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. There are 16 recipes in total.

Pistachio-Cherry Dessert

1 package (3 oz.) Jell-O Cherry Gelatin
1 cup boiling water
2 cups ice cubes
1 package (4-serving size) Jell-O Pistachio Instant Pudding and Pie Filling
2 tablespoons chopped drained maraschino cherries

Dissolve gelatin in boiling water. Add ice cubes and stir until gelatin is thickened, about 3 minutes. Remove any unmelted ice. Prepare instant pudding as directed on package for pudding. Stir in maraschino cherries. Alternately spoon pudding and gelatin into dessert glasses.

Makes 4 cups or 8 servings.

Mincemeat Pudding

1 package (4-serving size) Jell-O Vanilla Instant Pudding and Pie Filling
2 cups cold milk
1/2 cup moist mincemeat

Prepare pudding mix with milk as directed on package for pudding. Layer pudding and mincemeat in parfait glasses. Chill. Makes about 2 1/2 cups or 5 servings.

Pistachio-Pineapple Pie

1/4 cup butter or margarine, melted
2 cups Baker’s Angel Flake Coconut
1 1/2 cups milk
1 envelope Dream Whip Whipped Topping Mix
1 package (4-serving size) Jell-O Pistachio Instant Pudding and Pie Filling
1 can (8 1/4 oz.) crushed pineapple

Combine butter and coconut; press in 9-inch pie pan. Bake at 300° for 20 minutes or until golden. Cool. Blend milk, whipped topping mix, and pudding mix in mixer bowl. Gradually increase beating speed and beat at high speed for 5 minutes or until thick. Fold in drained pineapple. Spoon into pie crust. Chill 3 hours. Garnish with toasted coconut.