Cinnamon Applesauce Jello Salad Recipes

Steps:

• Dissolve 1/2 cup red cinnamon candies in 1 cup boiling water until all the red is off, leaving little white candies.
• Dissolve Jello with 2 cups boiling water. Mix together red liquid ONLY with Jello. Stir in applesauce.
• Chill until partially set. Add walnuts. Mix softened cream cheese, milk, mayonnaise and spoon onto top.
• Swirl through salad to marble.
• Chill to firm. Use a 9x13 inch pan.

Steps:

• Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

Steps:

• Boil cinnamon candies in water until dissolved. Pour over jello and applesauce.
• Stir and put in refrigerator until it thickens. Put half of mixture in a pan (loaf pan works best).
• Add nuts to SOFTENED cream cheese. When the first half of the jello is stiff, spread the cheese mixture on it.
• Pour the other half of the jello mixture over the cheese. Chill until firm.

Steps:

• 1. Combine boiling water with cinnamon candies in a saucepan, stir over low heat to dissolve candies. remove from heat stir in gelatin. Blend in applesauce. Pour half of mixture into a 2 quart mold or an 8 inch square pan. Chill until firm. Blend softened cream cheese with mayonnaise, add chopped nuts, and or chopped celery. Spread cream cheese mixture over chilled mixture. Pour remaining gelatin mixture over cream cheese mixture. Chill all several hours till firm.

Steps:

• In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8-in. square pan that has been lightly coated with cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature. , Meanwhile, combine the cream cheese, Miracle Whip, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.

Steps:

• Heat applesauce (she suggested using the microwave).
• Stir in the Jello till dissolved.
• Stir in the orange juice.
• Carefully pour in the 7-UP.
• Chill until slightly gelled (consistency of an egg white).
• Pour into a mold or an 8-inch by 8-inch pan.
• Refrigerate until set.

Steps:

• Place water and red hots into a medium size pan. Whisk water and red hots constantly over medium heat till red hots are completely dissolved (remember to keep whisking because red hots like to stick at the bottom of pan). Bring to a boil and add jello; stir to dissolve 2 minutes. Take off heat and add applesauce. Pour mixture into a 8x8 inch glass baking dish or medium size glass bowl. Chill 4-5 hours or till set. When jello has set, beat heavy cream with mixer till almost stiff. Add sugar and vanilla and beat till stiff. Top jello with whipped cream and serve.

Steps:

• Dissolve gelatin into boiling water in a LARGE bowl (you're going to want the room when you add the other ingredients to prevent splashing).
• Add applesauce all at once.
• Stir until thoroughly mixed.
• Pour into an 8 by 8 casserole or a shallow dish, and cover.
• Refrigerate until partially set (about 1 1/2 hours is good).
• Stir in apple chunks, if desired.
• Refrigerate an additional 1 1/2 to 3 hours, until set.
• This recipe will not set quite as firm as traditional gelatin.

Steps:

• Combine water with candies and boil to melt candies.
• Pour over Jello and dissolve.
• Add Applesauce.
• Chill.

Steps:

• Dissolve candy in water over medium high heat, stirring often.
• Remove from heat; add jello and stir until dissolved.
• Stir in pecans and apples when cooled.
• Pour into serving dish.
• Refrigerate until jello is firm and you are ready to serve the salad.

Steps:

• Boil 1 cup water. Add to cherry jello. While hot, add cinnamon candies and stir till dissolved. Add applesauce. Pour into a 8 x 8 square cake pan.
• Chill until set. Cut into squares and serve. Put a dollop of whip cream on top or spread whip cream over jello before cutting. You'll want to double this recipe!