Time 40m Yield 7 Number Of Ingredients 5 Steps:
In a mixing bowl, combine the oranges, pineapple and gelatin. Mix well and chill for 1/2 an hour. Add cottage cheese to fruit; stir to mix. Gently fold in whipped topping; chill and serve.
Time 45m Yield 15 servings. Number Of Ingredients 9 Steps:
Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside. , In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set. , Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill. , In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.
Time 8h20m Yield 12 Number Of Ingredients 9 Steps:
Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish. Chill in the refrigerator overnight, or up to 8 hours. To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.
Time 2h5m Yield 9 Number Of Ingredients 4 Steps:
In a large bowl, blend the thawed frozen whipped topping, mandarin oranges, cottage cheese and orange flavored gelatin mix. Chill in the refrigerator 2 to 3 hours before serving.
Time 20m Yield 12 servings. Number Of Ingredients 10 Steps:
Sprinkle unflavored gelatin over 1 tablespoon cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in remaining cold water. Refrigerate until thickened, about 45 minutes., Pulse 2-1/3 cups cranberries, apples and orange in a food processor until chopped. Transfer to a small bowl; stir in sugar. Stir fruit mixture into thickened gelatin. Fold in walnuts, celery and remaining whole cranberries., Coat a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray; pour in gelatin mixture. Cover and refrigerate overnight or until firm. Unmold onto a platter.
Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, dissolve one package of gelatin in 1 cup boiling water. Stir in cold water. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until set but not firm, about 1 hour., Meanwhile, in a large bowl, dissolve remaining package of gelatin in remaining boiling water. Stir in the applesauce, sour cream and cinnamon. Refrigerate for 1 hour or until thickened. Gently spread over gelatin in mold. Refrigerate until firm., Line a serving plate with lettuce leaves if desired; unmold gelatin onto plate. Garnish with apples and additional lettuce if desired.
Time P1D Yield 6-10 serving(s) Number Of Ingredients 7 Steps:
Wash, then grind the cranberries. Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel). Chop the celery. Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you’re using it). Refrigerate covered, overnight if possible (it is really not as good if you don’t). The next day:. Chop the nuts. Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set. Add cranberry mixture from previous day & nuts. If you are using wine, add the rest of it now. Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid). Refrigerate covered (minimum of 2 hours or so) or until set. I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients. And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.
Time 4h10m Number Of Ingredients 8 Steps:
Combine Jello and Pudding Mixes with water and bring to a boil. Once it boils, mix until everything is dissolved. Stir in crushed pineapple, mandarin oranges and cranberry sauce. Pour into a 9x13 glass dish, cover, and place in the fridge until set (about four hours). After it has set, break up the Jello and mix with cool whip and mini marshmallows. Chill for an hour or serve immediately.
Time 3h15m Number Of Ingredients 4 Steps:
In a small saucepan, sprinkle gelatin over 1 cup cranberry juice. Set aside to soften, 5 minutes. Place over low heat until gelatin has dissolved, 4 to 5 minutes. Add sugar; stir gently until dissolved (rub mixture between your fingers to make sure it’s smooth), 2 to 3 minutes. Remove from heat. Transfer gelatin mixture to a medium bowl; stir in orange juice and remaining 2 cups cranberry juice. Skim any foam from surface, and refrigerate until just thick enough to hold a line drawn by your finger, 30 to 40 minutes. Arrange orange segments in the bottom of a 1 1/2- to 2-quart gelatin mold or Bundt pan; pour gelatin mixture over oranges. Refrigerate until firm, at least 2 hours. To unmold, dip bottom of mold briefly in hot water, invert onto a plate, and shake firmly to release.
Time 15m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Grind cranberries, oranges, rind and fold in the sugar. Make the Jello with 1/2 the water it calls for. Stir quickly until dissolved. Add to the cranberry mixture, add nuts. Refrigerate overnight.
