RASPBERRY JELLO MOLD

Anita Keith

2 packages (small) raspberry jello
1 pint whipping cream
1 C chopped walnuts
1 8 ounce can fruit cocktail-drained

Mix jello and partly mold in fridge
Whip cream until stiff and mix with jello
Add nuts and fruit

Pour into mold and refrigerate until firm

CHERRY COKE SALAD

Anita Keith


1 3 oz. pkg. cherry jello

1 3 oz. pkg. strawberry jello

1 lge. Cream cheese

1 can (8oz.) pineapple tidbits

1 can bing cherries

1 c. chopped nuts

1 16oz. bottle coke

Drain juice from cherries and pineapple. Add enough water to make 2 cups. Heat liquid and dissolve Jello in it. Let cool. Soften cheese. Add pineapple, cherries, cheese, and nuts to Jello. Add coke. Put into a 9x13 pan and chill

LIME-PINEAPPLE JELLO MOLD

Anita Keith (Rose Kuhn)

1. Prepare jello: Dissolve 2 packages lime jello (or 1 large) into 1 1/2 C boiling water
2. Stir in: 1 can crushed pineapple, 1 pint sour cream, 1/2 C chopped nuts
3. Pour into mold and chill until set

ORANGE SODA JELLO MOLD

Anita Keith

2 packages orange jello
4 C orange pop
1 C (or more if you want) Cool Whip

Boil 2 C soda and add to jello. Dissolve jello
Add remaining 2 C cold soda
Let set to jell/thickened stage
Beat in Cool Whip and pour mixture into mold
Chill

STRAWBERRY PRETZEL MOLD

Anita Keith

Crust:
Crush 7 ounces package of tiny pretzels
3/4 C melted butter
3 T sugar

Mix ingredients and place in a 9 x 13 pan. Pat down
Bake at 375 for 10 minutes; cool

Filling:
Beat:
1 C sugar and 1 (8 ounce) package of cream cheese
Blend in 8 ounces of Cool Whip
Spread mixture onto cooled crust
Refrigerate and until stiff

Topping:
Dissolve 6 ounce package of strawberry jello in 2 C of boiling water
Add 3 small packages of frozen, sliced strawberries. Blend well
Cool until syrupy, then pour over Cool Whip

Grandma Shirley's Holiday Jello Mold

Lauren Belding

2 12-ounce packages of cranberries
3/4 C sugar
2 2/3 C water
3 packages jello (2 cherry, 1 black cherry)
30 ounces crushed pineapple (drained)
1 1/2 C halved red grapes
1 /15 C chopped celery


Topping
3 C mini marshmallows
1 1/2 C whipping cream
5 ounces cream cheese

Cook cranberries in water until they begin to pop, about 5 minutes
Pour into a bowl
Add jello and sugar and chill until mixture thickens somewhat (thickens, not set)
Once thickened, add pineapple, grapes and celery.
Pour into casserole dish and refrigerate overnight

Mix cream cheese, marshmallow and heavy cream (just get it kind of sludgy)
Refrigerate over night.

Next day, whip the topping until smooth, then spread on the jello.