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 Kids Category. There are 15 recipes in total, 3 recipes per page.

The recipes below are from Page 4:

Puddin’ Cones

1 package (4-serving size) Jell-O Vanilla or Chocolate Instant Pudding and Pie Filling
1 1/2 cups milk
1 cup prepared Dream Whip Whipped Topping
5 small ice cream cups

Prepare pudding mix with milk as directed on package for pudding. Blend in whipped topping and chill. Just before serving, spoon pudding mixture into ice cream cups. Garnish with additional whipped topping and nuts, candies, or maraschino cherries, if desired. Makes about 2 1/2 cups or 5 servings.

Orange Fluff

1 package (3 oz.) Jell-O Orange Gelatin
1 cup boiling water
1 cup cold milk
1 package (4-serving size) Jell-O Vanilla Instant Pudding and Pie Filling

Prepare pudding mix with 1 cup milk as directed on package, beating until blended, about 1 minute. Blend into cooled gelatin. Chill until slightly thickened. Then beat with hand beater or electric mixer until thick and fluffy. Pour into individual dessert dishes. Chill until set, about 1 hour. Garnish with chocolate chips or candies, if desired. Makes about 2 1/4 cups or 4 servings.

Pudding Sundaes

1 package (4-serving size) Jell-O Vanilla Instant Pudding and Pie Filling
2 cups milk
Fudge or chocolate sauce
Prepared Dream Whip Whipped Topping
Chopped Nuts
Stemmed maraschino cherries

Prepare pudding mix with milk as directed on package for pudding. Spoon into shallow dessert dishes. Top with sauce, whipped topping, nuts, and cherries. Makes 4 servings.

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 Kids Category. There are 15 recipes in total, 3 recipes per page.

The recipes below are from Page 3:

Ice Cream Face

1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup boiling water
1 cup cold water
Vanilla ice cream
Candies, cookie, and marshmallow

Dissolve gelatin in boiling water. Add cold water and pour into individual dessert dishes. Chill until firm, about 2 hours. Top each serving with a scoop of ice cream. Decorate with candies to make a face. Secure a marshmallow and a flat cookie with a wooden pick for a hat. Makes 4 servings.

Tutti-Frutti Pudding

1 package (4-serving size) Jell-O Pistachio Flavor Instant Pudding and Pie Filling
1 3/4 cups cold milk
1 can (8 1/4 oz.) crushed pineapple, drained
1/4 cup miniature marshmallows
2 tablespoons chopped, drained maraschino cherries

Prepare pudding mix with milk as directed on package for pudding. Let stand until set. Fold in remaining ingredients. Spoon into dishes. Chill.

Garnish with prepared whipped topping and cherries, if desired. Makes 5 servings.

Pinstriped Parfait

1 package (3 oz.) Jell-O Cherry, Strawberry, or Raspberry Gelatin
1 cup boiling water
1 cup cold water
Milk, light cream or half and half

Dissolve gelatin in boiling water. Add cold water and pour into parfait glasses to within one inch of top. Chill until firm, about 3 hours. Pour milk over gelatin. Poke a drinking straw around outside and through center of gelatin, allowing milk to settle into the tunnels. Makes 4 servings.

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 Kids Category. There are 15 recipes in total, 3 recipes per page.

The recipes below are from Page 2:

Ice Creamy Pudding

1 package (4-serving size) Jell-O Chocolate Pudding and Pie Filling
2 cups milk
1 pint vanilla ice cream

Prepare pudding mix with milk as directed on package for pudding. Immediately pour hot pudding into shallow dessert dishes. Top with scoops of ice cream and serve at once.

Makes 6 servings.

Pudding-wiches

1 1/2 cups cold milk
1/2 cup creamy peanut butter
1 package (4-serving size) Jell-O Instant Pudding and Pie Filling, any flavor
24 graham crackers or chocolate wafers

Add milk gradually to peanut butter, in a deep, narrow-bottom bowl, blending until smooth. Add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes. Spread filling 1/2 inch thick on 12 of the crackers. Top with remaining crackers. Freeze until firm, about 3 hours. Makes 12 sandwiches.

Peanut Butter & Jelly Parfait

2 cups cold milk
2 to 3 tablespoons creamy peanut butter
1 package (4-serving size) Jell-O Vanilla Instant Pudding and Pie Filling
1/2 teaspoon water
1/4 cup raspberry or strawberry preserves

Gradually beat milk into peanut butter in a small bowl. Add pudding mix and beat slowly with hand beater or at low speed of electric mixer for about 2 minutes. Stir water into preserves and layer with pudding mixture in parfait glasses. Garnish with prepared whipped topping and chopped peanuts, if desired. Chill. Makes about 2 cups or 4 servings.

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 Kids Category. There are 15 recipes in total, 3 recipes per page.

Soda Fountain Treat

1 package (3 oz.) Jell-O Cherry Gelatin
1 cup boiling water
1 cup cola beverage

Dissolve gelatin in boiling water. Add cola beverage. Pour into individual glasses. Chill until set, about 2 hours. Makes 2 cups or 4 servings.

Peachy Pudding

1 can (8 3/4 oz.) sliced peaches
Cold milk
1 package (4-serving size) Jell-O Instant Pudding and Pie Filling, any flavor

Drain peaches, reserving syrup. Add cold milk to syrup to make 2 cups. Prepare pudding mix as directed on package for pudding, substituting measured liquid for the milk. Quickly fold in peaches and spoon into serving dishes. Chill. Garnish with additional peach slices, if desired. Makes about 2 1/2 cups or 5 servings.

Pastel Shakes

1 tablespoon Jell-O Gelatin, any flavor
1 cup milk
1 scoop (1/4 cup) vanilla ice cream

Place all ingredients in container of electric blender. Blend well. Pour into a tall glass. Makes 1 serving.

Here is a handwritten recipe card for Peanut Butter & Jam Bars, this recipe was in a box lot of old recipes, date unknown. I’ve typed it out below as-is.

Peanut Butter & Jam Bars
Serves: 3 doz. cookies

1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. crunchy peanut butter
1 egg
1 1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/2 c. red raspberry jam
Glaze (recipe below)

Heat oven to 350°. Mix sugars, shortening, peanut butter & egg. Stir in flour, baking soda & baking powder. Reserve 1 cup dough. Press remaining dough in ungreased 13x9x2″ pan; spread with jam. Crumble reserved dough & sprinkle over jam. Bake until golden brown, about 20 mins. Cool. Drizzle with glaze. Cut.

Glaze

2 T. butter or marg.
1 c. powdered sugar
1 t. vanilla
1 – 2 T. hot water

Heat margarine over low heat till melted. Mix in powd. sugar & vanilla. Beat in hot water, 1 teaspoon at a time till smooth & of desired consistency.

Here’s a handwritten recipe card for Crumb Cake, written on a white index card that has now yellowed a bit from age. The recipe is typed below as-is.

Crumb Cake Recipe
(Elenor Mother’s Sister, N.J.)

3/4 cup butter
1 cup sugar
2 eggs
1 1/4 cup milk
3 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. Vanilla

Bake at 350°

Crumbs for crumb cake. Put on before baking.

1/2 cup butter
1/2 cup spry
1 1/2 cups sugar
2 1/4 cups of flour
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking powder

Mix all this to-gether until it forms crumbs.

Here is a handwritten recipe on a pink lined index card, found in a box of old recipes, date unknown. The recipe is typed below as-is.

Sour Cream Pound Cake

1 Pkg Yellow Cake Mix
1 Pkg Instant Pudding (Vanilla)
5 Eggs
1 c. Sour Cream
1/4 lb Butter
2 tsp Vanilla

Mix cinnamon & sugar together*. Sprinkle some in the greased & floured pan. Put half dough in pan, sprinkle with more cinnamon & sugar. 1 hr-350°.

*RecipeCurio Note: There are no amounts given for the cinnamon and sugar

This is a handwritten recipe for Frosted Date Creams which I believe is for squares. The recipe is undated and found in a box of old recipes, typed below as-is.

Frosted Date Creams
8 x 11.05″ (see note below)

1/2 cup butter
1 1/4 cup firmly packed brown sugar
2 eggs
1/2 cup sour cream
1 teas. vanilla

Blend together

Add:

2 1/4 cups flour
1/2 teasp. soda
1/2 teasp. salt
1 cup chopped dates
1 cup chopped nuts

Bake at 350° for 40 mins.

Frost while warm with:

1/2 cup melted butter
3 cups powdered sugar
3 or 4 talbs. hot water

This was added to the recipe later (different ink):

Line buttered pan with Alum Foil buttered

or 9×13 for 15 mins.

*Note: I’m not clear on the upper right corner’s pan size notation, it reads as: 18X11.05″. I think she initially started to put the measurements in brackets, just forgot to add the last one.

Also it appears that a larger pan is ok to use, baked for less time (the added instructions at the bottom).