Dissolve water and jello.
Cool.
Mix cake mix with oil.
Add eggs, one at a time.
Beat well. Then add cooled jello.
Bake in well-greased, floured tube pan for 1 hour at 325\u00b0.
Mix jello according to pk directions, add pineapple, bananas and marshmallows.
Pour into a 9x13 inch pan.
Chill until firm.
In top of double boiler, mix eggs, butter, flour, sugar.
Add reserved pineapple juice (if reserved juice is not quite one cup you may add enough water to make one full cup) Cook and stir until thick.
Cool.
Fold in cool whip.
Spread over jello.
Top with grated cheese and nuts.
I use 1/4 cup grated cheddar cheese and 1/4 cup chopped walnuts.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Mix jello with boiling water and let cool some. Cut marshmallows into small pieces if using large marshmallows and add to jello. Beat cream cheese and pineapple juice together. (If using cottage cheese, put in blender and process before mixing with juice). Add juice mixture to jello and add pineapple and nuts.
Prepare jello as directed, but substitute pineapple juice for water.
Jell.
Whip 1 package of Dream Whip and chill.
Beat jelled jello and add crushed pineapple and Dream Whip.
Crumble angel food cake in bottom of cake pan and pour mixture over it. Mix lightly and smooth into pan.
Top with remaining Dream Whip and chill.
Refrigerate.
Dissolve Jello with boiling water. Add strawberries, bananas, pineapple, and nuts. Pour 1\\2 mixture into glass 9x9 dish. Refrigerate until Jello sets. About an hour or so. Spread sour cream over jello mixture. Top with rest of Jello mixture. Refrigerate until reset.
Dilute lemon jello in boiling water.
Add cold water and pineapple juice.
Let cool.
Add the crushed pineapple and 1 cup shredded carrots.
Chill until set.
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.
Dissolve jello with boiling water.
Pour thin layer (1/2-inch deep) into a 9 x 13-inch salad pan.
Let congeal.
When remainder of gelatin thickens, add marshmallows, pineapple and pecan pieces. Fold whipped topping in carefully; mix well.
Pour over congealed, clear gelatin layer.
Let congeal overnight.
When ready to serve, cut jello squares and turn salad, bottom side up, on shredded lettuce so clear red jello is on the top and creamy layer is on the bottom.
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.
Drain the juice from the pineapple (leave the rings in the can) and bring to a boil.
Combine the boiling juice and the jello and mix really well. Do NOT add the cold water like the jello box directions say.
Pour the mixture into the can of pineapple rings. Run a fork down the center to get the jello in between each ring. Chill. When ready to serve, invert the can on the serving dish, and slice between each ring.
Cook jello, strawberries and pineapple with water in a large saucepan.
Bring to a boil.
Pour 1/2 of this mixture into glass dish or bowl.
Chill until firm.
Spread sour cream on top of set jello.
Carefully spoon remaining 1/2 of mixture on top of the sour cream.
Chill until set.
Dissolve jello in boiling water.
Add can of frozen orange juice (no water), cans of mandarin oranges and can of crushed pineapple.
Place in refrigerator until set.
Whip Dream Whip and 1/2 of the milk.
In another bowl whip the balance of milk with instant pudding.
Pour both mixtures together in one bowl and whip until thick and fluffy.
Spread on top of jello.
Heat pineapple and dissolve jello.
Let this cool.
Add Cool Whip, nuts and cheese to pineapple-jello mixture.
Let \"set\" in refrigerator.
Mix jello with 2 cups boiling water.
Add undrained pineapple. Refrigerate until thickened.
Soften cream cheese; whip with fork or beaters.
Add pineapple-jello mixture, nuts and desired amount of maraschino cherries.
Pour into mold.
Dissolve jello in 1 cup hot water in top of double boiler. Stir in marshmallows until dissolved.
Remove from heat and beat in cream cheese and juice from pineapple; cool slightly.
Blend in Cool Whip and pineapple.
Chill until firm.
Makes a nice mold.
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.
Mix the pineapple, jello, and 7up.
Pour into a 9x13 dish.
Put into refrigerator to set.
In saucepan, mix juice, flour, butter and eggs.
Cook and stir, on med, bring to a boil.
Boil for 1 minute.
Allow to cool, while jello sets.
Mix the cooled cooked mixture with the whipped topping.
Spread over the jello.
Make the jello to box directions.
(Pineapple juice can be used along with water.)
Let jello cool until it starts to thicken, then add the rest of the ingredients and chill in refrigerator.
Drain juice from pineapple to make the 2 cups of water to put in jello.
Let jello set, then mix pineapple and cream cheese. Fold into jello, then let finish setting.