In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
For Cake:.
Beat gradually 1/
Put pineapple in a saucepan.
Add vinegar and bring to a boil for 1 minute.
Remove from the heat and add the box of jello. Stir in and blend.
Cool until it is cold to the touch.
Whip the topping according to directions and add cream cheese in small pieces and whip.
Add to cold pineapple and mix well.
Put in loaf pan and set for 2 to 3 hours or overnight.
Slice in squares.
Mix first 3 ingredients in large bowl.
Stir in thawed Cool Whip.
May be served immediately or stored for 2 to 3 days.
For lighter version, use sugar free Jello, lite Cool Whip and low fat cottage cheese.
Add pecans if you wish.
In saucepan put the water and sugar; stir until dissolved. Bring to boil and boil for 1 minute.
Remove from heat and add dry jello.
Set aside.
Pour evaporated milk in mixing bowl and beat with mixer until stiff peaks form.
Slowly pour jello mixture into milk.
(Do not use mixer, fold mixtures together by hand.) Sprinkle graham cracker crumbs on top and refrigerate for a couple of hours.
Mix together all ingredients.
Let set one hour in fridge. Save one teaspoon jello to sprinkle on top for garnish.
Dissolve jello in boiling water. Add lemon juice and pineapple juice. Cool.
Prepare jello with 3 3/4 cups hot water and refrigerate until firm.
In mixer, put chilled jello and softened cream cheese; mix at high speed until fluffy.
Remove from mixer and add the fruit. Fold in Cool Whip; chill.
Yum!
Mix cottage cheese and dry jello mix until cottage cheese is thoroughly colored by jello.
Add pineapple and mix well.
Fold in cool whip.
Refrigerate 4-6 hours.
Mix dry jello, cottage cheese, Cool Whip and drained pineapple in a bowl.
Mix well.
Add nuts.
Chill before serving.
plastic wrap and refrigerate for at least 30 minutes before
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
o a boil.
Add jello and stir until COMPLETELY dissolved
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Use only half of the liquid required for jello.
Use pineapple juice for the rest of the liquid.
Mix all ingredients together and chill.
For the dry mix: Combine all
Make jello as directed.
Wait for jello to congeal.
Mix fruit cocktail and Cool Whip together.
Then add jello and pour into a 9 x 13-inch pan.
Chill overnight.
Follow instructions on jello package to dissolve jello.
Add drained pineapple in place of some of the water for jello.
Add oranges, walnuts and cranberries.
Pour into mold and refrigerate.
ver medium heat and boil for 2 minutes; stir constantly.