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.
Prepare Jello according to package instructions, and allow to cool to room temperature (still liquid).
Divide strawberries among 8 glasses. Pour liquid Jello over strawberries. Place in refrigerator for 25 mins, until Jello starts to set. Slowly pour pudding over Jello. Cover with plastic wrap and chill for 4 hours until set firm. Serve.
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Layer jello in desired order.
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Prepare jello according to package directions.
Distribute blackberries and apple between 4 (6 oz) martini glasses. Pour jello over top and refrigerate for 3 hours, or until jello has set.
Whip cream and powdered sugar to soft peaks. Serve jello martinis topped with whipped cream.
ntil firm.
Mix first Jello packet with 1/2 cup
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Combine jello with 1 3/4 cups boiling water, stirring until jello dissolves. Let cool.
Distribute grapes between 2 - 8 oz dessert glasses. Pour jello over top, cover and chill for 3 hours, or until set.
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 each box of jello separately, into one cup of hot water. Pour into individual containers (square) and chill overnight.
Cut flavors of jello into small blocks.
Mix together carefully in a 9 x 13 inch pan.
In a separate bowl, dissolve 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add dissolved gelatin to 13/4 cups hot water and condensed milk. Cool.
Poor cooled milk mixture over jello and chill overnight.
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.
Prepare Jello following package instructions. Chill until firm. Chop roughly.
In a large bowl, using an electric mixer, whip the cream and powdered sugar until soft peaks form. Chill.
Arrange half the cake slices over the base of a 8 cup serving bowl. Drizzle with sherry.
Top with half the fruit, half the Jello and half the whipped cream. Repeat with remaining ingredients, finishing with a whipped cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts.
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.
In a heatproof jug, mix the jello powder with the boiling water until dissolved.
Add the cold water and pineapple juice. Put in the fridge for about an hour, until starting to set but not set yet.
Add the fruit, evenly scattered through the jello (if it immediately falls to the bottom, put it back in the fridge to set a little more).
Put back in the fridge until completely set.
In a large bowl combine the Jell-o, unflavored gelatin and the boiling water. Whisk until dissolved.
Now you want to quickly add the ice cream until it is melted and combined.
Once mixed well, pour into a 9″ x 13″ pan. Refrigerate overnight, cut into squares and serve. If you are doing this for a party, I suggest putting the cut pieces into cupcake liners.
The ice cream will magically float to the top of the jello and you will have a creamy+jello concoction that looks like it took a lot of prep work. GREAT for parties!
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 gelatin and jello together in a 2 quart bowl. Add boiling water. Stir until jello is dissolved.
Add Cool Whip, stirring until melted.
Pour into a 13 x 9 glass dish.
Refrigerate several hours or until set.
Cut into squares.
Keep refrigerated until ready to eat.
In a large bowl combine the jello mix and boiling water.
Stir well to dissolve the jello, add the strawberries and stir to separate the fruit.
Chill in refrigerator until mixture begins to thicken, 20 - 30 minutes.
Beat with an electric mixer for a few minutes, until thick and frothy.
Pour into serving dishes and refrigerate several hours.
Mix cake mix and dry jello with 3/4 cup water.
Add eggs and oil and beat 2 minutes.
Bake at 350\u00b0 for 40 minutes in a 9 x 13-inch pan.
When cake is done, punch holes in cake (all over) with a large fork.
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.