|JELL-O: A Biography|
|by Carolyn Wyman|
The author of SPAM: A Biography is back again-This time with the definitive biography of an even bigger edible American icon: JELL-0! Who didn't g...
1 - 10 of 53 for ambrosia jello
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Dissolve Jello, sugar and ... light with beater. Stir in whipped topping until well blended, fold in pineapple and coconut. Pour into large bowl and chill.
Mix jello as directed. Pour ... pineapple, orange and cherries; dice cherries. Combine with sour cream; spoon over firm jello. Sprinkle with coconut; refrigerate.
Drain fruit cocktail. Pour dry Jello over fruit cocktail mix. Combine mixture with Cool Whip, mixing well; chill.
Whip together dry pudding and container of Cool Whip and fold in pineapple and marshmallows. Add coconut, optional. Keep refrigerated.
Dissolve Jello in hot water, chill until partially set. Add sour cream and whip until fluffy. Fold in other ingredients and chill until firm.
Bring water to boiling point. Add Jello and sugar. Stir until dissolved. Add remaining ingredients and stir until well blended. Chill until firm.
Dissolve sugar and Jello in boiling water. Add rest of ingredients.
Dissolve Jello in water. Set ... refrigerate for 1 hour. When ready to serve, place mold in pan of warm water briefly to loosen and then turn onto a serving dish.
Dissolve Jello in boiling water ... for 30 to 40 minutes. Combine powdered sugar and pineapple and pour over cake while still hot. Sprinkle coconut on top.
Mix above ingredients together and put in 5-cup ring mold. Chill until set. Put in middle of mold: 1 c. green grape 2 tbsp. coconut
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