Dissolve jello in boiling water.
Stir cranberry sauce in thoroughly.
Add pineapple, nuts and wine.
Pour into a 13x9-inch glass dish. or other mold of your choice, and chill for 24 hours.
WHEN READY TO SERVE:.
Stir cream cheese until soft, add sour cream and beat well. Spread on top of Jello.
Servings: 6.
Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
Topping:
Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
Let set at leadt three hours. This keeps in the fridge a week or more.
Dissolve Jello in water. Liquify cranberry sauce and hot water in blender. Mix rest of ingredients together and let jell in oblong dish.
Dissolve 1 pkg. raspberry jello in 1 cup boiling water.<
Place 1 cup Milnot in double boiler; add marshmallows and heat until melted.
Remove from heat.
Dissolve lemon jello in cold water; add to hot mixture.
Mix pineapple, cream cheese, salad dressing, milk and nuts.
Combine with mixture in double boiler; pour into 8 x 12-inch glass baking dish.
Place in refrigerate until set.
For top layer, make one package raspberry jello.
Cool and pour over first layer.
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.
Dissolve lime jello in 1 cup hot water, then add 1 cup water and pineapple juice, combined.
Let set in a 9 x12-inch dish.
In double boiler, melt marshmallows and cream cheese.
Cool, then add the whipped cream and pineapple.
Pour over lime jello.
Dissolve raspberry jello in 1 cup boiling water.
Add 1 cup cold water. When it starts to thicken, pour over top of rest of salad.
Chill.
up ring mold.
Place raspberry Jello in a large bowl.
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.
Dissolve red raspberry jello according to the directions. Jell in a 9x13 pan. Dissolve plain gelatin in 1/2 cup of cold water.
Heat one cup of half and half with 1 cup sugar. Bring to a boil. Mix in gelatin. Add 1 tsp. vanilla and cream cheese. Beat until smooth. Cool. Pour over first layer. Sprinkle pecans on top and jell.
Dissolve jello in boiling water.
Add strawberries and stir until thawed.
Drain pineapple and add to mixture.
Add nuts and bananas.
Pour half mixture into a jello mold.
Spread sour cream on top and pour remaining half of jello over it.
Let set for several hours.
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
Make jello with hot, then cold water.
Add pineapple and blueberry pie filling to jello.
Let mixture set until firm.
Mix raspberry jello and water together until dissolved.
Add raspberries.
Let set slightly.
Add crushed pineapple with juice. Refrigerate until set.
Dissolve jello in 2 cups boiling water.
Add cranberry sauce and stir together.
Add undrained pineapple and chopped nuts. Place in refrigerator until set.
Combine cream cheese and sour cream.
Spread on top of jello when it is set.
Extra good with ham or turkey.
Dissolve jello in 2 cups boiling water and let set for 1 hour. Add applesauce and thawed raspberries.
Pour into mold which has been rinsed in cold water to prevent jello from sticking.
Use Cool Whip for topping when being served!
Dissolve jello in hot water; let cool.
Add raspberries and applesauce.
Mix and pour into pan, Tupperware or glass container approximately 7 x 11-inches.
Let set until firm.
Mix sour cream and marshmallows and spread over jello.
Let set for several more hours.
Cut in 2 x 3-inch squares.
Serve with a sprig of mint. Good with poultry and pork.
Serves 8 to 10.
Dissolve jello in boiling water.
Add frozen berries and applesauce.
Mix until berries are thawed.
Add lemon juice.
Pour into a 9 x 13-inch pan or jello mold.
Serve with Miracle Whip and sour cream garnish.
Add pineapple and enough water to make 2 cups to a saucepan and heat to boil.
Pour over jello and stir until dissolved.
Add cold water and pie filling. Stir well.
Chill until set in a 9 x 12 dish.
Whip cream cheese until smooth. Add sour cream and powdered sugar and mix until creamy.
Spread on jello.
Sprinkle with chopped walnuts and or fresh raspberries.
Refrigerate until ready to serve.
Dissolve raspberry jello in 1 cup boiling water.
Add 1 cup cold water.
Divide in half and put one half in a 9 x 13-inch glass baking dish or large glass bowl.
Chill until firm.
To remaining half, add 2 tablespoons sour cream and whip.
Pour on top of firm jello.
Chill.
Repeat with 4 remaining flavors, remembering to chill between each layer.