ave a two quart pitcher with a handle and a pour
Dissolve jello in 1 cup boiling water.
Cool.
Add sugar to chopped fresh cranberries; then add oranges and nuts.
Combine with jello and refrigerate to congeal.
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Mix first three ingredients together with Jello. Mix well. Stir in marshmallows.
Serve in ice cream cones or cups.
Great for grandchildren.
Mix boiling water with jello; stir until jello is completely dissolved.
Add frozen berries; stir until berries are thawed. Mix may start to thicken.
Add pineapple and nuts.
Pour 1/2 jello mix into mold that has been sprayed with Pam until mix is almost set.
To the remaining jello mix, add sour cream and Cool Whip; mix well.
Pour over portion in mold; let set until stiff.
Unmold jello on a plate; top with Cool Whip.
Makes a 4-cup mold.
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.
Drain cherries; save juice.
Cut cherries in half.
Mix water with jello.
When jello is dissolved, add enough water to cherry juice to make 1 cup.
With mixer, soften cream cheese; add juice mixture to cheese and mix until smooth.
Refrigerate jello to get syrupy.
Add slowly to cheese mixture.
Mix until smooth.
Add cherries.
Pour into mold.
Refrigerate until set.
Heat to boiling 7-Up and drained pineapple juice; dissolve jello with this.
Pour into square or rectangle container.
Mix cottage cheese, Cool Whip, pineapple and almost all nuts (leave a few to sprinkle on top).
Mix with jello and chill.
For better results let jello set overnight.
Make jello with 3
1
Put dry jello with Cool Whip. Do not add water with jello. Drain oranges and pineapple and add. Add cottage cheese and nuts. Chill and serve.
Mix together the lemon jello, hot water and the cold water and let partially set up.
Add the sliced bananas and crushed pineapple.
Mix together egg, sugar, cornstarch and the saved pineapple juice.
Mix well and bring to a boil.
Cool.
Add Cool Whip, mix with jello and top with the grated cheese.
Use a 7 x 11 x 2-inch pan.
Pour 1 cup hot water over jello and stir until dissolved.
Mix the sugar with crushed pineapple and heat.
When cool, mix with jello.
Add cheese to jello when completely cold.
When set, add cream that has been whipped and stir.
Place in refrigerator until congealed.
Dissolve jello in boiling water. Add strawberries and stir to thaw.
Add bananas and pineapple with a little juice.
Spray jello mold with cooking spray. Fill mold half full of jello mixture. Refrigerate.
When firm, spread sour cream on top. Fill mold the rest of the way with jello mixture.
Refrigerate until firm.
Combine pretzels with butter.
Press in 9 x 13-inch pan.
Bake at 400\u00b0 for 8 minutes, cool.
Prepare jello with boiling water. Add frozen strawberries with jello.
Refrigerate until it starts to thicken.
Mix cream cheese and sugar.
Fold in Cool Whip. Layer Cool Whip mixture on top of pretzels.
Top with jello. Refrigerate.
Put jello in bowl.
Add 1 cup hot water, sugar and stir until dissolved.
Add juice and pineapple.
Put cheese in another bowl. Add second cup of hot water, a little at a time, to cheese until all is used up and cheese is smooth.
Mix with jello mixture and put into 8 or 9-inch square dish.
After it is set, sprinkle with nuts.
Dissolve jello with 1 cup of boiling water.
Melt sour cream and ice cream with 1 cup water.
Combine with jello and add fruit. Chill until set.
If you use strawberry jello, you could use strawberries and bananas.
Mix jello with 1 cup hot water.
Add pineapple juice and enough cold water to make 1 cup.
Gel the jello slightly, then beat with soft cream cheese.
Whip Dream Whip and mix with jello and cream cheese.
Add nuts and pineapple.
Put in mold and chill until firm.
Dissolve jello in water.
Blend orange juice with sour cream. Combine with jello using electric beater until mixture is smooth. Refrigerate.
Dissolve lime jello and lemon jello into 4 cups of hot water. Add pineapple chunks, marshmallows and pecans.
Cook together until thick the egg, flour, sugar and pineapple juice. Mix with jello mixture. Chill in refrigerator until set.
Mix jello and water; cool.
Mix fruit with jello.
Layer jello and sour cream.
Serves 12.