Raspberry Jello/Blueberry Salad

2 pkg raspberry Jello
1 can crushed pineapple, drained
1 can blueberry pie filling
1 8 oz pkg cream cheese, softened
1 envelope Dream Whip (not Cool Whip)

Add 3 c. boiling water to Jello. Add pineapple & pie mix. Put half in 9x13 pan and refrigerate to set. Meanwhile prepare Dream Whip according to pkg directions and mix with cream cheese. Spread over layer of Jello and refrigerate again. After it has thoroughly chilled pour the rest of the Jello over the top. Refrigerate until serving time.

"I am sorry to tell you but you have cancer."
Nobody wants to hear those words but I did in January 2012 and have been fighting this awful disease ever since.
What does cancer and a jello contest have in common?
Jello was the first "solid" food i was allowed to eat after my surgery. It was my main food for about 3 months after the surgery due to some healing complications and it remains today one of my favorite foods.
Plain cherry jello was my favorite jello choice for those many months but since then I have switched my favorite choice to the following recipe:

1 package cherry jello*
1-2 overripe bananas, sliced
2 cups miniature marshmallows

Mix the jello according to the package directions. Allow the jello to set up slightly. Add the sliced banana and miniature marshmallows. Allow to finish setting up. Enjoy.
* other flavors of jello can be substituted.

Jello Ribbon Salad...this have several layers of jello and when it it finished it looks like a rainbow! Tastes greeat too!

Layered Raspberry Dessert

1 pkg white angelfood cake mix
1-3 oz pkg raspberry jello
1 cup boiling water
1-10 oz pkg frozen sweetened raspberries
1-8 oz carton low-fat raspberry yogurt

Bake cake and cool as directed on the package. Cut vertically in half. Freeze one half for future use. Tear the other half into small pieces. Mix the boiling water with the jello in a bowl. Stir until dissolved. Add the raspberries, break apart with a fork if frozen. Put the jello mixture in the fridge till thickened but not set (about 15 minutes). Layer half of the cake, half of the jello mixture and half of the yogurt in a serving bowl. Glass is very pretty. Then repeat and garnish with raspberries and chill till firm -- at least 2 hours.

This dessert is really pretty and very good. To save time, buy the angelfood cake and double the recipe. Enjoy!

JEANETTE'S JELLO JIGGLERS

5 CUPS OF BOILING WATER
5 ENVELOPES OF KNOX GELATIN
2 LARGE BOXES OF YOUR FAVORITE FLAVOR JELLO (3 SMALL BOXES WILL WORK ALSO)

DISSOLVE THE KNOX GELATIN AND THE JELLO IN BOILING WATER. POUR INTO A 9X13 PAN AND PUT IN THE FRIDGE TO SET UP. CUT INTO SQUARES WHEN SET AND SERVE. KIDS OF ALL AGES WILL LOVE THESE! YOU CAN VARY THE JELLO FLAVOR ACCORDING TO THE HOLIDAY SEASON. THESE ARE GREAT FOR KIDS AND WON'T MELT. USE SUGAR-FREE JELLO AND SUGAR-FREE FRUIT JUICE (INSTEAD OF THE BOILING WATER) TO ADD A HEALTHY TWIST TO THIS RECIPE.

Jacob's Coat Layered Jello

Involves several favors - colors of Jello. Be creative in selecting several flavors and colors of Jello.To be suitable to be served at a church function requires that red Jello be one of the colors. Jacob's Coat Jello fits into theme of biblical stories.
Other ingredient is softened cream cheese or whipped cream for topping .

The process takes planning. Prepare first flavor of Jello and pour into a glass pan, then cool. When set, prepare the second color(flavor), let cool and pour over first layer before Jello sets (needs to be cool so not to melt first layer). When second layer is set, repeat process of adding layers of different colors. Spread softened cream cheese or whipped cream over top. Chill, cut into squares and serve.

Orange Salad

2 pkgs. orange Jello dissolved in 2 cups boiling water;
add 1 pint of orange sherbet while still warm; let partly congeal, add 1 cup cream whipped, gently add 2 cans of Mandarin orange slices and put in mold.

This is from the Town and Country Cook Book complied by a group of 'church ladies' from Fonda about l963.

Strawberry Pretzel Salad

1 pint frozen strawberries ,thawed & drained 1/2 c. cold water
2c. boiling water 1(6 oz.) box of
strawberry Jello
Mix strawberries, Jello and water. Refrigerate until partially set.

CRUST;

2 2/3 c(9 oz. pkg.) crushed pretzels 3/4 c. butter
3T. sugar
Cream butter and sugar. Add crushed pretzels; press into 9x13 in.
pan. Bake for 10 minutes. Remove from oven and cool.

FILLING:
1(8 oz.) pkg. cream cheese 1c. sugar
1 sm. carton of Cool Whip
Cream the cream cheese and sugar together. Add Cool Whip.
Spread over cooled crust. Pour partially-set Jello mixture over
Refrigerate for 2 hours.

CHERRY PIE SALAD

l pkg. (3oz) CHERRY GELATIN
l pkg.(3oz) BLACK CHERRY GELATIN
3 cups BOILING WATER (INCLUDE PINEAPPLE JUICE)
1 can CHERRY PIE FILLING (20 OZ)
1 can PINEAPPLE TIDBITS-drained (13oz)

Dissolve gelatin in hot water. Add pie mix and pineapple and stir. Pour into 9x13 pan or bowl and refrigerate to set.

TOPPING
2 cups MINIATURE MARSHMALLOWS
1 CREAM CHEESE (3oz) room temp.
3 Tbsp. MILK
1 cup WHIPPED TOPPING

Melt marshmallows in milk and beat in cr. cheese. Cool. Stir in whipped topping and spread over gelatin.

1 pkg of lime jello ( reg. size )
1 pkg. of lemon jello ( reg. size )


mix according to directions
When jello is semi-set, add 2 cups of cottage cheese and 1 cup of crushed pineapple ( drained ). Allow to set completely. Enjoy


This is my mother's ( Eleanor Hohensee ) receipe which is a family favorite and tradition at any family gathering.

Grandma's Gelatin Fruit Salad

2 cups boiling water, divided
1 package (3 ounces) lemon-flavor gelatin
2 cups ice cubes, divided
1 package (3 ounces) orange-flavored gelatin
1 can (20 ounces) crushed pineapple, liquid drained and reserved
2 cups minature marshmallows
3 large bananas, sliced
1/2 cup finely shredded cheddar cheese

COOKED SALAD DRESSING
1 cup reserved pineapple juice
1/2 cup sugar
1 egg, beaten
2 tablespoons cornstarch
1 tablespoon butter of margarine
1 cup whipped topping

In a mixing bowl, combine 1 cup water and lemon gelatin. Add 1 cup ice cubes, stirring until melted. Add pineapple. Pour into a 13-in x 9-in x 2-in baking pan; refrigerate until set. Repeat with orange gelatin, remaining water and ice. Stir in marshmallows. Pour over lemon layer; refrigerate until set. FOR DRESSING: Combine pineapple juice, sugar, egg, cornstarch and butter in a sauepan. Cook over medium heat, stirring constantly, until thickened. Cover and refrigerate overnight. The next day, arrange bananas over the gelatin. Combine dressing with whipped topping; spread over bananas. Sprinkle with cheese. Yield: 12-15 servings.

This salad takes a little extra time, but is worth the effort: pretty enough for company, church potlucks, and everyday!

prepare lemon jello
add apricots