For Cake:.
Beat gradually 1/
Dissolve jello in hot water, add sherbet and drained orange slices.
Blend well.
(Melted sherbet will be frothy on top.) Chill.
Add cool whip when serving.
Put all 3 packages of dry mix into medium pan (puddings and jello) with 2 cups water.
Let set for 5 minutes.
Then bring to a rolling boil, stirring occasionally.
Remove from heat and let cool.
Add undrained mandarin oranges and juice.
Mix then with the Cool Whip, folding all together.
Refrigerate covered.
*Use pineapple for lime jello or use mandarin oranges for orange jello.
Heat pineapple and sugar over medium heat in a saucepan until hot.
Add the box of orange jello and let set until cool.
Add the pecans, buttermilk and Cool Whip and stir thoroughly.
Chill in refrigerator for several hours, then enjoy!
Dissolve jello in boiling water.
Add can of frozen orange juice (no water), cans of mandarin oranges and can of crushed pineapple.
Place in refrigerator until set.
Whip Dream Whip and 1/2 of the milk.
In another bowl whip the balance of milk with instant pudding.
Pour both mixtures together in one bowl and whip until thick and fluffy.
Spread on top of jello.
Dissolve jello in hot water.
Add orange sherbet and crushed pineapple.
Chill until partially set.
Add Cool Whip and nut meats (if desired).
Refrigerate until set.
You can use sugar less jello, no sugar pineapple and low calorie Cool Whip for low calorie dessert.
Add boiling water to jello; stir until jello is dissolved. Add frozen juice, then the pineapple and nut meats.
Chill until set.
It is a tart salad, which is very refreshing.
Dissolve jello in boiling water.
Add 7-Up and juice from mandarin oranges.
Chill until partially thickened.
Add oranges and orange sherbet.
Beat until frothy.
Chill until thickened.
Mix jello with boiling water in large bowl.
Add cooled pop; chill until slightly jelled.
Beat in Cool Whip; stir in orange slices.
Top with marshmallows.
Refrigerate.
Makes 2 large bowls.
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
Dissolve jello in boiling water.
Add sherbet and mix well. When partially set, fold Cool Whip into jello, gradually.
Add cut mandarin oranges.
Chill until firm.
Dissolve orange
jello\tin boiling water.
Add passion-orange juice,
then add evaporated milk.
Whip all ingredients together. Let stand for 1 hour in refrigerator.
Cook until thick.
Be sure and let cool and mix with one package of Dream Whip, prepared as directed.
Fold into cool mixture and spread on jello.
Bring pudding, jello and 1 1/2 cups water to a boil over medium heat.
Remove from heat and let cool completely.
After cooled, stir in Cool Whip and the drained fruit.
Refrigerate until firm.
Use a glass bowl the size of salad you want to make.
The glass bowl lets the layers show through.
Start with a good layer of torn bite size lettuce.
Layer of tomatoes, defrosted frozen peas, sliced mushrooms, sliced hard-cooked eggs, grated American cheese and a layer of mayonnaise to cover all.
Chop cooked and drained bacon, and sprinkle over the top or use bacon bits.
This is best made the night before and covered with plastic wrap.
(For those that like onions, I use a light layer of green onions in mine.)
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.
Dissolve Jello in boiling water; stir in cold water. Add well-drained pineapple. Stir well and pour into 9 x 13 inch pan. Cool until set.
Drain pineapple.
Mix together dry jello packet, and cottage cheese.
Add pineappple, mix well.
Add cool, mix well. Best when chilled for at least and hour.
Drain pineapple juice and reserve. Combine pineapple juice with sugar and bring to a boil in the microwave. Add orange jello to boiling liquid and let cool. After mixture has cooled, stir in cool whip.
In a separate bowl, soften cream cheese with milk. Stir into jello mixture. Add crushed pineapple and blend all together.
Put in mold and refrigerate.