These can be used as a desert of salad

Jello Guidelines | Blueberry | Cranberry (With sour cream and cream cheese topping) | Heavenly Hash (With cool whip and marshmallows or cottage cheese) | Lemon Lime (cottage cheese, chopped nuts) | Sunshine Salad (carrots)

Blueberry
Ingredients:
* 2 (3 oz) pkgs. raspberry jello
* 2 c boiling water
* 1 (2-lb) can undrained crushed pineapple
* 1 (16 oz) can blueberry pie filling

* 1 c sour cream
  (Vanilla or plain yogurt is an
   acceptable substitute for sour cream.) 
* 1 (8 oz) cream cheese
* 1/2 c sugar
* 1 tsp vanilla 
* 1/2 c chopped nuts
  1. Mix jello and boiling water in a 9x13 in pan until disolved.
  2. Add pineapple, undrained
  3. Add blueberry pie filling.
  4. Stir and refrigerate until set.
  5. Mix sour cream with cream cheese, sugar and vanilla and spread on top of jello mix. (Can beat at high speed until smooth)
  6. Sprinkle with nuts.
* Some recipes say to drain pineapple, reserving liquid in 1 quart measuring cup. Add enough cold water to reserved liquid to measure three cups.
Cranberry
Ingredients:
* 6 oz  raspberry jello
* 1 1/4 c boiling water
* 1 (8 oz) can undrained crushed pineapple
* 1 (16 oz) can whole cranberry sauce
* 3/4 cup port wine
* 1 c sour cream
* 1 (8 oz) cream cheese
* 1 c chopped nuts
  1. Mix jello and boiling water in a 9x13 in pan until disolved.
  2. Add pineapple (undrained), cranberries and port wine.
  3. Let set, then Add chopped nuts
  4. Refrigerate until set.
  5. Mix sour cream with cream cheese and spread on top of jello mix.

Heavenly Hash
Ingredients:
* 6 oz  lime or strawberry jello
* 2 c boiling water
* 1 (16oz) can crushed pineapple drained
* 1 (8 oz) cool whip
* 1 c miniature marshmallows
 or 8 oz sm. curd cottage cheese
  1. Dissolve Jello with boiling water
  2. Add pineapple
  3. Let set until thick
  4. Fold in thawed cool whip, and cottage cheese or marshmallows
  5. Pour into 12x9x2 dish and let set until firm
Note: You can also make it with mandarin oranges and orange jello.
Some recipes call for mixing dry jello with the cottage cheese or cool whip.
See a similar recipe (Fluffy Strawberry Jello Salad) with detailed instructions at JamieCooksItUp.net which adds the partially set jello to a bowl with the other ingredients already mixed.
Can also be done with no water see Heavenly Hash - Recipe - Cooks.com
Lemon Lime Jello Salad (Mrs. Jerpe, from Jean McBride)
Ingredients:
* 3 oz  lime  jello
* 3 oz  lemon  jello
* 1 cup boiling water
* 1 cup cold water
* 1 (20 oz) can crushed pineapple with juice
* 1 rounded tsp prepared horseradish
* 1/2 c. mayonnaise
* 1 large or 2 small apples diced
* 1 cup chopped nuts
* 1 pt. small curd cottage cheese
  1. Dissolve Jello in 1 cup boiling water
  2. Add cold water and stir
  3. Add remaining ingredients and blend well
  4. Put into a 9 x 13 inch dish and chill

Sunshine Salad (Jean McBride)
Ingredients:
* 6 oz  lemon  jello
* 1 1/2 cup boiling water
* 1 1/2 cup cold water
* 1 (20 oz) can crushed pineapple with juice
* 3 or 4 grated carrots


Jello guidelines:
Jell-O® usually takes a minimum of two hours to set if placed in a refrigerator. The setting process for Jell-O depends greatly on the temperature at which the Jell-O is stored after mixing. Cooler temperatures will result in a faster setting Jell-O. Adding a couple of ice cubes instead of cold water can also help speed the Jell-O's setting. Adding any fruit or vegetables will cause the Jell-O to take longer to set. For best results, allow the Jell-O to set overnight, especially when adding fruit or vegetables.
(You could also put it in the freezer, but it will tend to cool unevenly; some will freeze and that will ruin the texture.)

Sugar free JELL-O works perfectly in the place of regular JELL-O. Sugar takes up more room than artificial sweetener so the sugar free gelatin packet will not have the same volume of contents. e.g. 0.6 oz vs 6 oz.
but you use the same amount of water and other ingredients.


Sources:
Jean McBride
Cornerstone Cookbook: A Commemorative Collection of Favorite Recipes From the First Presbyterian Church of Roseville, 1987
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last updated 24 Dec 2015