Add jello to 1 cup boiling water.
Boil about 15 seconds. Remove from heat and add cranberries, nuts and celery.
Mix well. Fold in sour cream.
Pour into jello mold pan that has been greased well with Miracle Whip salad dressing.
Chill 12 hours or overnight before unmolding.
Prepare jello using 2 cups boiling water and 1 cup cold water. Add sugar and
mix
well.
Add
ground cranberries and cut up oranges.
Mix well.
Pour into jello mold.
Chill until firm.
Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
In a large bowl, dissolve the packages of jello in the hot water.
Add the cold water and the cranberry sauce. Blend well and chill.
Before mixture sets, add apples, celery and nuts and mix well.
Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
Dissolve red Jello in boiling water.
Add pineapple juice and cranberry sauce and mix well.
Chill until thickened.
Add apples, celery and nuts.
Serves 10.
When using double recipe, use only 1 c. pineapple juice.
ith the orange juice and jello flavoring packets and disssolve thoroughly
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.
Stir boiling water into jello in a large bowl.
Stir 2 minutes or until completely dissolved.
Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves.
Refrigerate 1 1/2 hours or until thickened.
Stir in diced oranges.
Pour into 5 cup jello mold.
Refrigerate for 4 hours or until set.
Excellent with turkey at Thanksgiving time.
Add enough water to reserved pineapple juice to make 1 1/2 cups.
Heat liquid to boiling.
Add lemon jello.
Mix until dissolved.
Add cranberry sauce; stir until well blended.
Stir in ginger ale.
Chill until consistency of egg white.
Add pineapple and nuts.
Spoon into mold.
Chill until firm.
Make jello using the 2 cups of water.
Add other ingredients and pour into mold.
Chill and serve.
Looks very pretty in Alpine mold.
Boil water; add jello.
Whisk Miracle Whip into the jello. Add applesauce and cranberry sauce mixture.
Spray 5-cup jello mold.
Pour mixture into mold slowly and allow to thicken.
Dissolve jello with boiling cranberry juice.
Add cold water. Chill until partially set, 1 hour.
Add cranberries to jello and fold Cool Whip in lightly.
Spray mold with Pam.
Let set.
Dissolve jello in boiling water.
Add orange, cranberry sauce and pecans.
Chill in mold until firm.
Yields 2 1/2 cups.
Mix jello and boiling water.
Add cranberry sauce; mix well. Add sour cream.
Put in mold; chill and let set overnight. Unmold; garnish with oranges.
Dissolve jello in water.
Add cranberry sauce; mix.
Add remaining ingredients and pour into a mold.
Refrigerate.
Mix lemon jello and hot water until jello is dissolved.
Add cream cheese and mix, then add pineapple and pecans.
Pour in a jello mold and chill. Mix strawberry jello and hot water until jello is dissolved, then add cranberry sauce, pour over chilled mixture and continue to chill until set.
Dissolve water in jello and add remaining ingredients.
Pour into a jello mold; stir, if nuts float.
Chill.
Mix everything together; add nuts.
When Jell-O is starting to set, pour into mold.
Chill for a few hours before serving.
Dissolve Jell-O in boiled water; add pineapple, cranberry sauce and cherries.
Put in mold.
Mix jello with hot water until dissolved, then add cold water and put in refrigerator until partially set.
Add all other ingredients and let it \"set up\" in refrigerator.
De-mold on lettuce.
Pretty and delicious.