Fishing

Here is a thread just for Jello Salads. Weather they are sweet ones or savory ones. Feel free to share any that you may have on hand.


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1 small box lemon Jell-O
1 cup hot water
8 ounces cream cheese
1 1/2 teaspoons vanilla extract
1 cup 7-Up
1 cup crushed pineapple
Into blender put Jell-O, hot water, and cream cheese and blend until cheese is mixed well. Add vanilla extract, 7-Up and pineapple. Stir until well mixed. Pour into mold. Place in refrigerator to set (about 4 to 5 hours).
NOTE: For sugar-free salad, use sugar-free Jell-O, diet 7-Up, pineapple in its own juice.

1 small box peach gelatin
1 cup orange juice
1 cup buttermilk
Dissolve gelatin in orange juice heated to boiling. Mix well, cool briefly and add buttermilk. Refrigerate. To serve, top with homemade mayonnaise or commercial mayonnaise combined with sour cream and a touch of orange juice concentrate.
Serves 6.

1 small box orange Jell-O
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 cup orange juice
1 (8 ounce) container Cool Whip, thawed
1 (8 ounce) can crushed pineapple, drained, juice reserved
1/2 cup flaked coconut
In a medium bowl, dissolve Jell-O, sugar and salt in boiling water. Stir in orange juice and syrup from pineapple. Chill until thick as unbeaten egg white. Beat until fluffy light with beater.
Stir in Cool Whip until well blended, then fold in pineapple and coconut. Pour into large bowl and chill.

1 cup hot water
2/3 cup red hot cinnamon candies
1 small box lemon gelatin
1 1/2 cups sweetened applesauce
8 ounces cream cheese
1/2 cup chopped pecans
1/2 cup finely cut celery
1/2 cup mayonnaise
Pour hot water over candies and stir to dissolve. Add gelatin; dissolve. Add applesauce. Pour 1/2 mixture into an 8-inch glass layer cake pan. Set in refrigerator until firm.
Blend cream cheese, nuts and celery together. Add mayonnaise. Spread over firm apple mixture. Pour remaining mixture over top. Chill until firm.
Variation
Use cherry or strawberry gelatin instead of lemon.

1 large (6 ounce) or 2 small packages apricot gelatin
2 cups boiling water
1 (20 ounce) can crushed pineapple
8 ounces cream cheese, softened
1 (15 ounce) can apricot halves, drained and chopped
1/2 cup walnuts
1 (8 ounce) container frozen whipped topping, thawed
Additional chopped walnuts (optional)
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside.
In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally.
Stir in apricots and walnuts, fold in whipped topping.
Pour into a 13 x 9 x 2-inch dish. Sprinkle with walnuts if desired. Chill until firm.

2 cusp hot water
2 cups cold water
2 small or 1 large box apricot Jell-O
1 can crushed pineapple in heavy syrup, drained, juice reserved
2 large bananas, sliced
1 cup miniature marshmallows
4 ounces cream cheese
1 egg
1 package Dream Whip
Chopped walnuts
Prepare Jell-O according to instructions on box. Add pineapple and bananas. Pour into a 13 x 9-inch pan. Spread marshmallows over the top. Refrigerate until set.
Topping: In double broiler, beat egg, 1/2 cup sugar, 2 tablespoons butter, 1/2 cup pineapple syrup. Bring to a rolling boil over medium heat. Turn heat off and add cream cheese while still hot; cover with melted. Beat with a mixer and let cool.
Prepare the Dream Whip. Fold topping into Dream Whip and spread onto Jell-O mixture. Sprinkle with walnuts.
Serves 10.

Apricot Layer
1/2 envelope unflavored gelatine
1/3 cup orange juice
1 (17 ounce) can apricots
1 small box lemon gelatin
2 tablespoons lemon juice
Soften gelatine in orange juice. Purée apricots and apricot juice in blender; then heat to a boil. Add lemon gelatin and gelatine mixture and stir to dissolve. Add lemon juice. Pour into a 4-cup mold or into the bottom of 10 individual molds. Refrigerate to set.
Cheese Layer
3 ounces cream cheese, softened
2 tablespoons mayonnaise
2 teaspoons milk
2 tablespoons chopped pecans
Combine ingredients. Spread over apricot layer. Refrigerate to stiffen.
Raspberry Layer
1 (10 ounce) package frozen raspberries, thawed
2 tablespoons lemon juice
Cold water
1/2 envelope unflavored gelatine,
softened in 1/4 cup cold water
1 small box raspberry gelatin
1 cup boiling water
Drain raspberries; combine the drained juice with lemon juice. Add cold water to make 1 cup. Dissolve gelatine mixture and raspberry gelatin in boiling water. Combine with juices. Add raspberries. Cool. Spoon over cheese layer. Chill. Unmold salad and serve with dressing.
Serves 10.
Dressing
1/4 cup whipping cream, whipped
1 cup mayonnaise
Fold ingredients together.
The apricot and raspberry layers can be reversed for occasions, such as Christmas, when the red layer is pretty on top. For Christmas, mold in bell or star shapes.

2 small boxes apricot gelatin
2 cups boiling water
1 (1 pound 4 ounce) can crushed pineapple and juice
1 cup small curd cottage cheese
1 cup mayonnaise
1/2 cup sweetened condensed milk
1 cup chopped pecans
Combine gelatin and water. Chill until it starts to congeal. Mix in remaining ingredients. Chill until firm.

1 (29 ounce) can apricots, drained and chopped (save juice)
1 (29 ounce) can crushed pineapple, drained (save juice)
3/4 cup miniature marshmallows
2 small boxes orange gelatin
2 cups hot water
1 cup combined apricot and pineapple juice
Drain and chill fruits. Reserve juice. Dissolve gelatin in boiling water. Add 1 cup fruit juice. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into an 11 x 7-inch rinsed baking dish. Chill until firm.
Top with Fruit-Cheese Topping.
Fruit-Cheese Topping
1/2 cup granulated sugar
1 egg, slightly beaten
2 tablespoons butter
1 cup whipping cream, whipped
3 tablespoons flour
2 tablespoons butter
1 cup combined pineapple and apricot juice
3/4 cup grated Cheddar cheese
Combine sugar and flour. Blend in beaten egg. Stir in juices. Cook over low heat until thick. Remove from heat.
Stir in butter. Cool. Fold in whipped cream. Spread over chilled gelatin. Sprinkle with grated cheese. Chill.

1 small box any flavor Jell-O
1 envelope Knox gelatine
1/2 cup boiling water
1 banana
1 1/2 cups ice cubes
Mix together in blender, Jell-O, Knox gelatine and water. Blend. Add banana and blend. Add ice and blend until frothy. Pour into glasses and serve.

1 (20 ounce) can sliced beets, cut into strips
1 (20 ounce) can crushed pineapple
1/4 cup water
1/4 cup white vinegar
3 tablespoons lemon juice
1 tablespoon granulated sugar
1 small box raspberry gelatin
1/2 cup chopped walnuts
Drain liquid from beets and pineapple. Heat with the remaining liquids and sugar. Dissolve gelatin in liquid. Stir in beets, pineapple and walnuts. Pour into mold and chill.

1 large or 2 small boxes raspberry Jell-O
1 1/2 cups hot water (may use part juice)
1/4 cup vinegar
2 cans julienne beets, drained
1 small can crushed pineapple, drained well
3 tablespoons lemon juice
1 tablespoon granulated sugar
Dissolve Jell-O in hot water. Stir in vinegar. Let set until slightly firm.
Add remaining ingredients. Pour into large flat mold.
To serve, top with a mixture of sour cream and mayonnaise.

2 large boxes blackberry gelatin
3 1/4 cups hot water
1 (15 ounce) can blueberries and juice
1 (8 ounce) can crushed pineapple
Mix gelatin and hot water until gelatin is dissolved. Add blueberries and pineapple, including juices. Pour into a 13 x 9-inch dish. Chill until congealed. Spread with topping just before serving, then sprinkle with nuts.
Topping
8 ounces cream cheese
1/2 cup sour cream
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups nuts, finely chopped
Mix first 4 ingredients well. Spread on top of salad. Sprinkle with nuts.

1 small box raspberry Jell-O gelatin
1 envelope unflavored gelatine
1 cup half-and-half cream
1 cup granulated sugar
1 teaspoon vanilla extract
8 ounces cream cheese
1/2 cup nuts
2 cups hot water
1/2 cup cold water
1 cup boiling water
1 package raspberry gelatin
1 (1 pound 3 ounce) can blueberries, including juice
First layer: Dissolve one package raspberry Jell-O in 2 cups hot water and pour into 8 x 12-inch shallow dish.
Second layer: Soften one envelope unflavored gelatine in 1/2 cup cold water. Heat half-and-half cream with sugar (without boiling), then stir in the softened gelatine. Add vanilla extract and cream cheese. Cool to room temperature and add nuts.
Third layer: Dissolve one package raspberry gelatin in 1 cup boiling water. Stir until dissolved, then add blueberries, including juice. Allow each layer to set before adding another.

1 large box blackberry gelatin
1 large can blueberry pie filling
2 cups hot water
1 large can crushed pineapple
Mix gelatin and hot water until dissolved. Add pie filling and pineapple. Chill until firm.
Topping
8 ounces cream cheese
1 cup pecans, chopped
1 cup sour cream
1/2 cup granulated or confectioners’ sugar
1 teaspoon vanilla extract
Mix all ingredients and spread on firm gelatin mixture. Keep refrigerated.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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Current Moon Phase Tide Reports

(3 ounce) box lime gelatin
1 (3 ounce) box orange gelatin
1 (3 ounce) box cherry gelatin
Water
34 single graham crackers
1/2 cup (1 stick) margarine
3/4 cup granulated sugar
1 (20 ounce) can crushed pineapple
1 envelope unflavored gelatine
1 tablespoon cold water
1 large box whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
Make each box of lime, orange and cherry gelatin according to package directions using 1 1/2 cups boiling water. Pour each flavor into a greased 8-inch square pan and chill in refrigerator until set. Cut into 1/2-inch cubes.
Crush graham crackers and mix with margarine and 1/4 cup sugar. Save 1/2 cup of the graham cracker mixture and set aside. Press remaining graham cracker crumbs into bottom of a cold-cut keeper or 9 x 13-inch baking dish.
Drain juice from crushed pineapple and add water to juice to make 1 cup. Dissolve gelatine in 1 tablespoon cold water and then mix gelatine with pineapple juice in a saucepan. Heat at medium temperature until pineapple juice mixture is hot, then set aside to cool.
Whip two 1.3-ounce envelopes of whipped topping with cold milk according to package directions. Fold in remaining 1/2 cup sugar and vanilla extract. Fold in cooled pineapple juice mixture, drained pineapple and gelatin cubes. Pour into prepared pan and sprinkle reserved 1/2 cup crumbs on top. Chill in refrigerator until set, at least 2 hours.
Slice to serve.
Makes 10 to 12 servings.

2 (13 ounce) cans crushed pineapple, undrained
1 small box lime gelatin
10 ounces miniature marshmallows
1 (7 ounce) package soft butter mints, crushed
1 (9 ounce) container Cool Whip®
Mix pineapple, gelatin, and marshmallows in large bowl. Cover and refrigerate overnight.
Add mints and Cool Whip® in morning and pour into a large bowl and refrigerate. Or you can pour into individual aluminum foil muffin tins and freeze. Serve while solid.

1 cup cream, whipped
1 cup shredded cabbage
1 small box lemon gelatin
1 small can crushed pineapple
Prepare gelatin according to box directions. Cool until thickened, but not set. Add whipped cream, cabbage and pineapple. Refrigerate.

1 (8 ounce) can crushed pineapple,
drained and juice reserved
1 small box orange gelatin
8 ounces cream cheese, softened
1 cup finely grated carrots
1 envelope whipped topping mix
Add enough boiling water to pineapple juice to make 2/3 cup. Mix with gelatin. Let cool.
Cream cheese well. Add carrots, pineapple, and gelatin to cream cheese. Prepare whipped topping mix according to package directions and fold into gelatin mixture. Pour into 12 x 8-inch glass dish. Refrigerate overnight.
Cut into squares. Remove from pan with spatula as this is a soft salad.

2 cups apple cider or apple juice
1 (6 ounce) box cherry flavored gelatin
1 (16 ounce) can pitted dark sweet cherries
1/2 cup thinly sliced celery
1/2 cup chopped walnuts
3 ounces cream cheese, soft
1 (8 1/2 ounce) can applesauce
Lettuce
Mayonnaise or salad dressing
In a saucepan bring apple cider or juice to boiling. Dissolve gelatin in boiling cider. Drain cherries, reserving syrup. Halve cherries and set aside.
Add enough water to reserved syrup to measure 1 1/2 cups liquid. Stir in gelatin. Set aside two cups of gelatin mixture. Keep at room temperature. Chill remaining gelatin until partially set.
Fold cherries, celery and walnuts into partially set gelatin. Pour into 6 1/2-cup ring mold. Chill until almost firm.
Gradually add reserved gelatin to softened cream cheese, beating until smooth. Stir in applesauce. Spoon cream cheese mixture over cherry layer in mold. Chill until firm. Unmold on lettuce-lined plate. Serve with mayonnaise or salad dressing.
Makes 10 to 12 servings.

2 small boxes cherry gelatin
2 cups hot water
2 cups cold Coca-Cola®
1 1/2 cups pecans
Maraschino cherries stuffed with cream cheese
Dissolve gelatin in hot water. Add Coca-Cola® and let partially congeal in refrigerator.
Add pecans and cream cheese-stuffed maraschino cherries

1/4 cup red cinnamon candy (red hots)
1 cup boiling water
1 small box lemon gelatin
1 1/4 cups applesauce
3 ounces cream cheese
1/8 cup milk
1 tablespoon salad dressing
Dissolve candies in hot water. Add gelatin and stir to dissolve. Stir in applesauce. Chill until it starts to thicken.
Pour into 8-inch square baking dish. Combine cream cheese, milk and salad dressing until fairly smooth. Swirl into gelatin mixture to marbleize.

1 small box package cherry Jell-O
1 cup hot cherry juice
3/4 cup Coca Cola
1 can Bing cherries
1 small can crushed pineapple
1/2 cup nuts, chopped
1 package cream cheese, diced
Dissolve Jell-O in 1 cup hot cherry juice. Add 3/4 cup Coca Cola. Cool.
When Jell-O begins to set, add the cherries, pineapple, nuts and cream cheese. Turn into mold and chill.

2 small boxes orange gelatin
2 cups hot water
30 Circus Peanuts® candy
1 large can crushed pineapple, drained (save juice)
1 carton Cool Whip®
Mix gelatin and Circus Peanuts® with 2 cups hot water. Add 2 cups cold water (part of which is pineapple juice). Refrigerate until partially set.
Add pineapple and Cool Whip®. Chill.