MOLDED JELLO SALAD RECIPES

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

Steps:

• Prepare the three flavors of gelatin separately, using 1 cup boiling water and 1/2 cup cold water for each.
• Pour each flavor into an 8-inch square pan.
• Chill until firm, or overnight.
• Then combine the lemon gelatin, sugar, and remaining 1 cup boiling water; stir until gelatin and sugar are dissolved.
• Stir in pineapple juice.
• Chill until slightly thickened.
• Meanwhile, mix the crumbs and melted butter; press into bottom of 9-inch spring-form pan. (If desired, press part of crumbs on sides of pan.)
• Cut the firm gelatins into 1/2-inch cubes.
• Then prepare whipped topping mix as directed on package or whip the cream; blend with lemon gelatin.
• Fold in gelatin cubes.
• Pour into pan.
• Chill at least 5 hours, or overnight.
• Run knife or spatula between sides of dessert and pan, and remove sides of pan before serving.
• If desired, spread additional prepared whipped topping or whipped cream on top and sides.