3 ounces strawberry banana gelatin
1 tablespoon sugar
1/8 teaspoon salt
1 cup boiling water
10 ounces red raspberries, thawed
8 3/4 ounces crushed pineapple
1 cup sour cream
2 medium bananas sliced
1 cup miniature marshmallows
1/2 cup chopped walnuts

Dissolve strawberry banana gelatin, sugar and salt in boiling water. Drain raspberries and pineapple, reserving 3/4 cup of combines juices. Add juice to dissolved gelatin. Chill mixture until very thick, then whip until fluffy. Beat sour cream until smooth; fold into chilled gelatin mixture. Stir in crushed pineapple, raspberries, bananas, marshmallows, and walnuts. Chill mixture for 15 minutes. Stir mixture and place into a 2 quart mold or bowl. Chill mixture until firm. Remove mold and spoon into dessert dishes before serving. Makes 8 to 10 servings.

1 package cherry gelatin
9 ounces crushed pineapple
1 small bottle maraschino cherries
3 ounces cream cheese
6 ounces cola beverage
1/2 cup chopped pecans (or your favorite nut)

Drain crushed pineapple and maraschino cherries; save juice. Dissolve gelatin in heated pineapple and cherry juice and cola. Stir in cream cheese until smooth. Chill mixture until very thick. Add crushed pineapple, maraschino cherries, and pecans into chilled mixture. Pour mixture into 1 quart mold. Chill again until firm. Makes 6 servings.

3 ounces cherry gelatin
1 cup boiling water
8 3/4 ounces crushed pineapple
1 banana sliced
1/2 cup flaked coconut
1/2 cup chopped nuts (your favorite nuts)

Dissolve cherry gelatin in boiling water. Drain crushed pineapple, measuring pineapple juice. Add water to pineapple juice to make 3/4 cups of liquid. Add liquid to dissolved cherry gelatin. Chill cherry pineapple mixture until very thick. Once mixture is chilled and thick fold in crushed pineapple, flaked coconut and nuts. Put mixture into individual molds. Chill until firm. Remove from mold and serve. Make 6 servings.

1 package raspberry gelatin
1 cup hot water
2 cups crushed pineapple, drained
1/2 cup cranberry sauce
1 cup chopped pecans
3 ounces cream cheese, softened

Dissolve raspberry gelatin in hot water; cool. Add crushed pineapple, cranberry sauce, chopped pecans and softened cream cheese to cooled dissolved raspberry gelatin. Spread mixture into a mold and chill in the refrigerator. Makes 6 servings.

1 package orange gelatin
1 package lemon gelatin
1 cup boiling water
2 1/2 cups crushed pineapple
1 small package marshmallows
3 cans mandarin orange slices
1 pint whipping cream
1 cup salad dressing
1 teaspoon prepared mustard
grated sharp cheese

Dissolve lemon and orange gelatin with boiling water. Cool slightly. Mix crushed pineapple and mandarin orange slices into gelatin mixture. Pour fruit mixture into a 13 X 9 inch shallow dish. Top mixture with marshmallows. Let mixture setup. Mix together salad dressing and prepared mustard. Fold salad dressing mixture into whipped cream. Spread whipped cream mixture over fruit mixture. Sprinkle grated sharp cheese on top. Refrigerate until firm. Makes 12 to 15 servings.

9 ounces pineapple tidbits
2 tablespoons butter or margarine
1 pound canned pumpkin mix
3 eggs, slightly beaten
3/4 cup milk
2 tablespoons flour
1/3 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/2 teaspoon salt
1/4 cup butter
1/4 cup light brown sugar
1/2 cup grated coconut

Drain pineapple well, saving juice. Melt 2 tablespoons butter, stir in pumpkin mix, eggs, pineapple juice and milk. Combine flour with the 1/2 cup brown sugar and granulated sugar, ginger, ground cinnamon, ground cloves, mace and salt. Stir dry ingredients into pineapple and pumpkin mixture; mix thoroughly. Pour mixture into buttered 8 inch square baking dish. Bake, uncovered at 375 degrees for about 40 minutes, or until set. Meanwhile, heat the 1/4 cup butter and 1/4 cup brown sugar and grated coconut until well blended; spread mixture over top of hot pudding. Arrange drained pineapple on top of pudding in a flower design. Place under a oven broiler for about 3 minutes to caramelize top. Makes 6 to 8 servings.

1/4 pound butter or margarine
1 cup powdered sugar
3 eggs
1/2 package lemon Jello
1 cup hot water
1/2 pint evaporated milk chilled
1 cup crushed pineapple, drained
1 box vanilla wafers, crushed

Dissolve lemon Jello in hot water and let partially set. Line an 8 1/2 X 11 inch dish with crushed vanilla wafers. Cream together sugar and butter or margarine. Beat 1 egg at a time into the creamed sugar and butter mixture. Pour mixture over crushed vanilla wafers in dish. Whip the partially set lemon Jello. Whip the chilled evaporated milk. Fold the whipped lemon Jello and whipped chilled evaporated milk. Add drained pineapple to whipped mixture. Spread whipped mixture on top of mixture in dish. Sprinkle top of dish with some crushed vanilla wafers. Refrigerate mixture for 2 hours before serving. Makes 8 Servings.

1 cup sugar
1 1/4 cups pineapple juice
2 eggs, beaten
2 tablespoons flour
1 tablespoon cornstarch
3 cups pineapple cubes, drained
4 bananas, sliced
1/2 cup chopped nuts (your favorite nuts)
10 marshmallows, quartered

Mix the sugar, pineapple juice, beaten eggs, flour and cornstarch together. Place mixture in a saucepan and cook; stirring constantly until smooth and thick. Remove from heat and place in refrigerator to chill mixture. Just before serving add pineapple cubes, banana slices, chopped nuts, and marshmallows to chilled mixture. Top with whipped cream. Serves 8

1 tbsp unflavored gelatin
1/2 cup cold water
3/4 cup milk
1/2 cup sugar
1/2 cup crushed pineapple, drained
1/2 cup sliced strawberries
1 cup chopped walnuts
1 cup heavy cream, whipped
1 egg white, stiffly beaten

Soften gelatin in water for 5 minutes and dissolve in double boiler over boiling water. Add milk and sugar; mixing well. Refrigerate until mixture begins to thicken and then beat slightly. Fold in pineapple, strawberries, walnuts, whipped cream and egg white. Cover and chill until firm. Serve with additional chopped walnuts.

Makes 6 servings of Royal Pineapple Cream.

1 tbsp lime Jello
1 cup boiling water
1/4 pound cottage cheese
1 cup crushed pineapple
1/2 cup maraschino cherries
1/2 cup whipping cream

While stirring continuously, dissolve the Jello in boiling water. Then blend in cottage cheese using an electric mixer on low speed being careful not to spill the boiling hot water. Allow to cool until the mixture begins to thicken.

Mince the maraschino cherries. Whip the whipping cream until stiff. Add the pineapple and cherries to the Jello mixture and then gently fold in the whipped cream until well blended.

Turn into a chilled mold and refrigerate until firm.

Recipe makes 6 servings of Pineapple Lime Jello Dessert.