1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine

Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.

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2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts

Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2″ glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.

Using mixer at medium speed, beat cream cheese and 1/4 cup sugar.  Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.

Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.

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1 package lemon jello
1 cup boiling water
1 cup crushed pineapple (drain and save juice)
1 cup sprite
2 cups miniature marshmallows
2 bananas sliced (or substitute 1 can mandarin oranges)
1/2 cup sugar
2 T cornstarch
saved pineapple juice and enough water or Sprite to make one cup
1 beaten egg
1 cup Cool Whip

Dissolve jello with boiling water, stirring continually. When dissolved, add Sprite. Stir well. Chill to partial set. Add crushed pineapple, marshmallows and sliced bananas. Chill until firmly set.

Topping:

In small saucepan, mix sugar and cornstarch together. Gradually add pineapple juice mixture, stirring until smooth. Add the beaten egg and cook until thick, stirring constantly.  When thick, cool completely.  When cooled, add Cool Whip and top the entire firmly set jello.

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Boil together:

1 (20 oz) can crushed pineapple
2 cups water
1 cup sugar
2 small packages lemon jello

Add 1 cup cold water and set.

Whip 2 cups cream.  Add 2 cups shredded Velveeta and top with nuts.

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1 large package orange jello
2 cups boiling water
1 pink orange sherbet
2 cans mandarin oranges
1 can crushed pineapple

Combine all ingredients in order given. Pour into 9×12″ pan.  Place in fridge until set.

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3 oz lemon jello
1 cup diced celery
1 T chopped pimento
1 tsp onion juice
1 1/2 tsp cups boiling water
3 T vinegar
1/2 tsp salt
1 cup flaked crab meat
1 cup mayonnaise
6 stuffed olives

Add water to jello and when cool, add mayonnaise, onion, vinegar and salt.  When nearly set add other ingredients.  Garnish with olives.

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6 oz strawberry jello
2 pkg frozen strawberries
8 oz cream cheese
1/2 cup chopped nuts
2 T coffee cream

Mix jello according to directions.  Add frozen strawberries, chill to thick.  Mix ream with cheese and form small balls.  Roll in chopped nuts.  Put small amount of jello in pan, place balls in, then pour rest of jello around.  Let set.  (Can use mold and make layers)

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The post Cheese Ball Salad appeared first on The Cowley Cookbook.

6 oz pkg orange jello
30 circus peanuts
1 can crushed pineapple
2 cups hot water
1 envelope Dream Whip

Dissolve jello in hot water.  Cut peanuts into this and dissolve.  Drain pineapple and add liquid to cold water; add to first mixture.  Allow to partially set.  Add whipped Dream Whip and crushed pineapple.  Let set.

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6 oz lemon jello
2 cups hot water
2 cups 7-Up
3 bananas
2 cups crushed pineapple
2 cups miniature marshmallows

Dissolve jello in hot water.  Add 7-Up and chill until syrupy.  Add fruit to jello and chill until firm.  Then top with the following:

1/2 cup pineapple juice
2 T butter
2 T flour
1/2 cup sugar
1 beaten egg
1/2 cup Cool Whip

Mix flour and sugar and add to melted butter and juice in saucepan.  Add well-beaten egg and cook until thick.  Cool and add to whipped cream.  Spread on top of jello and sprinkle with 3/4 cup grated cheese.


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The post Cara’s Lemon Jello Salad appeared first on The Cowley Cookbook.

1 pkg lime jello
2 cups finely cut cabbage
1 cup crushed pineapple
1 apple
1 cup Miracle Whip
1 cup Cool Whip

Refrigerate until set.

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