#3197 - Tang Jell-O

(by Shirley McNevich)

1/3 cup Tang drink powder
1 cup boiling water
1 envelope Knox unflavored gelatin
1 cup cold water
1/4 cup pineapple juice

In a bowl add the Tang, Knox gelatin and boiling water--stir with a whisk until dissolved. Add the cold water and the pineapple juice--stir until mixed. Pour the whole mixture into a serving dish. Cool to room temperature, then refrigerate until set. Note: you can substitute any combination of 1/3 cup pre-sweetened drink mix along with 1/4 cup any kind of fruit juice that you think will taste good when combined with the drink mix.

#2693 - Golden Salad

(by Aunt Faye [Herman] Minier)

1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup white sugar
1/4 tsp. salt
1 large can Dole crushed pineapple (drain but save the juice)
1 cup hot pineapple juice (use the saved juice)
1/4 cup cold orange juice
1 1/2 TBSP apple cider vinegar
1 or 2 carrots (washed, peeled and grated)
1 orange (peeled and cut into small pieces)

Heat the 1 cup pineapple juice. In a bowl add cold water and Knox gelatin--stir until dissolved. Add white sugar, salt, orange juice, cider vinegar and hot pineapple juice--stir until mixed and dissolved and starting to gel. Add grated carrots, orange pieces and drained crushed pineapple--stir to mix. Pour mixture into a glass serving dish. Refrigerate overnight.

#2411 - Grapefruit Salad

(by Shirley McNevich)

2-3 grapefruits (sliced and sectioned)
1 - 20oz. can Dole crushed pineapple (drained--save the juice)
2 envelopes plain Knox gelatin
1 cup white sugar
1 cup cold water
1 cup pineapple juice
1/8 tsp. salt

In a bowl add gelatin packets and cold water--stir. In a saucepan add 1 cup of the drained pineapple juice and the white sugar--stir. Turn heat to medium--stir and bring to a boil. Once boiling, remove from heat and pour it into the gelatin mixture--stir until dissolved. Add grapefruit sections, salt and drained pineapple--stir. Pour mixture into a 9 x 13 glass baking dish. Cool to room temperature, then refrigerate until cold.

#2385 - No Bake Ricotta Cheesecake

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 3/4 cups hot water
1/2 cup white sugar
1/4 cup lemon juice
1 TBSP Knox unflavored gelatin dissolved in 1/2 cup cold water
Crust: 2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/2 cup melted butter
Filling: 2 cups heavy whipping cream; 1 - 15oz. part skim ricotta cheese

Add Knox gelatin powder to the cold water--stir. In a bowl add hot water, white sugar and lemon juice--stir. Add Knox gelatin mixture--stir. Once cooled, refrigerate until it starts to gel. In a bowl add graham cracker crumbs, powdered sugar and melted butter--stir. Reserve 1/2 cup of the crumb mixture--set it aside. Press the remaining crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Remove Jell-O mixture from refrigerator and put it in a mixer--beat, then set aside. In a mixer add heavy whipping cream--beat until whipped. Add whipped cream to Jell-O mixture--stir. In a mixer add ricotta cheese--beat until mixed. Add whipped ricotta cheese to Jell-O mixture--stir. Pour the whole mixture over the crust. Sprinkle the reserved crumbs over the top. Refrigerate overnight.

#2360 - Finger Jell-O

(by Shirley McNevich)

3 envelopes Knox unflavored gelatin
3 small boxes Jell-O (your choice of flavor)
2 1/2 cups boiling water
1 cup heavy cream

In a bowl add unflavored gelatin and Jell-O--stir to mix. Add boiling water--mix with a whisk until completely dissolved. Add heavy cream--stir with a whisk until well mixed. Pour mixture into a 9 x 13 glass baking dish. Cool completely, then refrigerate overnight. Cut into squares.

#2003 - Pina Colada Cheesecake

(by Shirley McNevich)

2 envelopes Knox unflavored gelatin
1/2 cup white sugar + 1/4 cup white sugar
1 - 6oz. can Dole pineapple juice
3 eggs
3 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla OR rum extract
1/4 tsp. coconut extract
Topping: 2 - 8oz. Dole crushed pineapple (do NOT drain); 2 TBSP white sugar; 1 TBSP cornstarch
Crust: 1 1/2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut; 1/3 cup butter (melted)

In a bowl add Nilla wafer crumbs, coconut and melted butter--stir. Press the mixture into the bottom and up the sides of 9" pie pan. Refrigerate the crust until cold. Batter: in a saucepan over low heat add unflavored gelatin, 1/2 cup white sugar and 6oz. pineapple juice--cook/stir until gelatin dissolves. Remove from heat. In a bowl add 3 egg yolks--beat with a whisk. Add hot gelatin mixture to the beaten egg yolks--stir, then cool to room temperature. In a mixer add cream cheese--beat. Add gelatin mixture--beat. Add vanilla OR rum extract--beat. Add coconut extract--beat. In a mixer add 3 egg whites and 1/4 cup white sugar--beat until stiff. Add egg white mixture to the cream cheese mixture--stir until mixed. Pour the whole batter into the cold crust--refrigerate overnight. The next day--in a saucepan add crushed pineapple and its syrup, white sugar and cornstarch--stir until cornstarch dissolves. Place saucepan over medium heat--cook/stir until sauce boils and gets thick. Cool completely. Spread the pineapple mixture over the top of the cold cheesecake.

#1402 - Lemon Chiffon Pie

(by Shirley McNevich)

1 - 9" baked pie crust
1/2 TBSP Knox gelatin powder (unflavored)
1/3 cup cold water
1 cup white sugar
4 egg yolks
4 egg whites
lemon zest and juice from one fresh lemon
1/8 tsp. salt

In a bowl add gelatin powder and cold water--stir with a spoon until mixed, then set aside. In a double boiler (over medium heat) add egg yolks--stir until broken. Add lemon zest, lemon juice and salt--stir. Add 1/2 cup of the white sugar--stir and cook until mixture thickens. Once thickened, remove from stove--add gelatin/water mixture to the egg yolk mixture--beat with a whisk. Let the mixture cool to room temperature. In a mixer add egg whites--beat while slowly adding the other 1/2 cup white sugar--beat until stiff. Remove from mixer--add lemon mixture to the egg white mixture--stir. Pour the whole mixture into the baked pie crust. Refrigerate until cold.

#1204 - Mushroom Crab Dip

(by Mitzie [Shade] Williams - friend)

6oz. (or more) lump crab meat
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1 cup mayo
1/4 cup grated onion
2 envelopes Knox unflavored gelatin
1/4 cup water
garlic salt to your taste

In a saucepan over medium heat add the water and both envelopes gelatin--stir. Add crab meat, soup, cubed cream cheese, mayo, grated onion and garlic salt--stir and cook until cream cheese has melted. Pour mixture into a serving bowl--place it on the counter until room temperature, then refrigerate until cold.

#955 - Rhubarb Shortbread Squares

(by Shirley McNevich)

1 cup flour
2 TBSP white sugar
1/4 tsp. salt
1 stick cold butter
4 cups diced rhubarb
1 1/4 cups white sugar
1/4 cup water
1/8 tsp. salt
2 envelopes unflavored Knox gelatin
1/3 cup cold water
1 cup heavy whipping cream OR Cool Whip

In a bowl add flour, 2 TBSP white sugar, 1/4 tsp. salt and cold butter--cut the butter in until it makes crumbs. Grease an 8" x 8" x 2" baking dish. Dump crumb mixture into the baking dish and press mixture evenly over the bottom. Bake at 350 degrees for 15-20 minutes (until lightly browned). Remove from oven and cool completely. In a saucepan over medium heat add rhubarb, 1 1/4 cups white sugar, 1/4 cup water, and 1/8 tsp. salt--stir and bring to a boil. Reduce heat to simmer and cook 8-10 minutes (until rhubarb is tender). In a separate bowl add 1/3 cup cold water and both envelopes of gelatin--stir, then let stand for 1 minute. When rhubarb is tender add gelatin mixture to the rhubarb mixture in the saucepan--stir and cook until gelatin dissolves. Remove saucepan from stove and cool completely. Once it's cool refrigerate the saucepan for 2 hours. After 2 hours, remove saucepan from refrigerator and add whipping cream or Cool Whip (if using heavy cream it must be whipped in your mixer first)--stir. Pour entire mixture into the cooled crust. Cover the baking pan with foil and refrigerate overnight. The next day, cut into squares to serve.

#745 - No Bake Pumpkin Pie

(by Shirley McNevich)

1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp salt
1 envelope Knox unflavored gelatin
2 TBSP water
1 beaten egg
1 - 14oz. can Eagle brand condensed milk (NOT EVAPORATED)
1 - 16oz. can Libby's pumpkin
1 Keebler ready-made graham cracker crust
Cool Whip

In a bowl add milk, beaten egg, cinnamon, ginger, nutmeg and salt--stir and set aside. In a saucepan over low heat add water and the Knox gelatin--stir until completely dissolved. Add the milk mixture to the gelatin mixture--stir and cook over low heat until slightly thickened. Remove from heat and add the pumpkin--stir well. Scoop entire mixture into the graham cracker crust. Chill at least 6 hours. Sprinkle extra nutmeg on top. Top with Cool Whip.

#660 - Chocolate Mousse Pie

(by Shirley McNevich)

1 Keebler graham cracker crust (regular OR chocolate)
1 1/2 cups milk
1 envelope unflavored gelatin
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 tsp. vanilla
2 cups Cool Whip (thawed)

In a saucepan add the milk. Sprinkle the gelatin over the top of the milk, then let it stand for 1 minute. Turn heat on low and stir until gelatin is dissolved (about 5 minutes). Add the chocolate bits and keep stirring over low heat until all bits are melted. Stir in the vanilla. Remove from heat and cool for 1 hour, stirring occasionally. When mixture mounds on your spoon, it's ready. Add the Cool Whip to the chocolate mixture and fold it in with a spoon until mixed. Pour mixture into pre-made crust. Refrigerate overnight before serving.

#647 - Apple Candy

(by Shirley McNevich)

1 cup grated red delicious apples
2 cups white sugar
2 TBSP unflavored gelatin
5 TBSP cold water
1 TBSP lemon juice
1 cup finely chopped walnuts
Domino's powdered sugar for rolling

Butter an 8" square baking pan--set aside. In a large saucepan over medium heat, combine grated apples and sugar--bring to a boil and boil for 1 minute (stir constantly). Turn heat down to low and simmer another 30 minutes (stir occasionally). Remove from heat. In a small bowl, combine gelatin and water--add this to apple and sugar mixture--stir constantly until dissolved. Add lemon juice and walnuts--stir until well blended. Pour into baking pan and cool overnight. Dip a knife into canola oil, then cut the candy into 1" squares. Roll each square in powdered sugar. Cover and store in the refrigerator.

#376 - Easy Cheesecake

(by Shirley McNevich)

1 envelope Knox unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 - 8oz. packages Philly cream cheese, softened
1 tsp. vanilla
1 - 6oz. ready made graham cracker crust

Mix gelatin and sugar in small bowl--add boiling water and stir 5 minutes or until gelatin is completely dissolved. In a mixer, beat cream cheese and vanilla until creamy. Gradually add gelatin mixture, beating until well blended. Refrigerate the cream cheese mixture 45 minutes or until thickened, stirring every 15 minutes. Pour cream cheese mixture into pie crust.
Refrigerate until firm (preferably overnight).