Three Layer Gelatin Salad Recipes

Steps:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in raspberries until thawed. Pour in a greased 8-in. square dish; refrigerate until set., Drain oranges, reserving juice. In small bowl, dissolve orange gelatin in boiling water. In a large bowl, beat cream cheese and reserved juice until smooth. Add gelatin mixture and mix well. Fold in oranges. Pour over raspberry layer; refrigerate until set. , In a large bowl, dissolve lime gelatin in boiling water. Stir in pineapple; cool for 10 minutes. Carefully spoon over orange layer. Refrigerate until set.

Steps:

• In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes., Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes. , Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes. , Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight.

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.

Steps:

• Make jello according to package directions minus 1/4 cup water.
• add pineapple pour in 9x13 glass pan.
• Put in fridge til set.
• Next mix softened cream cheese and Cool Whip.
• Spread over Jello Put back in fridge.
• Mix sugar and flour-add eggs lemon juice and 1 cup pineapple juice.
• Cook til thickened, COOL spread over Cool Whip layer.
• Store in fridge.

Steps:

• Combine strawberry gelatin and 1c boiling water; stirring 2 minutes or until gelatin dissolves; Stir in strawberries and pour into a 10c mold coated with cooking spray; Cover and chill 1 hour.
• Combine lemon gelatin and 1c boiling water; stirring 2 minutes or until gelatin dissolves; set aside.
• Beat neufchatel cheese in a medium bowl at medium speed of an electric mixer until smooth; Gradually add milk, beating well; Add lemon gelatin to cheese mixture, beating at low speed until smooth; Gently pour into mold over strawberry layer; Cover and chill 1 hour.
• Combine lime gelatin and 1c boiling water, stirring 2 min or until gelatin dissolves, chill until the consistency of unbeaten egg white; Stir in pineapple; pour over lemon layer; cover and chill 1 hour.
• Gently unmold salad onto a serving plate.

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Add 1/2 cup cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray; refrigerate until set but not firm, about 30 minutes., In a small saucepan, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in milk and sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. , Remove from the heat. Whisk in sour cream and vanilla until smooth. Spoon 1-2/3 cups creamy gelatin mixture over the first flavored layer. Chill until set but not firm. Prepare remaining flavored gelatin as directed for cherry gelatin. Alternately layer flavored gelatins with creamy gelatin layers, allowing each to set before adding next layer. Top with lime gelatin. Refrigerate overnight. Cut into squares.

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.