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favorite jello salads.

Last post Jul 21, 2010 8:17 AM by saladsRcool . 36 replies.


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  • favorite jello salads.
    Looking for new jello salad recipes. Will you share with me Pleasssssssssssse.

    Hugs
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  • RE: favorite jello salads.
    Crown Jewel Jello
    1 pkg ( 4 serving) cherry jello
    1 pkg ( 4 serving) lemon jello
    1 pkg ( 4 serving) orange jello
    4 cups boiling water
    1 1/2 cups cold water
    1 pkg ( 4 serving) orange-pineapple jello
    1/4 cup sugar
    1/2 cup cold canned pineapple juice
    1 1/3 cups cool whip

    Dissolve cherry, lemon and orange jello seperately, using 1 cup of the boiling water for each flavor. Add 1/2 cup of the cold water to each flavor. Mix well. Pour each flavor into it's own 8-inch square pan. Chill until firm about 4 hours. Cut into 1/2 inch cubes. Dissolve orange-pineapple jello and sugar in remaining 1 cup boiling water. Add pineapple juice. Chill until slightly thickened. Blend cool whip into orange-pineapple jello. Fold in gelatin cubes. Pour into 9-inch tube pan or 8 cup mold. Chill overnight or until firm. Unmold. Garnish with cool whip if desired.
    Makes 16 servings
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  • RE: favorite jello salads.
    MY MOM USED TO MAKE THIS DURING THE HOLIDAY BECAUSE IT LOOKED LIKE A CAKE AND WAS PRETTY. SHE ALWAYS JUST FROSTED IT AND SPRINKLED CHOPPED NUTS ON THE FROSTING BUT YOU CAN ALSO ARRANGE MANDARIN ORANGES ON THE TOP.
    I WON'T EAT ORANGE JELLO ANY OTHER WAY.


    KIM

    * * * *

    KIM'S MOM'S MANDARIN ORANGE JELLO SALAD/DESSERT

    1 - 6 oz. (large) pkg. or 2 small pkg. orange jello
    2 cups boiling water
    1 - 6 oz. can frozen orange juice concentrate
    1 - 20 oz. can crushed pineapple
    1 - 11 oz. can mandarin oranges
    1 small container whipped topping
    1 - 4 serving (3.4 oz.) pkg. lemon or vanilla instant pudding
    1 cup milk

    Dissolve jello in water; stir in orange juice concentrate and undrained pineapple. Chill until partially set. Fold in drained oranges. Pour into 9X13 pan. Chill until almost firm. In seperate bowl, mix pudding and milk. Fold into whipped topping. Spread over jello. Chill until firm.
    NOTE: Can use additional can of mandarin oranges to garnish top of jello or sprinkle with chopped nuts if desired.
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    * ~ * Kim * ~ *

  • RE: favorite jello salads.
    This was posted by Msgherke

    Cherry Cola Salad

    1 6-oz Cherry Jell-O (I use black cherry)
    1-1/2 cups Boiling Water
    1 12-oz Coca Cola (I used Cherry Coke)
    1 21-oz Cherry Pie Filling
    Whipped Topping, optional

    *I also added a small drained can of pineapple

    Dissolve Jell-O in boiling water. Add cola and pie filling. Mix well. Pour into an 8” square baking dish. Refrigerate until firm. Garnish with whipped topping if desired. Yield 8-10 servings.


    Also, somewhere here, I can't find it, hopefully someone else can, is my cranberry/cherry jello salad for holidays. Yummy.


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    ***It doesn't matter how hot a guy is because there is some poor woman, somewhere, sick of his crap!!***
  • RE: favorite jello salads.
    bump for anyone else willing to share. Thanks to those who have.

    HUGS
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  • RE: favorite jello salads.
    I posted this ages ago. It's the only way my kids like jello, besides plain.

    Jello Dessert
    Crust:
    1/2 C butter or margarine,melted
    6 oz. chopped pecans
    1/4 C brown sugar
    1 C flour
    Mix and press in a 9x13 pan. Bake at 375 for 10 minutes. Cool.

    Lemon layer:
    3 oz. box lemon jello dissolved in
    1 C boiling water (let cool)
    blend together:
    8 oz. cream cheese, softened
    3/4 C. white sugar
    Add to jello mixture.
    Add 8 oz. cool whip
    Spread on crust.
    Refrigerate 8 hours or overnight.

    Lime layer:
    Next day
    6 oz. lime jello dissolved in
    2 C. boiled water, stir until completely dissolved
    Add 1 C. coldwater
    Cool completely.
    Pour over lemon layer.
    Refrigerate until set. Do not cover.
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  • RE: favorite jello salads.
    Sam,

    You have mail from me.

    Hugs,
    Barbara
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  • RE: favorite jello salads.
    This is great for Easter.

    MARSHMALLOW FRUIT MOLD

    1 package (4 oz.) lime flavored gelatin (note: The original recipe called for lime
    gelatin, I have used other flavors and it is very tasty.)
    1 cup boiling water
    1 cup cold water
    1 tablespoon lemon juice
    1 package (8 oz.) brick cream cheese, softened
    2 (8 oz.) cans crushed pineapple, drained
    1 1/2 cups mini marshmallows
    1/2 cup chopped nuts

    Dissolve gelatin in boiling water. Add cold water and lemon juice. Gradually add gelatin to cream cheese, mixing until blended. Refrigerate until thickened but not set; fold in pineapple, marshmallows and nuts. Pour into a 6 cup ring mold; refrigerate until firm. Unmold onto serving plate. Garnish with shredded coconut if desired. If making this for Easter, after you unmold the salad, you can place a small glass dish in the center of the ring mold & fill with jelly beans for a decorative touch.
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  • RE: favorite jello salads.
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  • RE: favorite jello salads.
    These are great thanks so much.
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  • RE: favorite jello salads.
    Amy’s Orange Buttermilk Salad

    8 1/2-ounce can crushed pineapple with syrup
    6 ounce package orange Jello
    2 cups buttermilk
    8 ounce carton frozen Cool Whip, thawed
    1/2 cup chopped pecans

    In a large saucepan, bring the pineapple and syrup to a boil. Remove the saucepan from the heat and stir in the Jello. Cool to room temperature. Stir in the buttermilk. Fold in the whipped topping and pecans and pour mixture into an 8-cup mold. Chill for four hours or overnight. 6 to 8 servings.
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  • RE: favorite jello salads.
    Peach Salad
    Hawthorne Recipes and Remembrances

    6 ounces peach Jello
    3 1/2 cups canned peaches with syrup
    8 ounces Cool Whip
    3 ounces cream cheese

    Dissolve Jello in 2 cups boiling water. Drain peaches and add enough water to syrup to make slightly less than 2 cups. Add to Jello. Remove 1 cup Jello to set up separately. Add sliced peaches to remainder of Jello in 8x12 dish. Let jell. Add softened cream cheese to Cool Whip. Then add jelled cup of Jello and whip with mixer. Spread on top of peach filled Jello and refrigerate.
    This was from a church cookbook where my cousin lives.
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  • RE: favorite jello salads.
    Strawberry Pretzel Salad
    Roseburg Methodist

    Crust:
    1 1/2 cup chopped pretzels
    1/2 cup sugar
    1/2 cup melted butter
    Combine and press in bottom of 9x13 pan. Bake at 325º for 6 minutes. Cool.

    Filling:
    8 ounces cream cheese
    9 ounces Cool Whip
    1/2 cup sugar
    2 small packages strawberry Jello
    2 cups boiling water
    2 packages frozen strawberries

    Cream the cheese, Cool Whip and sugar. Spread over crust. Dissolve Jello in water. Add berries. Pour over filling and refrigerate until set. May top with more Cool Whip to serve.

    This is good enough that it seems to pop up periodically.
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  • RE: favorite jello salads.
    Purple Ladie

    2 3-ounce packages raspberry Jell-o
    1 cup boiling water
    16-ounce can blueberries with their juice
    1 small can crushed pineapple
    1 cup whipping cream

    Dissolve Jell-o in boiling water. Add fruit. Chil until paritally set. Whip cream. Fold in. Chill until firm.

    This is a favorite of my uncle, who doesn't even like Jell-o. Use canned blueberries, not frozen or fresh, because the liquid is needed and the juice makes the color. This was from an old best recipes of home economics teacher.
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  • RE: favorite jello salads.
    Olive-Cashew Salad

    3-ounce package lime Jello
    Sliced stuffed green olives
    Cashews.

    Make the Jello as instructed on the package. When it is partiall set, stir in equal amounts of cashews and olives, as much as it will hold. Chill till firm.

    This is another of my grandmother's recipes. Who knows where she got it. Half our family loves it, the rest can't imagine eating it. Recently, we have waited till just before serving to stir the cashews into the firm Jello; that way they don't get soft.
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