Mamaws Holiday Jello Salad Recipes

Steps:

• 1. In 8 x 11 pan dissolve jello in 2 cups of boiling water. Refrigerate until almost set
• 2. While Jello is setting, soften cream cheese, chop nuts and drain pineapple. Mix together and let sit until jello is almost set
• 3. Mix together with Jello and mix well. Smooth with spatula and cover with plastic wrap. Allow to sit in refrigerator 1 hr or more. I like to make this recipe the day before. Cut in squares and serve with serving spatula Enjoy!!!

Steps:

• Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce.
• Spread in bottom of 9x13 glass dish and chill until partially set.
• Combine sour cream and cream cheese and spread over red jello layer.
• In a separate bowl, dissolve green jello in 1 cup boiling water and stir in the remaining half can of pineapple; chill until partially set.
• Spread over the top of the cream cheese layer.
• Cover with plastic wrap and refrigerate overnight or several hours until completely set.

Steps:

• Boil potatoes until they are tender but firm, do not over cook or the salad will be like mashed potatoes.
• Drain potatoes immediately and let them cool completely.
• Add (to the cooled potatoes) all other ingredients.
• Toss lightly until thoroughly mixed making sure not to mash the potatoes.
• Top the salad with the sliced eggs and sprinkle with Paprika.
• We love it while it's still warm.
• Refrigerate if you like it cold for 2 hours.
• Enjoy!

Steps:

• Dissolve Jello boxes in boiling water.
• Add strawberries, pineapple, bananas and pecans.
• Pour half of mixture in a 2 quart casserole dish.
• Refrigerate for 15 minutes.
• Layer sour cream over Jello 1st layer.
• Pour remaining Jello mixture on top.
• Refrigerate for 1 hour before serving.