Boil water. Thoroughly dissolve orange jello and tapioca pudding in water (the tapioca will tend to settle and clump if not stirred completely). Refrigerate until partially set (2 to 3 hours). Thaw Cool Whip and stir into partly set jello until it is mixed and smooth. Stir in oranges and refrigerate until ready to serve. Also good with raspberries and raspberry jello or strawberries and strawberry jello, etc.
Combine the orange jello, tapioca pudding and water. Cook to a boil and then cool.
Blend together the oranges and pineapple. Add the Cool Whip. Blend with the jello mixture and refrigerate.
Mix orange jello and cottage cheese.
Drain mandarin orange jello and pineapple, then add to cottage cheese.
Mix orange jello and boiling water or boil the pineapple juice instead of the water.
Add pineapple and let cool.
Next add sharp shredded cheese to jello mixture.
Then fold in Dream Whip.
Mix together orange jello, water and orange juice.
Cool until partially set. Add crushed pineapple and mandarin oranges. Mix well & pour into a 9
X 13 dish. Chill until set. For topping, mix lemon pudding, milk and Cool Whip. Frost the jello.
Put crushed pineapple and orange jello in saucepan and bring to a boil.
Cool.
Mix in Cool Whip, buttermilk and nuts. Refrigerate.
Dissolve orange jello in the boiling water; cool slightly. Add the 7-Up, then the crushed pineapple, bananas and the marshmallows.
Let cool.
Bring to a boil the pineapple juice, flour, sugar, egg and the butter.
Cool and fold in 1 package Dream Whip or whipped cream and spoon onto first layer.
Spread Cheddar cheese over the salad.
Serves 12 to 15.
Dissolve orange jello
in
2
cups
boiling water.
Add cream cheese and beat well.
Chill until firm.
Put into large mixing bowl and beat.
When
broken
up well, add Cool Whip or Dream Whip and the juice
from
pineapple.
Stir
in 2 cans of drained mandarin oranges
and
drained,
crushed pineapple and marshmallows.
Pour into
serving dish and sprinkle with nuts. Cool and serve.
Cut into squares.
Take pineapple and 1 cup of the sugar; bring to a boil. Remove from fire.
Add the orange jello mix to the mixture; let cool.
Add the buttermilk, the remaining 1/2 cup sugar and Cool Whip.
Stir and then refrigerate.
Take orange jello (dry) and cottage cheese and stir together. Add Cool Whip and cans of Mandarin oranges.
Stir all together. Refrigerate.
Mix orange jello with Cool Whip and cottage cheese.
Add fruit cocktail.
Refrigerate until ready to serve.
Serve on lettuce with Ritz crackers.
Mix orange jello, hot water, and cranberry sauce with mixer or blender.
Add pineapple (drained), celery (diced), and chopped nuts.
Mix together and pour in 9 x 13 pan.
Refrigerate.
Mix orange jello, cottage cheese and fruits together.
Add Cool Whip.
Mix well, then stir.
Cook until dissolved the water, pineapple juice and marshmallows.
Add lemon and orange jello, stirring until dissolved.
Cool until almost set at room temperature.
Add carrots, celery, cottage cheese, mayonnaise and chopped nuts. Fold into jello mix.
Fold in Dream Whip or other whipped cream. Pour into mold and chill.
Dissolve jello in 1 cup boiling water.\tAdd mayonnaise and beat well with mixer.
Then add the remaining ingredients and refrigerate.
I usually double the recipe - it lasts for days. Great to make early.
Dissolve jello in boiling water. Add ice cubes.
Stir 3 to 5 minutes until jello begins to thicken.
Remove any remaining ice. Fold in Cool Whip, then oranges.
(Double or triple recipe if you bring it to a picnic or reunion.
It goes fast!)
Mix together orange jello, water, orange juice and mandarin oranges.
Mix well and let congeal.
Mix together vanilla instant pudding and milk.
Fold in Cool Whip.
Spread this over congealed salad.
Melt marshmallows in milk; add jello.
Stir until dissolved. Add pineapple and oranges.
Cool for 1 hour.
Soften cheese; mix with salad dressing, Dream Whip and nuts.
Add to jello mixture.
Dissolve jello and hot water.
Add salad dressing; beat.
Stir in cottage cheese, oranges, pineapple and cherries.
Refrigerate until set.
Boil water and stir in orange jello until dissolved.
Add the 6 oz can of frozen orange juice and stir until dissolved.
Add the pineapple and mandarin oranges to the jello mixture and stir.
Pour into a 9 x 13 pan and chill until firm.
Prepare instant lemon pudding according to package directions, then stir in cool whip.
Layer on top of chilled jello and sprinkle with grated cheddar cheese.
Chill until ready to serve.