#3343 - Christmas Wreath Punch

(by Shirley McNevich)

1 jar red maraschino cherries (drained)
1 jar green maraschino cherries (drained)
2 - 3oz. boxes cherry Jell-O
2 cups boiling water
2 - 6oz. cans frozen lemonade concentrate
8 cups cold Ocean Spray cranberry juice cocktail
6 cups cold water
2 - 2 liter bottles ginger ale (cold)

In a round Jell-O mold add the drained red and green maraschino cherries. Slowly pour water into the mold until the cherries are completely covered, then freeze the mold overnight. The next day in a very large bowl add both boxes of cherry Jell-O and the boiling water--stir until mixed. Add both cans of frozen lemonade--stir until melted and smooth. Add 8 cups cold cranberry juice cocktail and 6 cups water--stir well. Remove the jell-o mold from the freezer, run a little water on it and remove the cherry mold--place the cherry mold in the center of a large punch bowl (cherry side up). Slowly pour the punch mixture over the cherry mold. Once all of the punch is in the punch bowl, add 1 bottle of ginger ale at a time (to your taste).

#3181 - American Jell-O

(by Shirley McNevich)

2 - 3oz. boxes berry blue Jell-O
2 - 3oz. boxes raspberry Jell-O OR cherry Jell-O OR strawberry Jell-O
1 - 3oz. box lemon Jell-O
1 cup boiling water
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)

Prepare both boxes of berry blue Jell-O according to package directions, then pour both mixtures into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate for 3 hours. In a bowl add the lemon Jell-O and only 1 cup boiling water--stir until dissolved. Cool slightly. In a mixer add cream cheese--beat. Slowly add lemon Jell-O mixture--beat until smooth. Cool to room temperature, then add the Cool Whip--stir until mixed. Remove glass dish from refrigerator--spread the cream cheese mixture evenly over the cold berry blue layer. Return to refrigerator for 3 more hours. Prepare both boxes of raspberry Jell-O according to box directions, then cool to room temperature. Remove glass dish from refrigerator--carefully and evenly pour the cooled raspberry Jell-O over the cream cheese layer. Refrigerate for 3 hours or until top layer is completely set.

#2643 - Cream Cheese Jell-O Salad

(by Shirley Ross - friend)

1 - 29oz. can fruit cocktail (drained but save the juice)
2 - 3oz. boxes lime Jell-O
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 - 8oz. Cool Whip (thawed)
1 - 3oz. box cherry Jell-O
1/4 cup maraschino cherry pieces (drained)

Place the drained fruit cocktail juice in a saucepan--cook/stir over medium heat until boiling. Once boiling, remove from heat and add both boxes of lime Jell-O--stir until dissolved. Let it cool to room temperature. In a mixer add cream cheese and milk--beat. Remove from mixer--add drained fruit cocktail, maraschino cherry pieces and lime Jell-O mixture--stir until mixed. Add the Cool Whip--stir until mixed. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate until cold and set. Prepare cherry Jell-O according to box directions--let it cool to room temperature. Remove lime Jell-O mixture from refrigerator--pour cherry Jell-O liquid over the top. Refrigerate overnight.

#2119 - Cherry Salad

(by Shirley McNevich)

2 - 3oz. boxes cherry Jell-O
3 cups boiling water
1 - 21oz. can cherry pie filling
1 box Jell-O vanilla instant pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add cherry Jell-O and boiling water--stir until dissolved. Let it sit on your counter until it's slightly warm. Add pie filling--stir until mixed. Pour the mixture into an 8 x 8 glass baking dish. Refrigerate until completely set (preferably overnight). In a mixer add vanilla pudding mix and milk--beat until it starts to thicken. Remove from mixer--add Cool Whip--stir until blended. Remove baking dish from refrigerator--spread pudding mixture over the top of the cherry Jell-O mixture. Refrigerate until topping is cold.

#1305 - Pink Salad

(by Pat Klase - friend)

1 - 12oz. Carnation evaporated milk (refrigerate overnight before using) OR 1 - 8oz. Cool Whip
1 medium sized can Dole crushed pineapple (do not drain)
1 - 3oz. box cherry Jell-O
1 - 3oz. Philadelphia cream cheese (softened and cubed)
1/2 cup white sugar
15 maraschino cherries (drained and cut into pieces)

In a saucepan over medium heat add crushed pineapple/juice and white sugar--stir and bring to a boil. Remove saucepan from heat--add cherry Jell-O powder and stir. Add cream cheese and the cherry pieces--stir until cream cheese is melted and mixture is smooth. Let the mixture cool to room temperature. In a mixer add cold Carnation milk--beat until it gets fluffy. Remove from mixer--add pineapple mixture to the beaten milk mixture--stir. Pour mixture into a serving bowl--refrigerate overnight before serving. Keep refrigerated. If using Cool Whip instead of Carnation milk just fold it into the pineapple mixture before refrigerating.

#589 - Cherry Orange Delight

(by Shirley McNevich)

2 1/2 cups boiling water
3 - 4oz. boxes cherry Jell-O
2 3/4 cups cool tap water
1 - 11oz. OR 15oz. Dole mandarin oranges (drained)
4oz. softened Philly cream cheese (1/2 of an 8oz. package)
2 TBSP white sugar
1 - 8oz. thawed Cool Whip

In a bowl add all of the Jell-O mixes--add the boiling water and stir until dissolved (about 2 minutes). Add cool tap water and stir another minute or two. When the mixture is cool to the touch refrigerate it until it starts to gel. Open mandarin oranges--drain. Set a few of the mandarin oranges aside for a topping garnish later. Remove Jell-O mixture from refrigerator and add the mandarin oranges--stir gently and set aside. In a mixer, beat the cream cheese and white sugar--add the Cool Whip to the cream cheese mixture and beat until mixed. Spoon cream cheese mixture on to the bottom of an 8 x 8 glass or Pyrex baking dish--smooth it out so it's evenly distributed on the bottom of the dish. Pour the Jell-O mixture over the top of the cream cheese and smooth it out. Refrigerate until firm--add the saved mandarin oranges to the top as a garnish. Keep refrigerated.

#500 - Cherry Coke Salad

(by Nancy [Reichenbach] Persing - friend)

1 - 20oz. can Dole crushed pineapple (drained--SAVE the juice)
1/2 cup water
1 - 6oz. OR 2 - 3oz. boxes cherry Jell-O
1 - 21oz. can cherry pie filling (we use Musselman's)
3/4 cup Coca-Cola soda
Cool Whip (optional)

Drain the pineapple--set pineapple aside but place pineapple juice in a saucepan with the water. Bring to a boil while stirring. Remove from stove and add the Jell-O mix(es) and stir until dissolved, and while still hot stir in the cherry pie filling and soda. Pour mixture into a serving bowl--when it's cool enough, refrigerate until it starts to gel. Remove from refrigerator and fold in the pineapple. Refrigerate until firm. Top with Cool Whip if desired