lain, or with a little whipped cream (recipe follows) or cinnamon on
Dissolve jello in 2 cups of water. Set until firm enough to whip.
Prepare Dream Whip.
Drain pineapple and mix with softened cream cheese.
Blend whipped jello and the Dream Whip.
Add cream cheese and pineapple.
Pour into a 9 x 9-inch pan.
Double for 9 x 13-inch recipe.
Mix butter, brown sugar, flour and nuts.
Press into a 9 x 13-inch pan and bake at 375\u00b0 for 10 minutes.
Mix lemon Jell-O in 1 cup hot water, let cool.
Cream the cream cheese and sugar together.
Add Jell-O and whipping cream, whipped (use real whipping cream).
Pour on top of crust.
Mix remaining Jell-O and 3 cups hot water.
After lemon gel is hardened and this mix is cooled, pour on top of lemon Jell-O mix.
Dissolve 1 package jello in hot water (1 cup) and 1 cup juice from blueberries and gel firmly in refrigerator.
Dissolve 2nd package jello into 1 cup hot water and 1/2 cup cold water.
When slightly set, whip jello.
Prepare mixture of cream cheese, whipped topping, cream, vanilla and sugar; when partially thickened, add to whipped jello and blend together.
Pour this part over the first gelled part in the mold.
Refrigerate to gel firmly.
Make jello according to package directions.
Let stand for 1 to 1 1/2 hours until nearly firm; beat.
Beat whipped cream and cheese together.
Fold in celery, pecans, pineapple and whipped jello.
Put into a large mold.
Mix jello (allow for juice in pineapple).
Refrigerate until it starts to jell, then whip.
Whip the cream; add 3 tablespoons sugar and add to whipped jello.
Add the remaining ingredients and pour into a 9 x 13-inch pan or dish and jell.
Let jello set in water until syrupy.
Add sugar and beat well. In a large bowl, beat milk and lemon juice until fluffy. When whipped, combine with jello.
Fold in fruit.
Pour over graham cracker crust in a 9 x 13-inch pan and refrigerate.
Mix lime jello, hot water, cold water, mayonnaise and vinegar all together.
Let cool (thicken slightly) and whip.
Finely chop cabbage, green pepper, green onions, radishes and celery.
Add to whipped jello.
Slice stuffed olives and put in bottom of jello mold.
Pour jello mixture over top and put in refrigerator.
Prepare jello according to directions.
Let set until thick. Whip milk; add lemon juice, rind and sugar.
When thickened, add jello.
Top with graham crackers, if desired.
Refrigerate.
Dissolve jello according to package directions.
Chill until it just starts to set.
Whip evaporated milk.
Add cottage cheese and pineapple.
Mix into jello mixture and chill until set.
Dissolve jello in hot water.
Add sugar.
Chill until slightly set.
Then whip jello.
Set aside.
Whip chilled milk until stiff. Fold into Jello and add pineapple.
Keep well chilled. (Other fruit may be used in place of pineapple)
Make jello per directions.
Set until thickened.
Add fruit and Cool Whip.
Chill until firm.
Mix together the jello, sugar, water, lemon juice and grated rind.
When about thick, beat until foamy.
Whip one can of Borden ice cold milk.
When thick and creamy, fold in whipped jello. Break 1 pound of wafers into small pieces.
Line a shallow baking pan with waxed paper.
Spread the bottom with the wafer crumbs, then cover with the gelatin.
Add a layer of crumbs to the top. Set in the refrigerator until firm.
Cut in squares to serve. Serves 12.
Dissolve jello in boiling water.
Add crushed pineapple with juices.
Chill until slightly thickened.
Beat with mixer until light and fluffy.
Mix together evaporated milk, salad dressing, cottage cheese, horseradish and nuts.
Fold into whipped jello. Pour into a 1 1/2-quart salad mold and refrigerate until firm. Unmold and garnish with endive and red and green grapes.
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.
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.
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.
ny yolk mixed into the recipe). Spread and press firmly into
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.
Dissolve 1 package orange jello in 1 cup hot water; mix in 1/2 pound marshmallows, cut up or use small ones.
Use 1 cup whipped cream, 3/4 cup mayonnaise, 1 small package Philadelphia cream cheese (be sure and have cream cheese soft) and 1 can drained, crushed pineapple.
Let this jell until firm.
Place in refrigerator.
Dissolve 1 package lime jello as directed, then just before it jells, pour over other mixture.
Refrigerate and jell.