ORANGE SALAD MOLD

1 (3 oz.) sugar free orange Jello 
1 1/2 cup  hot water 
1 (3 oz.) fat free cream cheese 
1/4 cup  orange juice 
1 tbsp. lemon juice 
1 tbsp. grated orange rind 

Dissolve orange gelatin in hot water. Gradually add to softened cream cheese, blending until smooth. Add orange juice and lemon juice mixing well. Chill until slightly thickened. Blend in grated orange rind. Pour into mold and chill until firm. Unmold on lettuce on a serving plate. 
 

JELLO MELON MOLD

1 pkg. sugar-free lime Jello 
1 cup  boiling water 
1 cup  pineapple, drained 
1 cup  mandarin oranges, drained 
1 medium   cantaloupe or honey dew melon 

Dissolve gelatin in boiling water; let cool. Add fruit. Peel cantaloupe; cut slice from one end. Remove seeds and fill center with gelatin (can put end back with toothpicks). Wrap in plastic war and refrigerate overnight. When ready to serve, slice and put small amount of cream cheese (or cottage cheese) on top if desired. 
Can vary fruit. Strawberries and bananas are good. 
 

LEMON JELLO CHEESECAKE

2 tbsp. graham cracker crumbs
1 pkg. lemon sugar free Jello 
2/3 cup  boiling water 
1 cup  low fat cottage cheese 
8 oz. light cream cheese 
2 cup  Cool Whip Lite, thawed 
1 cup  reduced calorie cherry pie filling 

Spray 8" or 9" spring from pan or 9" pie pan with non stick cooking spray. Sprinkle bottom with graham cracker crumbs. Completely dissolve gelatin in boiling water and pour into blender. Add cottage cheese and cream cheese. Cover and blend at medium speed, scraping down sides occasionally, about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan. Smooth top. Chill until set, about 4 hours. When ready to serve, remove sides of pan. Top cheesecake with pie filling. Makes 8 servings. 
 

STRAWBERRY DELIGHT

2 pkgs. frozen strawberries 
1 large   strawberry Jello 
1 large   vanilla pudding (instant) 
3 bananas, round sliced 
1 angel food cake 
Cool Whip 

Use oblong glass dish. Combine strawberries and Jello. Add to this angel food cake (tore in pieces). Pour in dish, then on top of this add a layer of vanilla pudding, mixed as directed on package. 
Then sliced bananas on top of pudding mix. Chill until used. Top with the Cool Whip. 
 

ORANGE FLUFF

1 can crushed pineapple 
1 can mandarin oranges 
1 (16 oz.) small  curd cottage cheese 
1 (3 oz.) pkg. sugar free orange Jello 
1 (8 oz.) Cool Whip 

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

BANANA WHIP

1 (4 oz. size) pkg. sugar free orange Jello gelatin 
3/4 cup  boiling water 
1/2 cup  cold whole milk 
Ice cubes 
1 medium   banana, sliced 

Combine gelatin and boiling water in a blender. Blend until dissolved, about 30 seconds. Add milk and ice cubes to make 1 1/4 cups. Stir in blender until partially melted. Add banana slices; blend until smooth. 
 

TRIPLE BERRY DESSERT

2 small  triple berry sugar-free Jello (or 1 large   box) 
1 can (16 oz.) crushed pineapple 
1 can blueberry pie filling ( Reduced Calorie) 
1 (8 oz.)  Cool Whip (lite) 

Drain juice of pineapple into saucepan. Add 1/2 cup water. Bring to boil. Add Jello and dissolve. Add pineapple and pie filling; stir well. Pour into glass dish and refrigerate. Spread Cool Whip on top about 1 hour before serving. 
 

BLACK CHERRY JELLO

1 can Bing black cherries 
1 large   pkg. black cherry jello 
13 oz. Coke or Pepsi 

Drain fruit. Add water to juice to make 2 cups. Heat to a boil. Add jello; stir until dissolved. Put pan in sink of cold water. Add Coke and fruit mix. Pour in jello mold and refrigerate. Top with Cool Whip once jello has hardened. 
 

ORANGE SALAD MOLD

1 (3 oz.) sugar free orange Jello 
1 1/2 cup  hot water 
1 (3 oz.) fat free cream cheese 
1/4 cup  orange juice 
1 tbsp. lemon juice 
1 tbsp. grated orange rind 

Dissolve orange gelatin in hot water. Gradually add to softened cream cheese, blending until smooth. Add orange juice and lemon juice mixing well. Chill until slightly thickened. Blend in grated orange rind. Pour into mold and chill until firm. Unmold on lettuce on a serving plate. 
 

TOFU SALAD

1 pkg. sugar free lemon Jello 
1/2 cup  boiling water 
1 cup  chopped celery 
1 cup  chopped nuts 
1 small  Onion 
2 tsp. vinegar 
3/4 cup  mayonnaise 
1 lb block extra firm tofu cut into 1/2" cubes
1 small  can chopped pimento 

Dissolve Jello in hot water. Drain tofu and press to get as much water out as possible.  Cut into 1/2" cubes.  Add cooled Jello and mix well. Pour into lightly oiled mold and refrigerate. Serve with lettuce and veggie slices. 
 

ORANGE MANDARIN DELIGHT

1 large   box orange Jello, sugar free 
1 (6 oz.) can mandarin oranges, drain, save juice 
1 cup  lite Cool Whip 

Prepare Jello using basic directions on box. Use mandarin juice for some of the water. Put in bowl deep enough to use electric mixer. Chill until partially jelled. Beat with electric mixer until light and fluffy. Add mandarin oranges and Cool Whip. Chill and serve. 
 

VEGGIE SALAD

1 cup  boiling water 
2 pkg. sugar free lemon jello 
2 cans vegetable boullion
2 cups  diced cucumber
1/4 cup  onion, chopped 
1/2 cup  bell pepper, chopped
1 cup  celery, chopped 
2 small carrots, grated
1 cup  mayonnaise 
1 cup sour cream

Dissolve Jello in water. Let cool slightly. Add all other ingredients except mayonnaise and sour cream and mix well. Fold in mayonnaise and sour cream last. Pour in 9x13-inch dish. Refrigerate. 
 

BUTTERMILK WALDORF SALAD

1 (3 oz.) sugar free lemon Jello 
1 cup  boiling water 
1 cup  buttermilk 
1 cup  apple, chopped 
1/4 cup  celery, chopped 
1/4 cup  pecans or walnuts, chopped 

Dissolve Jello in boiling water, stir in buttermilk. Chill until partially set. Fold in other ingredients and pour in mold. Chill until set. 
 

APPLE CIDER SALAD

1 (6 oz.) pkg. lemon Jello 
2 cup  apple juice 
2 tbsp. grated orange rind 
2 cup  boiling apple cider 
2 tbsp. lemon juice 
2 cup  diced apples 
1 cup  chopped pecans 

Chill above ingredients until partially set. Chill. 
 

TOMATO ASPIC SALAD

2 pkgs. sugar free lemon jello 
1 cup  boiling water 
2 small  cans tomato sauce 
1 tbsp. worcestershire sauce 
1 tsp. lemon juice 

In addition, I add an avocado, chopped celery, chopped green olive and sometimes hard boiled eggs (put through a strainer when hot). Place in individual custard cups or in a 9x9 pyrex dish. Chill. 
 

"PINK"  SALAD

1 large container cottage cheese 
2 cups  watermelon  Kool-Aid 
2 cups fruit, diced - strawberries, watermelon, raspberries 
1 large  pkg. Red sugar free Jello (dry) 

Mix together. Chill at least 1 hour before serving. 
 

RHUBARB SWIRL SALAD/DESSERT

3 cups rhubarb, chopped 
3/4 cup  sugar 
1 tbsp. butter 
1 (3 oz) pkg.  strawberry Jello 
1 (3 oz.) pkg. instant vanilla pudding 
1 1/2 cups milk 
1 (4 oz.) carton Cool Whip 
1/4 tsp. vanilla 

Cook rhubarb, sugar and butter for 10 minutes. Add strawberry Jello. Mix well and let cool. Mix pudding and milk until thickened. Add Cool Whip and vanilla. Put in a large bowl with cooled mixture and swirl. Chill well. Can be used as a dessert on a graham cracker crust. 
 

UNDER THE SEA SALAD

1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin 
1/4 teaspoon salt 
1 cup boiling water 
1 can (1 lb.) pear halves 
1 tablespoon lemon juice 
2 packages (3 oz. each) cream cheese 
1/8 teaspoon ginger 

Dissolve Jell-O Gelatin and salt in boiling water.    Drain pears, measuring 3/4 cup syrup; add water if necessary.    Dice pears and set aside.  Add pear syrup and lemon juice  to gelatin.  Measure 1 1/4 cups into a 1-quart mold.  Chill    until set, but not firm. 

Meanwhile, soften cheese until creamy.  Gradually add remaining   gelatin, blending until smooth.  Add ginger.  Chill until very  thick.  Fold in pears.  Spoon into mold.  Chill until firm.   Unmold on crisp lettuce.  Makes about 4 cups, or 8 side salads. 
 

AVOCADO STRAWBERRY RING

1 package (3 oz.) Jell-O Lemon or Lemon-Lime Gelatin 
1/2 teaspoon salt 
1 cup boiling water 
3/4 cup cold water 
1 tablespoon lemon juice 
3 tablespoons mayonnaise 
1 avocado, pared and mashed 
1 pint fresh strawberries (*) 

(*) Or use 2 packages (10 oz. each) Birds Eye Strawberry Halves, thawed and drained. 

Dissolve Jell-O Gelatin and salt in boiling water.  Add cold water and    lemon juice.  Chill until slightly thickened.  Stir in mayonnaise and  avocado, blending well.  Pour into a 3- or 4-cup ring mold or individual  ring molds.  Chill until firm.  Unmold and fill center of ring with berries.    Makes about 2 1/2 cups gelatin, or 5 servings. 
 

BAVARIAN  DESSERT

1 package (3 oz.) Jell-O Gelatin (any flavor) 
1/4 cup sugar 
1 cup boiling water 
3/4 cup cold water or fruit juice 
1 envelope Dream Whip Dessert Topping Mix or 1 cup whipping cream. 

Dissolve Jell-O Gelatin and sugar in boiling water.  Add cold water.  Chill    until slightly thickened.  Prepare dessert topping mix as directed on package or whip the cream; stir 1 1/2 cups into gelatin until blended.    Pour into a 1-quart mold or bowl, or 6 or 8 individual molds or serving  dishes.  Chill or freeze until firm -- about 4 hours.    To serve, unmold and garnish with remaining dessert topping or  cream.    Makes about 4 cups or 6 to 8 servings. 
 

GRAPE JUICE BAVARIAN

It's refreshing, but also rich and satisfying.  Try it soon. 

1 package (3 oz.) Jell-O Lemon, Orange 
1/4 cup sugar 
1 cup boiling water 
1 cup grape juice 
1 cup whipping cream or 1 envelope Dream Whip Dessert Topping Mix. 

Dissolve Jell-O Gelatin and sugar in boiling water.  Add grape juice.    Chill until slightly thickened.  Whip the cream or prepare the dessert  topping mix as directed on package; blend into gelatin.  Spoon into  1-quart mold or sherbet glasses.  Chill until firm.  Unmold.    Garnish with more whipped cream or dessert topping, if desired.    Makes 4 cups or 6 to 8 servings. 
 

BIRTHDAY SURPRISE

1 package (6 oz.) Jell-O Strawberry-Banana Gelatin 
2 cups boiling water 
1 1/2 cups cold water 
1 pint each vanilla and strawberry ice creams 
Marshmallows and gumdrops 

Dissolve Jell-O Gelatin in boiling water. Add cold water. Pour into a quart  ring mold; chill until firm.  Unmold and fill center of ring with ice cream.    Place marshmallows and gumdrops around gelatin, using  gumdrops as holders    for birthday candles, if desired. Makes 3 1/2 cups gelatin, or about 6 servings. 
 

GUMMY BEARS

2 small pkgs strawberry Jello 
1 small container Cool Whip 
1 cup Gummy Bears 
Some Bears for decoration 

Make Jello as per package instructions.  Spread the cup of Gummy Bears in the bottom of a 4 cup Jello ring.  Pour the Jello on top and chill.  Just as the jello is starting to set, stir it up to mix the Gummy Bears through the jello.  They tend to fall to the bottom.  Unmold the ring and fill the hollow with Cool Whip.  Sprinkle a few Gummy Bears on the top for decoration.  Makes a cool party Jello for the younger kids. 
 

HORSERADISH JELLY

1 pkg. lemon jello 
1 cup boiling water 
1 tsp. slat 
2 tsp. vinegar 
3/4 cup drained horseradish 
1 cup whipped cream 
Dissolve jello in boiling water.  Add salt and vinegar, let cool until slightly thickened.  Fold in whipped cream and drained horseradish.  Put in mold and chill.  Serve with cold meats.