Just Jello

I can jest see them gourmets rollin' thar eyes about Jello but since I doubt if they visit this site,we ain't gonna worry 'bout that.Effen you thinks Jello is just wiggly rubber,think agin.It's downright dee-licious if you add a few things to it.Tie on yer apron and let's git busy .
 

"Life is a lot like wearing bifocals. There are two ways to look at almost anything."
 

1 #2 can sour pitted cherries (not pie filling)
1/2 cup granulated sugar (3/4 cup for more sweet)
1 (3 oz.) pkg. cherry Jello (may sub. raspberry or strawberry)
1 flat can crushed pineapple and juice
1/4-1/2 cup chopped nuts (pecans preferred)

Drain cherries. Put juice and sugar in a saucepan and bring to a boil.
Remove from stove. If you cook with stainless steel, you can add Jello; if
not put Jello into a bowl. Add hot liquid and dissolve Jello thoroughly.
Cool. Add crushed pineapple, cherries and nuts. Pour into pretty serving
dish. Keeps well.

1 (6 oz.) pkg. lemon Jello
3 c. boiling water
1 (6 oz.) can frozen lemonade
1 (8 oz.) carton Cool Whip

Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like. fold in Cool Whip and pour into a six cup mold.

Refrigerate until ready to unmold and serve.

1 lb. cottage cheese
1 (3 oz.) pkg. lime Jello
1 (No. 303) can crushed pineapple
1 sm. carton Cool Whip

Mix the cottage cheese with dry jello. Let stand 15 minutes.

Add crushed pineapple and Cool Whip. Mix. Refrigerate until set.

VARIATION: Use orange Jello and mandarin oranges instead of lime Jello and pineapple.

Green Jello Mold

1 (29-32 oz.) can pears
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 sm. lime Jello

Heat 1 cup pear juice to boiling. Remove from heat and add Jello; set aside. In mixer, mash pears, cream cheese and Cool Whip. Add Jello and pour into mold.
Refrigerate overnight.

2 (3 oz.) pkg. strawberry-banana Jello
2 c. boiling water
1 pt. frozen strawberries
1 lg. can crushed pineapple
3-4 bananas, diced or cubed
1 pt. sour cream

Add water to Jello. Add frozen strawberries. Stir until separated. Add pineapple and bananas. Put 1/2 of mixture into bowl to set. When firm, add sour cream on top and rest of Jello mixture. This makes a large amount.

1 pt. strawberries
1 lg. pkg. strawberry Jello
1 sm. can crushed pineapple, drained
2 kiwi fruit, thinly sliced
3 tbs.. 10x sugar
3 tbs.. sour cream

Prepare Jello according to package directions. Pour into 11 x 7 inch pyrex
baking dish. Wash strawberries, remove stems, cut in half and float in Jello.
Refrigerate until set. Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well.

Spread over set Jello. Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour. (To make it low fat and low cal, use sugar free Jello and light cream cheese, omit 10x sugar and use pineapple in own juice.)

Strawberry Cream Cheese Jello Mold

3 (3 oz.) pkg. strawberry Jello
1 pkg. frozen strawberry
1 (8 oz.) pkg. cream cheese
3 c. boiling water
7 ice cubes
Chopped nuts

Dissolve Jello in boiling water, add strawberries and ice. Stir and chill slightly.
Make cream cheese balls and roll in nuts.

Place in Jello. Chill until firm.

Jello Dream Whip Salad Mold

1 pkg. orange Jello
1 c. boiling water
3/4 c. cold water
1 tbs.. sugar

Let stand. Mix Dream Whip as on package. Fold into Jello mixture and chill.

Mandarin Orange Jello Mold

2 pkg. (3 oz.) orange Jello
2 1/4 c. Cool Whip
2 sm. cans mandarin oranges, drained
1 pt. orange sherbet

Drain oranges, dissolve jello in 1 cup boiling water. Fold in softened sherbet,oranges and Cool Whip. Pour in mold. Set in refrigerator until firm.

Lemon Grape Jello Mold

2 sm. boxes lemon Jello
1/2 c. red grapes, sliced
1/2 c. white grapes, sliced
1 (8 oz.) container Cool Whip
1 (3 oz.) pkg. cream cheese
1/4 c. sugar
2 c. boiling water
2 c. cold water

Dissolve Jello in boiling water, then add cold water. Reserve 1/2 cup Jello. Pour remainder into 9x13 inch glass baking dish or other container. Chill until just beginning to be firm 1/2 hour to 1 hour. Mix grapes into chilled Jello. Chill until firm, about another hour. Mix reserved Jello, Cool Whip, cream cheese and sugar with electric mixer until smooth. Spread over chilled Jello. One can substitute the regular Jello for the sugar free Jello, and the sugar for equal, following the instructions for substituting equal for sugar on the box. Sugar Free Jello doesn't work in molds as well as the regular Jello.

Festive Jello Mold

9 oz. raspberry gelatin
2 c. boiling water
2 c. frozen, thawed and drained strawberries
1 1/2 c. whole cranberry sauce
3 tbs.. grated orange rind
1/3 c. lemon juice
3/4 c. ginger ale

Dissolve gelatin in boiling water. Cool slightly. Stir remaining ingredients into gelatin. Pour into six 1/2 cup molds and chill until firm. Spray mold beforehand with non-stick spray.

1 lg. lime Jello
3 c. boiling water
1 c. juice from pears
1/2 tsp. salt
2 tsp. vinegar
1 lg. can pears, diced
1 c. fine chopped pecans (or walnuts)
6 oz. cream cheese
1/8 tsp. ginger

Dissolve Jello in boiling water and add salt and vinegar. Pour 1/2 to 1 inch into a ring mold. Chill remaining Jello until syrupy.

While Jello is cooling soften cheese using a small amount of milk and blend in ginger. When Jello is thick beat at high speed until it is very light and foamy. Add cream cheese and then fold in the pears and nuts. Pour this mixture into mold on top of the solid layer. Unmold on large round plate.

Mandarin oranges mixed with coconut or a container of salad dressing can be put in the center.

Pineapple Green Jello Mold

1 tall can evaporated milk
8 oz. pkg. cream cheese
1 sm. can crushed pineapple
1 sm. pkg. lime Jello
1 sm. pkg. lemon Jello
2 c. hot water

cherries, nuts, parsley for decorations, (optional)

Dissolve Jello in hot water. Add cheese, milk and juice from pineapple. Using electric beater, beat until creamy. Refrigerate until jelled in same bowl. Mix in pineapple. Place nuts first in tupperware fluted mold then add Jello mixture and return to refrigerator until firm.

1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1/2 c. pineapple juice
1 tbs.. lemon juice
Dash paprika
1/2 tsp. salt
1 c. grated carrot
1/2 c. diced celery
3 tbs.. diced green pepper
1 tsp. minced onion
1/2 c. mayonnaise

Combine first 5 ingredients. When thickened, add mayonnaise and blend with Jello mixture. Then add remaining ingredients. Pour into 6 individual molds.

Fruited Jello Mold

3 oz. pkg. lemon Jello
1 c. boiling water
1/4 c. (each) drained maraschino cherries, maraschino juice
3/4 c. pineapple juice
1 c. (each) drained pineapple tidbits,drained mandarin oranges, chopped pears or peaches

1/2 c. (each) halved grapes, chopped pecans
3 bananas 3 oz. pkg. cream cheese
1 c. whipping cream, whipped

Dissolve Jello. Add to hot Jello mixture; cool to slightly thickened

Mix all into Jello mixture. Mix these two together and fold into above mixture;pour into oiled mold.

Philadelphia Cream Cheese And Jello Salad

1 sm. pkg. Philadelphia cream cheese
1 pkg. lime or lemon Jello

Mix until creamy and add 2 cups hot water and mix. When cool, add 1 can mixed fruit cocktail and chill. May serve with whipped cream or plain.

Orange Pineapple Jello Mold

2 pkgs. orange Jello
2 c. boiling water
1 c. ice cubes & water
6 oz. can orange concentrate
1/4 c. coarsely chopped pecans1 can crushed pineapple
1 can mandarin oranges
12 maraschino cherries, cut in half (reserve some to decorate plate when
unfolded)
1/4 c. coarsely chopped pecans (opt.)

Let the above partially set, then add: Pour into an 8 cup ring mold.
Put in the refrigerator for the rest of setting. Serve with lettuce.
Adding dressing of mayonnaise and sour cream is delicious.

Jello Veggie

1 lg. pkg. lemon Jello
1/2 c. fine grated carrots
1/2 c. finely cut half moon shaped celery
1/2 c. SMALL green peas
1 tsp. vinegar

Dissolve Jello per instructions, for firmer Jello omit 1/4 c. water. Add 1 teaspoon vinegar when Jello starts to firm up good, fold in veggies. Place small sprigs of celery leaves on top for garnish or parsley.

Pineapple Cream Cheese Jello Mold

1 lg. box Jello (lemon or lime)
2 c. boiling water
2 sm. pkg. (3 oz. each) cream cheese, softened
2 sm. cans crushed unsweetened pineapple
1/2 c. cold water

Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate. Great with ham.

Jello Mold

8 oz. cream cheese
1 env. Dream Whip
1 (20 oz.) can crushed pineapple, with juice
1/4 c. walnuts, chopped
3 oz. pkg. lime Jello
1 tbs.. milk

Prepare Dream Whip as directed on package; set aside. Drain pineapple,
reserving juice. Heat reserved pineapple juice until hot enough to dissolve Jello.
Add Jello and cream cheese with 1 tablespoon milk. Beat until smooth. Add Jello mixture to Dream Whip and whip until well blended. Add drained pineapple and walnuts. Mix well. Pour into mold and chill

Pineapple Jello Mold

20 oz. can crushed pineapple
3 oz. lime Jello
1/2 pt. light cream
8 oz. cream cheese

Bring pineapple to boil. Add Jello stir until dissolved, let cool in pot. Put 1/2 pint cream and cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pot. Pour into Jello mold. Chill overnight.

Apricot Jello Mold

2 (1 lb.) cans apricots, drained
2 (3 oz.) pkg. orange Jello
1 1/2 pt. sour cream (3 c.)
2 c. hot water

Cherries, nuts or Cool Whip (for garnish if desired)

Dissolve Jello in hot water. Mix pitted apricots with sour cream using electric mixer or blender (makes pureed) until well blended, add to Jello mixture and mix well. Pour mixture into lightly greased mold and chill until firm. Excellent with turkey or ham.

Jello Balls

1 sm. pkg. coconut
1 family sized strawberry Jello
2 c. grated nuts
1 can Eagle Brand milk

Combine all ingredients, leaving a little coconut to roll cookies in. Form into strawberry shape and roll in coconut.

Lime Jello Mold

4 c. hot water
2 sm. pkgs. lime Jello
24 marshmallows
1 lg. can crushed pineapple
1/2 pt. whipping cream
1 c. chopped nuts

Dissolve Jello in water. Add marshmallows and melt in saucepan over low heat
on stove. Let cool until thick. Add pineapple, drained.

Whip cream and fold in above mixture. Add nuts and let cool.

Raspberry Jello Mold

1 (6 oz.) pkg. raspberry jello
1 c. hot water
1 c. cold water
8 oz. sour cream
1 can whole cranberry sauce
1 c. chopped walnuts

Dissolve jello in hot water; add rest of ingredients. Place in jello mold;
refrigerate until firm.

Cranberry Strawberry Jello Mold

1 lg. strawberry Jello
2 c. boiling water
1 can jellied cranberries, mashed
1 (10 oz.) pkg. frozen strawberries, thawed
1 (#2) can crushed pineapple, drained
1/4 - 1/2 c. chopped nuts

Dissolve Jello with water. Add remaining ingredients. Pour into mold and let set.
Can be used as part of a main meal or as a dessert. Top with Cool Whip if
desired.

1 sm. box cherry Jello
1 sm. box orange Jello
1 sm. box lime Jello
1 (8 oz.) pkg. softened cream cheese, divided into thirds

1 (8 oz.) container Cool Whip

Boil water. Empty cherry Jello, 1/3 of cream cheese and one cup of boiling water
into blender. Mix well and pour into bowl; chill until Jello is slightly set. Do the
same for orange and lime Jello.

Remove from refrigerator and divide Cool Whip evenly between the 3 bowls. Mix with hand mixer until well blended. Spray Jello mold lightly with Pam; pour cherry, orange and lime mixture to form 3 layers. Chill in refrigerator 2 hours.

4Th Of July Salad

2 (3 oz.) pkgs. raspberry Jello
2 c. hot water
1 1/4 c. chopped cranberries, raw
3/4 c. sugar
1 c. half and half cream
1 env. unflavored gelatin
1/4 c. cold water
1 c. sour cream
1 tsp. vanilla
1 c. fresh or frozen blueberries
1 pt. whipping cream
2 tbs.. sugar

Dissolve 1 package Jello in 1 cup hot water. In blender or processor chop
cranberries, add 1/4 cup sugar, and stir into Jello. Pour into 8 cup mold or clear bowl. Refrigerate until firm. Heat half and half and 1/2 cup sugar. In cup soften gelatin in 1/4 cup cold water. Add to cream mixture until dissolved. Remove from heat and stir in sour cream and vanilla. Cool mixture. Pour over first layer and refrigerate until firm. Dissolve 1 package Jello in 1 cup hot water.
Add blueberries, stir. Cool and pour over second layer. Chill until firm. Whip cream with sugar and pour on top of third layer. Keep refrigerated.

Christmas Ribbon Salad

Yield: 12 servings

1 lg. Strawberry jello
5 c Water; boiling
2/3 c Sour cream
1 lg. Lime jello

Dissolve strawberry gelatin in 2-1/2 cups boiling water. Pour 1-1/2 cups gelatin in 6 cup ring mold.
Chill until set but not firm, about 30 minutes. Chill remaining gelatin in bowl until slightly thickened;gradually blend in 1/3 cup sour cream. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes. Repeat with lime gelatin. Chill at least 2 hours. Unmold.

Ribbon Salad

1 pkg. each lemon, lime and raspberry jello
3 c. boiling water
1 c. miniature or diced marshmallows
1-1/2 c. cold water
2 pkg. (3 oz) cream cheese
1/2 c mayonnaise
1 c. whipped cream
1 can crushed pineapple

Dissolve Jello separately using 1 c boiling water for each. Stir
marshmallows into lemon jello, set aside. Add 3/4 c. cold water to lime
gelatin, pour into a 13X9X2 pan. Chill until set. Add 3/4 c. cold
water to raspberry jello. Set aside. Add cream cheese to lemon mixture and
beat until blended. Chill until slightly thickened, then blend in may,
whipped cream and crushed pineapple. Chill until very thick and spoon
over lime jello. Meanwhile chill raspberry jello until thickened and
pour over lemon jello. Chill until firm, cut in squares. This is a
pretty on a Christmas buffet table.

Christmas Salad

Yield: 15 servings

1 sm. Lime Jello
1 sm. Lemon Jello
1 c Water; boiling
1 Sweetened condensed milk
20 oz Pineapple; chopped
1 c Cottage cheese
1/2 c Mayonnaise
1/2 pkg. Tiny marshmallows
1 c Walnuts; chopped

Dissolve Jello in boiling water. Stir until well mixed. Add everything else. Pour into a large dish (a Pyrex cake pan is what we use). Spread evenly.
Refrigerate overnight.

Vi's Cranberry Salad

Recipe By : Violet Witzke -- Catonsville, Maryland
Serving Size : 8 Preparation

2 small boxes cherry Jello
1 can whole cranberries
1 cup water -- boiling
1/2 cup nuts -- chopped
1 small can crushed pineapple -- drained
Pam vegetable spray

Spray a Tupperware Jello mold with a light coat of Pam. In a medium bowl,dissolve both packages of Jello in boiling water. Add cranberries; stir well. Add nuts and pineapple. Pour into greased Jello mold and refrigerate until set. Run under warm water (briefly) to release from mold.

Strawberry Pretzel Salad

Recipe By : Ann Kirby -- Baltimore, Maryland
Serving Size : 12

4 cups petite salted pretzels -- crushed
3/4 cup butter (1 1/2 sticks) -- melted
3 tablespoons sugar
1 8 oz pkg. cream cheese -- softened
1 cup sugar
3 cups Cool Whip (whipped cream topping) -- thawed
2 cups water -- boiling
6 oz Strawberry Jello -- unprepared
1 10 oz box frozen strawberries

Preheat the oven to 350 degrees F. Combine the melted butter, 3 T sugar and crushed pretzels. Press mixture into a 13x9x2" baking pan and bake for about 8 minutes. Cool crust. In a large bowl, beat cream cheese and the remaining 1 cup sugar; fold in Cool Whip. Spread on cooled pretzel crust.
Dissolve the jello in 2 cups of boiling water. Add frozen strawberries and stir until fruit has separated; place jello in the refrigerator for about 12-15 minutes until it starts to set. Pour jello mixture over cream cheese layer. Return to the refrigerator to set and chill for several hours before serving.

1-6 oz package cherry gelatin
1-1/2 cups boiling water
1-1/2 cups carbonated cola beverage
1-21 oz can cherry pie filling
Whipped topping, optional

Dissolve gelatin in water. Add cola and pie filling; mix well. Pour into a 8
inch square baking dish. Refrigerate until firm. Garnish with whipped
topping if desired.

Cranberry Citrus Mold

Serves 10 to 12.

1/2 C sugar
1 3 oz package cherry flavored gelatin
1 3 oz package lemon flavored gelatin
21/2 C cups boiling water
1 80z can crushed pineapple
1 Tablespoon lemon juice
1 small whole orange,quartered and seeded
2 cups fresh or frozen cranberries

Dissolve sugar and gelatins in boiling water. Add undrained pineapple and
lemon juice; chill 'til partially set(the consistency of unbeaten egg whites). With a food grinder or the steel blade of a food processor coarsely grind oranges and cranberries. Fold cranberry mixture into gelatin. Pour into 7 cup mold. Chill 'til firm.

Cherry-Cider Salad
Serves 10 to 12

2 cups apple cider or apple juice
1 6 oz package cherry flavored gelatin
1 160z can pitted dark sweet cherries
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
1 3 oz package cream cheese, softened.
1 80z can(1cup) applesauce
Leaf lettuce

Bring cider to boiling. Dissolve gelatin in boiling cider. Drain cherries, reserving syrup; halve cherries and set aside. Add enough water to reserves syrup to measure 11/2 cups liquid; stir into gelatin. Set aside 2 cups of the gelatin mixture; keep at room temperature. Chill remaining gelatin 'til partially set(consistency of unbeaten egg whites).

Fold halved cherries, celery, and walnuts into the partially set gelatin.
Pour into a 61/2 cup ring mold. Chill till almost firm. Gradually add
reserved gelatin to softened cream cheese,beating until smooth. Stir in
applesauce. Spoon cream cheese mixture over cherry layer in mold. Chill 'til firm. Unmold onto lettuce lined platter.

Cranberry Party Mold

Yield: 8 servings

2 pk Sugar-free Raspberry jello
1 c Plain low fat yogurt
3 c Fresh cranberries
1/2 c Sugar or equivalent to 24t
1 1/2 c Canned crushed pineapple
-unsweetened and drained
1/2 c Finely chopped celery
1 oz Chopped walnuts
2 ea. Sm. apples chopped 1/4"

Prepare gelatin according to package directions. Add yogurt and stir
until blended. Chill until slightly thickened. Place cranberries and
sweetener in a blender container. Blend until berries are chopped. Add
cranberries and remaining ingredients to thickened gelatin. Spoon into a
large bowl. Chill until firm. (If you wish to make this salad in a mold,
use 1/2 cup less water than the directions call for).

NOTE: use non-fat plain yogurt to reduce fat grams.

Jeanette's Strawberry Jello Mold

Soften 1 envelope plain gelatin in 1/4 cup water. Dissolve it and 2 packages (3 oz)strawberry jello in 2 cups boiling water.

ADD:
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)

FILLING:
1 cup sour cream(will use LandoLakes nonfat)
1 package Dream Whip made up
Combine well.
 

Pour half of jello mix into mold and chill to allow to become fairly firm. Spread filling over jello and pour over that the rest of the jello. Allow to become very firm before unmolding- like overnight.

Lime Velvet Salad
 

Serving Size : 4

1 package Lime Jello
1 cup Boiling water
3 ounces Pkg. cream cheese
2/3 cup Crushed pineapple -- w/juice
1/2 cup Celery -- chopped fine
1/4 cup Chopped nuts
1/2 cup Heavy cream -- whipped
Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with
cherries if desired. Mrs. John P. Elberti

Yield: 6 servings

6 oz Cherry Jell-O; (2 Pkgs.)
4 oz Red Hots Candy
3 c ;Boiling Water
20 oz Pineapple;Crushed, Undrained
2 c Applesauce

Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling
water. When cooled to room temperature, add pineapple and applesauce. Pour into oiled 8 cup mold. Chill before serving.

Cranberry Salad

1 1/2  cups ground cranberries
4 chopped large apples
3 chopped large oranges
1 cups chopped walnuts
1 cup sugar
6 oz strawberry Jello
3 1/2 cups boiling water
 

Mix all ingredients together in large bowl. Refrigerate until jello sets up.

3 small packages jello, assorted colors such as red, orange, lime
2 small packages lemon jello
1 1/2 pints sour cream
20 ounce can crushed pineapple, drained

Dissolve each package of jello separately in 1- 1/2 cups boiling water. Pour into 8 inch pans and refrigerate until firm.

Dissolve lemon jello in 3 cups boiling water. Refrigerate until set. Add 1- 1/2 pints sour cream and 20 ounce can crushed pineapple (drained).

Cut pans of mixed jello into cubes and add to lemon mixture. Pour into 12 cup mold.

Cherries Jubilee Salad Recipe

Makes about 5 2/3 cups or 8 to 10 servings

1 can (20 ounces) pineapple chunks in juice
2 cans (6 ounces each) pineapple juice
2 packages (4 serving size) or 1 package (8 serving
size) JELL-O Brand Cherry Flavor Gelatin
1/2 cup red wine or water
1/2 teaspoon nutmeg
1 package (12 ounces) frozen dark sweet cherries,thawed
1/2 cup chopped pecans

Drain pineapple, reserving juice. Combine reserved juice and the 2 cans pineapple juice in small saucepan.Bring to a boil over high heat. Dissolve
gelatin in juice. Add win and nutmeg. Chill until slightly thickened.  Fold in pineapple, cherries and pecans.  Pour into 1 1/2 quart mold. Chill until
firm, about 6 hours. Unmold onto crisp salad greens,
if desired.

24 Graham Crackers - crushed
1/2 cup - melted butter
1 cup - sugar
1 - 3 oz. package - Lemon Jello
1 - 3 oz. package - Cherry Jello
1 - 3 oz. package - Lime Jello
1 - 3 oz. package - Orange Jello
1/4 cup - plain gelatin
1 cup - pineapple juice
2 cups - whipping cream
1 tsp. - vanilla

Blend cracker crumbs, butter and 1/2 cup sugar (reserve 1/3 of the crumb mixture).
Press remaining crumb mixture into a 13x9 inch pan.
Dissolve each package of Jello separately in 1 1/2 cups hot water
and pour into 4 pans.

Chill until firm, cut into small cubes. Soften plain gelatin
in 1/2 cup cold water. Heat pineapple juice to boiling and dissolve gelatin in this juice.

Cool.Whip cream with remaining sugar and vanilla; fold whipped cream and cubed Jello into pineapple mixture. Pour into crust. Sprinkle with reserved crumb mixture.
Refrigerate overnight.

   1 lg. orange Jello
   1 lg. can crushed pineapple
   1 small Cool Whip
   1 cup toasted pecans
   2 cups buttermilk

   Heat pineapple to boiling. Remove from heat. Stir in Jello
   till dissolved. When cool, add buttermilk, Cool Whip, then
   pecans. Fold together. Chill and enjoy.
 

     1 package raspberry Jello
     1 envelope unflavored gelatin
     1 cup half and half cream
     1 cup sugar
     1 teaspoon vanilla
     1 8 ounce package cream cheese
     1/2 cup nuts
     2 cups hot water
     1/2 cup cold water
     1 cup boiling water
     1 package raspberry gelatin
     1 pound 3 ounce can of blueberries, including juice

First layer: Dissolve one package raspberry Jello in 2 cups hot water and pour into 8 x 12 inch shallow dish

Second layer: Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat one cup half and half cream with one cup sugar (without boiling), then stir in the softened gelatin. Add one teaspoon vanilla and one-eight ounce package cream cheese. Cool to room temperature and add 1/2 cup nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add a 1 pound 3 ounce can of blueberries, including juice. Allow each layer to set before adding another.

Montana Specialty Recipe
Senator Conrad Burns

Serves 8

*FIRST LAYER*
1 small, black cherry gelatin
1 can bing cherries (dark, sweet)

*SECOND LAYER*
1 small, lemon gelatin
1 #2 can crushed pineapple
1 cup marshmallows
6 ounces cream cheese
1/2 pint whipped cream

First layer: Mix gelatin, add cherries. Pour into pretty dish or mold. Refrigerate until set.
Second layer: Drain pineapple and use juice plus enough boiling water to make 2 cups. Pour over gelatin and stir until dissolved. Put on stove and stir in marshmallows and cream cheese.
Stir until they are melted and blended. Add pineapple and cool. Before it is set, whip the cream and fold it into pineapple mixture. Pour over set cherry gelatin and refrigerate for several hours before serving.

2 (3 oz. each) boxes lemon or lime jello
2 cups boiling water
2 cups 7 Up
2 cups marshmallows (small size)
1 small can chopped pineapple
2 or 3 bananas, sliced

Mix jello and boiling water. Let cool. Add 7 Up. Chill until almost set. Add marshmallows, pineapple, and bananas.

Then, boil together the following ingredients:

1 cup pineapple juice
1/4 cup sugar
2 Tbs.. cornstarch
1 Tbs.. butter

Remove from heat. Mix with:

1 cup Cool Whip

When cool, this may be spread on top of jello or mixed all together. Chill.
 

 

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