowl and refrigerate for 1 hour.
Fold in Cool Whip and pour into serving dish.
Refrigerate for another hour before serving.
Dissolve jello in pineapple juice.
Mix all together and refrigerate.
In a blender put peaches with juice.
Cube cream cheese. Blend with peaches until smooth.
Dissolve peach jello in boiling water.
Stir.
Add stirred jello to blender with cheese and peaches.
Blend until smooth.
Pour into favorite dish or mold. Refrigerate.