Chill Carnation milk before starting recipe.
Mix lime jello with 5 cups boiling water.
Chill jello for a while until soft set.
Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add.
Mix well and chill.
Add water or part pineapple and lime jello.
Put in 2 cup glass cup.
Put in microwave oven to boil.
Stir.
Add Miracle Whip and stir well.
Add pineapple and cottage cheese after jello thickens. Return to refrigerator to fully jell.
Dissolve lime jello in boiling water.
Stir in softened cream cheese.
Blend on low speed of mixer until smooth.
Drain 1 small can crushed pineapple, saving juice.
Add cold water to juice to total 1 cup.
Stir in jello mixture.
Add drained pineapple and chopped pecans.
Stir and refrigerate until set.
Melt in top of double boiler marshmallows and milk.
Pour hot over lime jello and stir until dissolved.
Add cream cheese and stir to dissolve.
Add crushed pineapple.
Cool.
Blend in whipped cream.
Spread lime jello over pineapple.
Mix Cool Whip and sour cream together; pour over fruit and jello.
Add small marshmallows.
Mix well.
Refrigerate.
Strain pineapple to drain out all juice.
Add lime jello, then all cottage cheese and Cool Whip.
Mix well in bowl.
Leave in that bowl or pour in a loaf pan.
In top of double boiler add juice of pineapple, marshmallows and 1 box lime jello.
Melt and set aside to cool.
Mix with beater drained pineapple, cream cheese, mayonnaise and nuts.
When cool add marshmallow mixture.
Whip the whipping cream and add to mixture; chill.
Mix 1 box jello and 2 cups water and cool.
Pour over mixture and chill overnight.
Add jello to 2 cups boiling water.
Stir until dissolved.
Add 8 ice cubes; stir until melted.
Add drained pineapple.
Chill until firm.
In saucepan, add eggs, lemon juice and sugar.
Add pineapple juice and water to equal 1 cup.
Mix in cornstarch until thickened.
Let cool and spread on jello.
Mix cream cheese, sugar and 1 tablespoon drained pineapple juice together until smooth and creamy.
Fold in Cool Whip. Spread mixture into prepared and cooled pie shell.
Mix jello according to package.
Add drained pineapple to jello and refrigerate until thickened.
Spread thickened jello mixture over first mixture in pie shell and chill.
Let cream cheese reach room temperature.
(May use microwave.) Mix lime jello (dry) with cream cheese.
Add 1 cup boiling water; dissolve cheese mix completely.
Add pineapple and pecans. Refrigerate.
Mix dry lime jello with cream cheese until free of lumps. Have cream cheese at room temperature.
Dissolve marshmallows in hot water.
Mix with the lime and cheese mixture.
Drain pineapple and add to mixture.
Put in bowl and let set in refrigerator. After cooling down and before hardening, mix in Cool Whip.
Put in large pan and put in refrigerator until well set.
For best results, make the day before.
Pour dry lime jello into Cool Whip.
Add cottage cheese and pineapple.
Stir well and refrigerate.
Dissolve lime jello in 1 cup boiling water.
Add cream cheese and blend until cheese is dissolved; may heat mixture in microwave to speed mixing process.
Add crushed pineapple and 1/2 cup cold water.
Mix well and sprinkle crushed pecans on top.
Chill in refrigerator until set.
In large pan, melt marshmallows and milk together.
Remove from heat and add lime jello until dissolved.
Stir in softened cream cheese until melted and well blended.
Add mayonnaise to whipped cream and fold into jello mixture and pour into mold or bowl.
Drain pineapple; dissolve lime jello in boiling water; cool. Add pineapple and cream cheese.
Lastly, add whipped cream.
Pour into mold.
Refrigerate until firm.
Can be made overnight.
Bring pineapple to a boil; add lime jello.
Gradually add to softened cream cheese.
Refrigerate until soupy.
Fold whipped cream into mixture.
Add celery and nuts.
Refrigerate until firm.
Mix Jello according to box.
Cool (not thick).
Drain pineapple (save juice).
Add pineapple to Jello.
Cover with marshmallows. Slice bananas, drop on top of marshmallows.
Let mixture gel.
Mix together:
sugar, flour, butter, beaten egg, and pineapple juice. Cook until thick.
Remove from heat, add cream cheese.
Beat with beaters.
Let cool.
Beat 2 envelopes Dream Whip and add to above. Spread this mixture over Jello.
Refrigerate until ready to serve.
Dissolve lime jello in hot water.
Let partially set.
Add pineapple; let set until hard.
Mix cottage cheese and pineapple together.
Stir in lime jello, Cool Whip and nuts as desired.
After folding in all ingredients, cool and serve.
Boil pineapple; add jello.
Cool.
Add cream cheese and Cool Whip.
Put into a 9 x 9-inch glass pan.