lain, or with a little whipped cream (recipe follows) or cinnamon on
Prepare the jello as directed on box in large bowl the night before so it is set & hardened for recipe. Then, whisk jello in its bowl and add to large bowl that you will serve the dessert in.
Fold in the bananas, cherries, & whipped cream until all combined.
Refrigerate until thick or ready to serve.
Dissolve jello in 2 cups of water. Set until firm enough to whip.
Prepare Dream Whip.
Drain pineapple and mix with softened cream cheese.
Blend whipped jello and the Dream Whip.
Add cream cheese and pineapple.
Pour into a 9 x 9-inch pan.
Double for 9 x 13-inch recipe.
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).
Mix jello (allow for juice in pineapple).
Refrigerate until it starts to jell, then whip.
Whip the cream; add 3 tablespoons sugar and add to whipped jello.
Add the remaining ingredients and pour into a 9 x 13-inch pan or dish and jell.
Make jello according to package directions.
Let stand for 1 to 1 1/2 hours until nearly firm; beat.
Beat whipped cream and cheese together.
Fold in celery, pecans, pineapple and whipped jello.
Put into a large mold.
Dissolve 1 package jello in hot water (1 cup) and 1 cup juice from blueberries and gel firmly in refrigerator.
Dissolve 2nd package jello into 1 cup hot water and 1/2 cup cold water.
When slightly set, whip jello.
Prepare mixture of cream cheese, whipped topping, cream, vanilla and sugar; when partially thickened, add to whipped jello and blend together.
Pour this part over the first gelled part in the mold.
Refrigerate to gel firmly.
cup of raw sugar (for camping purposes, 1/4 may
Let jello set in water until syrupy.
Add sugar and beat well. In a large bowl, beat milk and lemon juice until fluffy. When whipped, combine with jello.
Fold in fruit.
Pour over graham cracker crust in a 9 x 13-inch pan and refrigerate.
Mix lime jello, hot water, cold water, mayonnaise and vinegar all together.
Let cool (thicken slightly) and whip.
Finely chop cabbage, green pepper, green onions, radishes and celery.
Add to whipped jello.
Slice stuffed olives and put in bottom of jello mold.
Pour jello mixture over top and put in refrigerator.
Drain juice from pineapple and add enough water to make two cups.
Bring almost to a boil and add gelatin and marshmallows. Let dissolve.
Remove from heat and cool until slightly firm.
Add cottage cheese, pineapple and nuts and mix together.
Fold in sweetened whipped cream.
Pour in large mold and chill.
Prepare jello according to directions.
Let set until thick. Whip milk; add lemon juice, rind and sugar.
When thickened, add jello.
Top with graham crackers, if desired.
Refrigerate.
Dissolve jello according to package directions.
Chill until it just starts to set.
Whip evaporated milk.
Add cottage cheese and pineapple.
Mix into jello mixture and chill until set.
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.
Dissolve jello in hot water.
Add sugar.
Chill until slightly set.
Then whip jello.
Set aside.
Whip chilled milk until stiff. Fold into Jello and add pineapple.
Keep well chilled. (Other fruit may be used in place of pineapple)
Read through recipe.
Dissolve jello in water; add raspberries and juice, pineapple and juice, diced banana and nuts.
Pour half of the mixture into mold; let set in fridge.
When set, spread sour cream over jello.
Refrigerate and set.
Add remaining mixture.
Make jello per directions.
Set until thickened.
Add fruit and Cool Whip.
Chill until firm.
Mix together the jello, sugar, water, lemon juice and grated rind.
When about thick, beat until foamy.
Whip one can of Borden ice cold milk.
When thick and creamy, fold in whipped jello. Break 1 pound of wafers into small pieces.
Line a shallow baking pan with waxed paper.
Spread the bottom with the wafer crumbs, then cover with the gelatin.
Add a layer of crumbs to the top. Set in the refrigerator until firm.
Cut in squares to serve. Serves 12.
Dissolve jello in boiling water.
Add crushed pineapple with juices.
Chill until slightly thickened.
Beat with mixer until light and fluffy.
Mix together evaporated milk, salad dressing, cottage cheese, horseradish and nuts.
Fold into whipped jello. Pour into a 1 1/2-quart salad mold and refrigerate until firm. Unmold and garnish with endive and red and green grapes.
f the strawberry, and the jello will seep out. Cut the