Time 2h10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Mix dry Jello with boiling water with a whisk to dissolved and stir in cold water. Let set in fridge till syrupy (can speed this up by setting bowl in another bowl filled with ice water for about 20 minutes). Add the diced apples, celery, and nuts. Pour into a glass dish (can be a bowl, 7x11, oval dish- a 9x13 is makes the squares too thin).
Time 1h40m Yield 18 serving(s) Number Of Ingredients 7 Steps:
Dissolve lime Jell-O in the 2 cups boiling water. Stir in the 1 1/4 cups cold water; Chill until almost set; 1 to 1 1/2 hours. In large bowl, prepare the lemon pudding with the milk, according to package directions; Let set in refrigerator for 5 minutes. Combine the prepared pudding and the partially set Jell-O and blend; Beat with electric mixer on medium speed for 2 minutes. Fold in the diced apples and walnuts; Pour into a 9x13-inch glass baking dish or large serving bowl or mold; Chill until set. Serve as is, or with a dollop of Cool Whip or mayonnaise on top of each serving.
Time 4h15m Yield 8 Number Of Ingredients 6 Steps:
Dissolve lime gelatin in boiling water in a bowl; stir cold water into gelatin. Pour gelatin into a mold. Stir apples, celery, and walnuts into gelatin. Refrigerate until firm, about 4 hours. Dip mold into hot water to loosen salad; place a plate on top of the mold and invert to release salad from mold.
Time 4h25m Yield 10 Number Of Ingredients 6 Steps:
In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.
Time 5h45m Yield Makes 10 servings, 1/2 cup each. Number Of Ingredients 7 Steps:
Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened. Add mayo gradually, stirring with wire whisk until well blended. Stir in apple and celery. Pour into 5-cup mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover salad in refrigerator.
Time 25m Yield 12 servings. Number Of Ingredients 11 Steps:
In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. Fold in the apples, celery and walnuts. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set. , For dressing, combine the yogurt, brown sugar, salt and cinnamon; chill until serving. To serve, unmold salad onto a platter. Serve with dressing.
