ith the orange juice and jello flavoring packets and disssolve thoroughly
Mix the lemon jello, cranberry jello and boiling water. Add the pineapple with the juice, cranberry sauce, nuts and celery. Chill overnight. Serve.
Dissolve Jello in boiling water. Drain crushed pineapple, reserving juice in one bowl and fruit in another bowl.
Mix together jello, cranberry sauce, and pineapple juice until smooth; refrigerate until half set. Stir in mandarin oranges, pineapple, and pecans.
Pour into decorative mold and refrigerate.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
o a boil.
Dissolve Jello in hot liquid. Cool gently
For better results let jello set overnight.
Make jello with 3
1
In large bowl, mix jello and boiling water (1 cup at a time), about 2 minutes or until completely dissolved.
Mash cranberry sauce with fork and mix into jello.
Place in refrigerator to cool and set while peeling, coring and cutting apples into small cubes. Cut celery stalks into small pieces.
Stir apples and celery in jello-cranberry mixture.
Return to refrigerator to set, about 4 hours.
Drain pineapple juice into measuring cup.
Add enough water for 1 cup of liquid.
Bring to a boil.
When boiling, stir in the jello.
Add cold water.
Chill until partially set.
Combine the pineapple and cranberry sauce; stir into the gelatin.
Pour mixture into pan and chill until firm.
Dissolve jello with 2 cups boiling water. Add orange juice and mix well. Refrigerate.
Grind the cranberries, apples and celery. Works best if using cranberries right out of the freezer.
Add sugar to cranberry-apple mixture.
Let set awhile for sugar to dissolve. Add mixture to jello before jello gets too set.
Stir in nuts.
Refrigerate to finish setting.
Great with turkey dinner!
cup.
Boil; add Jello, stirring to dissolve.
Stir
Make jello with only half the water called for on the box. Mash cranberry sauce and add to hot jello mix.
Add pineapple, grapes (quartered) and nuts.
You can use whatever grapes and nuts you wish.
Drain pineapple and mix enough water to pineapple syrup to make 2 3/4 cups liquid.
Bring liquid to a boil; pour over jello and dissolve thoroughly.
Add cranberry sauce, breaking up and mixing into jello while still hot.
Allow to cool and become syrupy.
Add crushed pineapple, nuts and marshmallows. Refrigerate and chill several hours.
Keep 1 to 2 weeks if well covered and refrigerated.
Great for Thanksgiving and Christmas dinners.
Add hot water to jello.
While jello is still hot, add cranberry sauce; let cool for about 20 minutes.
Add nuts, pineapple and celery.
Chill until firm.
Mix Jell-O with 1 cup hot water, then add 1 cup cold water. Grind or chop apples and oranges, using 1/2 of the skins of fruit, also.
Sugar may be added to hot Jell-O mixture.
Mix all ingredients in order given and chill overnight.
This is always a favorite recipe for our family.
Put all ingredients into blender and blend until fine (except jello, hot water, topping and nuts).
Add jello, dissolved in hot water; cool first.
Then chill overnight.
Add nondairy topping. Sprinkle with nuts before serving.
This salad is good with turkey at Thanksgiving time.
Dissolve jello with hot water; add cold water, then chill until partially set.
Add oranges, pineapple, cranberry sauce and nuts.
Pour into a 13 x 9-inch pan.
Chill
until set.
So good you'll never want plain cranberry sauce again!
Make jello, but only add 1 cup cold water after adding boiling water.
Immediately after jello dissolves, add jellied cranberry sauce; stir and mash up sauce well.
When cooled, add remaining ingredients.
Pour into a 9 x 13-inch Pyrex dish or any mold and chill.
Serve with turkey or ham.
Boil water and add to jello.
Stir until jello is dissolved. Add cranberry sauce and cherry pie filling.
Whip with wire whip until foamy on top.
Chill until set.
Make jello according to directions.
Add cranberry sauce to jello and mash.
Add remaining ingredients and chill 24 hours.
In a large bowl, dissolve jello in boiling water. Stir in pineapple with juice and cranberry sauce. Refrigerate for 30 minutes. After 30 minutes, stir in the grapes and pecans. Pour into serving bowl. Refrigerate until set firm.