Recipes for Gelatin Salads and Desserts

Recipe contributed by Liz Almeida, Antioch, California. This was her Grandma Pominville's famous Cottage Cheese Junk Salad

• 1 pint Cottage Cheese (large curd)
• 2 cups Crushed Pineapple (drained, reserve juice)
• 4 stalks Celery (diced)
• 2 cups Cool Whip
• 1 cup Walnuts (chopped)
• 1 pkg. (small) Lemon Jello
• 1 pkg. (small Lime Jello

Add 1 cup HOT water to dissolve jello; add water to Pineapple juice to make 1 cup and add to Jello; Chill; and beat until fluffy. Fold in Cottage Cheese, Celery, Nuts, Crushed Pineapple and Cool Whip. Chill thoroughly.

This recipe contributed by Norrine Valderrama, Mt. Nebo, West Virginia and Manteca, California

• 1 small pkg (3 oz) lime gelatin
• 2 cartons (6 oz each) key lime pie yogurt
• 8 oz Cool Whip
• 1 graham cracker crust

In a bowl, combine gelatin powder and yogurt. Fold in whipped topping. Spread into crust. Refrigerate at least 20 minutes before serving. Makes 6-8 servings.

This recipe contributed by Norrine Valderrama, Mt. Nebo, Virginia and Manteca, California

• 1 package sugar-free lime Jello - Large box
• 2 Tbsp. key lime juice (optional)
• 1/3 cup boiling water
• 1/3 cup cold water
• 2 - 8-oz. packages cream cheese, softened
• 1 cup heavy cream
• 3 packages sweetener (e.g. Equal or Sweet 'n Low) or 1/2 tsp. Splenda
• 1 tsp. coconut extract
• 1 cup pecans, ground
• 1 Tbsp. butter

Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all into the bottom of a pie pan, except for 2 Tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until stiff peaks form. Set aside. While it is being whipped, you can bring water to boil. Mix the Jello with 1/3 cup boiling water until all the gelatine has dissolved. Then add cold water and stir. When gelatine is dissolved, add the key lime juice, if using.

For the next step, I have found you need a big bowl with HIGH sides. Slowly add in the ceam cheese (I add each 8-oz. package in 4 chunks), and continue to beat with a mixer at slow speed. After all cream cheese is added, put in the remaining coconut extract and beat at high speed until smooth. Then, using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nut mixture on top. Chill for at least 2 hours so Jello can set.

Entire recipe has 44g carbohydrates and 10g fibre and should serve 6-8.

This recipe contributed by Norrine Valderrama, Mt. Nebo, West Virginia and Manteca, California

Crust:

• 2 cups coarsely crushed pretzels
• 3/4 Cup butter
• 3 Tbsp. sugar

Mix together and pat into 9x13-inch pan. Bake at 375 for 8 minutes. Cool.

Filling:

• 1 (8 oz.) pkg. cream cheese, softened
• 3/4 cup sugar
• 2 cups Cool Whip

Beat together. Spread over cooled crust.

Jello Filling:

• 2 (6-oz.) pkgs. Jello (strawberry)
• 2 cups boiling water
• 2 (10-oz.) cartons frozen strawberries

Dissolve Jello and stir in strawberries. Let Jello thicken slightly and then pour over cream cheese filling. Chill

Also good with lime Jello and pineapples; and peach Jello and peaches; raspberries, etc.

Recipe taken from Best Foods Mayonnaise Ad.

• 2 envelopes unflavored gelatin
• 1 cup reconstituted frozen lemonade
• 2 cups (16 oz) ginger ale
• 3/4 cup BEST FOODS Real Mayonnaise
• 1/4 cp maraschino cherry liquid
• 1/4 teaspoon salt
• 1 cup strawberries, sliced
• 1/4 cup slivered almonds
• 8 maraschino cherries, cut in half

Sprinkle gelatine over lemonade in small saucepan to soften. Heat over low heat, stirring constantly until gelatin is dissolved. Pour into large bowl and add next 4 ingredients. Beat with wire whisk or beaters until smooth. Chill until mixture is consistency of unbeaten egg white. Fold in strawberries, almonds and cherries. Pour into 5-cup mold and refrigerate until firm. Unmold on serving plate; garnish as desired. Serves 6 to 8.

This recipe contributed by Norrine Valderrama, Mt. Nebo, West Virginia and Manteca, California

• 12 oz Cool Whip
• 1 small pkg of Jello (dry)
• 2 small yogurts with fruit on bottom.

Pick your favorite Jello/yogurt/shell. Use light ingredients for lower calories. Mix Cool Whip with dry Jello and then add yogurt and pour into any of the following crusts: graham cracker, Oreo or short bread crust.

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