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Results 21 - 30 of 66 for peach cherry jello
Thaw dough; cut each loaf ... 2 pan. Combine Jello, sugars, nuts, and cinnamon; ... Turn about onto a plate or rack bottom side up, while warm.
At least 6 hours in advance, pour cherries and peaches into bowls. Add half of sherry or brandy extract to each and refrigerate. Prepare as ...
23. RIBBON JELLO
For layers 1, 3, 5, 7: Mix 3 oz. Jello with 3/4 cup boiling water. ... boiling water. Add 1/2 cup Milnot and whip. Pour onto previous layer. Set.
Mix Jello with 4 cups of boiled ... tablespoons of Cool Whip 2 minutes. Pour into mold, add remaining fruit, put into refrigerator until solid.
Cut orange slices in half. ... and 1/2 of peach and apricot juice. Combine reserved ... cinnamon, cloves and Jello. Simmer 30 minutes. Combine ... in a large brandy snifter
26. RIBBON SALAD
Layer in order in 9 x 13 inch glass pan: clear layer, creamy layer, clear layer, creamy layer, clear layer, creamy layer, clear layer. ...
Drain pineapple, reserve syrup. Add ... 1 cup. Dissolve Jello. Stir in cranberry sauce ... pineapple and whip cream. Put in 6 cup mold or bowl.
Drain fruit; save juice. Put fruit in bowl. Put 2 cups juice in saucepan; add pudding. Cook as you would for pudding. When pudding is done, ...
Make Jello according to directions. Chill. Just ... with sherbet and whole fruit garnish. Flavors of Jello, fruit, and sherbet may be substituted.
Drain pears and peaches, saving 2 cups juice to mix with pudding. Make pudding with juices. Set aside. Drain pineapple chunks saving juice ...
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