Creamy Pineapple Layered Jell O Salad Food

7-LAYER GELATIN SALAD

Steps:

• In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

LEMON PINEAPPLE JELLO WITH PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• Heat 2 cups of water to boiling by microwaving in a large glass bowl for 4-5 minutes. Stir in contents of the Jell-O package until it dissolves. Separate the pineapple juice from the crushed pineapple by draining the juice into a small saucepan and setting aside for later.
• Add marshmallows to the hot lemon Jell-O and stir until dissolved, then stir in the crushed pineapple. Stir in 2 additional cups of cold water, and pour into a large rectangular glass dish. Transfer the Jell-O to the fridge and allow to set completely, about 3-4 hours.
• While the Jell-O is setting up in the fridge, prepare the pineapple whipped cream topping by whisking the beaten egg, flour, and 1/4 cup sugar with the reserved pineapple juice in a small saucepan and heating over medium-low heat, whisking constantly, until the sauce begins to thicken, about 4 to 6 minutes. Remove from heat and cool completely.
• In another bowl, beat the heavy cream with an electric mixer on high speed, gradually adding the additional 2-3 tablespoons of sugar and vanilla, until whipped cream forms and holds its shape when beaters are removed.
• Fold the cooled pineapple juice mixture into the whipped cream until combined, then spread over the completely set Jell-O. Sprinkle with the chopped walnuts and refrigerate until ready to serve.

LIME JELLO AND PINEAPPLE SALAD

Steps:

• Using a large bowl completely dissolve Jello in the boiling water.
• Mix in sour cream and whisk until there are no lumps.
• Stir in pineapple, carrots, celery and nuts.
• Pour into a ring Jello mould.
• Place in refrigerator and chill for at least three hours.
• When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.

GRANDMA MAX'S LAYERED JELLO SALAD

Steps:

• Prepare the cherry jello powder according to the directions on the package in a glass mixing bowl. Put it in the fridge and let it set.
• Once set, prepare the dream whip according to the package and cut the cream cheese into small chunks, (if you're not a fan of chunks, you could whip it all together). Mix the cream cheese into the dream whip and layer it on top of the cherry jello. Let it set in the fridge.
• *You could save yourself time if you do step 1 and step 2 together and let both set in the fridge at the same time.*.
• Drain the crushed pineapple and rinse with cold water approximately 3-4 times to remove most of the acidic juice. Make sure to squeeze out the excess water with your hands.
• Make the lemon jello powder according to directions and let it partially set.
• Mix the pineapple into the lemon jello and layer over top of the dream whip mixture.
• Let set in the fridge and serve. (For the best results, put saran wrap over the salad and let it set overnight).
• Note: The dream whip should be one of the small envelopes.

LAYERED HOLIDAY JELLO SALAD

Steps:

• Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce.
• Spread in bottom of 9x13 glass dish and chill until partially set.
• Combine sour cream and cream cheese and spread over red jello layer.
• In a separate bowl, dissolve green jello in 1 cup boiling water and stir in the remaining half can of pineapple; chill until partially set.
• Spread over the top of the cream cheese layer.
• Cover with plastic wrap and refrigerate overnight or several hours until completely set.

IRISH'S CRANBERRY PINEAPPLE JELLO SALAD

Steps:

• Boil water and add jello, stir very well. add cranberry sauce and drained pineapple. Place in an 8 by 8 pan and cool.
• Topping:.
• Mix cream cheese and sour cream together. Add 2 or 3 Tablespoons of pineapple juice to this mixture. Spread on top of jello sprinkle nuts on top.
• Let set at leadt three hours. This keeps in the fridge a week or more.

CREAMY PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.

PINEAPPLE RICE CREAM SALAD

Steps:

• Dissolve Jello gelatin in boiling water; add pineapple juice and refrigerate 1 hour to cool. Also chill the condensed milk for 1 hour.
• Beat the condensed milk till thick (I use my kitchenaid mixer on high for 5 minutes.).
• Beat Jello till light and fluffy (about 3 minutes with a mixer), then add condensed milk.
• Fold in rice and well drained pineapple. Chill at least 1 hour.