Preheat oven to 350 degrees F (175 degrees C).
In a small baking dish, mix the pineapple with juice, sugar, cinnamon, eggs, and tapioca.
Bake 30 minutes in the preheated oven, until set.
Boil pineapple, add Jello.
Set aside to cool and thicken slightly.
Cream cheese, sugar and vanilla together.
Add to Jello, pineapple mixture.
arter pineapple lengthwise and cut out and discard cores.
With a
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.
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.
Grind cranberries.
Squeeze juice from oranges.
Grate rind of 1/2 orange.
Mix together with sugar and let set while making jello.
Mix red jello and boiling water; mix with cranberry mixture.
Mix in crushed pineapple with juice and grated apples. Place in refrigerator to set.
Boil the pineapple with the juice.
Add jello and mix well. Remove from the burner and add the buttermilk and Cool Whip. After mixing all the ingredients, pour into a 2-quart dish.
Cover with foil and refrigerate 24 hours.
Dissolve jello in boiling water.
Add frozen strawberries, stirring until dissolved.
Add bananas, chopped fine.
Stir in pineapple with juice.
Pour 1/2 mixture into a 9-inch square pan. Chill until thickened.
Add boiling water to dry cherry jello.
Add crushed pineapple with juice.
Add cherry pie filling.
Refrigerate.
Dissolve jello in boiling water; let cool.
Stir in Pet milk. In another bowl, mix pineapple, lemon juice, cottage cheese, nuts, celery and mayonnaise.
Mix together with jello and chill.
Serves 6.
Dissolve cherry jello in boiling water.
Add cherry pie filling to jello.
Add pineapple with juice.
Dissolve 1 large box lemon or lime jello in 2 cups boiling water.
Place in refrigerator until it thickens slightly.
In a bowl, mix cottage cheese, miniature marshmallows, crushed pineapple with juice, light mayonnaise and chopped nuts.
When jello starts to congeal, add other ingredients.
Mix well.
Pour into mold and return to refrigerator for at least 4 hours.
Mix pineapple with jello until thoroughly dissolved.
(Warm crushed pineapple in microwave first, then add the jello.)
Do not add water to jello.
Add Cool Whip.
Blend in buttermilk and nuts. Store in refrigerator overnight before serving.
Dissolve jello in hot water; cool.
Add pineapple, with juice, and cherries to cooled jello.
Whip the cream cheese; add to whipped cream.
Blend until smooth.
Combine cream cheese mixture with jello mixture.
Place into mold and refrigerate until firm.
Dissolve the jello in the hot water.
Add the marshmallows and stir until dissolved. Cool until almost jelled. Add the cabbage, pineapple (with juice) and nuts.
Mix the salad dressing in the Cool Whip or Dream Whip. Add this to the first mixture.
Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
In double boiler, dissolve jello in 1 cup hot water.
Add marshmallows; dissolve into jello mixture.
Stir until dissolved; set aside to cool.
Mix the cottage cheese, crushed pineapple with juice and the chopped nuts.
Add to cooled jello mixture. Refrigerate until it thickens.
Add 1 tub Cool Whip and serve.
Dissolve jello in boiling water.
Add cherry pie filling; stir well.
Add pineapple with juice; mix well.
Put into a 9 x 13-inch pan.
Chill until set.
Combine lemon jello with 2 cups boiling water.
Mix cream cheese and crushed pineapple with juice.
Set in refrigerator until soft.
Add Dream Whip, without vanilla.
Mix into ingredients and refrigerate.
Combine lime jello and lemon jello; add hot water and mayonnaise.
Stir until dissolved.
Let set, then add cold water and stir.
Set in refrigerator for 15 minutes, then beat.
Add crushed pineapple with juice, cottage cheese and chopped nuts. Pour in mold and refrigerate.