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~Menu~
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Lemon Jello Cream Salad

Thanksgiving Day Salad

Broken Glass Salad

Strawberry Supreme

Pretzel Salad

Orange Fluff

Seven Up Jello

Valentine Raspberry Salad

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~Jello Tip~

Use less water in preparing gelatin if it is to be molded. For 4-serving size use 3/4 cup water or juice. For 8-serving size use 1-1/2 cups water or juice. This makes the mold less fragile.

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~Orange Fluff~

1 large box dry orange Jello
1 large carton cottage cheese
1 large carton Cool Whip, thawed
1 can mandarin oranges, drained

In a large bowl, combine dry Jello and cottage cheese. Fold in Coolwhip. Fold in mandarin oranges. Refrigerate until set and fluffy.

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~Seven Up Jello~

2 cups applesauce
1 pkg. (6 oz) lime jello
1 can (8 oz.) crushed pineapple, drained
2 cup 7-Up soda
1 cup Miniature marshmallows
1 pkg (3 oz.) Cream cheese
1 cup Whipping cream
Stir together marshmallows, cream cheese and whipping cream and refrigerate overnight. Heat applesauce and jello over low heat until jello is dissolved. Add pineapple and 7-Up. Pour into 9 x 9 inch pan and refrigerate. Before serving; whip marshmallow mixture until thick. Spread over firm jello. Cut into squares to serve. Serves 6-8

~Valentine Raspberry Jello Salad~

1 large package Raspberry jello
2 cups Boiling water
1 container Frozen raspberries
1 8 oz package Cream cheese
1/2 cup Sugar
9 ounces Cool Whip

Dissolve raspberry jello in boiling water. Add container of frozen raspberries. Stir occassionally until berries start falling apart and jello begins to thicken. Put in serving dish. Chill at least 1/2 hour. While waiting for the jello to chill .

Mix these three ingredients and put on top of jello.

1-1/2 cups Smashed pretzels
3/4 cup Butter
1/2 cup Sugar

Mix these three ingredients and bake on a cookie sheet at 350º F until golden brown. When cool sprinkle on top of jello. Enjoy!

 
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~Lemon Jello Cream Salad~

 
1 large box of lemon gelatin
Juice from 1 or 2 fresh lemons
2 teaspoons almond extract
2 cups hot water
1 large can unsweetened crushed pineapple (use juice)
1 large can mandarin oranges, drained
1/2 pint whipping cream, whipped
 
Dissolve gelatin in hot water. Add lemon juice, almond extract, pineapple, and mandarin oranges. Let thicken. Fold in whipped cream. Let set overnight.
Serves: 10 to 14.

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~Thanksgiving Day Salad~

Two 3-ounce packages raspberry Jello gelatin
1-1/4 cups boiling water
One 16-ounce can crushed pineapple (with juice)
One 1-pound can whole cranberry sauce
3/4 cup cranberry juice
1 cup chopped pecans
8 ounces cream cheese
1 cup sour cream
 
Combine gelatin, water, pineapple, cranberry sauce, and cranberry juice. Fold in pecans. Chill until firm. Soften cheese and beat in sour cream until smooth. Spread over gelatin and chill until serving.

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~Broken Glass Salad~

Ingredients
1 (6 ounce) package cherry gelatin
1 (6 ounce) package lime flavored gelatin mix
1 (6 ounce) package orange flavored gelatin mix
1 (6 ounce) package lemon flavored gelatin
2 cups heavy whipping cream
1 cup pineapple syrup, from canned fruit
3 tablespoons butter
1/2 cup graham cracker crumbs

Dissolve the cherry gelatin in 1 cup of boiling water.
   When dissolved, stir in 1/2 cup of cold water and pour into an eight or nine inch square pan. Refrigerate until firm.
   Repeat this process with the lime and orange flavors

In a small sauce pan, mix together the lemon gelatin
   with the pineapple syrup. Bring the mixture to a boil while
   stirring constantly. When the gelatin is dissolved, set aside and allow to cool to room temperature until thick.

Once the cherry, lime, and orange gelatin is firm, cut
   into 1 to 2 inch cubes. Beat the whip cream into stiff
   peaks, and fold it into the lemon pineapple mixture. Fold the gelatin cubes into the whipped cream mixture.

Pour the gelatin and whipped cream mixture into a
   buttered and graham cracker crumb dusted 9 inch tube pan. Chill for several hours before unmolding. 

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~Strawberry Supreme~

1 (6oz) pkg. strawberry jello.
1 1/2 cup boiling water
2 (10 oz.) pkgs. frozen strawberries, thawed, undrained
1 ( 13 oz) can crushed pineapple, undrained
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream

Dissolve Jello in boiling water. Add strwberries, pineapple and juice from both. Pour 1/2 of jello in mold and refrigerate until set. Beat cream cheese into sour cream. Spread cheese mixture on top of molded jello after it is set. Pour remining Jello on top of cream cheese. Refrigerate to completely set up.

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~Pretzel Salad~

2 cups coarsely crushed pretzels
3/4 cup margarine, melted
1 cup + 3 Tbs Sugar, divided
18 oz cream cheese, softened
8 oz cool Whip
6 oz strawberry jello
1 cup boiling water
1/2 cup miniature marshmallows
2 pkg (10 oz each) frozen sliced strawberries, thawed

Combine crushed pretzels, margarine and 3 Tbs. sugar; mix well. Press into 13x9x2 inch baking dish. Bake in a preheated 400 degree oven for 8 minutes. Remove and let cool completely.

In a large mixing bowl with an electric mixer, beat cream cheese and remaining 1 cup sugar until well blended. Fold in Cool Whip. Spread over cooled pretzel crust. Refrigerate until chilled.

In a mixing bowl, dissolve jello in boiling water. Add marshmallows and stir until melted. Add strawberries and their juice. Let stand 10 minutes. Pour over cream cheese layer. refrigerate until firm. Cut into squares to serve.

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Always more to come...
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