A couple more Jello recipes

As I wrote the other day, I admitted to the world that I do like gelatin salads.  LOL   Here are a couple more that I like to make.

This one is one that I especially enjoy when I'm feeling sick or have had surgery.   It is so very simple and very tasty.    Like my other Jello salads, I like using it for a light summertime dessert.

2 3-oz. packages apricot Jello
2 cups boiling water
3 cups unsweetened applesauce

Dissolve the Jello in the boiling water.   Stir in the applesauce and either place in a shallow serving dish or into small single serving dessert dishes.   Chill a couple of hours until firm.   Top with whipped cream when serving.

Another favorite Jello dish is a bit fancier and quite delicious.   I can never make it without remembering my friend Sue Kinnick.   Sue has been gone 12-15 years now, but when she was still with us she always asked me to make this for her, especially at the end when she couldn't eat much else.   This recipe is for Sue!

1 6-oz package lemon Jello
2 cups boiling water
3 cups pureed mangos
1 pint heavy whipping cream

Dissolve the Jello in the boiling water, then stir in the pureeded mangos.    Chill until the gelatin begins to thicken.    At that time whip the cream until stiff, then fold into the thickened Jello and mango mixture.   Spoon into a nice serving dish and  chill until firm.

And as always, enjoy!

Cherry-Pecan Jello Salad

I guess I'm a child of my time, as I still have a fondness of gelatin salads.   When I was a kid in the 1960's and 1970's they were all the rage.   My mom often made plain Jello or would sometimes put cubed canned peaches in it, but for holidays she would sometimes make a fancier Jello salad.   I always loved them.   I rarely make them now, but I do still enjoy them.   Now, when I do make one, I make it for a light dessert, especially in the summertime.   They tend to be fairly light and cooling, so perfect for the summer. 

This particular gelatin salad I had while visiting my friends the Lee's and Yarbroughs down in southeast Kansas.   It quickly became one of my favorite Jello recipe.   I hope you'll enjoy it as much as I do.

1 large pkg. cherry Jello
2 cups boiling water
1 cup cold water
1 can Wilderness cherry pie filling
1 1/2 cups chopped pecans

Dissolve the Jello in the boiling water.   When completely dissolved, stir in the cold water and the cherry pie filling and mix well.   Then stir in the chopped pecans.    Pour into an  9x13 inch pan, cover and refrigerate until firm.   I like to serve it with a dollop of either whipped cream or whipped topping.   Enjoy!