Dissolve jello in 2 cups boiling water.
Let cool.
Add the strained cranberry sauce, crushed pineapple with juice and the chopped walnuts.
Mix all together.
Place in large, lightly greased jello mold pan.
Refrigerate overnight.
Drain pineapple, reserving juice.
Add cold water to this to measure 1 cup.
Stir boiling water into jello in large bowl until dissolved.
Stir in pineapple juice liquid.
Refrigerate this mixture about 1 1/4 hours.
After this, stir in Cool Whip with wire whisk until smooth.
Refrigerate 10 to 15 minutes.
Stir in pineapple, oranges and marshmallows.
Spoon into 6 cup jello mold. Refrigerate 3 hours or until firm.
To unmold:
Dip mold in hot water and invert on plate.
For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
For 2nd layer, whip cream cheese with a few drops of milk.
Drain pineapple well, reserving juice.
Mix pineapple into cream cheese.
Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
Pour into mold over first layer. Chill until well set.
Prepare jello with 5 cups water in a large bowl.
Add fruit with liquid and nuts (bananas, pineapple, strawberries and nuts). Scoop 1/2 into jello mold pan.
Refrigerate. Set aside remaining mixture. When first half is jelled, spread sour cream over mold, then scoop remaining mixture over sour cream and refrigerate to set.
Best made 1 day in advance (overnight).
Drain pineapple, reserving juice in a measuring
Dissolve jello in boiling water.
Blend in cream cheese (or place in blender) Stir in pineapple and nuts.
Fold in Cool Whip.
Pour into jello mold.
Place in fridge until firm.
Dip into hot water a few seconds to loosen.
Invert onto a plate.
Ready to serve.
Combine strawberry jello with boiling water.
Stir until dissolved.
Add pineapple chunks, frozen strawberries and nuts. Pour half of mixture into mold/dish and set.
When set, spread sour cream, then add rest of mixture.
Chill.
Dissolve jello in hot pineapple juice.
Mix Cool Whip with blueberry pie filling.
Add to jello mixture and mix.
Pour into a jello mold.
Line pan with mayonnaise. In large bowl dissolve jello with hot water. Add carrots, celery, nuts and pineapple.
Mix well. Put into mold. refrigerate until set.
Thaw strawberries just before using.
Dissolve jello in boiling water.
Add pineapple and strawberries.
Pour 1/2 of mixture into mold.
Put into refrigerator until set.
Cover with sour cream, then pour in remaining fruit mixture. Refrigerate until firm.
Serves 6.
In a separate bowl, add jello to all fruit; mix.
Pour into jello mold.
Refrigerate overnight.
Drain pineapple juice into measuring cup and add water to make 1 cup of liquid.
In small saucepan, dissolve jello in the liquid.
Heat to boiling.
Remove from heat. Add cranberries and pineapple. Mix well.
Pour into small jello mold or glass bowl and refrigerate at least 4 hours.
Dissolve jello in 1 cup boiling water.
Add cream cheese; blend well.
Add nuts, celery, and pineapple.
In a seperate bowl, beat heavy cream until stiff peaks form.
Fold jello mixture through cream.
Place in jello mold and chill overnight.
Unmold and serve sliced.
Dissolve jello in boiling water.
Chill until slightly firm. Whip jello until foamy.
Whip evaporated milk separately just until it foams.
Fold whipped evaporated milk into jello.
Drain pineapple.
Fold into jello.
Grease Bundt pan with thin layer of Crisco.
Pour jello mixture into Bundt pan and chill.
When serving, dip pan in warm water a few seconds, then invert onto platter.
Mix in order given.
Pour into jello mold or pan.
Let sit in refrigerator 2 to 3 hours.
Mix all ingredients together and fold in 2 cups Cool Whip. Pour into jello mold and let chill for 2 hours before serving.
Dissolve Jell-O in water.
Add pineapple juice and water mixture.
Stir and chill until partially set.
Add sugar and let stand 10 minutes.
Add berries and orange which have been coarsely ground.
Then add pineapple and nuts.
Stir well.
Pour into jello mold and place in refrigerator until set.
Strain pineapple well.
Use juice and enough water to make 2 1/2 cups liquid.
Bring to boil, then add Jell-O.
Dissolve Jell-O and add whole cranberry sauce.
Cool.
Add pineapple and nuts. Pour into a 6-cup mold.
Refrigerate.
Stir boiling water into jello until jello is completely dissolved, about 2 minutes.
Stir in cold juice.
Refrigerate 1 1/2 hours or until jello is thickened.
Stir in fruit.
Spoon into 6-cup jello mold sprayed with nonstick cooking spray.
Refrigerate 4 hours or until firm.
Unmold.
Garnish as desired.
Dissolve jello and water in blender.
Add cream cheese.
Add remaining ingredients and pour into jello mold.