Empty whipped topping into a medium sized bowl.
Sprinkle Jell-O over the top and fold in so it is well blended.
Add cottage cheese and pineapple and fold into Jell-O mixture.
Chill for about 4 hours so that the jello softens and slightly sets up.
Serve.
Dump the boiling water in a bowl.
Slowly stir in the jello, add a little at a time.
Stir well.
Pour into small bread pan or jello molds.
Refrigerate, will be firm in 1 hour.
Mix as you would any jello salad.
Serves 10.
From the Family Recipe Box, in Grandpa's typewriting.
As with many old recipes, it lacks a bit of detail in the instructions (Use sugar-free jello for diabetic or lowcarb menus).
Dissolve jello in water and cool.
Add 7-up.
Add marshmallows, crushed pineapple, and bananas.
Pour into a 9 x 13 pan or glass dish.
Put in refrigerator to set.
To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
Wait for mixture to cool.
Add cool whip to mixture.
Frost jello salad.
Keep in refrigerator.
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.
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 with boiling water, then dissolve marshmallows partly in jello mixture.
Add the rest of the ingredients and put in a mold or any pretty glass dish.
Remember, do not drain pineapple.
Mix lemon jello with boiling water To 3 cups tomato juice, add vinegar and salt. Mix into jello. Add sliced stuffed olives and celery. Chill overnight.
Heat pineapple, cream cheese and sugar until cheese melts. Add jello and stir well.
Add cold water.
Put in refrigerator to set.
When mixture is near set, fold in Cool Whip and nuts.
Put in a 9 x 13-inch pan.
Make jello as directed on box, add fruit and let gel completely.
Spread whipped topping over and serve.
Dissolve jello with boiling water.
Pour thin layer (1/2-inch deep) into a 9 x 13-inch salad pan.
Let congeal.
When remainder of gelatin thickens, add marshmallows, pineapple and pecan pieces. Fold whipped topping in carefully; mix well.
Pour over congealed, clear gelatin layer.
Let congeal overnight.
When ready to serve, cut jello squares and turn salad, bottom side up, on shredded lettuce so clear red jello is on the top and creamy layer is on the bottom.
Mix and cool lemon jello, dash of salt and sugar in boiling water.
Add marshmallows (cut up), 1 cup milk and salad dressing; mix until jello is dissolved.
Let stand until begins to set.
Add 1 can fruit cocktail, drain, fold in whipped cream.
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.
Dissolve jello in 2 cups boiling water.
Add thawed strawberries and pineapple with juice.
Pour 1/2 of mixture into 8 x 8-inch serving dish.
Refrigerate until firm.
Let remainder stand at room temperature.
After jello in refrigerator is firm, spread pint of sour cream over jello and sprinkle with nuts.
Pour remaining jello mixture over top and refrigerate until firm. Slice and serve on dessert or salad dishes.
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.
Set cream cheese out to soften.
Make your choice of jello and add 1 cup boiling water.
Stir well and add 1/2 cup cold water.
Refrigerate jello until slightly set.
Add cream cheese and whip until frothy.
Fold in whipped topping.
Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in.
Recipe can be doubled for layer 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.
Mix together lemon jello, boiling water and pineapple juice, Let set slightly. Combine salad dressing, diced apples, celery, whipped cream or dream whip pineapple and marshmallows. Fold into jello and let set.
Let orange jello, lemon jello, boiling water and ginger ale partly set.
Mix in pineapple, pecans and marshmallows. Refrigerate.
Mix sugar, flour, pineapple juice and eggs.
Cook until thickened.
Prepare Dream Whip as directed; then fold in pineapple mixture.
Spread over jello salad; refrigerate until well chilled.
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.