Prepare Jello according to package directions. Add the pineapple, bananas, nuts, and cherries. When it is starting to gel, mix well and chill in a serving dish.
Prepare Dream Whip as directed on package.
In a medium size saucepan, mix pineapple juice reserved from can, the egg, sugar, and flour, and cook like a pudding, on medium low heat, stirring often, until it thickens like a pudding. Cool, and then combine with the Dream Whip. Spread this on top of the chilled Jello salad.
The topping makes the salad really special.
| Servings: | 10 -12 |
| Time: | 15 Minutes Preparation Time 10 Minutes Cooking Time |
Source: My sister Linda, a great cook and a great Lady.
By Copasetic 1 from North Royalton
Dissolve gelatin in 1 cup boiling water. Stir in sherbet. Add fruit and Cool Whip.
By Robin from Washington, IA
Add enough water to peach juice to equal 3/4 cup. Bring to a boil. Add gelatin and stir. Add lemon juice and ginger ale. Chill until mixture begins to set. Fold in peaches, cherries, and pecans. Chill until set.
By Robin from Washington, IA
By Robin from Washington, IA
Mix gelatin and liquid. Set until rather thick, then whip in mixer. Add cream, cottage cheese, and pineapple. Mix thoroughly and refrigerate.
By Robin from Washington, IA
By Robin from Washington, IA
By Robin from Washington, IA
Makes 6 servings. Per serving: 114 calories
Source: Low Fat - No Fat Cookbook
By Artlady from Edmond, OK
Combine gelatin, sugar and pineapple; bring to a boil, then cool. Mix together the cream cheese and baby food; fold into the first cooled mixture. Fold in whipped topping. Chill well.
By Robin from Washington, IA
Dissolve lemon Jello in boiling water. Cool until it starts to thicken; then add drained pineapple, bananas, and marshmallows. Pour into 9x13 inch pan and let set until firm. Beat eggs and add sugar, flour, and pineapple juice. Cook until thickened, stirring constantly. Remove from heat and let set until cool; then add Cool Whip and spread on top of Jello mixture. Top with shredded cheese.
By Robin from Washington, IA
Dissolve orange gelatin in 1 cup boiling water. Cool until syrupy. Whip cream cheese and Cool Whip together. Add nuts. Add this mixture to the gelatin. Pour into 9x13 inch dish. Chill. Dissolve peach gelatin in 1 cup boiling water. Chill until syrupy. Add peach pie filling. Pour over first layer. Chill until firm.
By Robin from Washington, IA
Prepare lemon pie filling as directed on package and while hot, add dry orange gelatin. Add the water and pineapple; stir. Chill until firm in 9x13 inch pan. (Overnight works well.)
For topping: Mix Cool Whip with the instant lemon pudding. This can be done with an electric mixer, if desired. Makes a large salad.
By Robin from Washington, IA
By Robin from Washington, IA
Bring the remaining 1-1/2 cups juice to boil in medium saucepan. In large bowl, dissolve cherry Jell-O in this boiling fruit juice. Set aside to cool slightly. In another large bowl, beat cream cheese until very soft and fluffy. Add sour cream and beat well until smooth. Add 1/2 cup of the dissolved cherry Jell-O gradually and beat until smooth. Slowly add remaining dissolved cherry Jell-O mixture and dissolved unflavored gelatin mixture. Stir until blended. Add drained cherries, pineapple, celery, and nuts.
Pour into a 2-qt. mold, cover and chill overnight until well set. Unmold and serve. 10-12 Servings
By Connie from Oden, Arkansas
Source:
Bring water to boil, add sugar and pineapple. Add lemon Jello. Chill until partially set. Take out of refrigerator and stir in cheese, pecans, and Cool Whip. Refrigerate.
By Sandy from Graettinger, IA
This is a refreshing, light dessert for the summer months... and very yummy!:)
By Ashley from Ephrata, PA
By Robin from Washington, IA
By Robin from Washington, IA
Mix gelatin according to package directions using pineapple juice instead of cold water. Stir in cottage cheese, pineapple and vinegar. Chill until set; serve as a salad. You can garnish with a pineapple slice and cherry or lettuce leaf.
By Robin from Washington, IA
In a medium saucepan, bring the 3 cups of water to a boil. Stir in the gelatin until dissolved. Remove from heat. Whisk in the cream cheese until well blended. Stir in the pineapple and nuts. Pour into 6 cup mold or bowl or eight 1/2 cup individual molds. Refrigerate until firm, about 4 hours. Unmold. Makes 8 servings.
By Robin from Washington, IA
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Lemon Jello Fruit Salad