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.

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.