Spiced Peach Jellosalad

Drain peaches, saving 3/4 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices slowly to a boil. Add peaches and simmer for 10 minutes. Strain syrup and discard cloves. Add enough peach juice or water to make 1 cup. Dissolve Jello in hot syrup. Add cold water (if you have enough peach syrup, you can use that) and peaches. Cool, then pour into mold.



Christmas Lime Jellosalad

Prepare Jello according to package directions, and refrigerate until it starts to thicken. Stir in the celery and walnuts. Prepare Dream Whip according to package directions, omitting vanilla. Fold Dream Whip into the Jello mixture. Decorate top with a ring of marachino cherries if desired.



7 Layer Jellosalad

Mix each package of Jello and set aside. Scald milk with sugar in it. Stir in the desolved Knox gelatin in warm milk. Wait for milk to cool, then stir in sour cream. Divide concoction into three equal parts. Put a layer of flavored gelatin into sheet cake pan that has been sprayed with Pam (to prevent sticking). Refridgerate until set, but still tacky (30 - 40 min). Pour on one layer of milk mixture next; refridgerate until tacky. Layer on another flavored gelatin. Repeat alternating flavor and milk layors until done. Note: be gentle when placing alternating layers. A large spoon works well for this.



7-up Jellosalad

Dissolve jello in hot water, add 7-up and set aside. Beat cream cheese and pineapple until smooth. Add sugar and vanilla. Add jello mixture and pecans. Refrigerate over night.



Coconut Pineapple Jellosalad

Whip cream cheese and add well drained pineapple. Mix jello with 1 cup boiling water. Add ice cubes and stir until dissolved. Add to cream cheese and pineapple mixture. Add maraschino cherries, mandarin oranges and coconut. Refrigerate until partially set. stir in Cool Whip.



Blueberry Jellosalad

First layer: Dissolve one package raspberry Jello in 2 cups hot water and pour into 8 x 12 inch shallow dish.

Second layer: Soften one envelope unflavored gelatin in 1/2 cup cold water. Heat one cup half and half cream with one cup sugar (without boiling), then stir in the softened gelatin. Add one teaspoon vanilla and one-eight ounce package cream cheese. Cool to room temperature and add 1/2 cup nuts.

Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add a 1 pound 3 ounce can of blueberries, including juice.

Allow each layer to set before adding another.



Cheese Jellosalad

Bring to a boil 1 tall can (20 oz) crushed pineapple and 1/2 cup sugar. Remove from heat add 2 boxes lemon jello (stir till dissolved) then, add 2 cups cold water. Pour into bowl and mix well Refrigerate till partially jell. Remove and add 1 pkg. (prepared) dream whip, 1/2 cups chopped pecans and 1/2 lb. grated Velvetta cheese. Mix well. Refrigerate till firm.



Cinnamon Apple Jellosalad

Dissolve Jello in 1 cup hot water. Dissolve red hots in 1/2 cup boiling water. (Set on burner to help dissolve.) Add water to red hot mixture to make 1 cup. Combine Jello and red hot mixtures. Cool and chill slightly. (Remove from frige before it sets.) Add apples and walnuts. Refrigerate until firm.



Coke Jellosalad

Heat 1/2 Coke and dissolve jello in it. Add rest of Coke, stir. Add pineapple, cherries, and pecans. Put in refrigerator to set.



Cranberry Jellosalad

Dissolve jello in hot water. Beat cream cheese adding some of the pineapple juice to make it smooth. Add jello, pineapple, and cranberry sauce beating on low speed. Add pecans. Pour into 9" x 13" pyrex dish or a mold. Sometimes I use a can of the whole cranberries instead of the cranberry sauce.



Sour Cream Jellosalad

Mix 2 boxes Jellow with 2 cups water (1 cup hot, 1 cup cold). Mix it in half of banana slices, with strawberries (mashed or whole), in 9 x l3" Pyrex dish. Refrigerate two hours or until hard. Spread sour cream onto hard Jello. Mix remainder of ingredients (2 boxes Jello, prepared as above; leftover fruit), and pour second layer. Refrigerate again until hard. Serve with whipped cream as a dessert; or on lettuce to accompany an entree.



4th of July Jellosalad (1)

Dissolve 1 package Jello in 1 cup hot water. In blender or processor chop cranberries, add 1/4 cup sugar, and stir into Jello. Pour into 8 cup mold or clear bowl. Refrigerate until firm. Heat half and half and 1/2 cup sugar. In cup soften gelatin in 1/4 cup cold water. Add to cream mixture until dissolved. Remove from heat and stir in sour cream and vanilla. Cool mixture. Pour over first layer and refrigerate until firm. Dissolve 1 package Jello in 1 cup hot water. Add blueberries, stir. Cool and pour over second layer. Chill until firm. Whip cream with sugar and pour on top of third layer. Keep refrigerated.



4th of July Jellosalad (2)

1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set. 2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set. 3rd Layer: Dissolve 1 package Jello in 1 cup hot water and add blueberries with juice. Let cool and pour on 2nd layer. *Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.



Jello Balls

Combine all ingredients, leaving a little coconut to roll cookies in. Form into strawberry shape and roll in coconut.



Lime Jellosalad

Dissolve Jello in water. Add marshmallows and melt in saucepan over low heat on stove. Let cool until thick. Add pineapple, drained. Whip cream and fold in above mixture. Add nuts and let cool.



Raspberry Jellosalad

Dissolve jello in hot water; add rest of ingredients. Place in jello mold; refrigerate until firm.



Cranberry Strawberry Jellosalad

Dissolve Jello with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with Cool Whip if desired.



Three Layer Jellosalad

Boil water. Empty cherry Jello, 1/3 of cream cheese and one cup of boiling water into blender. Mix well and pour into bowl; chill until Jello is slightly set. Do the same for orange and lime Jello. Remove from refrigerator and divide Cool Whip evenly between the 3 bowls. Mix with hand mixer until well blended. Spray Jello mold lightly with Pam; pour cherry, orange and lime mixture to form 3 layers. Chill in refrigerator 2 hours.



Jellosalad

Boil water. Empty cherry Jello, 1/3 of cream cheese and one cup of boiling water into blender. Mix well and pour into bowl; chill until Jello is slightly set. Do the same for orange and lime Jello. Remove from refrigerator and divide Cool Whip evenly between the 3 bowls. Mix with hand mixer until well blended. Spray Jello mold lightly with Pam; pour cherry, orange and lime mixture to form 3 layers. Chill in refrigerator 2 hours.



Pineapple Jellosalad

Bring pineapple to boil. Add Jello stir until dissolved, let cool in pot. Put 1/2 pint cream and cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pot. Pour into Jello mold. Chill overnight.



Apricot Jellosalad

Dissolve Jello in hot water. Mix pitted apricots with sour cream using electric mixer or blender (makes pureed) until well blended, add to Jello mixture and mix well. Pour mixture into lightly greased mold and chill until firm. Excellent with turkey or ham.



Lime Jellosalad

Grease mold with mayonnaise. Mix in the order given but whip cold evaporated milk ahead of time as this gets folded in. Pour in mold and refrigerate.



Christmas Jellosalad

Bring water to boiling stage. Add Jello. Add frozen strawberries. When berries have thawed add remainder of ingredients and place in mold. Chill.



Pineapple Cream Cheese Jellosalad

Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate.



Orange Pineapple Jellosalad

Let the above partially set, then add: Pour into an 8 cup ring mold. Put in the refrigerator for the rest of setting. Serve with lettuce. Adding dressing of mayonnaise and sour cream is delicious.



Veggie Jellosalad

Dissolve Jello per instructions, for firmer Jello omit 1/4 c. water. Add 1 teaspoon vinegar when Jello starts to firm up good, fold in veggies. Place small sprigs of celery leaves on top for garnish or parsley.



Strawberry Banana Jellosalad

Add water to Jello. Add frozen strawberries. Stir until separated. Add pineapple and bananas. Put 1/2 of mixture into bowl to set. When firm, add sour cream on top and rest of Jello mixture. I use a glass bowl. It makes a very pretty table setting. It also makes a large recipe.



Strawberry Kiwi Jellosalad

Prepare Jello according to package directions. Pour into 11 x 7 inch pyrex baking dish. Wash strawberries, remove stems, cut in half and float in Jello. Refrigerate until set. Combine cream cheese, sour cream, crushed pineapple and 10x sugar and cream well. Spread over set Jello. Place sliced kiwi on top in two rows lengthwise in center of baking dish. Return to refrigerator and let set another 1/2 hour. (To make it low fat and low cal, use sugar free Jello and light cream cheese, omit 10x sugar and use pineapple in own juice.)



Strawberry Cream Cheese Jellosalad

Dissolve Jello in boiling water, add strawberries and ice. Stir and chill slightly. Make cream cheese balls and roll in nuts. Place in Jello. Chill until firm.



Dream Whip Jellosalad

Let stand. Mix Dream Whip as on package. Fold into Jello mixture and chill.



Mandarin Orange Jellosalad

Drain oranges, dissolve jello in 1 cup boiling water. Fold in softened sherbet, oranges and Cool Whip. Pour in mold. Set in refrigerator until firm.



Lemon Grape Jellosalad

Dissolve Jello in boiling water, then add cold water. Reserve 1/2 cup Jello. Pour remainder into 9x13 inch glass baking dish or other container. Chill until just beginning to be firm 1/2 hour to 1 hour. Mix grapes into chilled Jello. Chill until firm, about another hour. Mix reserved Jello, Cool Whip, cream cheese and sugar with electric mixer until smooth. Spread over chilled Jello. One can substitute the regular Jello for the sugar free Jello, and the sugar for equal, following the instructions for substituting equal for sugar on the box. My experience has been that the sugar free Jello doesn't work quite as well in a mold as regular Jello. We serve this as a dessert, though.



Festive Jellosalad

Dissolve gelatin in boiling water. Cool slightly. Stir remaining ingredients into gelatin. Pour into six 1/2 cup molds and chill until firm. Spray mold beforehand with non-stick spray.



Molded Sea Jellosalad

Dissolve Jello in boiling water and add salt and vinegar. Pour 1/2 to 1 inch into a ring mold. Chill remaining Jello until syrupy. While Jello is cooling soften cheese using a small amount of milk and blend in ginger. When Jello is thick beat at high speed until it is very light and foamy. Add cream cheese and then fold in the pears and nuts. Pour this mixture into mold on top of the solid layer. Unmold on large round plate. Mandarin oranges mixed with coconut or a container of salad dressing can be put in the center.



Bing Cherry Jellosalad

Dissolve lemon Jello in 1 cup boiling water. Let cool. Add sour cream, blend well, pour into mold. Dissolve black cherry Jello in 2 cups boiling water. Let cool. Drain (save enough juice to make 1 1/2 cups liquid mixed with water). Add liquid to Jello and blend. Let cool. Put cherries on top of lemon mixture. Then add liquid over cherries. Refrigerate until set.



Pineapple Green Jellosalad

Dissolve Jello in hot water. Add cheese, milk and juice from pineapple. Using electric beater, beat until creamy. Refrigerate until jelled in same bowl. Mix in pineapple. Place nuts first in tupperware fluted mold then add Jello mixture and return to refrigerator until firm.



Veggie Jellosalad

Combine first 5 ingredients. When thickened, add mayonnaise and blend with Jello mixture. Then add remaining ingredients. Pour into 6 individual molds.



Fruited Jellosalad

Dissolve Jello. Add to hot Jello mixture; cool to slightly thickened Mix all into Jello mixture. Mix these two together and fold into above mixture; pour into oiled mold.



Philadelphia Cream Cheese and Jellosalad

Mix until creamy and add 2 cups hot water and mix. When cool, add 1 can mixed fruit cocktail and chill. May serve with whipped cream or plain.



Lemon cloud Jellosalad

Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like. fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve.



Cottage Cheese Jellosalad

Mix the cottage cheese with dry jello. Let stand 15 minutes. Add crushed pineapple and Cool Whip. Mix. Refrigerate until set. VARIATION: Use orange Jello and mandarin oranges instead of lime Jello and pineapple.



Green Jellosalad

Heat 1 cup pear juice to boiling. Remove from heat and add Jello; set aside. In mixer, mash pears, cream cheese and Cool Whip. Add Jello and pour into mold. Refrigerate overnight.



Baby Food Jellosalad

You may use any flavor jello as long as you can find the same kind of babyfood...apricot jello/apricot baby food... Mix jello and hot water. Dissolve. Mix cream cheese and milk to baby food with mixer. Add to jello. Add pineapple and pecans last. Put in large pyrex dish. Refrigerate. Should be about one inch thick. Apricot is good..strawberry banana is VERY good.



Jellosalad

Place 2- large cans of pinapple chunks (drained) in a bowl add jello then put in cottage cheese and stir then put in cool whip and stir and last but not least the pinapple chunks and stir them in. then put it in the fridge for a couple of hours and you have a great treat.



Pear and Pecan Jellosalad

Drain juice from pears reserving 1 cup (225 ml) of liquid. Bring juice to rolling boil. Add lemon jello. Chill until partially set. Place pears and cream cheese in blender and blend until creamy consistency. Add jello and blend. Fold in pecans and whipped cream. Chill.



Jellosalad

Drain oranges and pineapple and set aside. Take mayonnaise and cream cheese and blend together. Add whipped topping and mix thoroughly. Sprinkle dry Jello and stir. Add pineapple and oranges, mix and chill, or to mold - pour into mold and chill over night. Maraschino cherries and walnuts can be added if desired.



Lemon Cinnamon Jellosalad

Place the candy and water in a pot. Bring to a boil, stirring to dissolve the candy. Add jello powder and stir until it is dissolved. Stir in applesauce and ice cubes until ice cubes are melted. Pour into a bowl and refrigerate until set (1 hour or more).



Jellosalad

Combine first 6 ingredients. Chill. When mixture begins to congeal add cheese and cool whip. Chill until served.



Cucumber Jellosalad

Combine all ingredients. Makes 4-5 large servings.



Avocado-Cottage Cheese Jellosalad

Dissolve jello in boiling water; cool. Stir in pineapple; refrigerate until partially congealed. Fold in remaining ingredients; pour into 1 1/2 quart mold and refrigerate overnight.



Perfection Salad

Pour boiling water over jello in bowl. Stir until jello is disolved. Stir in vinagar, and veggies, salt and cold water. Pour into mold, chill until firm. Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (whatever you do, do not use Miracle Whip!). If preferred, use 1/2 cup celery and 1 cup grated carrot. 6-8 servings.



Black Cherry Whee!

Mix together softened cream cheese with chopped walnuts. Fill each pitted cherry with cream cheese mixture. Mix jello according to package directions. Carefully mix in filled black cherries. Pour into jello mold and chill. The cheese may leak into the jello a little.



Cranberry Surprise Jellosalad

Dissolve lime gelatin in boiling water. Add lemon juice and salt. Chill until partially set. Combine sour cream and next 3 ingredients; add to first mixture. Pour into 2 quart ring mold. Chill. Soften unflavored gelatin in cold juice; dissolve in hot juice. Add sugar and stir until dissolved. Chill until partially set; pour over lime ring. Chill until firm in fridge. Makes about 12 servings.



Ginger Ale Jellosalad

Soften gelatin in cold water in a large heat-proof bowl, set over boiling water and stir until gelatin dissolves. Mix in orange juice, lemon juice, sugar and salt. Cool to room temperature, add ginger ale and then chill until the consistency of unbeaten egg white, about 30 minutes. Fold in fruit and ginger, then divide among 6 individual molds and chill several hours, or until set, about 3 hours. Unmold on lettuce and serve.



Another Cherry Jellosalad

Prepare a package of cherry jello according to directions. Put into refrigerator and let it slightly firm. It should jiggle a little bit but not be syrupy. Take the slightly-set jello from fridge and beat it with a hand beater or mixer until it is in very small pieces but not smooth. Then add whipping cream, whipped, or a small carton of Cool Whip. Take a small jar of maraschino cherries, quarter them, add to these ingredients. Take the blanched, quartered almonds (the blanching is very important) and add them. Then add the marshmallows; we used to cut big ones up but you can put in the mini ones if you want. Fold all the ingredients together well and put mixture into a jello mold and let set completely. Serve and enjoy!



Pretzel Jellosalad

Mix together the crushed pretzels, melted butter, and the sugar. Press into a 9"x13" pan and bake at 400 degrees for 8 minutes. Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind. Spread on the cooled crust in pan. Dissolve the jello in the boiling water and mix in the frozen berries. Carefully pour into pan and refrigerate until set. Enjoy!



Tomato Soup Jellosalad

Heat soup to boiling point and add jello. Let set until slightly cool. Add mayo, mix well. Let set a little longer until starts to thicken and add remaining ingredients. Pour in a 9x9 pan and chill. Serves nine. Can be frozen. Good served with meat.



Mandarine Orange Jellosalad

Mix boiling water w/Jello until dissolved. Add frozen orange juice, mandarin oranges, and crushed pineapple. Chill until firm. Mix instant pudding & milk as directed on box; fold in whipped cream. Spread over Jello.



Apricot Jellosalad

Dissolve Jello in hot water. Mix pitted apricots with sour cream using electric mixer or blender (makes pureed) until well blended, add to Jello mixture and mix well. Pour mixture into lightly greased mold and chill until firm.



Blueberry Jellosalad

Mix the first 4 ingredients and place in refrigerator. Cream together cream cheese, sugar and sour cream and spread on top.



Cherry Jellosalad

Dissolve raspberry jello in 1 c. boiling water, add cherry pie filling. Put in a 9" x 9" x 2" baking dish. Chill until partially set. Dissolve lemon jello in 1 c. boiling water. Beat cream cheese & mayonnaise together until smooth. Gradually work lemon jello into mixture. Whip cream and fold in lemon mixture along with marshmallows. Spread on top of raspberry mixture. Sprinkle nuts over top. Chill until well set. 12 servings.



Cottage Cheese Fruit Cocktail Jellosalad

Mix dry jello, cottage cheese, Cool Whip, fruit cocktail and mandarin oranges together in medium size bowl, make sure jello is well mixed in, refrigerate until firm.



Cranberry Cream Dream Jellosalad

In a food processor or blender grind the cranberries. Add sugar, crushed pineapple and marshmallows. Let mixture stand overnight. Just before serving stir in sliced banana and whipped cream. Yield: 10 - 12 servings.



Cran-raspberry Jellosalad

Dissolve jello in hot water; add rest of ingredients. Place in jello mold; refrigerate until firm.



Orange Fruit Cocktail Jellosalad

Combine reserved fruit cocktail liquid with half of orange juice and bring to a boil in a medium saucepan over medium heat. Stir in gelatin until completely dissolved. Add lemon zest, lemon juice, remaining orange juice and vanilla to the gelatin. Chill for about 1 hour, or until partially set. Add egg whites (see NOTE) and beat until doubled in size and creamy, 5 to 7 minutes. In a medium serving bowl, spread half the fruit cocktail. Top with the gelatin mixture and chill until firm, about 2 hours. Spread the remaining fruit on top before serving.

NOTE: Follow these steps for salmonella-safe egg whites: Place egg whites in a medium stainless steel bowl. For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16 teaspoon cream of tartar. With a wooden or plastic spoon, stir gently, breaking up egg whites, but not raising any foam. Set aside. In medium skillet, heat 1 inch of water to a simmer and remove from heat. Place the bowl in the hot water and begin stirring and scraping constantly with a heat-resistant rubber spatula to prevent overheating. After 1 minute of constant stirring, remove bowl from hot water and check temperature with a quick-read kitchen thermometer (tilt bowl if necessary to have about 2 inches of white covering thermometer stem). Temperature must be 160°F. If not, place the bowl back in the hot water and resume scraping in 15-second increments until the temperature reaches 160°F. Rinse off the thermometer in the hot pan water between each use; cool before reusing.



Lime Jellosalad

In a small saucepan, dissolve lime gelatin in 2 cups boiling water. Remove from heat and add 3/4 cup of reserved pineapple juice. Cool to room temperature. Add mayonnaise to gelatin mixture and whisk together until smooth. Refrigerate until slightly thickened. Fold in the pineapple, Cheddar cheese and pecans. Pour in 2 quart mold and chill until firm.



Raspberry Jello Salad

Make jello according to directions. Put into the refrigerater. Let this set until it is starting to set up, use your electric mixer, and beat until it is foamy. Fold all of these ingredient into the jello that you have just beaten. Put back into the refrigerater. Also try using frozen strawberries.



Pear Lemon Jellosalad

Drain pears and reserve 1 cup syrup; if needed, add water to equal 1 cup. In a saucepan over medium-high heat, combine syrup and gelatin. Bring to a boil and stir until gelatin is dissolved. Remove from heat and chill until partially set. In a large bowl, blend the cheese and pears until smooth. Add gelatin mixture, pecans and whipped topping; blend until smooth. Pour into mold or leave in bowl. Chill for 3 hours or until firm.



Orange Pineapple Jellosalad

Drain pineapple reserving juice. Add to water to make 1 1/2 cups. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve 1 cup gelatin at room temperature. Stir 1/2 of crushed pineapple into remaining gelatin. Pour into 6 c. mold. Refrigerate about 2 hours or until set but not firm. (gelatin should stick to finger when touched and should mound). Stir reserved 1 c. gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold and garnish as desired.



Lemonade Jellosalad

Dissolve jello in boiling water. Add lemonade. Stir in the Coolwhip. Pour into a 9x13. Refrigerate till set.



Lime Pineapple Jellosalad

In large mixing bowl, combine all ingredients and mix well. Remove to serving bowl and let sit covered in refrigerator for serveral hours before serving. Variations: Can also be made with orange jello and mandarin oranges or cherry jello and diced maraschino cherries.



Mandarine Orange Jellosalad

Drain oranges, dissolve jello in 1 cup boiling water. Fold in softened sherbet, oranges and Cool Whip. Pour in mold. Set in refrigerator until firm.



Cranberry Jellosalad

Completely dissolve the gelatin in the hot water and then add the cold water. Grind the apples and the cranberries. Add sugar and let stand a few minutes and then stir. Add the remaining ingredients to the cooled gelatin. Fold in the whipped cream and chill until serving time.



Orange Cottage Cheese Jellosalad

Mix all ingredients together and chill. **Can replace with pineapple or lemon flavored gelatin.



Orange Cheddar Jellosalad

Combine first 6 ingredients. Chill. When mixture begins to congeal add cheese and cool whip. Chill until served.



Pineapple Jellosalad

Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate.



Raspberry Cream Cheese Jellosalad

Dissolve jello in 2 cups boiling water. Add enough cold water to juice to make 1 more cup, and add to mixture. Soften and stir cream cheese till smooth. Add cc, pineapple,and pecans to mixure. Put into mold or any container and chill several hours, till firm.



Strawberry Cream Cheese Jellosalad

Make jello, add strawberries when thawed. Pour half into 8x8x2 pan and chill until firm. Spread evenly with 1 c. dairy sour cream. Pour remaining half of gelatin on top. Chill again until firm. Cut into squares, and top with dallops of sour cream.



Strawberry Pretzel Jellosalad

Combine pretzels, sugar, and butter. Pat into a 9x13-inch pan. Bake at 350° for 10 minutes. Let cool. Cream together cream cheese, confectioner's sugar, and Cool Whip. Spread over cooled crust. Dissolve gelatin in boiling water; add the thawed strawberries. Refrigerate and stir occasionally. When partially set, pour SLOWLY over cream cheese layer. Refrigerate and before serving, dot with Cool Whip.



Sunshine Jellosalad

Dissolve orange Jello in 2 cups boiling water. Chill until firm. Dissolve lemon Jello in 1 cup boiling pienapple juice mixed with 1 cup water. Let cool. Fold in softened cream cheese, whipped cream, and pineapple. Pour this over the set orange Jello. Sprinkle w/grated cheese. Chill.



Tapioca Jellosalad

In a medium saucepan combine Tapioca, Jello and pudding along with 3 cups water. Over medium heat bring to a boil and cook for 2 minutes. Remove from heat and let cool. Fold in Cool Whip. You can also add a can of crushed pineapple or mandarin oranges as well.