Mix jello, using juice from pineapple as part of water called for.
Mix in fruit at this time, also.
Let set.
When set, fork jello apart.
Mix cottage cheese and Cool Whip in.
Put all ingredients into blender and blend until fine (except jello, hot water, topping and nuts).
Add jello, dissolved in hot water; cool first.
Then chill overnight.
Add nondairy topping. Sprinkle with nuts before serving.
This salad is good with turkey at Thanksgiving time.
In a large bowl, dissolve the packages of jello in the hot water.
Add the cold water and the cranberry sauce. Blend well and chill.
Before mixture sets, add apples, celery and nuts and mix well.
Pour into a jello 3 cup mold sprayed lightly with a vegetable oil.
Chill until it sets and invert on a plate when ready to serve. You can garnish with parsley sprigs.
Make the jello according to package directions.
Chop 1/2 c walnuts (or pecans) and add to jello.
Cut up one apple in small cubes, add to jello.
Cut up 2 ribs of celery and add to jello.
Pour into a mold.
Chill and serve.
medium mixing bowl, combine jello mix and boiling water; stir
Mix jello and hot water; let sit until partially jelled.
Mix all other ingredients.
Pour in mold.
Refrigerate until jelled completely.
Perfect for Thanksgiving and Christmas.
Make jello, less 1 cup water called for.
Chill for 15 minutes.
Stir in cran-orange sauce.
Chill 30 minutes.
Stir in celery and walnuts.
Pour 1/2 of jello mix into a bowl; spread with sour cream.
Spoon remaining jello over the top.
Chill overnight.
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.
Drain pineapple, reserving all juice.
Add juice to jello in a 2-quart saucepan.
Stir in water.
Heat to boiling.
Remove from heat.
Blend in cranberry sauce.
Add lemon juice and nutmeg. Chill until mixture thickens slightly.
Blend sour cream into jello mixture.
Fold in pineapple.
Pour into serving dish.
Chill until firm.
Drain pineapple and mix enough water to pineapple syrup to make 2 3/4 cups liquid.
Bring liquid to a boil; pour over jello and dissolve thoroughly.
Add cranberry sauce, breaking up and mixing into jello while still hot.
Allow to cool and become syrupy.
Add crushed pineapple, nuts and marshmallows. Refrigerate and chill several hours.
Keep 1 to 2 weeks if well covered and refrigerated.
Great for Thanksgiving and Christmas dinners.
Dissolve jello in Dr. Pepper, add raspberries and stir until the raspberries separate.
Chill until syrupy.
Fold in pineapple, pour into mold and chill until firm.
Mix together sour cream, sugar, marshmallows and lemon juice.
Unmold, top with sour cream mixture.
Great for Thanksgiving or Christmas.
Drain pineapple; keep juice.
Dissolve jello in hot water. Add cold water, pineapple juice and salt.
Chill until partially set.
Stir sugar into ground fruits; fold into jello.
Add pineapple, oranges, celery and walnuts.
Pour into ring mold. Chill until firm.
Yields 8 to 10 servings.
Dissolve
jello
in
one
cup
hot
water and pineapple juice. Melt
cranberry
sauce
in
saucepan on low heat until smooth and
mushy.
Mix
with all other ingredients and chill until thickened
and then add diced apple.
Spoon into 8-inch square dish,
sprayed with Pam or salad oil for easy removal. Chill until
firm.
Cut
in squares and serve on lettuce with mayonnaise or Cool Whip.
Serves 8.
Dissolve Jello in boiling water. Add other ingredients and chill.
Dissolve jello in boiling water; cool.
Add strawberries and cranberry sauce.
Stir.
Add nuts.
Pour into 2-quart ring mold. Refrigerate overnight.
Put on lettuce leaves to serve.
Put jello in 2 cups boiling water to dissolve.
Add crushed pineapple.
Place in refrigerator until congealed.
Dissolve 1 package Jello in 1 cup boiling water;
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
Dissolve jello in 1 cup warm water.
Set aside to cool.
Stir together 6 packages Equal with graham cracker crumbs.
Add melted margarine.
Press 2 cups of the mixture firmly in 9 x 13-inch pan. Reserve rest of crumbs for top.
Dissolve Jello and sugar in the hot water.
Add juice and cool.
Grind cranberries, oranges with the skin and apples, cored, with the skin.
Add to above mixture
Add nut meats.
Place in mold and cool until set.