Stir all ingredients, except red jello, into the cooled orange or lemon jello mixture.
Put in refrigerator.
When set, pour one package of prepared and cooled red jello over the top and chill until set.
Fill the bottom layer with shots. Lay another piece of cardboard
Dissolve red Jello in boiling water.
Add pineapple juice and cranberry sauce and mix well.
Chill until thickened.
Add apples, celery and nuts.
Serves 10.
When using double recipe, use only 1 c. pineapple juice.
Red Layer:
Prepare red jello according to package using 2/3 cup cold water (not 1 cup).
Chill 2 to 3 hours until firm.
Mix 2 envelopes jello with milk.
Add 1 1/4 cups of boiling water and mix well.
Set aside.
Mix red jello and 1 cup of hot water; set aside.
Mix green jello and 1 cup hot water; set aside. Add 1 package of gelatin with first and second jellos.
Place both colors of jello in icebox until firm.
Add milk mixture, then add other color on top.
Chill!
pplesauce.
Add dry green jello.
In another bowl, put
Add 2 cups boiling water and 1 1/2 cups cold water to the lime jello; let set.
Add 1 cup boiling water to the lemon jello.
Beat in the cream cheese.
Cool.
Add marshmallows, pineapple and whipping cream.
Pour over green mixture; let set.
Add 2 cups boiling water and 1 1/2 cups cold water to the red jello.
Cool and pour over all.
Let set.
Mix lemon jello and boiling water.
While hot, add cream cheese, marshmallows and crushed pineapple.
When this begins to set, add the mayonnaise and Cool Whip.
Fold in and let set. Sprinkle red jello over top.
Be sure jello is cooled, but not set, before pouring over white mixture.
Dissolve lime jello in 1 1/2 cups boiling water and cool.
Add pineapple when it begins to set.
Pour into a mold and chill until set.
Dissolve lemon jello in 1 cup boiling water and cool.
Add whipping cream to cottage cheese and beat.
Add lemon jello when it begins to set.
Pour over congealed lime mixture and chill until firm.
Dissolve red jello in 2 cups of boiling water.
Cool and pour over salad.
cup boiling water with red jello, then spoon over 1 layer
Mix lime jello according to pkg. instructions.
Pour into 9 x 13-inch pan.
Dissolve 1 cup of hot water and lemon Jello.
Add 30 marshmallows and let dissolve.
Mix 1/2 c. of sugar, whipped cream, cream cheese and pineapple.
Add this mixture to lemon Jello. After lime Jello has set, add lemon Jello mixture on top and let set.
Then dissolve red Jello as directed on pkg. and put on top of lemon mixture.
Place marshmallows and orange jello in bowl and pour boiling water over.
Stir until dissolved.
Mix cream cheese and salad dressing until smooth.
Add pineapple.
Then mix with the marshmallow mixture.
Whip the cup of cream and fold into mixture. Pour into 9 x 13 glass dish and chill.
When set, top with 6 ounce red jello, prepared as directed on box.
Chill until set. Cut into squares and serve.
Dissolve lime jello in 2 cups hot and 2 cups cold water.
Put in 9 x 13-inch pan and let set.
Combine lemon jello, 1 cup hot water and 1/2 cup marshmallows until melted.
Add crushed pineapple (including juice) and cream cheese.
Cool and add 1 cup Cool Whip and 1 cup salad dressing.
Chill to thicken.
Pour over lime jello; let set.
Dissolve red jello in 2 cups hot water and 2 cups cold water.
Pour over lemon jello and let set.
Serve.
Dissolve lemon jello in drained pineapple juice and 1 1/2 cups water.
Heat to boiling.
Add the marshmallows; stir until dissolved.
Set aside until cool.
When cool, add drained pineapple and whipped topping.
Put in medium Pyrex flat dish. Refrigerate.
When set, pour cooled red jello over top.
Grind cranberries.
Squeeze juice from oranges.
Grate rind of 1/2 orange.
Mix together with sugar and let set while making jello.
Mix red jello and boiling water; mix with cranberry mixture.
Mix in crushed pineapple with juice and grated apples. Place in refrigerator to set.
Combine rhubarb, sugar and water and bring to a boil and boil 10 minutes, stirring occasionally.
Add gradually 2 packages of red jello and boil 5 minutes more.
Pour into jars and seal. (Jello can be of choice.)
Dissolve red jello in 1 1/2 cups boiling water.
When cool, pour into greased 9 x 13-inch pan.
Refrigerate 1/2 hour.
Bring 2 cups milk to slow boil.
Add 1 cup sugar.
Remove from heat. Dissolve gelatine in 1/2 cup cold water.
Add to milk and sugar. Mix well.
Add 1 pint sour cream and 2 teaspoons vanilla.
Mix and set aside.
When jello sets, add 1 1/2 cups white mixture.
Chill until set.
Add remaining layers, alternating colors and white filling.
Drain pineapple, reserving juice to use in lemon jello preparation.
Soften cream cheese; make creamy using some lemon jello.
Stir into lemon jello as it begins to thicken.
Last, add the Cool Whip; pour into an 8 x 10-inch casserole.
When mixture sets, prepare red jello and as it thickens, pour over the cream cheese mixture.
\"No sugar\" ingredients may be used as well as sweetened items.
Step 1:
Dissolve 1 package red jello in 1 cup hot water.
Add 1 cup cold water.
Pour into dish for first layer.
Let congeal.
Crush pretzels with rolling pin.
Add melted butter and 3 tablespoons sugar.
Layer and pat in 9 x 13-inch dish.
Bake at 400\u00b0 for 8 to 10 minutes.
Cool.
Beat the cream cheese with 3/4 cup sugar.
Fold in Cool Whip.
Spread over pretzel mixture.
Mix red jello with boiling water.
Add strawberries and blend together; cool.
When slightly set, pour over.
Refrigerate.
Very good.
Crust cannot be detected.