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.
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.
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.
Bring pineapple (juice and all) and sugar to a boil.
Add Jell-O and water.
After Jell-O starts to thicken, add cheese, nuts and toppings.
Chill until set.
Recipe makes a lot!
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.
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 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.
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.
Cook together jello, sugar and juice from pineapple until thickened.
Cool.
Add the pineapple and cottage cheese.
Chill until set.
Top with Dream Whip or Cool Whip and garnish with nuts if desired.
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.
Prepare lemon jello as per directions on box.
Refrigerate until partially gelled.
With electric mixer, mix in cream cheese until smooth.
Stir in pineapple and pecans.
Refrigerate until gelled.
Heat pineapple and sugar over medium heat in a saucepan until hot.
Add the box of orange jello and let set until cool.
Add the pecans, buttermilk and Cool Whip and stir thoroughly.
Chill in refrigerator for several hours, then enjoy!
Heat 1 1/2 cups (hot) water.
Dissolve jello in hot water (use a large bowl).
Cool slightly.
Add all the crushed pineapple (juice too) and all the cherry pie filling.
Stir together.
Put into bowl or large rind mold.
Refrigerate.
Bring pineapple and sugar to a boil.
Mix in jello.
Cut up cream cheese and stir into mixture (does not have to be completely blended).
Put in refrigerator to cool, then beat well with mixer. Put in Cool Whip and chill overnight.
Drain apricots and pineapple, saving juice.
Mix apricots, pineapple, jello, hot water and 1 cup combined apricot/pineapple juice.
Top with miniature marshmallows.
Chill until firm.
Dissolve jello in 2 cups of hot (boiling) water.
Add crushed pineapple and bananas and mix well.
Put mixture into a 9 x 9-inch square dish.
Jell in refrigerator.
Spread sour cream on top.
Heat crushed pineapple and add jello until dissolves.
Chill about 45 minutes until slightly congealed, then add buttermilk and Cool Whip.
Makes 9 x 13-inch Pyrex full.