This recipe comes from a gelatin packet and was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

RAINBOW RIBBON SALAD

5 packages (3 oz. each) JELL-O Brand Gelatin, any 5 different flavors
6 1/4 cups boiling water
5 teaspoons vinegar
1 cup mayonnaise

Dissolve one package gelatin in 1 1/4 cups of the boiling water; add 1 teaspoon of the vinegar. Pour 3/4 cup into a 9-inch square pan. Chill until set but not firm, about 15 minutes. Chill remaining gelatin in bowl; gradually blend in 3 tablespoons of the mayonnaise and spoon over gelatin in pan. Chill until set but not firm, about 15 minutes. Repeat with each remaining flavor of gelatin. Chill at least 2 hours. Cut in rectangles and serve with salad greens and relishes, if desired. Makes 12 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Snow-Capped Strawberry Mold

Six-oz. pkg. strawberry gelatin
One and one-half cups boiling water
Two 10-oz. pkgs frozen sliced strawberries
One can (13 1/2-oz.) crushed pineapple
One-fourth tsp. salt
Eight-oz. pkg. cream cheese
One-half cup sour cream

Dissolve gelatin in boiling water. Mix in strawberries (have them partially thawed), pineapple and salt. Pour half of gelatin mixture into oiled 8-cup ring mold; refrigerate until firm. Keep remaining gelatin at room temperature.

Beat cream cheese until softened; add sour cream; beat until smooth. Carefully spread in even layer over firm gelatin in mold. Chill remaining gelatin and when it begins to thicken to about the consistency of corn sirup, spoon over cheese layer. Chill at least four hours or overnight.–Yield 8-10 servings.

This recipe was clipped from a newspaper and found in a large collection. Date unknown but likely 1970’s or early 1990’s based on the information on the back. Recipe is typed below along with a scanned copy.

Cherry Salad Supreme

One pkg. (3-oz.) raspberry gelatin
One can (1-lb. 5-oz.) cherry pie filling
One pkg. (3-oz.) lemon gelatin
One pkg. (3-oz.) cream cheese
One-third cup mayonnaise
One cup crushed pineapple
One-half cup whipping cream
One cup miniature marshmallows
Two tbsps. chopped nuts

Dissolve raspberry gelatin in one cup boiling water; stir in pie filling. Turn into 9-inch square pan; chill till partially set.

Dissolve lemon gelatin in one cup boiling water. Beat together softened cream cheese and mayonnaise. Gradually add lemon gelatin mixture. Whip whipping cream; fold into lemon mixture with miniature marshmallows. Spread atop cherry layer. Top with nuts. Chill till firm.–Yields nine servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Mandarin Orange Salad

*16 oz. cottage cheese
*6 oz. pkg. orange jello (dry)
*1 large can crushed pineapple (drained)
*1 cup coconut (shredded or flaked)
1 – 8 oz. carton Cool Whip

Mix above together. Gently fold in 2 small cans mandarin oranges (drained).

Chill before serving.

This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Molded Tuna Salad

2 packages lemon flavored gelatin
2 1/2 cups boiling water
Juice of 1 lemon or 1/4 cup vinegar
2 cans (6 1/2 ounces each) flaked tuna
1/2 cup chopped celery
3 hard cooked eggs, chopped
1 cup salad dressing
1/2 teaspoon salt
1/4 teaspoon pepper

Dissolve gelatin in boiling water. Add lemon juice or vinegar. Cool, refrigerate. Toss together remaining ingredients. Add to slightly congealed gelatin. Pour into mold, chill until set.

This recipe was clipped from packaging of some kind, likely a gelatin packet. Date unknown. Recipe is typed below along with a scanned copy.

PEAR AND CHEESE SALAD

Combine contents of envelope with 1/2 teaspoon salt and 1/8 teaspoon ginger. Add 1 cup boiling water; stir to dissolve. Add 1 cup cold water. Chill until thickened; fold in 1 cup cottage cheese and 1 can (8 1/4 oz.) low calorie pears, drained and diced. Spoon into individual molds; chill until firm. Unmold. Makes 6 servings…about 59 calories each.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Tangy Citrus Pecan Mold

Two pkgs. (3 oz. each) orange gelatin
One and one-half cups boiling water
Two cups cold ginger ale
One-half cup strained cold lime juice
Two cups fresh orange sections
Two-thirds cup chopped pecans

Dissolve gelatin in boiling water. Stir in ginger ale and lime juice. Chill until slightly thickened. Fold in orange sections and pecans. Pour into 6-cup mold. Chill until firm — Yields 10 to 12 servings. If desired, serve with mayonnaise, that has been flavored with a bit of grated orange peel.–Yields 10 to 12 servings.

This recipe was printed on a packet of D-Zerta low calorie whipped topping and found in a large collection. Date unknown but likely from the 1990’s. Recipe is typed below along with a scanned copy.

PINEAPPLE FLUFF

Dissolve contents of envelope in 1 1/4 cups boiling water. Drain a 14-oz. can low calorie pineapple tidbits, measuring juice. Add water to juice to make 3/4 cup; stir into gelatin with non-caloric sweetener to equal 2 teaspoons sugar. Chill until slightly thickened; blend in 2 cups prepared D-Zerta Low Calorie Whipped Topping and pineapple. Chill until firm. Makes 8 servings…about 53 calories each.