Dissolve 1 package Jello in 1 cup boiling water;
his into 3 parts.
Layer jello in desired order.
(Red
Bring the milk and sugar to a boil.
Add Knox gelatine dissolved in 1/2 cup cold water.
Let cool.
Add vanilla and sour cream.
Dissolve each package of jello in 1 cup hot water and add 1/2 cup cold water.
Place one layer of jello in 9 x 13-inch glass pan.
When set, add 1 1/2 cups white mixture.
Dissolve next color jello and when white mixture is set, place on top.
Continue with 1 1/2 cups white mixture, next jello, etc.
Makes a very pretty and delicious salad.
To each package of jello, add 1 package Knox gelatine and 1 cup boiling water.
First Layer:
Dissolve orange juice in 1 cup boiling water. Mix well.
Add 1/2 cup cold water. Pour in a 13 x 9 x 2-inch cake pan or glass dish. Let set.
his into 3 parts.
Layer jello in desired order.
(Red
Set oven to 450 degrees F.
Butter a 2 qt casserole dish.
Layer each ingredient in order given starting with the uncooked rice on the bottom of casserole dish, ending up with the bacon on top (save the cheese for the last 10 minutes of baking).
Cover, bake for 1 hour; uncover and continue cooking for 20-25 minutes longer.
Top with shredded cheddar cheese the last 5 minutes of baking.
Dissolve Knox gelatine in 1/2 cup cold water. Boil milk and strain. Add sugar, vanilla and sour cream.
Mix 1 cup boiling water and 1/2 cup cold water to each box of jello (making 1 box at a time).
Pour into 13 x 9-inch glass pan.
Chill.
Then pour 1 1/2 cups white mix over jello.
Chill again.
Repeat jello and white mixture and chill between each layer, end with cherry jello on top.
nd then add the next seven ingredients.
Slowly add the
eparate containers, dissolve each package jello in 1 cup hot water
To each box of jello, add 1 cup boiling water and 1 package unflavored gelatin (in 3/4 cup water).
Dissolve 1 package of Jell-O in bowl with boiling water.
Pour into greased 9 x 13-inch pan.
Refrigerate to set.
Bring milk to boil.
Add sugar.
Add the unflavored gelatin, dissolved in cold water.
Mix well.
Add sour cream and vanilla.
Mix well.
Cover first layer with sour cream mixture (1 1/2 cups).
Refrigerate until set.
Repeat with 3 packages Jell-O and boiling water. Alternate layers of Jell-O with sour cream mixture.
Let each layer set before adding the next layer.
Mix each Jell-O with hot water and cold water well.
Prepare in 9 x 13-inch oblong cake dish (glass).
Put in layer of each Jell-O followed by a layer of Milk Mixture in bottom.
Let each layer set, about 1 hour.
Spread beans on a 10-inch serving platter.
Blend sour cream and salad dressing mix; spread over beans.
Layer remaining ingredients.
Serve with tortilla chips.
Odd Layer:
1 1/2 cups boiling water and Jell-O.
ith 1 box jello.
Pour half the jello into a Pyrex
pan.
Mix 1 box jello and 1 package gelatin with
Dissolve 1 pkg of jello in l 1/2 cups
Mix jello and water in a 9 x 13-inch pan.
Cool.
Add 7-Up. Let cool and thicken slightly.
Drain juice from canned pineapple and save.
Add marshmallows, pineapple (drained) and bananas to jello mixture.
Chill thoroughly until set.
Cook pineapple juice, sugar, cornstarch and egg in a saucepan until thick.
While still hot, add room temperature cream cheese and butter.
Cool, then fold in Dream Whip.
Spread over jello and top with nuts.
Dissolve 1 pkg. of purple jello in one cup boiling water. Take 1/2 cup of the hot water dissolved jello and add 1/3 cup sour cream (at room temperature), then add 2 Tbsp. cold water. Pour this into a 9x13 clear glass pan. Break any bubbles and put in refrigerator for 1/2 hour to an hour. After this is set, add 1/2 cup cold water to the remaining jello. Pour on top of the first layer. Let set.