This recipe booklet from Jell-O was published in 1977 and is part of my personal collection of Jello recipes, each of the pages are filed in the Jello Beautiful Desserts Category [1]. There are 16 recipes in total.
Peach-Melba
1 package (3 oz.) Jell-O Peach Gelatin
1 cup boiling water
1/3 cup cold water
1 cup vanilla ice cream
1 package (10 oz.) Birds Eye Quick Thaw Red Raspberries, thawed
Dissolve gelatin in boiling water. Add cold water. Measure 3/4 cup gelatin; blend in ice cream and chill until slightly thickened. Chill remaining gelatin until slightly thickened. Spoon raspberries into dessert glasses. Top with gelatin-ice cream mixture; then add clear gelatin. Makes 2 3/4 cups or 5 servings.
Lemon Delight
1 package (4-serving size) Jell-O Lemon Pudding and Pie Filling
1/3 cup sugar
1/4 cup water
1 egg, slightly beaten
2 cups water
1 cup prepared Dream Whip Whipped Topping
Combine pudding mix, sugar, 1/4 cup water, and the egg; add 2 cups water. Cook and stir over medium heat until mixture comes to a full bubbling boil. Cool thoroughly. Measure 1 1/4 cups of the pudding; set aside. Fold prepared whipped topping into remaining pudding; spoon into glasses. Top with reserved pudding. Makes 2 1/2 cups or 5 servings.
Elegant Layered Compote
1 can (8 oz.) pineapple chunks
1 package (3 oz.) Jell-O Orange Gelatin
1 cup boiling water
1/3 cup brandy or cold water
1 package (4-serving size) Jell-O Vanilla Instant Pudding and Pie Filling
1 1/2 cups cold milk
8 maraschino cherries, halved
Drain pineapple, reserving juice. Add water to juice to make 2/3 cup. Dissolve gelatin in boiling water. Add measured liquid and brandy. Prepare pudding mix with milk as directed on package for pudding. Add 1/3 cup of the gelatin and pour into dessert dishes; chill. Chill remaining gelatin until slightly thickened. Add fruits and spoon into glasses; chill. Garnish with pineapple and cherries, if desired.
Makes 4 cups or 8 servings.