Zingyjellosalad Recipes

Steps:

• Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes.
• Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments.
• Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight.
• Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.

Steps:

• Empty both boxes of jello into a large bowl and add boiling water. Stir to dissolve and let cool.(I set in refrigerator for about 10-15 minutes.).
• Add Miracle Whip and beat to a smooth consistency.
• Add cottage cheese and pineapple with the syrup. Mix and refrigerate until set up.
• Note-I have also made this with sugar free jello,1%cottage cheese,lite Miracle Whip, and pineapple in its own juice for a lower sugar/calorie/fat version and it works just as well.

Steps:

• Dissolve gelatin in 2 1/4 cup boiling water.
• Drain pineapple and add 1/4 cup of the pineapple liquid to the gelatin mixture.
• Add pineapple to gelatin.
• Pour into 9 x 13 glass casserole and refrigerate until soft set.
• Mix the softened cream cheese and milk together until combined.
• Add the nuts to cheese/milk mixture.
• Mix the jello mixture and cream cheese mixture together.
• Refrigerate overnight and cut into squares to serve.

Steps:

• Soften gelatin in cold water. Meanwhile, in a saucepan, bring sugar and pineapple with juice to a boil, stirring until the sugar dissolves. Remove from the heat. Add gelatin and stir until dissolved. Add lemon and cherry juices. Cool to lukewarm. Whisk in cream cheese until thoroughly combined. Stir in the cherries and food coloring if desired. Chill until slightly thickened. Fold in whipped topping. Pour into an oiled 13x9-in. pan or 8-1/2-cup mold; chill until firm. Serve the mold or individual squares on lettuce-lined plates if desired.

Steps:

• Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

Steps:

• Place water and soda in a sauce pan and bring to a boil.
• Remove from heat and dissolve jello mix.
• Place in a baking dish and mix in berries.
• Cover with plastic wrap and refrigerate for four hours.
• Once set, mash up with cool whip.
• Serve immediately.