Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
Grind cranberries; add rind of oranges and cut up oranges.
Mix well with sugar and let stand overnight; set jello and when it begins to thicken, add the cranberry mixture, apples and nuts.
eanwhile, blend drained pineapple and cranberry sauce into pineapple mixture and
n boiling water.
Add cranberry sauce.
Chop up to
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts.
Allow Jell-O to set in refrigerator for several hours or preferably overnight.
Combine the fruit, cranberry juice and mint in a medium bowl.
Serve the salad topped with yogurt.
Bring 2 1/2 cups of water to a boil in a large saucepan over high heat; remove from heat. Add gelatin, stirring 2 minutes, or until gelatin dissolves.
Stir cola, cranberry sauce, cherries, and chopped pecans into gelatin mixture.; pour into a lightly greased 12-cup ring mold. Cover and chill 8 hours or until firm.
Unmold congealed salad onto a serving platter.
Make Jell-O in bowl as directed on package.
Refrigerate. When it starts to set, add other ingredients.
Chill for several hours.
This recipe goes great with turkey or roasted chicken. People who usually will not eat cranberries will enjoy this salad!
Combine gelatin mixes and boiling water in a medium bowl. Stir until all granules are dissolved.
Stir in cold water and set aside.
In a large mixing bowl, combine all remaining ingredients stirring to distribute evenly.
Stir gelatin mixture into the fruit mixture.
Pour salad into a large serving container or gelatin molds. (As written, this recipe will fill 3 Tupperware gelatin molds).
Chill at least 6 hours to overnight.
Can be made up to 3 days in advance.
Mix together the jello and boiling water.
Mix all ingredients well.
If doubling the recipe, use 1 cup pineapple juice.
Mix altogether.
Three times the recipe fills a large Bundt pan.
Dissolve orange and cherry gelatin in hot water; add remaining ingredients and mix well.
Prepare 6-cup ring mold, or any container or bowl with vegetable spray.
Pour in container and chill.
For ring mold, add 1 envelope Knox gelatine.
You may double or triple recipe.
Bring cranberries and 1 cup water to a boil.
Remove from heat when cranberries have popped open.
Add splenda and stir, set aside to cool.
Dissolve gelatin with 1 cup boiling water.
Add cranberry sauce; mix thoroughly.
Add celery, pineapple and walnuts.
Pour into mold or bowl.
Place in refrigerator until set.
ompletely dissolved.
Beat in cranberry sauce until foamy.
Fold
(Bacon note: Original recipe calls for 1 C cooked and crumbled bacon, but for Nutrition Info to appear and include bacon, I had to go with 8 slices. Truthfully, I use about a whole 12 oz to 16 oz package.).
Combine all salad ingredients in a large mixing bowl; mix well.
Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk.
Add dressing to salad and mix well.
Refrigerate 1 hour.
Mix together cream cheese, mayonnaise and sugar and add the remaining ingredients.
Mix together and freeze in mold.
(Double recipe for big ring mold.)
Dissolve
jello in 1/2 cup of very hot water.
Dissolve gelatin in 2 to 3 tablespoons of cold water.
Add all ingredients to cold jello mixture.
Refrigerate until firm.
Original recipe.
Make jello with lemon juice.
Start jelling and then add other ingredients.
Put in square 8-inch Pyrex or glass dish.
A doubled recipe fits perfectly in a 9 x 13 dish.
Lasts well for several days in refrigerator.
br>NOTE: I enjoyed the salad best when just slightly warm