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This is a delicious Jello dessert with a couple of surprises in it. It is sometimes called a salad, but as you'll see, it's really an interesting dessert with an awesome flavor.
Mix sugar and pineapple in small saucepan. Bring to a boil while stirring. Remove from heat. Set aside and allow to cool.
Add 1 cup boiling water to lemon Jello and stir to dissolve. Stir in pineapple-sugar mixture. Allow to thoroughly cool. Stir in shredded cheese and chopped pecans. Refrigerate. Allow to congeal slightly, then stir in Cool Whip. Refrigerate 4-6 hours or until ready to serve.
This can be really dressed up for a party by adding a swirl of whipped cream to the top of each serving. Add a maraschino cherry and a mint leaf or two.
|Time:||10 Minutes Preparation Time - must be made ahead|
5 Minutes Cooking Time
Source: From my daughter who makes this for me almost every time we go to visit them. The payback is, I have to make her cinnamon rolls before I leave. :-)
By Pookarina from Boca Raton, FL
This is a sweet tip especially here at Easter when you might like to serve pastel colored Jello. Make up large or small packages of Jello using only half the suggested amount of boiling water. Be sure to stir it really well so that it's completely dissolved.
Then add ice cubes to equal the amount of cold water suggested (ice cube sizes differ in size, so measure how much water you need to fill a tray of ice cubes or allow ice cubes to melt and measure the melted amount to see how much it is. Write those figures down on paper to tape on the inside of a kitchen cabinet door to use in the future. (I also keep a paper there with quick substitutions of various things as well as a table of measurement conversions).
Now, add 1 cup of Sour Cream (for large pkg of Jello and 1/2 cup if you're making a small pkg) and stir it in until it's fully incorporated. This should look like a creamy pastel version of whatever color Jello you're using.
If you want a pretty multi-colored Jello salad, just make up several different colors, allow them to set up in flat pans, then cut them into cubes and pile them up on lettuce leaves. With a nice big Easter Dinner, there's sometimes only room for Jello.
Happy Easter and Happy Passover to Everyone.
Source: My Mother always made this for us when I was growing up. I think it was also a way for her to get us to eat more dairy products.
By (Pookarina) Julia from Boca Raton, FL
Combine sugar, cornstarch, and water in saucepan. Cook until thick and clear. Add jello and stir until dissolved. Use as a filling in pies or as a topping for cream cakes. May be doubled as needed. Yummy!
Source: Amish Cookbook
By crazymissmary from Malad, ID
Add boiling water to gelatin. Stir until gelatin is dissolved. Add can of pineapple with juice. Refrigerate until mixture is fairly set. Fold in finely grated cheese and Cool Whip.
By Robin from Washington, IA
This is a very simple but classy desert. Would be great after a candlelit dinner. The ingredients are for 2, 4, 6, depends how you build it.
Source: I learned how to make it when I was just a little kid, my beloved mother, made it for desert after special dinner for close friends. I have never in 61 years, found anyone who ever even heard of it. So it has always been her specialty, I think of her every day, but when I make it for fancy dinners, I can hear mother telling me to be careful that I don't break any wine glasses. She has been gone for almost 9 years, but I miss her more than words can describe.
By Rustie Rock from Clearwater, Florida
This is a great and quick dessert. You take one large Jello gelatin, any kind you like, one container of Cool Whip, 1 container of cottage cheese, the smaller size, and about a cup of cut up nuts.
Drain the pineapple and reserve the juice. Add water to make 1 cup, heat until mixture is boiling. Dissolve the jello in the boiling liquid. Cool. Stir in ginger ale slowly. Chill until partly set.
In a small bowl, combine 1 cup of the boiling water and 1 package of Jello. Stir until dissolved. Add 1 of the cut quarters of ice cream to the Jello and stir until it melts. Pour the Jello and ice cream into a 9x13 pan.
This is one of my children's favorites: Add recommended amount of boiling water to jello to dissolve. In place of cold water, add an equal amount of orange sherbert. Stir to dissolve. Place in refrigerator.
This easy to make dessert treat is sure to be a hit with your kids. This page contains creamy fruta recipe.
Try adding yogurt to your Jello mix for a different version of this popular treat. This is a guide about making Jello with yogurt.
This is a guide about making ribbon and layered Jello. Ribbon Jello is a fun dessert made up of fruity Jello layers and creamy layers. It is perfect for a hot summer day.
This guide is about making a jello beach dessert. This delightful jello dessert is perfect for a summertime party.
This is an apricot lover's dream. You can also add chopped pieces of apricot, if you would like, though the recipe does not call for that.
Easy, cool, no bake, low calorie, even good for breakfast.
Recipe for Jeweled Jello Dessert. In a small bowl dissolve strawberry, grape, lime and orange gelatin each separately in 1 cup boiling water each. Cool, then add 1/2 cup cold water to each and pout into loaf pans 8x5x3 inch coated with nonstick spray.
Make Strawberry Flavor Jello according to package directions. Chill and then add a can of drained Mandarin Oranges when partially jelled...
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Does anyone out there have the recipe for Cranberry Fluff - About 30/35 years ago I had a recipe for a salad called cranberry fluff. It contained fresh cranberrys, walnuts, mini marshmallows and red jello, among other things. It just filled the old Tupperware Wonderlier bowl. I lost the recipe years ago and have been trying to find it again. Thank you for your help.
Sheri from Rathdrum, Idaho
Editors Note: Here is a link to a recipe for Cranberry Fluff without red jello: Cranberry Fluff
4 cups fresh or frozen cranberries
3 cups miniature marshmallows
3/4 cup sugar
2 cups finely chopped peeled tart apples
1/2 cup halved green grapes
1/2 cup chopped nuts
1/4 teaspoon salt
1 cup whipping cream, whipped
Place cranberries in a food processor or blender; cover and process until finely chopped. Transfer to a bowl; add the marshmallows and sugar. Cover and refrigerate for 4 hours or overnight. Just before serving, stir in the apples, grapes, nuts and salt. Fold in whipped cream.
CRANBERRY FLUFF SALAD
1 pkg. cherry Jello
1 c. hot water
1 lb. can whole cranberry sauce
1 c. sour cream
1/2 c. diced celery
1/4 c. chopped walnuts
Dissolve gelatin in hot water. Let chill until slightly thickened. Beat cranberry sauce until saucy. Stir into gelatin with celery and walnuts.
Fold in sour cream. Pour into mold and chill until firm.