Jello Salads
 

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Pear Salad
1 small package lime Jello
4 oz. cream cheese
1 (8-oz.) container Cool Whip
1 large can pears, well drained (reserve 1 c. juice)
Dissolve Jello in 1 cup boiling pear juice. Place in refrigerator until Jello just begins to
set. In blender, mix pears and cream cheese. Blend in Jello. In large mixing bowl, fold
together Jello mixture and Cool Whip. Pour into 8x8-inch baking pan and chill until set.

Luscious Jello Salad
2 small packages orange-pineapple Jello
1 c. boiling water
1 (8-oz.) package cream cheese (room temperature)
1 (8-oz.) container Cool Whip
1 can fruit cocktail
2 c. colored miniature marshmallows
Dissolve 1 package Jello in boiling water. Chill until syrupy. Add softened cream
cheese. Fold in Cool Whip, fruit cocktail, and marshmallows. Pour mixture into a 9x13-
inch baking pan. Mix other package of Jello as usual and pour over mixture in pan. Chill.

Pineapple Cheese Salad
1 small can pineapple tidbits
1 small package lime Jello
3/4 c. cheddar cheese, grated
1/2 c. water
1/4 c. sugar
1/2 c. whipped cream
1/4 c. nuts (optional)
Bring pineapple, water, and sugar to a boil. Add Jello; set aside to cool until it starts to
thicken. Fold whipped cream and cheese into Jello mixture. Refrigerate until set.

Broken Window Glass Salad
3 small packages Jello (orange, cherry, and lime)
1 small package lemon Jello
1/4 c. sugar
1/2 c. pineapple juice
4 c. boiling water
1 1/2 c. cold water
2 c. whipped cream
Prepare the orange, cherry, and lime Jello separately, using 1 cup boiling water and 1/2
cup cold water for each. Pour each flavor into separate 8-inch square pans. Chill until
firm. Combine the lemon Jello, sugar, and remaining cup of boiling water. Stir until
dissolved. Stir in pineapple juice. Chill until slightly thickened. Cut the firm Jello into 1/2-
inch squares. Blend whipped cream with the lemon Jello. Fold in gelatin squares. Pour
into serving dish and chill at least 5 hours or overnight.

Dry Jello Salad
1 small package orange Jello
1 (16-oz.) carton cottage cheese
1 (8-oz.) container Cool Whip
1 can mandarin oranges, cut in half and drained
Mix dry Jello with cottage cheese until dissolved. Add oranges and fold in Cool Whip.
Cover and keep cold.
Frozen Fruit Salad
1 (3-oz.) package cream cheese
2 tbsp. light cream
1/3 c. mayonnaise
1 tbsp. lemon juice
1 c. pineapple chunks
2 tbsp. sugar
1/8 tsp. salt
1 c. mandarin oranges, drained
1/2 c. maraschino cherries
1 c. heavy cream, whipped
Blend cream cheese and cream until smooth. Mix in mayonnaise, lemon juice, sugar,
and salt. Add well drained fruit and fold in whipped cream. Put salad in a flat dish, cover
tightly, and freeze at least 3 hours. Cut into squares.

Carrot-Pineapple Jello
1 small can crushed pineapple
1 c. carrots, grated
1/4 tsp. salt
1 small package lemon Jello
2 tbsp. lemon juice
1/2 c. sugar
Drain the pineapple and add enough water to the juice to make 1 1/2 cups. Heat to
boiling. Add Jello and stir until dissolved. Stir in sugar, salt, and lemon juice. Chill until
slightly thickened. Add pineapple and grated carrots. Chill until firm.

Mandarin Orange Jello
3 c. boiling water
1 small box orange Jello
2 small boxes instant tapioca pudding mix
2 small cans mandarin oranges
1 (8-oz.) carton Cool Whip
Mix together boiling water, Jello, and pudding. Place in refrigerator until mixture begins
to thicken. Stir in Cool Whip, and then add mandarin oranges. Chill until set.

Bing Cherry Salad
1 quart pitted canned cherries
1 (16-oz.) can crushed pineapple
1 (8-oz.) package cream cheese
1 large package cherry Jello
1 c. coca-cola
Drain juice from fruit and add water to make 3 cups boiling liquid. Pour over Jello to
dissolve. Stir in cola. When Jello is slightly thickened, add cherries, pineapple, and
cream cheese, broken into pieces. Pour into serving dish and chill.

Spicy Peach & Orange Salad
2 small packages orange Jello
1 1/4 c. cold water
1 large can sliced peaches
1/2 c. sugar
1/3 c. vinegar
1 large stick whole cinnamon
12 whole cloves
Drain peaches, reserving juice. Measure juice and add water to make 1 1/2 cups liquid.
Combine with the sugar, vinegar, and spices. Bring to a boil and simmer 5 minutes. Add
sliced peaches and simmer 5 minutes longer. Remove peaches and spices from syrup.
Measure syrup and add boiling water to make 2 1/2 cups. Dissolve the Jello in the
syrup, and add the cold water. Cool and chill until it is the consistency of heavy syrup.
Add the peaches and pour into a serving dish. Chill until firm.

Strawberry Jello Salad
1 small package strawberry Jello
1 c. sour cream (room temperature)
1 c. boiling water
1 package frozen strawberries, thawed
In a medium-sized bowl, stir together boiling water and Jello until Jello dissolves. Stir in
sour cream. Add strawberries. Pour into a serving dish and refrigerate until Jello sets.

Lemon Jello Salad
2 small packages lemon Jello
1 can pineapple chunks, drained
2 c. boiling water
1 1/2 c. miniature marshmallows
1 1/2 c. 7-Up
3 bananas, sliced
1 can crushed pineapple, drained
Dissolve Jello in boiling water. Cool and let partially set. Stir in 7-Up, pineapple,
marshmallows, and bananas. Chill until Jello is completely set.

Gingerale Salad
1 small package lemon Jello
1 1/2 c. gingerale
1 large apple, finely chopped
1/2 c. hot water
1/2 c. pecans (optional)
1/4 c. diced celery (optional)
Dissolve Jello in hot water. Cool and add gingerale. Chill until slightly thickened. Add
other ingredients and pour into serving dish. Chill until completely set.

7-Up Salad
1 small package lemon or lime Jello
1 c. boiling water
1 (8-oz.) package cream cheese, broken into small pieces
1 can crushed pineapple, drained
1 tsp. sugar
1 tsp. vanilla
1/2 c. maraschino cherries (optional)
1 c. 7-Up
Dissolve Jello in boiling water, add cream cheese. Beat with an electric mixer at low
speed until smooth. Stir in pineapple, sugar, and vanilla. Add 7-Up. Refrigerate until set.