Peach Jello and Lemon Pudding Salad

Recipe via Louise Selk

Make according to pkg directions and cool:
     4 small pkg Peach Jello

Make according to pkg directions and cool:

     2 pkg Lemon pudding and pie filling

Mix together and pour in 2 - 9 x 12 pans or large bowl
Beat whipping cream and spread on top

Each pan feed 15 or large bowl will feed 30

3 recipes = 90 servings - 6 pans 9 x 12 - 15 servings each

Layered Jello Salad

1 pkg each jello (3 oz size):
     lemon
     lime
     rasperry
3 cups boilling water

2 - 3 oz pkg cream cheese softened
1/2 cup mayonaise
1 cup whipped cream or Dream whip
minature marshmallows
1 can crushed pineapple - 16 oz size

Dissolve jello flavor separately using 1 cup boiling water for each

Met marshmallows in LEMON jello

Add 3/4 cup cold water to LIME jello
Pour into 9 x 13 pan
Chill until set .. wiggly ...but not firm

Add 3/4 cup cold water to RASPBERRY jello - set aside at room temperature

Add cream cheese to LEMON mixture and blend
Chill until slightly thickened
Blen in mayonaise, whipped cream, and pineapple

Pour over LIME jello and set until wiggly

Pour RASPBERRY jello over and chill until firm
Cut in 2" squares to serve - 12 - 15 servings

Rainbow Jello Salad

Recipe via Terri Eklund

Make a day ahead and set overnight in fridge

1 pkg jello (small size) each:
     lime
     lemon
     orange
     cherry or raspberry

Or change color to grape for Easter

2 envelopes Knox unflavored gelatin
1 pint (large) sour cream2 tsp vanilla
2 cups milk
1 cup sugar

Dissolve lime jello in 1 cup boiling water and 1/2 cup cold water
Pour in greased pan (9 x 13)
Set in fridge
Make rest of jellos and let partly set on cupboard (faster)
Bring milk to boil and add sugar
Dissolve gelatin (knox) in 1/2 cup cold water
Add vanilla to sour cream and add to milk and gelatin mixture and beat well
When cool .. measure 1 1/2 - 1 3/4 cup mixture and spill gentlyover set lime layer
Reset in fridge
When white layer sticky to touch. add lemon layer
Continue layering jello layers and white layers ... lemon, orange , cherry.. last top layer

It would be fun to layer in individual cups!!


Helping Hints:
- Refrigerate pan so that it is really cold when you pour the first mixture in
- Make 3 colors at once and set on cupboard
- Set a timer to go off every 10 - 15 minutes to remind you to put the next layer on

Blueberry Jello Salad

Both recipes are very similar ... one uses blueberry pie filling .... the second uses canned blueberries... both are delicious!! 

Version #1 Recipe via Karla Whitehead (YW)
2 small packages Raspberry Jello
1 – 15 ounce can blueberry pie filling
1 envelope Knox Gelatin
1 container 500 ml sour cream
1 carton 250 ml whipping cream
¾ cup sugar
1 tsp vanilla

Dissolve raspberry jello in 2 cups boiling water and ½ cup cold water
Add blueberry pie filling
Pour in 9 x 13 pan
Put in fridge and let it set

Mix ¼ cup cold water and gelatin, microwave 30 seconds
Heat whipping cream and sugar until Almost boiling
Remove from heat, add gelatin, vanilla and sour cream.
Stir until smooth then pour overset blueberry jello mixture
Let set and serve.

Version #2 Recipe via Jenni Martens
1 can blueberries
1 small pkg raspberry jello
1 cup whipping cream
2 cups sour cream
1 pkg gelatin
1/4 cup water
3/4 cup sugar

Soften gelatin in 1/4 cup water
Heat whipping cream and sugar until almost boiling, stirring all the time
Remove from heat
Add sour cream and softened gelatin
Stir until smooth and set overnight in fridge

Next Day
Add jello to 1 cup boiling water
Add can of blueberries
Pour over first mixture
Set

Strawberry Cream Cheese Delight

Recipe via Melba Baines

Crust:
2 cups graham wafer crumbs
1/3 cup melted butter
Mix and put in 9 x 13 pan and bake for 10 minutes - Cool

Beat:
1 pkg (125 gram size) cream cheese (softened)
1/2 cup milk

Combine:
1 pkg (large) vanilla instant pudding made with 1 cup milk
1 pkg Dream Whip made with 2 cups milk as per directions on box

Combine cream cheese mixture with pudding/cream mixture
Pour over crust - Let set 1 or 2 hours

Combine:
1 small pkg strawberry jello
1 cup hot water
1 pkg frozen strawberries

Pour over vanilla/cream cheese layer
Set

Strawberry Pretzel Squares

Recipe via The Brown Eyed Baker via (Source: Kraft Foods)

The ingredients to this dessert are really simple and this doesn’t take much time to throw together, and can be made a day in advance and left to set in the refrigerator (I actually think it’s better this way). Switch up the Jello flavor and berries, or the crumbs that are used as a base. Whatever you do, TRY THIS! It’s definitely one of my all-time favorite summertime desserts.


Crust:
2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted

First Layer:
1½ pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping

Jello Layer:
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1½ cups cold water
1 qt. (4 cups) strawberries, sliced

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13×9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.