Drain pears.
Heat pear juice and pour over jello.
Stir in cream cheese mashed with milk.
Cool in refrigerator, but do not let set.
When cool, add pears which have been blended.
Add Cool Whip.
Chill for 3 to 4 hours, or until set.
First Layer:
Dissolve 1 package of jello in 2 cups boiling water.
Pour in an 8 x 4-inch loaf pan. Cool until partially set.
Put jello in boiling water. Add cream cheese and dissolve. Add juice of pears; mix. Place in refrigerator and let partially congeal.
Remove and beat.
Add mashed pears, nuts and Dream Whip. Blender may be used.
Drain juice from pears. Boil juice and pour over lime jello. Stir until dissolved. Mash pears and mix with cream cheese and jello mixture. Fold in Cool Whip. Refrigerate.
Drain pears.
Use juice and water to make 1 cup.
Boil and add to jello.
Set aside until thickened.
In blender, blend cream cheese and pears.
Add the jello and blend.
Fold in Cool Whip. Sets in about 2 hours.
Drain pears; add enough water to juice to make 2 cups.
Bring to boil and add jello and cream cheese.
Chill until partially set and whip.
Add whipped cream and pears.
Mix well and set.
Heat pear juice to boiling; add jello (dissolve).
Chill until partly set.
Dice pears.
Whip Dream Whip until stiff; add soft cream cheese and mix well with electric mixer.
Add partly set jello; mix lightly.
Fold in diced pears and nuts.
Put into a 8 x 8-inch glass pan.
I use a pretty crystal dish.
Sprinkle nuts on top, refrigerate and spoon out to serve.
Mix pear juice and jello.
Mix milk with cream cheese.
Let jello cool, then mix pears - when like egg whites.
Mix in whipping cream.
Strain pears and bring juice to boil.
Dissolve jello in pear juice.
Combine pears, cheese and 4 tablespoons jello mixture in blender.
Blend until smooth.
Add remaining jello mixture and blend again.
Refrigerate until soft-set and fold in Cool Whip. Chill several hours before serving.
Dissolve jello in boiling water.
Drain pineapple.
Reserve juice.
Add water to juice to make one cup.
Add gleatin; chill until partially set.
Measure 1 1/2 cups; pour into a 6 cup mold. Chill until set, but not firm.
Combine sour cream and mayonnaise. Blend into remaining jello.
Add pear, pineapple, almonds and cherries.
Spoon into mold.
Chill at least 4 hours.
Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Set cream cheese out to soften.
Make your choice of jello and add 1 cup boiling water.
Stir well and add 1/2 cup cold water.
Refrigerate jello until slightly set.
Add cream cheese and whip until frothy.
Fold in whipped topping.
Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in.
Recipe can be doubled for layer salad.
Dissolve 1 package lime jello with 1 1/2 cups boiling water. Blend cream cheese to jello.
Add remaining ingredients. Refrigerate.
Put pear juice in jello and bring to a boil.
Mash pears and cut cream cheese into small pieces.
Pour all of this into dish. Let set to semi hard, then add Cool Whip and fold in.
Return to refrigerator to finish setting.
Drain pears (save juice).
Heat 1 cup of pear juice.
Dissolve jello with pear juice.
Puree pears in blender.
Add cream cheese; blend until smooth.
Add jello mixture and fold in Cool Whip.
Pour into mold and chill.
Beat jello while adding hot water.
Add to cream cheese.
Add cold water and beat.
Add pear syrup.
Arrange pears in jello mold and add jello mixture.
Refrigerate.
Heat pear juice to boiling.
Add jello and cream cheese.
Keep hot until dissolved.
Chill until partly set.
Add mashed pears, nuts (if desired) and whipped cream.
Chill until firm.
First Layer:
Dissolve 1 package jello in 1 cup boiling water. Add pear juice, plus enough cold water to make 1 cup.
Place pears in the bottom of a mold or bowl.
Place in freezer until set.