Jello Salads

Holidays party make me think of Jello, for some reason, many people will make jello salads. Why, because they are easy to make and can be quite colorful, to any table spread. Here some easy Jello salads you can make.

Ambrosia Bavarian recipe
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

Blackberry Salad recipe
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.

Broken Glass Salad recipe
1 (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

Cherry-Cider Salad recipe
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.

Dream Salad recipe
3 small boxes lemon gelatin
3 tablespoons granulated sugar
1/8 teaspoon salt
2 chopped apples
2 sliced bananas
1 (20 ounce) can crushed pineapple,
drained (reserve juice)
Prepare gelatin according to package directions. Add sugar and salt. Chill until partially thickened. Add fruits. Chill in a 13 x 9-inch dish.
Topping
1 cup reserved pineapple juice
1/4 cup granulated sugar
1 egg, well beaten
1 tablespoon all-purpose flour
1 envelope whipped topping mix
Finely chopped walnuts (optional)
Mix first 4 ingredients. Cook until thick. Cool.
Prepare topping mix and fold into cooled sauce. Spread over salad. Garnish with chopped walnuts if desired. Chill.
Yields 15 servings.

Hawaiian Jell-O Salad recipe
1 large box strawberry gelatin
1 cup hot water
1 (10 or 12 ounce) package frozen strawberries
2 mashed bananas
1 small can crushed pineapple (do not drain)
1 small carton whipped topping or sour cream
Chopped nuts
Shredded coconut
Dissolve gelatin in hot water, then add frozen strawberries. Add bananas, pineapple and nuts.
When ready to serve, add whipped topping or sour cream on top. Sprinkle with coconut and more chopped nuts, if desired. Decorated with fresh strawberries, if desired

Milnot's Waldorf Salad recipe
1 small box lemon gelatin
1 cup boiling water
1/2 cup mayonnaise or salad dressing
1 1/2 to 2 cups chopped apples
3 tablespoons lemon juice
1 cup chopped celery
1/2 cup chopped nuts
2/3 cup chilled Milnot®, whipped
Dissolve gelatin in boiling water; cool.
Blend in the mayonnaise and chill until slightly thickened - about like unbeaten egg whites.
Meanwhile, chop apples (no need to peel) and toss in the lemon juice. Add the celery and nuts. Whip Milnot® until it holds stiff peaks. Whip in the gelatin mixture; fold in the apple mixture and pour into desired mold or a 12 x 9-inch dish. Chill well; unmold (or cut in squares).
Serve on salad greens. This salad keeps well for several days covered and refrigerated.

Party Cherry Salad recipe
2 1/2 cups pineapple chunks
1 (16 ounce) can Bing cherries
1/3 cup lemon juice
Water
Pineapple syrup
Bing cherry syrup
2 small boxes cherry-flavored gelatin
3 tablespoons light cream
3 ounces cream cheese
1/2 cup walnuts, chopped
Drain pineapple and cherries, reserving juice. Pit the cherries if they are not already pitted. Add lemon juice and water to syrup to make 3 1/2 cups. Heat to boiling. Dissolve gelatin in hot liquid. Divide into 2 equal portions. Chill one portion until partially set.
Add pineapple pieces. Pour into an 8-inch square pan. Chill until firm.
Add cream to softened cheese. Spread over gelatin. Chill until firm.
Chill remaining gelatin until thick. Add nuts and cherries and put on top of cream cheese layer. Chill

Strawberry Pretzel Squares recipe
Crust
2 cups finely crushed pretzels
1/3 cup granulated sugar
2/3 cup melted butter or margarine
Mix crushed pretzels, sugar and butter; press firmly into bottom of 13 x 9-inch baking pan. Bake at 350 degrees F for 10 minutes. Cool.
Filling
12 ounces PHILADELPHIA Cream Cheese , softened
1/4 cup granulated sugar
2 tablespoons milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 large box JELL-O Brand Strawberry Flavor
Gelatin OR 2 small boxes
1 1/2 cups cold water
2 pints strawberries , sliced
Beat cream cheese, sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate.
Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).
Stir in strawberries. Spoon over cheese layer. Refrigerate 3 hours or until firm. Cut into squares. Garnish with additional whipped topping, if desired.
NOTE: Recipe can be halved.