Broken Glass Salad

This recipe is one of the first things I ever made, when I first started cooking.  It is now a staple for Thanksgiving and Christmas.


1/2 cup butter (melted)
1/4 cup sugar
1/4 teaspoon cinnamon
1 box vanilla wafers

Crush wafers.  Add sugar, cinnamon and melted butter.  Press 1/2 cookie mixture into the bottom of a 9x13 pan.

1-3 oz box red jello
1-3 oz box green jello
1 envelope Knox gelatin
1 15 oz can pineapple tidbits (drained, reserving juice)
1 pint whipping cream
1/2 cup sugar
1/2 cup chopped pecans

Set a 3 oz. box of red jello and a 3 oz box of green jello in 1 1/2 cups hot water in 9x13 pans. I set these first.  When set cut into small cubes. Make cookie mixture.  Dissolve 1 envelope of Knox gelatin in 1/4 cup cold water.  Stir in 1/4 cup hot pineapple juice.  Whip 1 pint whipping cream along with sugar.  Add Knox gelatin mixture.  Stir in jello's, pineapple, and nuts.  Pour over crumb mixture.  Top with balance of crumbs.

Rainbow JELL-O Cubes

I made these jello cubes last Sunday for dinner with our kids and grandkids.  Everybody enjoyed it.  It waasn't hard to make, it just took a lot of time because of the wait between layers while they set up.  It comes from the blog: Mom On Time Out. http://www.momontimeout.com/2013/02/rainbow-jell-o-cubes/

Rainbow Jello Cubes

Ingredients
4 packages (3 oz. each) assorted flavors Jello
6 envelopes unflavored gelatin, divided
5 3/4 cups boiling water, divided
1 can (14 oz) sweetened condensed milk
1/4 cup cold water



Directions
1. Ina small bowl, combine one package flavored gelatin and one envelope unflavored gelatin.  Stir in one cup boiling water until dissolved.  Let mixture cool slightly for 3-5 minutes.
2. Pour mixture into a 13-in x 9-in dish coated with cooking spray.
3. Refrigerate until set but not firm, about 20 minutes.
4. In a small bowl, combine the condensed milk and 1 cup boiling water.
5. In another bowl, sprinkle two envelopes unflavored gelatin over cold water, let stand for 1 minute.  Stir in 3/4 cup boiling water.  Add to sweetened condensed milk mixture.
6. Spoon 1 cup of the creamy gelatin mixture over the first flavored gelatin layer.  Refrigerate until set but not firm, about 25 minutes.
7. Repeat from beginning of recipe twice alternating flavored gelatin with creamy gelatin layers.
8. Make sure to let the dissolved gelatin sit for a few minutes before spooning over previous layer.  This will keep the layers "pure".
9.Chill each layer until set but not firm before spooning the next layer on top.
10. Make final flavored gelatin and spoon over top.
11. Refrigerate for 2 hours after finishing last layer before cutting into 1-in squares.
12. Serve and enjoy!

Raspberry Vanilla Jello Salad

Raspberry Vanilla Jello Salad


Jello is a favorite around this house.  I have not many recipes that were not a hit.  This recipe comes from the blog Butter With Side Of Bread.  http://www.butterwithasideofbread.com/2013/02/raspberry-vanilla-jello-salad.html

Ingredients:

1 lrg box instant vanilla pudding
32 oz contain vanilla yogurt
8 oz container Cool Whip(thawed)
1 pkg frozen raspberries

Directions

Combine pudding mix with vanilla yogurt.  Mix well.  Fold Cool Whip into pudding mixture.  Fold in raspberries.

Red Hot Applesauce Jello

Ingredients:

1/2 c. Red hots
1  water
3 oz. package of Cherry Jello
2 c. applesauce


Directions:

In a pan on the stove, dissolve Red Hots in water. Simmer. Add jello. Stir till dissolved. Don't boil. Remove from heat. Add applesauce. Mix well. Put in serving bowl. Refridgerate until set.

Orange Gelatin Cups

I made this Jello salad today.  The recipe came from the Taste of Home web site:  http://www.tasteofhome.com/Recipes/Orange-Gelatin-Cups  My three year old grandson still calls mandarin oranges peaches and he love it.

Ingredients

1 package (3 ounces) orange gelatin
1 cup boiling water
1 cup applesauce
1 can (11 ounces) mandarin oranges, drained

Directions

In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set. Yield: 4 servings.

Orange Fluff

I am not sure where this recipe came from, but it is good.

Ingredients

1 can crushed pineapple
1 can mandarin oranges
1 16 ounce tub small curd cottage cheese
1 3 ounce package sugar free orange Jello
1 8 ounce tub Cool Whip

Directions

Drain pineapple and oranges. Blend with spoon first four ingredients. Add Cool Whip. Chill at least 1 hour or longer.

Applesauce Gelatin Squares

Ingredients

4 packages (.3 ounce each) sugar-free raspberry gelatin or flavor of your choice
4 cups boiling water
2 cups cold water
1 jar (46 ounces) unsweetened applesauce

Directions

In a bowl, dissolve gelatin in boiling water. Stir in cold water and applesauce. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 8 hours or overnight. Cut into squares. Yield: 16 servings.

Sunshine Salad

I believe this recipe came from Taste of Home Magazine.  Taste of Home is a great magazine filled with good, homestyle recipes.

Ingredients

1 3 ounce package lemon Jell-O
1 cup boiling water
1 8 ounce can crushed pineapple (drained)
1/3 cup orange juice concentrate
1 11 ounce can mandarin oranges

Directions
 
In a bowl, dissolve gelatin in boiling water. Add enough water to pineapple juice to make one cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into a four cup mold or glass bowl. Chill until set.

Raspberry Tapioca Salad

This recipe comes from some very special friends.  When we lived in Ogden in the early 1980's, they babysat Cathi and Dave was our Bishop.  When we moved back to Ogden in the 1990's we ended up back in the ward with Dave and Jean.  They are special friends and we love them dearly.  Vickie does not like tapioca but loves this salad.

Ingredients

3 c. water
1 small raspberry jello
1 small instant vanilla pudding
1 small tapioca pudding
1 package frozen raspberries (thawed) – or 1-2 cups fresh
1 small can crushed pineapple
1 (8 oz.) whipped topping

Directions

Boil water; add puddings and jello. Return to a boil, stirring constantly. Boil 1 minute. Remove from heat and allow to cool completely. Fold in drained fruit and whipped topping. Pour into bowl. Refrigerate at least two hours.


You can use different combinations of fruit and jello to suit your preference.

Mary Paul's Blueberry Salad

This recipe comes from Vickie's friend Mary Paul.  Vickie and Mary have been friends for years and they were roomates before Vickie and I got married.

Ingredients

2 3 ounce packages concord grape Jell-O
2 cups boiling water
1 #2 can crushed pineapple (undrained)
1 can blueberry pie filling

Directions

Mix and chill in fridge until set.

Top with:

1 8 ounce package cream cheese
½ cup sugar
1 teaspoon vanilla
1 pint sour cream

Combine and spread over Jell-O. Top with ½ cup chopped nuts.

JELL-O Magic Mousse

This recipe came from kraftrecipes.com.  I have made it sevral times.  We like jello in our house and this is an easy twist on it.





Ingredients

3 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed

Directions

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Whisk in COOL WHIP until well blended. (Mixture will be thin.)

POUR into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.

REFRIGERATE 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

Pumpkin Jello

I made this jello and Vickie did not like it, but the she does not like the texyure of pumpkin.  Several people turned up their noses but when they tried they liked it.  The recipe is from nikibone.com/recipe.

Ingredients

3 ounce package lemon Jello
1 cup hot water
2 tablespoons sugar
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin; not pie mix
1 small tub Cool Whip
1/2 cup chopped pecans

Directions

Dissolve Jello in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into mold or clean bowl and refrigerate until firm.

Strawberry Pretzel Jello

This is a favorite recipe of our family.  My sister-in-law makes this for family get togthers at her house.  My son-in-law makes this quite often also.

Ingredients

2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 9 ounce tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jello gelatin dessert
1 16 ounce package frozen sweetened strawberries
1 cup boiling water

Directions
 
Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature. White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.

Raspberry Jello

I got this recipe from my mom. My dad tells a story about afriend of theirs who told them he did not like sour cream.  On his third helping of this salad he was told it contained sour cream. he quit eating in mid bite.
Our family loves this jello.

Ingredients

1 6 oz pkg strawberry jello
1 pkg frozen raspberries
1 cup sour cream

Directions

Dissolve jello according to diretions- only use 1/2 the cold water.  Add raspberries.  Refiridgerate until it thickens.  Add sour cream.  Mix well.  allow to set.

Cranberry Jello

This recipe is from a very close friend of mine by the name of  Blaine Marvidikis.  Blaine used be my neighbor, but has since moved to Washington State.  He is a very talented cook and I enjoyed having him in the neighborhood and now I miss him and his family.

Ingredients

1 large box Raspberry Jello
2 cups boiling water
1 can whole berry cranberry sauce
1 cup cold water
1 20oz can crushed pineapple (undrained)

Directions

Dissolve jello in boiling water- add cranberry sauce - add cold water- add pineapple - set.

Lemon Cloud Jello Mold

Ingredients

1 6 ounce package lemon Jello
3 cups boiling water
1 6 ounce can frozen lemonade
1 8 ounce carton Cool Whip

Dissolve Jello in boiling water and add lemonade. Refrigerate until jelly like, fold in Cool Whip and pour into a six cup mold. Refrigerate until ready to unmold and serve.

I have made this recipe several times.  I have used orange jello and frozen oj. lime jello and frozen limeade,  and raspberry jello and frozen raspberry lemonade.  I don't mold it though.