Chill Carnation milk before starting recipe.
Mix lime jello with 5 cups boiling water.
Chill jello for a while until soft set.
Add pineapple, cottage cheese and mayonnaise and mix well. Whip the Carnation milk and add.
Mix well and chill.
Follow directions on package for preparing jello with the exception of substituting pineapple juice, drained from crushed pineapple, for the one cup of cold water.
After adding the one cup of hot water to the jello, add cream cheese and stir until it is melted.
Add the pineapple juice, pineapple, nuts and celery. Pour into chilled dish or molds.
Place in refrigerator.
Serve on lettuce leaves.
In large pan, melt marshmallows and milk together.
Remove from heat and add lime jello until dissolved.
Stir in softened cream cheese until melted and well blended.
Add mayonnaise to whipped cream and fold into jello mixture and pour into mold or bowl.
Dissolve 1 package lime jello with 1 1/2 cups boiling water. Blend cream cheese to jello.
Add remaining ingredients. Refrigerate.
Dissolve lime jello in boiling water.
Stir in softened cream cheese.
Blend on low speed of mixer until smooth.
Drain 1 small can crushed pineapple, saving juice.
Add cold water to juice to total 1 cup.
Stir in jello mixture.
Add drained pineapple and chopped pecans.
Stir and refrigerate until set.
Melt in top of double boiler marshmallows and milk.
Pour hot over lime jello and stir until dissolved.
Add cream cheese and stir to dissolve.
Add crushed pineapple.
Cool.
Blend in whipped cream.
Strain pineapple to drain out all juice.
Add lime jello, then all cottage cheese and Cool Whip.
Mix well in bowl.
Leave in that bowl or pour in a loaf pan.
Let cream cheese reach room temperature.
(May use microwave.) Mix lime jello (dry) with cream cheese.
Add 1 cup boiling water; dissolve cheese mix completely.
Add pineapple and pecans. Refrigerate.
Dissolve lime jello in 1 cup boiling water.
Add cream cheese and blend until cheese is dissolved; may heat mixture in microwave to speed mixing process.
Add crushed pineapple and 1/2 cup cold water.
Mix well and sprinkle crushed pecans on top.
Chill in refrigerator until set.
Dissolve 1 package of lime jello in 1 cup water.
Add vinegar; let cool.
Add cucumber, onion, celery and pepper.
Stir in cream cheese until fairly well dissolved.
Place in individual molds; serve on a lettuce leaf with mayonnaise.
Bring pineapple to a boil; add lime jello.
Gradually add to softened cream cheese.
Refrigerate until soupy.
Fold whipped cream into mixture.
Add celery and nuts.
Refrigerate until firm.
Dissolve lime jello in 2 cups hot and 2 cups cold water.
Put in 9 x 13-inch pan and let set.
Combine lemon jello, 1 cup hot water and 1/2 cup marshmallows until melted.
Add crushed pineapple (including juice) and cream cheese.
Cool and add 1 cup Cool Whip and 1 cup salad dressing.
Chill to thicken.
Pour over lime jello; let set.
Dissolve red jello in 2 cups hot water and 2 cups cold water.
Pour over lemon jello and let set.
Serve.
Prepare the raspberry jello, orange jello and lime jello using 1 cup boiling water and 1/2 cup cold water for each.
Pour into 8-inch pans and chill until very firm. Cut each into squares. Dissolve the lemon jello and the sugar in 1 cup boiling water. Stir in 1/2 cup pineapple juice.
Chill until slightly thick. Blend in the Cool Whip.
Fold in the jello cubes. Carefully pour into a
mold or a large glass bowl. Chill.
*Use pineapple for lime jello or use mandarin oranges for orange jello.
Prepare each jello separate in 2 different bowls for chilling. In cherry jello, add all fruit and marshmallows.
Place in refrigerator to jell.
Place lime jello in refrigerator to jell. When both are jelled, remove and mix both together.
Make the 2 packages of Dream Whip.
Mix in jellos and place in refrigerator to set.
May be eaten after 15 minutes in refrigerator.
Makes a nice Christmas salad dish.
Serves 1 cup portions to 10 to 12 people.
Pour lime jello in a 9x13 pyrex dish.
Add 3 cups boiling water and stir until dissolved.
While jello is still hot, stir in marshmallows and cream cheese pieces.
CHILL FOR ONE HOUR.
Whip cream until stiff.
Drain pineapple.
Remove jello from fridge, fold in pineapple, walnuts and whipped cream until well blended.
Chill for 3-6 hours or overnight.
Pour the 2 cups boiling water into bowl with the lemon and lime jello's.
Let set until starts to thicken, then add the cottage cheese and horseradish.
Mix together the salad dressing and the cup of evaporated milk.
Add to the mixture.
Then add the drained crushed pineapple.
Let it set in the refrigerator for a while before serving.
Prepare jello according to package directions.
Add marshmallows, stirring until they are partially dissolved.
Let cool slightly.
Add crushed pineapple.
Mash cottage cheese and add to jello mixture, stirring with a fork.
Mix salad dressing with jello mixture until well dispersed.
Chill until firm in a cooled dish or jello mold.
Dissolve lime jello in 2 cups hot water and 2 cups cold water. Pour into square cake pan.
Chill until firm.
Dissolve lemon jello in one cup of hot water in top of double boiler.
Remove from heat and add marshmallows; stir until melted.
Add pineapple juice and cream cheese, mix with mixer until smooth.
Add pineapple.
Cool slightly.
Fold in whipped cream and mayonnaise. Chill until thick and pour onto lime jello.
Chill until firm.
Stir jello and boiling water together until jello is completely dissolved.
Refrigerate until syrupy, about 1 hour. Package directions for quick set can also be used.
Beat with an electric mixer until frothy.