dessert recipes 4
397593 -- MAMIE'S GOOD GREEN JELLO
1 lg. lime Jello
1 c. boiling water
1 c. cold water
1 c. sour cream
1 c. crushed pineapple
White grapes
Pecans
Combine and refrigerate until set.
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397594 -- PINK FLUFF
2 boxes raspberry Jello
2 c. hot water
2 sm. cans crushed pineapple, drained
2 (8 oz.) pkgs. cream cheese
1 pt. whipping cream
2 c. chopped nuts
Dissolve Jello in hot water and place in refrigerator. When Jello begins to congeal, add well drained pineapple and cream cheese which has been mashed with a fork. Whip cream until stiff and stir in nuts. Fold all together and place in large rectangle dish and refrigerate until set. This salad makes up to be a bright fluffy pink. Serves 16.
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397595 -- EASY JELLO FLUFF
1 (3 oz.) pkg. Jello, any flavor
1 (1 lb.) carton cottage cheese
1 can (lg.) crushed pineapple
1 (8 oz.) carton Cool Whip
Mix first 3 ingredients in large bowl. Stir in Cool Whip (thawed). May be served immediately or stored for 2 to 3 days. For lighter version, use sugar free Jello, lite Cool Whip and low fat cottage cheese. NOTE: I like orange Jello best.
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397596 -- ORANGE JELLO
2 boxes tapioca pudding
1 sm. pkg. orange Jello
2 cans mandarin oranges, drained
3 c. water
1 (8 oz.) container Cool Whip
Mix pudding, Jello and water and cook until thick. Cool. Add 8 ounce Cool Whip and oranges. Refrigerate. Other flavors of Jello and fruit may be used. Rochester, MN
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397597 -- FESTIVE CHERRY JELLO
2 (3 oz.) pkgs. cherry Jello
2 c. boiling water
1 can cherry pie filling
Mix Jello and boiling water add pie filling and mix. Pour in pan, when set frost with Cool Whip and sprinkle for occasion: Holiday season green or red squares or maraschino cherry halves.
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397598 -- APRICOT JELLO
2 (3 oz.) pkgs. apricot Jello
2/3 c. sugar
1 c. hot water
1 (8 oz.) pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple (do
not drain)
2 lg. jars apricot baby food
1 (12 oz.) Cool Whip
1 (8 oz.) Cool Whip (for frosting, if
desired)
Mix Jello, sugar, and water. Bring to a boil, stirring constantly. Mix cream cheese and pineapple together, then add apricot baby food. Let first mixture cool to room temperature and add to apricot mixture. Fold in Cool Whip and pour into 12 x 8 inch dish. May frost with Cool Whip if desired.
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397599 -- CRANBERRY JELLO
2 (3 oz.) pkgs. raspberry jello
1 c. hot water
1 can whole berry cranberry sauce
1 c. nuts
1 pt. sour cream
1 lg. can crushed pineapple, drained
Mix together Jello and water. Let cool. Add remaining ingredients and blend. Refrigerate until set.
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397600 -- JELLO GELATIN DESSERT
1 box Jello (orange)
1/4 c. milk
3/4 c. ice cubes
1 sm. can crushed pineapple
Mix Jello with 3/4 boiling water. Put in blender for 30 seconds at low speed. Add milk and ice cubes. Stir in blender until melted. Add small can of crushed pineapple. Whip for a few minutes. Pour in a 6 x 8 inch dish. Refrigerate until firm.
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397601 -- PEACH JELLO
1 lg. can peaches
1 lg. pkg. peach Jello
1 can crushed pineapple, juice and all
1 lg. pkg. cream cheese, softened
1 (8 oz.) Cool Whip
Bring the peaches and the Jello to a boil. Mix until dissolved. Allow to cool. In another bowl combine the crushed pineapple with the cream cheese, mixing well. Add to the peach mixture. Stir in the Cool Whip and pour into 9 x 13 inch pan and refrigerate until set.
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397602 -- MOM'S GREEN JELLO
1 (3 oz.) pkg. lime Jello
1 lg. can crushed pineapple, reserve
juice
1 (8 oz.) cream cheese, softened
2 tbsp. lemon juice
1 pkg. Dream Whip, prepared as
directions on pkg.
Use pineapple juice as part of liquid needed to dissolve Jello. Let set awhile. Combine cream cheese with lemon juice. Fold the cream cheese and Dream Whip into Jello. Add pineapple. Chill.
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397603 -- LIME - PEAR JELLO
1 lg. box lime Jello
1 lg. can pears, reserve juice
2 (3 oz.) pkgs. cream cheese
1 pkg. Dream Whip
Combine pear juice with enough water to make 2 cups, bring to a boil. Dissolve Jello with pear juice and water. Put pears in blender, blend. Then add cream cheese. In bowl whip up the Dream Whip according to package directions. Add pear-cream cheese mixture, then jello. Pour into mold and chill.
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397604 -- GELATIN DESSERT
1 container cottage cheese
1/2 pkg. gelatin, any flavor
1 c. fresh fruit
Put the cottage cheese in a large bowl. Next add the gelatin. Then add the fresh fruit. Store in the refrigerator. This recipe can be doubled. Enjoy!
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397605 -- RASPBERRY JELLO
1 lg. pkg. Jello raspberry
2 c. boiling water
1 c. applesauce
1 pkg. frozen raspberries, thawed
with juice
Dissolve raspberry Jello in 2 cups boiling water. Add 1 cup applesauce and package of thawed frozen raspberries, juice and all. Refrigerate until set. Topping: Good but not necessary 1/2 pint sour cream, 1 cup miniature marshmallows. Mix together and dollop on serving of Jello. Justin Gilbertson
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397606 -- RASPBERRY JELLO
2 sm. pkg. raspberry Jello
2 c. boiling water
1 c. apple sauce
2 sm. pkg. frozen raspberries
--TOPPING:--
1/2 pt. whipping cream
1 c. mini marshmallows
3 oz. cream cheese
Mix Jello in water until dissolved. Add raspberries then applesauce. Put into Topping: Put topping ingredients in a bowl the night before. On the day your serving it whip it up and spread it over Jello mixture.
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397607 -- CRANBERRY JELLO
1 pkg. (3 oz.) raspberry Jello
1 pkg. (3 oz.) lemon Jello
2 c. hot water
Dissolve. Add 1 cup (14 oz. jar) cranberry, orange relish, 1 small can crushed pineapple (with juice). Cool mixture DO NOT SET. Add 1 cup 7 Up. Pour into 9 x 13 pan. When cool, cut into squares. Spread Cool Whip on top, optional.
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397608 -- CRANBERRY JELLO
1 lg. pkg. cherry Jello
1 can whole berry cranberry sauce
1 sm. can crushed pineapple, drained
1 (8 oz.) pkg. cream cheese
1 c. nuts, chopped
Dissolve Jello in 1 1/2 cups boiling water. Add cranberry sauce and pineapple. Beat in softened cream cheese. Add nuts and pour into mold. Chill until set and serve.
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397609 -- CRANBERRY SHERBET
1 lb. cranberries
3 1/4 c. water
2 c. sugar
Juices of 2 lemons
1 lg. egg white (or 2 sm. ones)
Cook cranberries and water, then strain through sieve. Measure cranberry juice and pulp, add water to make 4 cups total. Add the sugar and lemon juice. Mix well. Freeze until thick but not solid. Beat egg white until stiff. Gradually add mushy fruit and beat thoroughly. Finish freezing. If it won't freeze, ad more lemon juice, beat again. Use as a salad with chicken or turkey. Serves 10.
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397610 -- SLOPPY JOES
1 lb. hamburger
1/3 c. ketchup
1 tbsp. mustard
1 can tomato soup
1/3 c. brown sugar
Onion
Brown hamburger with onion. Then add ketchup, mustard, soup, and brown sugar. Simmer for 5 minutes.
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397611 -- STRAWBERRY 7UP JELLO
1 lg. pkg. (6 oz.) strawberry Jello
2 c. applesauce
2 to 2 1/3 c. 7Up
Warm applesauce and add Jello to dissolve. Add 7 Up and stir. Refrigerate until jelled before serving.
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397612 -- CRANBERRY RASPBERRY JELLO
3 boxes of raspberry Jello, dissolved
in 1 c. hot water
1 (16 oz.) can cranberry sauce,
softened in 1 c. of hot water
1 lg. can of pineapple, drained
1 c. nuts
Mix all ingredients together. Pour 1/ 2 of mixture in pan and let set. 1 c. sour cream to top of layer
Top this with rest of Jello. Let set.
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397613 -- LIME FLUFF
1 (3 oz.) pkg. lime Jello
1 can fruit cocktail (2 c.), drained
1 1/2 c. pineapple juice
1 c. whipping cream, whipped
Heat pineapple juice. Dissolve Jello in it. Let partially congeal. Add drained fruit cocktail. Fold in whipped cream. Chill.
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397614 -- CRANBERRY FLUFF
2 c. raw cranberries, ground
2 c. miniature marshmallows
3/4 c. crushed pineapple, drained
2 c. diced, unpeeled tart apples
1/2 c. nuts
1 c. whipped cream
Combine cranberries, marshmallows and sugar; refrigerate overnight. Add pineapple, apples, nuts and cream. Chill for several hours. Yield 8 to 10 servings. (Cooper)
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397615 -- MANDARIN ORANGE JELLO
2 boxes vanilla tapioca pudding
1 sm. pkg. orange Jello
3 c. hot water
1 lg. container Cool Whip
1 lg. can mandarin oranges, drained
In 2 quart saucepan mix pudding, Jello and water. Cook until clear. Cool. Add Cool Whip and mandarin oranges and refrigerate. Make the day before serving. (District Media Services)
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397616 -- STRAWBERRY DESSERT
9 oz. strawberry Jell-O
3 c. boiling water
2 c. yogurt (lowfat or nonfat)
1-2 c. strawberries
Pour boiling water over Jell-O and stir until dissolved. Chill until very thick but not set. Beat in yogurt with rotary beater. Stir in strawberries and chill. Serve 8-10.
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397618 -- CHERRY FLUFF
1 can cherry pie filling
1 (12 oz.) container Cool Whip, thawed
1 can Eagle Brand milk
1 lg. can crushed pineapple, drained
1/2 c. nuts, chopped
Mix all ingredients thoroughly. Refrigerate.
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397619 -- AUNT JEANETTE'S BLACK CHERRY JELLO WITH PEPSI
2 (4 serving) pkgs. cherry Jello
16 oz. Pepsi
1 (3 oz.) pkg. cream cheese
1 qt. black cherries, save juice
Add water to cherry juice to equal 2 cups; bring to a boil. Add to Jello; stir until dissolved. Beat in cream cheese which has been cut into tiny cubes. Add cherries and Pepsi. Let set.
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397620 -- BLUEBERRY JELLO
2 sm. boxes blackberry, raspberry or
other berry) Jello
2 c. boiling water
1 can blueberry pie filling
1 sm. can crushed pineapple, well
drained
Dissolve Jello in 2 cups boiling water. Add blueberry pie filling and 1 small can of crushed pineapple. Pour into dish or pan (approximately 12 x 8 inches) and refrigerate until set. Cream: 1 (8 oz.) pkg. cream cheese
1 (8 oz.) container sour cream
1/2 c. sugar
1 tsp. vanilla
Beat until smooth, spread on Jello. Sprinkle with chopped walnuts or pecans.
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397621 -- PEACH FLUFF
2 (3 oz.) pkgs. peach Jell-O
1 (15 1/4 oz.) can crushed pineapple
Combine Jell-O and pineapple and heat over low heat until dissolved. Stir until it bubbles. Cool. Then add: 2 c. buttermilk
1 lg. carton Cool Whip
1 c. chopped pecans
Fold together. Pour in lightly oiled mold and refrigerate. March 26, 1987
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397622 -- RIBBON JELLO
1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. strawberry Jello
2 envelopes Knox gelatin
2 c. milk
1 c. sugar
1 pt. sour cream
2 tsp. vanilla
Grease a 9 x 13 inch glass dish with butter or oleo. Dissolve 1 package Jello with 1 cup cold water. Pour into dish until set. In a saucepan bring 2 cups milk to a boil. Add 1 cup sugar, mix until sugar is dissolved. Dissolve 2 packages Knox gelatin in 1/2 cup cold water. Add to milk and sugar. Combine 1 pint sour cream and 2 teaspoons vanilla. Add to milk until blended. When this mixture is fairly cool put 1/1 2 cups on Jello layer. Set in refrigerator until set. When it is sticky to touch it is ready for next layer of Jello. Alternate with sour cream mixture. Ending with layer of Jelly. Keep our cream mixture in saucepan between layers to keep from setting up. Keep over warm water.
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397623 -- APRICOT JELLO
1 lg. apricot Jello, dissolved in 2 c.
hot water
2 c. cold water
3 bananas, diced
1 (#2) can crushed pineapple, drained
well
2 c. marshmallows
Dissolve apricot Jello in hot water. Add 2 cups cold water. Mix bananas and crushed pineapple (save juice) into Jello. Pour into a 9 x 13 inch pan and sprinkled 2 cups marshmallows over top. Refrigerate until set. Mix all together and cook until thick: 1/2 c. sugar
2 tbsp. flour
1 egg
1/2 c. pineapple juice
When thick, remove from heat and add: 2 tbsp. butter
1 (3 oz.) pkg. cream cheese
Cool. When cool add 1 small carton of Cool Whip and spread over thickened Jello. Sprinkle with ground nuts, coconut or cherries for color.
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397624 -- BLUEBERRY JELLO
2 sm. or 1 lg. pkg. Jello (grape or
black cherry)
1 can blueberry pie filling
1 lg. can crushed pineapple (save
juice)
2 c. boiling water
1 (8 oz.) pkg. cream cheese
1/2 pt. sour cream
1/2 c. sugar
1 c. pecans, chopped
2 tsp. vanilla extract
Dissolve Jello in 2 cups boiling water. Add blueberries and pineapple with juice. Chill and set. TOPPING: Mix well; vanilla, sour cream, cream cheese, and sugar. Spread on top of set Jello and top with pecans.
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397625 -- FESTIVE JELLO
1/2 c. diced celery
1/4 to 1/2 c. chopped walnuts
1 (16 oz.) can pitted sweet cherries
1 lg. box of Jello (8 serving size),
cherry flavor
Drain cherries, reserve juice. Prepare Jello according to directions, using juice instead of cold water. (Will need to add water to juice to get the 2 cups required.) Add cherries, celery and walnuts, refrigerate. A great addition to a holiday meal, even if you don't like cherries!
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397627 -- APRICOT FLUFF
1 lg. box orange Jello
1 lg. can crushed pineapple
2 jars apricot baby food
3/4 c. sugar
1 lg. carton Cool Whip
1 (8 oz.) pkg. cream cheese
Ground nuts, if desired
Combine Jello and pineapple in saucepan. Heat until mixture simmers. Add sugar. Add baby food and cut up cream cheese. Mix well, but do not beat. Chill until mixture mounds when dropped from spoon. Add Cool Whip slowly and blend in, but do not beat. Pour in 9 x 12 inch pan and cover with chopped nuts, if desired.
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397628 -- RAINBOW JELLO
1 (3 oz.) pkg. black cherry Jello
1 (3 oz.) pkg. cherry Jello
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. lime Jello
2 1/2 c. vanilla or plain yogurt
(Can use any 5 flavors of Jello.) For each layer: Dissolve Jello in 1 cup boiling water. Divide in half. Mix half with 1/2 cup yogurt. Mix well. Put in pan and chill. Mix second half of Jello with 3 tablespoons of cold water. Pour over first layer when layer in pan is set. Each layer takes 30 to 45 minutes to set. Use a 13 x 9 inch pan.
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397629 -- JELLO EGGS
1 (3 oz.) pkg. Jello, any flavor
1/2 c. boiling water
1/2 c. cold water
3 to 4 blown out eggs
To blow out eggs, prick a 1/4 to 1/2 inch hole in large end of egg. Use a small straw (the kind that comes on juice boxes works well); insert into hole. Tip egg upside down and blow out. Rinse out egg thoroughly, allow to dry. Pour the Jello into the 1/2 cup boiling water. Stir until Jello is dissolved. Add 1/2 cup cold water. Carefully pour Jello into the eggs. Each package of Jello will fill 3 to 4 eggs. Put eggs in egg carton and refrigerate overnight. Gently peel shell off egg. There will be a skin on the Jello, gently peel off. These eggs make a great Easter treat. To serve, color whipped cream light green and spread on a platter. Add different colored eggs.
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397630 -- FAVORITE JELLO
1 lb. can apricots, drain & cut fine,
save juice
1 lg. can chunked pineapple, drain,
save juice
2 pkgs. orange Jello
2 c. hot water
1 c. combined juices
1 c. miniature marshmallows
--TOPPING:--
1/2 c. sugar
3 tbsp. flour
1 egg
1 c. juice
2 tbsp. butter
1 pkg. Dream Whip
Mix Jello with hot water. Add juices and drained fruit. Add marshmallows. Let Jello set. Combine 1/2 cup sugar, 3 tablespoons flour, beaten egg and juice and thicken over low heat. Add 2 tablespoons butter and let cool. Prepare one package of Dream Whip per directions and mix together and cover top of cooled Jello.
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397631 -- CRANBERRY FLUFF
2 c. cranberries, ground
3 c. miniature marshmallows
1/2 c. walnuts, chopped
2 unpeeled apples, diced
1/2 c. sugar
1 c. Cool Whip
Combine cranberries, marshmallows, sugar; cover and chill overnight. Add apples, nuts and Cool Whip. Serve as salad or dessert. If dessert, serve with Town House or Ritz crackers.
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397632 -- STRAWBERRY DESSERT
1 pkg. strawberry Jello
1 c. water
1/4 lb. marshmallows
1/2 pt. whipping cream
1 pt. strawberries
One package strawberry Jello made with only 1/2 cup boiling water and 1/2 cup cold water. When just shaky, beat with an egg beater. Cut up in small pieces, 1/4 pound of marshmallows. Whip 1/2 pint whipping cream. One pint strawberries. Mix everything together.
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397633 -- ORANGE JELLO DESSERT
1 lg. crushed pineapple, drained &
save juice
4 bananas, sliced
2 c. miniature marshmallows
1 (6 oz.) orange Jello
3 c. water
Make the Jello, set aside and layer the sliced banana, pineapple and marshmallows and pour Jello on top and chill in 9 x 13 inch pan. --TOP OF JELLO:--
1/2 c. pineapple juice that you saved
1 egg, beaten
2 tsp. flour
1 env. Dream Whip
1/2 c. sugar
2 tbsp. butter
1 (3 oz.) Philadelphia cream cheese
Mix flour, sugar, egg, butter, pineapple juice to a boil. Stir all the time. Return from heat and add cheese. Beat until cool. Prepare the Dream Whip on envelope. Add juice mixture, pour over and chill.
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397634 -- PINK FLUFF
12 oz. cottage cheese, sm. curd
8 oz. Cool Whip
1 pkg. Jello, strawberry or cherry (3
oz.)
1 can crushed pineapple, drained
1 sm. can mandarin oranges, drained
Mix together cottage cheese, Cool Whip and Jello. Add crushed pineapple and mandarin oranges. Let set 4 hours or overnight.
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397635 -- CRANBERRY JELLO
1 (3 oz.) reg. vanilla pudding
1 (3 oz.) lemon Jello
2 tbsp. lemon juice
1 (3 oz.) raspberry Jello
1 (16 oz.) can cranberry sauce
1/2 c. chopped celery
1/4 c. chopped pecans
2 c. Cool Whip
Combine pudding, lemon Jello and 2 cups water in pan. Cook and stir to boiling. Stir in lemon juice; chill until partially set. Dissolve raspberry Jello in 1 cup boiling water. Beat in cranberry sauce. Add celery and nuts. Chill until partially set. Fold Cool Whip into pudding mixture, pour half into mold or 9 x 9 inch Pyrex. Slowly add cranberry layer. Finish with remaining pudding mixture. Chill thoroughly.
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397636 -- LIME 7-UP JELLO
2 c. applesauce
1 lg. box lime Jello
2 c. 7-Up
In saucepan, heat applesauce. Add Jello until dissolved, add 2 cups 7-Up. Mix well and pour into a mold and refrigerate until set. Serves 8 to 10.
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397637 -- PEACH JELLO
1/2 c. sugar
1/4 tsp. ground cloves
4 tsp. vinegar
1/4 tsp. cinnamon
3 1/2 c. water including juice from
peaches
Bring above ingredients to a boil. Add 2 packages peach Jello (3 ounce size) and dissolve real well. While stirring, remove. Add 2 cans (large) sliced peaches. Pour into container and refrigerate until jelled.
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397638 -- PRETZEL JELLO
2 c. coarsely crushed pretzels
3/4 c. melted margarine/oleo
3 tbsp. sugar
1 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1 pkg. Cool Whip
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
1 (6 oz.) pkg. strawberry Jello
Mix pretzels, oleo, and tablespoon sugar; spread into 9 x 13 inch pan. Bake 8 to 10 minutes at 400 degrees. Do not overbake and allow to cool. Mix cream cheese and cup of sugar and then fold in Cool Whip. Spread mixture over pretzels and place in refrigerator. Next, mix together water, Jello, and strawberries. Let this mixture chill for 20 minutes. Pour this mixture on pretzel and cream cheese mixture; chill until firm.
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397639 -- CRANBERRY FLUFF
1 bag fresh cranberries
1 (10 oz.) bag marshmallows
1 (No. 2) can crushed pineapple,
drained
1 c. whip cream, whipped
3/4 c. sugar
Grind cranberries and marshmallows together. Mix in other ingredients except cream. Let set in refrigerator overnight. Before serving, stir in cream. Sharon (Kaping) Wegner
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397640 -- I WANT MORE JELLO
3 (3 oz.) pkgs. grape Jello
1 c. boiling water
2 c. very hot orange juice
2 (16 oz.) cans pitted cherries
1 (11 oz.) can mandarin oranges
1 pt. black or red raspberries
Combine all ingredients except raspberries; chill. Top with raspberries. Serves 10.
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397641 -- ORANGE SHERBET RECIPE
1 can mandarin oranges (save juice)
1 big box orange Jello
2 c. boiling water
1 c. orange sherbet
Put in mandarin oranges and 3/4 cup of juice. Add 1 cup orange sherbet. Dissolve Jello in boiling water. Combine all ingredients.
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397642 -- FINGER JELLO
--PART 1:--
2 1/2 env. Knox gelatin with 1 c. cold
water
Set aside. 1 lg. box cherry Jello with 1 c.
boiling water
Bring to a boil. Mix with Knox gelatin and add 1 cup hot water. Mix well and pour into cookie sheet with sides. Let cool until set! --PART 2:--
2 pkgs. Knox gelatin with 1/2 c. cold
water
1/2 c. sugar
1/2 pt. light cream
Bring to a boil. 1 tsp. vanilla
1/2 pt. sour cream
Let cool. Pour over the cherry Jello and let cool until set. --PART 3:--
2 1/2 env. Knox gelatin with 1 c. cold
water
Set aside. 1 lg. box lime Jello with 1 c. hot
water
Bring to a boil. Mix with Knox gelatin. --Add:--
1 c. hot water
Let cool until syrupy. Pour over the white mixture. Let get cold. Makes pretty Christmas dish.
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397643 -- CRANBERRY JELLO
This is perfect for Thanksgiving and Christmas. 1 can whole cranberry sauce
8 oz. can crushed pineapple
1 lg. pkg. orange Jello
1 (12 oz.) can ginger ale
In saucepan, warm cranberry sauce to almost boiling. Remove from heat and add Jello until dissolved. Add fruit and juice of canned pineapple. Add ginger ale. Set aside until bubbles stop. Stir and pour into mold. (You may spray lightly with Pam to ease removal.) Chill to set. Serve with sour cream.
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397644 -- LIME JELLO FANTASTIC
1 (6 oz.) pkg. sugar free lime Jello
8 oz. low fat cream cheese
2 c. hot water
1 (20 oz.) can sugar free crushed
pineapple
Pineapple juice & cold water to equal
1 3/4 c.
Drain pineapple thoroughly. Dissolve Jello in bowl with 2 cups hot water; stir couple minutes until dissolved. Add juice and cold water. Put in refrigerator for about 1 1/2 hours until starts to thicken. Cut up cream cheese in chunks and add and stir. Add well drained pineapple. Stir to mix well. Return to refrigerator until set.
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397645 -- RIBBON JELLO
4 (3 oz.) pkgs. Jello (lime, orange,
lemon, strawberry or raspberry)
2 env. Knox gelatin, unflavored
16 oz. sour cream
2 c. milk
1 c. sugar
2 tsp. vanilla
Bring milk to boil, add sugar, mix until dissolved. Mix gelatin in 1/2 cup cold water, add to milk mixture. Add sour cream and vanilla. Use 1 1/2 cups between each layer of Jello. Use 1 cup hot water and 1/2 cup cold water for each Jello. Each layer (Jello or filling) must harden before next layer can be added. Takes about 5 hours. Use 9"x13" pan. Grease pan. 4 layers (green, yellow, orange, red). Jello: lime, orange, peach or apricot, lemon, strawberry, raspberry or cherry.
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397646 -- APRICOT JELLO
1 lg. (6 oz.) apricot Jello
12 1/2 oz. can crushed pineapple
1 lg. can mandarin oranges
4 sliced bananas
2 pkgs. Dream Whip
Coconut and nuts
Make Jello according to package using 3 1/2 cups water. Drain juice from fruit and reserve. Add pineapple, oranges and bananas to Jello and chill until firm. --TOPPING:--
1 c. fruit juice
1 egg
1/2 c. sugar
3 tbsp. flour
Dash salt
Mix together and cook on low heat until thickened. Cool. Make Dream Whip according to directions and fold into chilled topping. Spread over Jello. Sprinkle with nuts and coconut if desired. Cookbook '76
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397647 -- BLUEBERRY JELLO
1 lg. dark Jello, black cherry
2 c. boiling water
1 (16 oz.) can blueberry pie filling
1 (20 oz.) can undrained crushed
pineapple
1 (8 oz.) blueberry yogurt
Dissolve Jello in the boiling water. Add blueberry pie filling and crushed pineapple. Mix together and refrigerate in 9"x13" pan. When firm, top with the yogurt. Friend
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397648 -- ORANGE TAPIOCA JELLO
2 sm. pkg. vanilla tapioca pudding
1 sm. orange Jello
1 container Cool Whip (sm.)
1 sm. can mandarin oranges
Mix Jello and pudding together dry. Add 3 cups hot water, including the juice from the oranges. Heat until thick, cool, stir in whipped cream and oranges. Chill. (I usually double this recipe.)
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397649 -- ORANGE TAPIOCA JELLO
1 pkg. vanilla tapioca pudding (3 oz.)
1 pkg. vanilla pudding (3 oz.) not
instant
3 c. cold water
1 pkg. orange Jello (3 oz.)
1 can mandarin oranges, drained
1 (8 oz.) container Cool Whip
Combine the vanilla, tapioca pudding, vanilla pudding and 3 cups cold water in saucepan and cook until the mixture comes to a boil. Remove from heat and add the orange Jello. Cool this mixture by setting the pan in the sink in cold water. When completely cool. Add the mandarin oranges and Cool Whip. Blend together. Pour in dish and chill overnight.
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397650 -- ORANGE SHERBET GELATIN
2 (3 oz.) pkg. orange gelatin
1 c. boiling water
1 pt. orange sherbet
1 (11 oz.) can mandarin oranges,
drained
1 c. heavy whipping cream, whipped
Dissolve gelatin in boiling water. Add sherbet and mix well. When partially set, add mandarin oranges and fold in whipped cream. Pour into oiled quart ring mold. Chill. Serves 8.
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397651 -- PINK STUFF
1 can Eagle Brand
1 can cherry pie filling
1 lg. (9 oz.) carton Cool Whip
1 can mandarin oranges
1 can pineapple chunks, drained
1 c. miniature marshmallows
Mix together and chill.
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397652 -- ZAPP JELLO
6 oz. lime Jello
2 cans pears with juice
8 oz. cream cheese
12 oz. Cool Whip
2 c. boiling water
Mix Jello with boiling water; set aside. Put pears, juice and cream c cheese in blender and zapp until well mixed. Add to Jello. Cool in refrigerator until it begins to gel. Fold in Cool Whip. Pour into 9"x13" pan. Allow to firm in refrigerator.
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397653 -- STRAWBERRY JELLO
1 lg. box strawberry Jello
1 sm. can pineapple tidbits
1 (10 oz.) box frozen strawberries
(thawed)
1 banana, mashed
Sour cream
Dissolve Jello with 3 cups hot water. Add pineapple (drained), strawberries and bananas. Mix well. Pour half of mixture into a 12x7 glass dish (approximate). Put in refrigerator to set. When set spread a good layer of sour cream over top (1/4 inch approximately), then pour remaining Jello mixture and return to refrigerator until top layer is firm. Operations/Caldwell
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397654 -- RASPBERRY/CRANBERRY JELLO
1 lg. box raspberry Jello
2 c. boiling water
1 can whole berry cranberry sauce
2 pkgs. frozen raspberries, partially
thawed
Dissolve Jello in boiling water. Add cranberry sauce and stir until melted. Add raspberries and their juice. Pour into Jello mold and chill until firm. Waldport
------------------------
397655 -- STRAWBERRY JELLO
1 lg. box strawberry Jello
1 sm. can crushed pineapple
1 sm. container Cool Whip
1 lg. carton strawberries, sweetened
2 c. boiling water
Dissolve Jello in hot water. Add pineapple and frozen strawberries. Add Cool Whip when Jello thickens.
------------------------
397656 -- FINGER JELLO
5 pkgs. Knox unflavored gelatin
2 1/2 c. cold water
Mix together and set aside. 2 c. cold water
1/3 c. sugar
2 (6 oz.) pkgs. flavored Jello (any
flavor)
Bring to boil. Take off stove and add to Knox gelatin mixture plus 1 1/4 cups cold water. Pour into 9 x 13 inch dish and refrigerate. (Rebuck)
------------------------
397657 -- LEMON FLUFF
Vanilla wafers
1 can Carnation milk
1 pkg. lemon Jello
1 c. sugar
1 lemon (juice)
1 3/4 c. water
Combine 1 package lemon Jello, 1 cup sugar, 1 3/4 cups water and juice from 1 lemon. Cook and stir to a full boil over medium heat. Let begin to set. One can Carnation milk (whip until thickened). Stir in lemon Jello. Put crushed wafers on bottom and top. (Stroudsburg)
------------------------
397658 -- RIBBON JELLO
Dissolve 4 different flavors of 3 ounce Jello, 1 packet unflavored gelatin each with 1 cup boiling water. Mix 4 unflavored gelatin with 1/2 cup cold water until soft, add 1 can Eagle Brand milk and 1 1/2 cups boiling water. Pour one flavor in 9 x 13 inch pan. Refrigerate until firm. After firm add 1 cup milk mixture until firm and another flavor. Chill until firm after each layer is added. Takes about 5 to 10 minutes to firm or can be put in freezer. First layer takes about half hour to firm - the rest about 5 minutes. (Millersburg-Calvary)
------------------------
397659 -- ORANGE AND APRICOT JELLO DESSERT
2 (3 oz.) pkg. orange Jello
1 1/2 c. hot water 2 1/4 c. apricot
nectar
1 med. can Mandarin oranges
3 c. miniature marshmallows
Dissolve Jello. Add all ingredients. Cool until firm in a 9 x 12 dish. --TOPPING--
1 egg, well beaten
1 c. apricot nectar
2 tbsp. flour
1/2 c. sugar
Cook until thick. Cool and fold in 4 ounces Cool whip. Spread over top of Jello mixture and chill.
------------------------
397660 -- RIBBON JELLO
4 sm. pkgs. Jello (4 different flavors)
2 c. milk
1 c. sugar
1 pt. sour cream
2 tsp. vanilla
2 env. unflavored Jello
1/2 c. hot water
Put contents of each package of Jello into 4 different bowls. To each package of Jello, add 1 cup hot water. Stir and mix in 1/2 cup cold water. Do not refrigerate at this point. Make the following white mix. Bring milk and sugar to a boil; let cool. When mix is cool, add sour cream and vanilla. Dissolve unflavored Jello in 1/2 cup hot water. Then add to white mix. Beat white mix with mixer. Alternate layers of Jello and white mix. Use 10 x 13 inch glass pan. After addition of each layer (including white mix), set in refrigerator until firm. You add 1 1/2 cups white mix between each layer of Jello, ending with Jello on top. It's bright and pretty.
------------------------
397661 -- CRANBERRY JELLO
1 pkg. cranberries
1 pkg. lemon Jello
16 lg. marshmallows
1/2 to 3/4 c. celery, chopped
1/2 c. nuts, chopped
1 c. sugar
1 orange, grind peel and all
Wash cranberries. Cook cranberries and sugar until soft. Add marshmallows. Stir. Add lemon Jello and stir. When almost firm, add remaining ingredients. Refrigerate.
------------------------
397662 -- JELLO
1 sm. box orange Jello
1 sm. box vanilla pudding (not
instant)
2 1/2 c. water
Cook until clear and slightly thickened. Cool. Add one envelope Dream Whip (prepared), one small can mandarin oranges, drained. Save a few for garnish.
------------------------
397663 -- JELLO TO PLEASE EVERYONE
1 lg. bowl with seal
Your favorite Jello
Nuts
Fruit
Marshmallows
Mix according to directions on box. Add all favorites. Place seal on bowl and place bowl sideways in refrigerator. When Jello is set, the goodies will be separated and 3 layers of Jello will cause your guests to wonder how you did it!
------------------------
397664 -- FROSTED JELLO
1 (3 oz.) pkg. orange Jello
1 (3 oz.) pkg. lemon Jello
1 can mandarin oranges
2 or 3 bananas
Green grapes, fresh or canned
Make Jello according to package directions, using juice from mandarin oranges and from grapes of canned for part of cool water. Mix in fruit when cool and let set. 1/2 c. sugar
2 tbsp. flour
1 c. pineapple juic
1 egg, slightly beaten
2 tbsp. butter
1 c. whipping cream, whipped
Ground nuts
Combine sugar and flour in sauce pan. Stir in pineapple juice and egg. Cook over low heat until thickened. Remove from heat, add butter and cool. Fold into whipped cream. Frost Jello. Sprinkle with nuts.
------------------------
397665 -- MELON WEDGES
1 cantaloupe or honeydew melon
1 pkg. (4 serving size) Jello,
apricot or orange flavor
sugar-free gelatin
1 c. boiling water
3/4 c. cold water
1 banana, sliced, 1/2 c. strawberries
or 1 can (8 1/4 oz.) crushed
pineapple in juice, well drained
Cut melon in half lengthwise; scoop out seeds and drain well. Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Stir in fruit. Pour into melon halves. Chill until firm, about 3 hours. Cut in wedges. Serve with additional fresh fruit, cottage cheese, and crisp greens, if desired. Makes 6 servings. Note: Chill any excess fruited gelatin in dessert dish. Class of '94
------------------------
397666 -- PINK STUFF IN A BOWL
1 can strawberry pie filling
1 can Eagle Brand sweetened condensed
milk
1 lg. can crushed pineapple (drained)
12 oz. Cool Whip
Mix together and chill at least 3 hours. Class of '98
------------------------
397667 -- JIFFY JELLO
1 pkg. Jello, any flavor
1 pt. cottage cheese
1 (8 oz.) carton Cool Whip
Fruit and nuts, diced
Congeal Jello until slightly thick. Mix in all ingredients and chill.
------------------------
397668 -- JELLO WITH SOUR CREAM MIDDLE
2 pkg. lemon Jello
1 c. hot water
1 c. orange juice
2-3 cans mandarin oranges, drained
10 oz. pkg. frozen strawberries
1 pt. sour cream
Take Jello and dissolve in hot water. Add 1 cup of orange juice and frozen strawberries, stir until dissolved. Add oranges. Take 1/2 of mixture and put in 9 x 13 inch pan. Let set in refrigerator until almost firm. Then spread sour cream over the Jello and put rest of Jello mixture on top and let set in refrigerator.
------------------------
397669 -- LIME JELLO TREAT
1 sm. lime Jello
1 Cool Whip
1 carton cottage cheese
1 can pineapple chunks, well drained
Maraschino cherries
White or colored marshmallows
Mix all ingredients together and refrigerate.
------------------------
397670 -- RAINBOW JELLO
1 (3 oz.) box lime Jello
1 (3 oz.) box orange Jello
1 (3 oz.) box lemon Jello
1 (3 oz.) box cherry Jello
2 c. milk
1 c. sugar
1 pt. sour cream
2 env. Knox gelatin
2 tsp. vanilla
Dissolve Jello in separate bowls with 1 cup boiling water and 1/2 cup cold water. In a saucepan, boil 2 cups milk with 1 cup sugar until dissolved. Dissolve the Knox gelatin 1/2 cup cold water and add above mixture while still hot. Cool slightly, add 2 teaspoons vanilla and sour cream (1 pint) to above and mix. In 13 x 9 x 2 inch pan, pour 1 Jello. Refrigerate until set (20-30 minutes). Take 1 1/3 cups milk mixture. Pour over Jello carefully. Let set. Then another Jello, let set. Another 1 1/3 cups milk mixture, let set, etc. Until 7 layers in all. You will be in the kitchen for about 2 hours total. Don't wait too long between layers or they may separate.
------------------------
397671 -- *RAINBOW JELLO
7 sm. pkgs. sugar free Jello*
1 (15 oz.) can evaporated skim milk
*(2 lime, 2 lemon, 1 strawberry, 1 orange, 1 raspberry). 1. Mix lime Jello and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x 13 inch pan. Set 1 hour. 2. Mix lemon Jello with 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup evaporated milk. Pour over lime layer. Set 1 hour. Continue in the same manner: 3. Strawberry and water. 4. Orange and milk. 5. Raspberry and water. 6. Lemon and milk. 7. Lime and water. Serves 32.
------------------------
397672 -- RASPBERRY-CHERRY JELLO
1 pkg. raspberry Jello (sm.)
1 pkg. cherry Jello (sm.)
1 can cherry pie filling
1 (8 oz.) package sour cream
1 1/2 c. mini marshmallows
Dissolve Jello in 3 cups boiling water. Add cherry pie filling and put in 9 x 9 inch cake pan and let set. Mix together sour cream and marshmallows and let sit out 2 hours. Stir hard and put on top of set Jello. Serves 8 to 10.
------------------------
397673 -- RASPBERRY JELLO
1 lg. pkg. raspberry Jello
2 c. hot water
1 c. applesauce
2 sm. pkgs. frozen raspberries
1 can Bing cherries, drained
Whipped cream
Thaw raspberries. Dissolve package of Jello in water. Add applesauce. Add 1 cup raspberry juice to Jello mixture. Add raspberries and Bing cherries. Chill until set. Spread whipped cream over top.
------------------------
397674 -- FINGER JELLO
2 env. unflavored gelatin
6 oz. pkg. flavored gelatin
Dissolve unflavored gelatin in 1 cup cold water. Bring 1 cup water to boil. Add flavored gelatin, bring back to boil. Remove from heat and add 1/2 cup cold water. Pour into lightly greased pan. Refrigerate until set about 2 hours. Cut into shapes with cookie cutters or into blocks.
------------------------
397675 -- CRANBERRY JELLO
1 sm. pkg. cherry Jello
1 c. boiling water, dissolve Jello,
cool slightly
1 lg. can crushed pineapple, well
drained
1 can whole cranberry sauce
1 c. chopped walnuts
Mix all together and set in mold. Chill.
------------------------
397676 -- PRETZEL JELLO
--BOTTOM LAYER:--
2 c. chopped pretzels
3 tbsp. sugar
3/4 c. margarine
Mix together and put in 9 x 13 pan. Bake at 350 degrees for 10 minutes. --MIDDLE LAYER:--
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 c. sugar
Mix together. After bottom crust cools, spread cream mixture on the bottom layer. --TOP LAYER:--
2 lg. raspberry Jello in 2 c. boiling
water
2 (10 oz.) pkgs. frozen raspberries
Stir until almost set and pour on top of cream layer. Refrigerate to set.
------------------------
397677 -- CRANBERRY - ORANGE JELLO
1 lg. pkg. (6 oz.) strawberry Jello
1 1/2 c. boiling water
1 (16 oz.) can jellied cranberry sauce
1 c. cold water
1 tbsp. grated orange rind
2 oranges
1/2 c. chopped nuts
Dissolve gelatin in boiling water. Stir cranberry sauce until smooth and blend with gelatin. Add cold water and orange rind. Chill until slightly thickened. Add diced orange sections and nuts. Mandarin oranges may be substituted for fresh oranges.
------------------------
397678 -- FAVORITE JELLO
1 pkg. (lg. size) cherry Jello
1 pkg. (lg. size) lemon Jello
1 can cherry pie filling
1/2 can chunk pineapple
1 sm. cream cheese (3 oz.)
1/3 c. chopped nuts
Dissolve cherry Jello in 3 cups of boiling water. Add cherry pie filling. Let set until firm in mold or bowl. Dissolve lemon Jello in 3 cups boiling water. Add cream cheese (room temperature), pineapple and nuts. When completely cooled pour over firm cherry Jello. Refrigerate several hours.
------------------------
397679 -- JELLO "IN THE PINK"
1 can (20 oz.) crushed pineapple
2 pkg. (3 oz.) strawberry Jello
1 (16 oz.) can whole cranberry sauce
3 tbsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans
Drain pineapple well, reserve all juice. Add juice to Jello in a saucepan. Stir in 1 cup water. Heat to boiling, stirring constantly, to dissolve Jello. Remove from heat. Stir in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 1 1/2 quart mold or 9 x 13 inch pan. Chill until firm. Unmold or cut in squares. Serve on salad greens. Serves 8.
------------------------
397680 -- STRAWBERRY - BANANA JELLO
1 lg. pkg. (6 oz.) strawberry Jello
1 1/2 c. boiling water
1 c. cold water
1 lg. pkg. frozen strawberries, thawed
1 c. whipping cream, whipped
1-2 bananas, sliced
1 c. chopped nuts, optional
Dissolve Jello in boiling water. Add cold water and strawberries with liquid. Refrigerate until slightly thickened. Blend in whipping cream, bananas and nuts.
------------------------
397681 -- STRAWBERRY BAVARIAN JELLO
1 (16 oz.) pkg. frozen strawberries,
defrosted & drained
1/4 c. cold milk
2 env. unflavored gelatin
1/2 c. juice drained from defrosted
berries, heated to boiling
1/4 c. sugar
2 egg yolks
Red food coloring
1 c. heavy cream
1 c. crushed ice, drained
Pour cold milk into blender, add gelatin and hot juice. Cover and process at "stir" for about 1 minute. When gelatin is dissolved, push "liquefy" button and remove feeder cap. Add sugar, strawberries, egg yolks and food coloring, if desired and continue processing at liquefy until strawberries are liquified. Add the cream and crushed ice and continue processing at liquefy until ice is liquefied. Pour at once into serving dishes. Let set 5-10 minutes before serving. Yield 6-8 servings.
------------------------
397682 -- CUCUMBER DILL JELLO
2 pkg. (3 oz.) lemon Jello
2 tsp. salt
1 c. boiling water
1 c. cold water
1 c. chopped cucumbers
1/2 c. chopped carrots
1/2 c. chopped peppers
1/3 c. chopped onions
1/2 c. chopped celery
2 tsp. dill
Dissolve Jello and salt in boiling water. Add cold water and chill until almost set. Add vegetables.
------------------------
397683 -- ORANGE SHERBET JELLO
2 (3 oz.) pkg. orange Jello
1 pt. orange sherbet
1 c. boiling water
1 c. (11 oz.) mandarin oranges,
drained
1 c. heavy cream OR 1 pkg. prepared
whipped topping OR
Frozen whipped topping equal to 2 cups
Put sherbet out to soften. Dissolve Jello in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.
------------------------
397684 -- 4 ORANGE JELLO
1 sm. pkg.orange Jello
1 pt. orange sherbert
1 c. hot orange juice
1 can drained mandarin oranges
Dissolve Jello in hot orange juice. Stir in orange sherbert and mandarin oranges.
------------------------
397685 -- RASPBERRY JELLO
1 (3 oz.) raspberry Jello
1 c. boiling water
1 (10 oz.) frozen raspberries (thaw
and save juice)
1/2 c. mayonnaise
1 (8 oz.) cream cheese
Dissolve Jello in water. Add syrup to cold water, mix well. Blend mayonnaise and cream cheese in blender. Add liquid to blender, blend well. Chill until almost thick fold in raspberries. Pour into mold and refrigerate until set.
------------------------
397686 -- JELLO DELICIOUS
1 sm. pkg. Jello (sugar free)
1 sm. pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 can fruit, drained well (approx. 15
oz.)
Suggest chunk or crushed pineapple, mixed fruit, mandarin oranges or fruit to complement choice of Jello flavor. Mix Jello and instant pudding with 2 1/2 cups boiling water. Stir well with slotted spoon and mix lumps well. Refrigerate 1 to 1 1/2 hours until slushy. Stir in almost all 8 ounce Cool Whip. Add well drained fruit. Chill overnight.
------------------------
397687 -- LIME JELLO
1 sm. box lime Jello
1 c. hot water
1 c. cold water
1 c. canned milk
1 c. mayonnaise
1 c. cottage cheese (sm. curd)
1 c. well drained crushed pineapple
1 c. walnuts (optional)
Mix together in bowl. Pour mixture into Jello mold and chill.
------------------------
397688 -- ONE HOUR JELLO
2 sm. boxes orange Jello
2 c. hot water
2 1/4 c. vanilla ice cream
1 can mandarin oranges, drained
Dissolve Jello in hot water. Add ice cream and stir until melted. Add oranges and it will be ready to serve in one hour. Can use other kinds of Jello and fruit, too. Hay Creek Pioneers Red Wing
------------------------
397689 -- RASPBERRY JELLO
1 (6 oz.) raspberry Jello
2 (3 1/8 oz.) vanilla pudding, not
instant (buy 3 boxes)
8 oz. Cool Whip (not quite)
2 pts. frozen raspberries, drained
4 1/2 c. hot water
Boil Jello and pudding until clear (stir constantly). Refrigerate overnight. Next morning beat until opaque; fold in whipped cream and raspberries (drained). Holden Full O' Pep
------------------------
397690 -- CRANBERRY FLUFF
2 c. raw cranberries, ground
3 c. tiny marshmallows
3/4 c. sugar
2 c. diced unpared apples
1/2 c. seedless green grapes
1/2 c. nuts, chopped
1/4 tsp. salt
1 c. whipping cream, whipped
Mix together and chill.
------------------------
397691 -- CRANBERRY JELLO
1 sm. cherry Jello
1 sm. can jellied cranberries
1/2 c. crushed pineapple, drained
1/2 c. chopped pecans
1/2 c. sour cream
Dissolve Jello in 1 1/2 cups boiling water. Mix cranberries with few tablespoons of the dissolved Jello until smooth. Add cranberries to Jello mixture and chill. When it begins to gel, add pineapple, pecans; fold the sour cream through it. Refrigerate until ready to serve.
------------------------
397692 -- LIME JELLO
1 pkg. lime Jello
2 c. boiling water
2 c. miniature marshmallows
1 c. drained cottage cheese
2 c. whipped cream
1 sm. can crushed pineapple
1/2 c. nuts
Melt marshmallows in hot Jello, chill until it starts to congeal. Add other ingredients.
------------------------
397693 -- SUHRE JELLO
1 lg. box raspberry Jello
1 med. size jar applesauce
1 box frozen (or fresh) raspberries
--TOPPING:--
1 1/2 c. sour cream
10 oz. mini marshmallows
In blender, mix raspberries and applesauce. Make Jello as directed on box. Pour together hot Jello mixture and applesauce and raspberries mixture. Pour into 9 x 13 pan. Let set in refrigerator overnight. Mix topping ingredients and let set overnight. In the morning, spread topping on Jello. Sprinkle chopped nuts on top, if desired.
------------------------
397694 -- MYRA'S LIME JELLO
1 reg. can crushed pineapple, use juice
Add: 1/4 c. sugar
Boil for 5 minutes. Add: 2 boxes lime Jello, 3 oz. size
Stir until dissolved. Add: 2 c. cold water
Let partially set. Add: 1 c. chopped celery
1 c. walnuts or pecans
2 (3 oz.) pkgs. cream cheese or 1 (8
oz.) cream cheese (room temp.)
1 pt. whipping cream, whipped or med.
size Cool Whip
Fold into rest of Jello. Put in 9x13 inch pan.
------------------------
397695 -- ORANGE JELLO
1 (3 oz.) pkg. orange Jello (3
packages)
1 c. hot water (3 cups)
1 (6 oz.) can frozen orange juice (12
ounces)
1 c. vanilla ice cream (1 1/2 pints)
1 can drained mandarin oranges
Dissolve Jello in water. Add frozen juice. Let cool. When it starts to jell, beat until creamy with ice cream. Whip. Add mandarin oranges. Refrigerate. Serves 6-8.
------------------------
397696 -- BLACK CHERRY JELLO
2 (3 oz.) pkgs. black cherry Jello
1 (16 oz.) can bing cherries
--TOPPING:--
1 lg. (8 oz.) softened cream cheese
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans
1 c. miniature marshmallows
Dissolve Jello in 2 cups hot water. Add 1 cup cold water and the juice from the cherries. Add cut up cherries and pour into 13"x9" glass pan. Chill until firm. Mix softened cream cheese with sour cream. Gradually add sugar and vanilla. Add pecans and marshmallows. Spoon on set Jello.
------------------------
397697 -- RASPBERRY JELLO
2 bags red raspberries, frozen
3 cans whole cranberry sauce
3 (3 oz.) pkgs. raspberry Jello
3 c. water (1 c. to each pkg.)
Mix together Jello in boiling water. Add raspberries and cranberry sauce and pour into 13"x9" glass pan.
------------------------
397698 -- RIBBON JELLO
1 sm. pkg. orange Jello
1 sm. pkg. strawberry Jello
1 sm. pkg. lime Jello
1 sm. pkg. lemon Jello
--WHITE FILLING:--
2 c. milk
2 tsp. vanilla
2 pkgs. unflavored gelatin
1 c. sugar
1 pt. (16 oz.) sour cream
Mix each Jello, one at a time, with 1 cup boiling water and 1/2 cup cold water or 5 large ice cubes and mix until dissolved. For the white filling, dissolve gelatin in 1/2 cup of cold water. Boil milk and remove from heat; add rest of the ingredients. Keep the filling at room temperature. Stir sour cream in last. Mix first Jello (however you want the colors). Pour first Jello in 9"x13" pan, glass is best. Let Jello set (using ice cubes instead of cold water makes it set faster). Then pour 1 1/2 cups of white filling over the top to cover the layer of Jello. Make sure the Jello you are ready to pour is cold. Let set. Repeat until all Jello is used up. Chill and serve. Use wet knife to cut in squares if you prefer.
------------------------
397700 -- ORANGE JELLO SPECIALTY
2 sm. (3 oz.) pkg. orange Jello
2 sm. (3 oz.) pkg. tapioca pudding
9 oz. Cool Whip
1 can mandarin orange segments
Mix Jellos and puddings with 2 cups hot water. Dissolve all. Add 2 cups ice and let set. Mix in Cool Whip and fruit with the juice. Critical Care
------------------------
397701 -- CRAN RASPBERRY SHERBET
2 (3 oz.) or 1 (6 oz.) pkg. raspberry
flavored gelatin
1 1/2 c. boiling water
1 pt. raspberry sherbet
1 tbsp. lemon juice
1 (16 oz.) can whole cranberry sauce
Dissolve raspberry flavored gelatin in boiling water. Stir in sherbet and lemon juice. Chill if necessary until mixture mounds. Mash cranberry sauce slightly with fork. Fold into gelatin mixture. Turn mixture into 5-cup ring mold. Chill until firm (at least 8-10 hours).
------------------------
397702 -- APRICOT OR PEACH JELLO
2 sm. or 1 family size Jello
1/2 c. sugar
3 c. buttermilk
1 lg. can crushed pineapple
8 oz. Cool Whip
Mix Jello and pineapple in saucepan, let it come to a boil. Cool completely or it will not thicken. Add 3 cups buttermilk and Cool Whip. Add sugar to pineapple. Mix well. Fold into 9x13 inch baking dish.
------------------------
397703 -- ORANGE JELLO
1 sm. can crushed pineapple, drained
1 carton Lite and Lively cottage
cheese, drained
1 sm. can mandarin oranges, drained
1 sm. box Cool Whip
Mix these ingredients. Add to 1 package orange Jello.
------------------------
397704 -- CRANBERRY JELLO
1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1 can whole cranberry sauce
1 (10 oz.) can crushed pineapple
1 c. walnuts or pecans, chopped
Dissolve water into gelatin. Beat cranberry sauce into gelatin. Add remaining ingredients. Chill until molded. (Fits perfectly into the large Tupperware mold). This is a good Christmas recipe! Sales
------------------------
397705 -- CRANBERRY FLUFF
2 c. raw cranberries, ground
3 c. tiny marshmallows
3/4 c. sugar
2 c. diced unpeeled tart apples
1/2 c. seedless green grapes
1/2 c. walnuts, chopped
1/4 tsp. salt
1 c. cream, whipped
Combine cranberries, marshmallows and sugar. Cover and chill overnight. Add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Turn into a serving bowl, or spoon into individual lettuce cups. Can be trimmed with green grapes if desired. Makes 8-10 servings.
------------------------
397706 -- RIBBON JELLO
1 (3 oz.) lime Jello
1 (3 oz.) orange Jello
1 (3 oz.) lemon Jello
1 (3 oz.) strawberry Jello
4 c. boiling water
2 c. cold water
2 env. Knox gelatin
1/2 c. cold water
2 c. milk
1 c. sugar
2 tsp. vanilla
1 pt. sour cream (2 c.)
Place each Jello flavor in a separate bowl and add 1 cup boiling water. Stir until dissolved. Add 1/2 cup cold water to each of the 4 bowls and stir. Dissolve 2 envelopes of Knox in 1/2 cup cold water and set aside. Bring 2 cups milk to boil. Add 1 cup sugar, stir until dissolved. Add 2 teaspoons vanilla. Stir Knox mixture into milk mixture. When cool, beat in sour cream. Pour lime Jello into glass 9 x 13 inch pan and refrigerate 1/2 hour. Pour 1 1/4 cup milk mixture over lime Jello and refrigerate 1/2 hour. Alternate with new Jello flavor and milk mixture each 1/2 hour last layer will be strawberry Jello.
------------------------
397707 -- RIBBON JELLO
5 sm. boxes assorted Jello
15 tbsp. cold water (3 tbsp. per box)
1 2/3 c. sour cream (1/3 c. per box)
5 c. boiling water
Start by mixing first box Jello with 1 cup boiling water. Divide this mix in half and to one part add 1/3 cup sour cream, this makes the bottom layer. (Best in glass 9 x 13 pan). Place this in refrigerator for 20 minutes. Next mix 3 tablespoon of cold water to remaining mix, pour over set Jello. Wait 20 minutes. Continue with next color of Jello. Make at least one box ahead all but adding the cold water.
------------------------
397708 -- FROZEN CUCUMBERS
2 qt. sliced cucumbers
2 med. onions
1 tbsp. salt
1 c. vinegar
1 1/4 c. sugar
Mix together cucumbers, onions and salt. Soak 3 hours, drain. Mix 1 cup vinegar and 1 1/4 cup sugar, bring to boil, then let cool. Mix together. Place in containers and freeze.
------------------------
397709 -- CHERRY JELLO
2 boxes cherry Jello
1 box frozen strawberries
1 1/2 pts. vanilla ice cream
2 1/2 c. boiling water
Take 2 boxes of cherry Jello and mix well with 2 1/2 cups of boiling water. Stir until dissolved. Add 1 box of frozen strawberries and add 1 1/2 pints of ice cream. Stir until ice cream and strawberries are dissolved and Jello is set. Serves 6 to 8.
------------------------
397710 -- ORANGE JELLO
2 pkgs. orange Jello
16 oz. pkg. orange sherbet
1 sm. can mandarin oranges
Whipping cream
1/2 c. coconut
1 sm. can fruit cocktail, drained
Combine Jello packages with 2 cups boiling water. Stir until dissolved. Add sherbet and stir until dissolved. Add mandarin oranges. Pour into Jello mold. Chill 4 hours. Combine whipping cream, coconut, small can fruit cocktail. Place in middle of Jello mold.
------------------------
397712 -- BLUEBERRY JELLO
1 lg. box raspberry Jello
1 can blueberry pie filling
1 extra lg. tub Cool Whip
2-3 bananas
1/2 c. walnuts
Make raspberry Jello with the hot water per box (no cold water). Let set up. Add blueberry pie filling, let gel. Fold in tub of Cool Whip, let gel. Before serving, add bananas and walnuts.
------------------------
397713 -- STRAWBERRY JELLO DESSERT
2 pkgs. strawberry jello
2 c. boiling water
1 (10 oz.) pkg. frozen strawberries
3 mashed bananas
1 (#2) can crushed pineapple (with
juice)
Sour cream (about a pint)
Dissolve jello in water and add remaining ingredient.s Pour 1/2 mixture in mold. Let set in refrigerator. Spread sour cream, then pour remaining mixture on top and refrigerate until set.
------------------------
397714 -- LEMON JELLO
2 sm. pkgs. lemon Jello
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) can crushed pineapple
1 lg. Cool Whip
Dissolve Jello in 2 cups boiling water. Drain pineapple reserving juice; add enough cold water to make 2 cups. Stir cream cheese in hot mixture and add crushed pineapple. Chill until partially set; add Cool Whip, mix thoroughly and set again.
------------------------
397715 -- ORANGE JELLO
--JELLO:--
2 cans crushed pineapple, drained
(save juice)
2 cans mandarin oranges, drained
(save juice)
2 lg. pkg. orange Jello
2 c. marshmallows
1 c. Cheddar cheese
--TOPPING:--
3/4 c. sugar
1 tbsp. flour
2 eggs, slightly beaten
2 c. juice
JELLO: Dissolve Jello in 4 cups hot water. Stir in marshmallows until almost melted. Add 2 cups cold water, and pour into 9x13 inch pan. Chill until firm. TOPPING: Cook over medium heat until thick and clear. Remove pan from burner and mix in 2 teaspoons butter. Cool completely. Fold in 2 cups whipped cream. Spread top with cheese and nuts.
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397716 -- CRANBERRY SURPRISE JELLO
1 pkg. strawberry Jello
1 c. boiling water
1 (10 oz.) pkg. frozen strawberries
1 c. chopped cranberries
4 oz. chopped pecans
2 or 3 med. bananas, crushed
1/2 pt. sour cream or cream cheese
Dissolve Jello in boiling water. Cool. When syrupy, add crushed bananas, cranberries, strawberries and pecans. Pour 1/2 mixture in pan and refrigerate until firm. Spread sour cream over gelatin and cover with remaining Jello mixture.
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397717 -- JELLO TOPPING
1/2 c. of juice from any canned fruit
1 egg, beaten
1/2 c. sugar
2 tbsp. flour
1 sm. pkg. cream chese
1 pkg. Dream Whip
Cook fruit juice, egg, sugar and flour over LOW heat; cook until thick, stirring constantly. Put in 1 small package of cream cheese. Let cool while fixing package of Dream Whip. Add cooked mixture to Dream Whip and whip until creamy. Pour on set Jello and let set in refrigerator until firm.
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397718 -- FLAKED JELLO
--3 OZ. PACKAGE:--
Any flavored Jello
1 c. hot water
3/4 c. cold water
--6 OZ. PACKAGE:--
Any flavored Jello
2 c. hot water
1 1/2 c. cold water
Except for the reduction of cold water, prepare gelatin as usual. Pour into shallow pan and chill until firm, at least 4 hours. Break into small flakes with a fork or force through a ricer or large-mesh strainer. Pile lightly in dishes alone, or with fruit or whipped topping.
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397719 -- STRAWBERRY SOUR CREAM JELLO
6 oz. pkg. strawberry Jello
2 c. boiling water
1 lg. pkg. frozen strawberries, do
not defrost
1 c. drained crushed pineapple
1 lg. sour cream
1 c. banana, mashed
Mix ingredients and pour half into an approximately 7"x11" pan or Tupperware mold. Allow to set firm. Spread sour cream over the firm Jello and add remaining Jello. Return to refrigerator to set.
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397720 -- APRICOT ORANGE JELLO
2 lg. pkgs. orange jello and
2 c. hot water dissolved
1/2 c. apricot
1/2 c. pineapple
1 (#2) diced pineapple
1 (#2 1/2) apricot, cut up
10 lg. marshmallows, cut up or use
sm. ones
Mix all together and put in large pan. --DRESSING:--
1 c. apricot and pineapple juice
1/2 c. sugar
2 tbsp. flour
1 egg, beaten
2 tsp. butter
Cook until thick. When cool, add 1 package Dream Whip, whipped. Fold into above and spread on jello. Grate cheese over top.
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397721 -- RIBBON JELLO
--JELLO (STRIPES):--
1 pkg. each or 4 flavors Jello
--WHITE MIXTURE:--
2 tsp. vanilla
2 c. milk
1 c. sugar
2 pkgs. unflavored Knox gelatin
1/2 c. cold water
1 pt. sour cream
Grease 1 (9x12) pan with butter. For each of the 4 Jello flavors, mix with 1 cup boiling water until dissolved, then add 1/2 cup cold water. Set aside. Pour first flavor of Jello into pan and refrigerate. White mixture: Boil milk, then remove from heat. Add sugar and mix until dissolved. Mix Knox gelatin with cold water. Add to sugar mixture. Next add vanilla and sour cream; blend. When first layer of Jello sets (35 minutes), put on thin layer of white mixture and set in refrigerator. Repeat until Jello and white mixture is used. Chill thoroughly.
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397722 -- BROKEN GLASS JELLO
3 oz. pkg. orange jello
3 oz. pkg. cherry jello
3 oz. pkg. lime jello
3 oz. pkg. lemon jello
Sugar
Water
Pineapple juice
8-12 oz. Cool Whip
Dissolve package of orange jello in 1 cup boiling water. Add 1/2 cup cold water. Repeat with cherry and lime jello. Let set up overnight in refrigerator. (Should be 3 different pans.) Dissolve lemon jello and 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup cold pineapple juice. Let set in large bowl until thick. Add Cool whip. Stir well. Cut jello into cubes and fold in.
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397723 -- CHERRY FLUFF
1 can cherry pie filling
1 can crushed pineapple, drained well
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
Drain pineapple well. Don't use juice. Mix all ingredients until well blended. Refrigerate at least 4 hours. Yield: 12 servings.
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397724 -- PINK STUFF
1 sm. can pineapple, crushed
1 cherry Jello
1 box cottage cheese (sm.)
1 Cool Whip (sm.)
1 c. pecans
Boil pineapple and juice (2 minutes). Add dry Jello. Cook two more minutes. Remove from heat and cool. Add cheese, whipped cream and nuts. Mix well and store in refrigerator.
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397725 -- JELLO DESSERT
1 lg. Cool Whip
1 lg. sour cream (brought to room
temperature)
1 sm. orange Jello
1 can mandarin oranges
1 can pineapple
Sprinkle Jello on top of Cool Whip. Blend in sour cream by hand. Drain fruit and add. Refrigerate.
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397726 -- STRAWBERRY JELLO
1 lg. pkg. strawberry Jello
2 c. boiling water
1 lb. pkg. frozen strawberries
1 can crushed pineapple, drained
3 bananas
1 lg. container sour cream
Mix strawberries in Jello and hot water. Add bananas and pineapples. Put half of mix into an oblong pan. Let sit. Pour sour cream evenly and put the rest of the mixture on top. Refrigerate.
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397727 -- LEMON - LIME FLUFF
Dissolve 6 ounces lime Jello in 2 cups boiling water. Blend in blender with 1 (16 ounce) can pears. Blend in 8 ounces softened cream cheese. Put in bowl and add 1 tub Cool Whip. Pour into 9 x 13 pan and allow to set. Employee
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397728 -- LEMON CHIFFON JELLO
1 lg. box lemon Jello
1 c. boiling water
1 can crushed pineapple
2 c. cold 7-Up
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
Dissolve Jello and boiling water. Add crushed pineapple and 7-Up. Put in refrigerator until partly set up. Mix cream and Cool Whip together. Fold into Jello mixture.
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397729 -- DAWN'S JELLO
2 (3 oz.) or 1 (6 oz.) strawberry
gelatin
1 lg. can pineapple, including juice
1 box frozen strawberries
1 to 2 mashed bananas
Whipped topping, optional
Dissolve gelatin in 2 cups boiling water. Add frozen strawberries and stir until berries separate. Mix in pineapple and bananas. Refrigerate until firm. Top with whipped topping when served, if desired. --DIETITIAN'S NOTE:--
This delicious recipe is high on taste and low in fat and sodium. To omit fat simply omit whipped topping or choose its light alternative. If you wish to lower calories, use a diet gelatin.
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397730 -- HEAVENLY ORANGE FLUFF
2 pkgs. orange Jello
1 sm. can orange juice, undiluted
2 c. hot water
2 cans oranges, drained
1 can crushed pineapple, not drained
Mix Jello with hot water. Stir in orange juice and cool. Add oranges and pineapple to mixture and pour into dish and congeal.
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397731 -- CHERRY JELLO
1 (16 oz.) pkg. frozen black cherries,
drained, reserve juice
1 lg. pkg. cherry Jello (sugar-free)
1 can crushed pineapple, drained
reserve juice
1 1/2 cans Diet Coke, divided
13 x 9 inch Pyrex dish. Bring 1 can of Diet Coke to a boil. Use Coke as you liquid to dissolve your Jello. Pour Jello into a dish to jell. Combine pineapple juice, black cherry juice and Diet Coke to bring the liquid to 3 cups. Add to Jello. Add crushed pineapple and black cherries to Jello. Chill to set Jello.
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397732 -- ORANGE FLUFF
1 sm. can crushed pineapple, drained
1 sm. can mandarin oranges, drained
1 med. tub Cool Whip
1 pt. cottage cheese
1 sm. pkg. orange Jello
Combine first 4 ingredients, then sprinkle dry Jello over mixture and stir.
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397733 -- RAINBOW JELLO
6 flavors of Jello (3 oz.) pkg. black
cherry, raspberry, lemon, lime, orange, cherry
2 c. sour cream
Grease 9 x 13 inch pan. Do each color separately. Add 1 cup boiling water to 1 package of Jello. Divide this in half. To first half add 1/3 cup sour cream, mix well and pour in pan. Chill 20 minutes. To the second half add 3 tablespoon cold water and pour on top of previous layer. Pour each layer very carefully. Again chill 20 minutes before starting next color. This is time comsuming to make but it is very beautiful.
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MAGIC PIE RECIPE
4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla
Place all ingredients in blender at one time and blend until
mixed together. Pour into a buttered 10-inch piepan. Bake in a
350 degree oven for 1 hour. When done, crust will be on bottom,
custard in the middle, an coconut on top - right where they
belong.
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CHOCOLATE CHERRY CHEESECAKE
Crust:
1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine
Filling:
2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate
Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
Press into bottom of 9 inch spring form pan. Bake in moderate
oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature
to 300 degrees.
Have cream cheese at room temperature. Beat in large mixing bowl
at medium speed until creamy. Gradually beat in the one cup of
sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat
until smooth. Pour over chocolate crust. Bake in slow oven, 300
degrees, about one hour until center of cake is firm. Remove
from oven and cool to room temperature.
Combine cherry pie filling with liqueur, if being used. Pour
over cooled cheesecake.
Add the two tbsp. sugar and vanilla to whipping cream in bowl.
Whip until stiff. Spoon onto cake, covering evenly. Chill
several hours before serving.
Decorate with grated chocolate. Makes 10 to 12 servings. This
cheesecake freezes well.
------------------------
BRANDIED PUMPKIN CHEESECAKE
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger
For crust, combine crumbs, sugar and butter in a bowl and mix
well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides. Bake in moderate oven, 350
degrees for 10 minutes.
For filling beat together cream cheese and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition until smooth and creamy. Add pumpkin, ginger, cinnamon,
nutmeg, cloves and brandy and mix until well blended. Pour
cheese mixture into crust and bake in slow oven, 325 degrees,
for 50 or 60 minutes, or until well risen. Turn off heat and let
cheesecake cool in oven. When cold, decorate top with whipped
cream and sliced ginger.
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SICILIAN RICOTTA CHEESECAKE
Sponge cake:
Butter
3 egg yolks
1/2 cup sugar
Finely chopped rind of 1/2 lemon
1 cup all-purpose flour
1 tsp. baking powder
3 egg whites
Filling:
1-1/2 cup sugar
1-1/2 lb. fresh ricotta cheese
1 lb. mixed candied fruit
1/8 tsp. ground cinnamon
3 1-oz. squares semi-sweet chocolate, chopped in pieces
8 tbsp. Maraschino liqueur
To make the sponge cake:
Preheat the oven to 375 degrees. Butter a 10 inch spring-form
cake pan.
Whisk the eggs yolks with the sugar, grated lemon rind and 3
tbsp. hot water until light and foamy.
Sift the flour and baking powder together, and fold it into the
egg yolk mixture.
Whisk the egg whites until stiff, but not dry. With a large
spoon, fold them into the cake mixture.
Pour the mixture into the prepared cake pan and bake for 15 to
20 minutes, or until the cake is a rich golden color and springs
back when pressed lightly. Turn out and cool on a wire rack.
For the filling:
Dissolve the sugar in 3 tbsp. of water over low heat. Beat the
sugar syrup with the ricotta cheese until it is smoothly
blended. Put aside about half of the best pieces of candied
fruit to decorate the cake. Chop the remainder coarsely.
Add the cinnamon to the sweetened ricotta and beat until smooth
and creamy. Put aside a few tbsp. of the mixture for decoration.
Combine the remainder with the chopped fruit and chocolate.
Cut the sponge cake in half horizontally. Put one layer on the
bottom of the cake pan, cut side up, and sprinkle it with half
of the Maraschino. Spread with the remaining cheese mixture. Fit
the ring of the cake pan in position and chill the cake for
several hours.
When ready to serve, remove the cake from the pan and place it
on a large, flat serving dish. Coat the top and sides with the
reserved cheese and decorate with the reserved candied fruit.
You may also decorate the cake with whipped cream, and the
candied fruits may be supplemented with chopped nuts.
