6 ounces lime Jell-O
2 cups boiling water
1 1/2 cups cold water
6 ounces lemon Jell-O
1 cup boiling water
2 cups miniature marshmallows
8 ounces cream cheese
20 ounces crushed pineapple, drained
1 cup pineapple juice
1/2 pint cream, whipped
6 ounces raspberry Jell-O
2 cups boiling water
1 1/2 cups cold water

Dissolve lime Jell-O in 2 cups boiling water; add 1 1/2 cups cold water. Pour into a 14 x 10 x 2 inch pan; chill until set. To solve lemon Jell-O in 1 cup boiling water on top of double boiler. Add marshmallows and cream cheese, which has been cut into small pieces. Beat until well blended. Remove from heat and stir in pineapple and pineapple juice; cool. Then fold in whipped cream. Spoon over top of chilled lime Jell-O; chill until lemon layer is firm. Dissolve raspberry Jell-O and 2 cups boiling water. Add 1 1/2 cups cold water. Cool; then pour over chilled lemon layer. Chill until firm. Makes 12 to 15 servings.

1 package raspberry gelatin
1 cup boiling hot rhubarb sauce
1 cup pineapple juice
1 cup chopped apples
1 cup walnuts or pecans, chopped

Dissolve gelatin in hot sauce, add pineapple juice and let cool. Add apples and nuts; pour into small ring molds. Chill until firm in unmold onto lettuce leaves. Serves eight.

2 packages unflavored Jell-O
1/2 cup cold water
1 cup boiling water
1/2 cup cold water
1/2 cup vinegar
1/2 teaspoon salt
2 cups sugar
a few drops green food coloring
1 cup blanched almonds, diced
1 cup sweet pickles, sliced
1 cup crushed pineapple, drained
1 cup stuffed olives, sliced

Soften the Jell-O in one half cup cold water. Add to boiling water and stir until dissolved. Add one half cup cold water, vinegar, salt, sugar and a few drops of green food coloring. Chill until mixture thickens. Fold in other ingredients. Chill until ready to serve. Recipe makes 6 servings of Williamsburg Inn Salad.

2 cups cranberry juice cocktail
6 ounces raspberry Jell-O
1 cup pineapple tidbits
1/2 cup port wine
1/2 cup water
1 avocado, peeled and sliced
1 cup paired apple, diced
1/2 cup celery, finely chopped

Heat cranberry juice cocktail to boiling. Add raspberry Jell-O, stirring to dissolve. Add pineapple tidbits (undrained), wine and water. Arrange avocado slices in bottom of a 5 cup mold. Pour enough of Jell-O mixture over slices to cover. Chill until almost set; fold diced apple and chopped celery into Jell-O mixture. For over a avocado layer. Chill until firm. Recipe makes 8 to 10 servings.

1 package raspberry Jell-O
2 cups hot water
1 cup pitted white cherries
1 cup canned pineapple, diced
1 cup orange sections

Dissolve Jell-O in hot water. Chill until slightly thickened. Add well-drained fruit. Pour into 1 1/4 quart ring mold and chill until firm. Unmold and garnish with curly endive, if desired. Fill center with mayonnaise or salad dressing. Serves 6 to 8.

1 package flavored Jell-O
1/2 cup sugar
1/4 teaspoon salt
3/4 cup evaporated milk
1/2 cup water
2 cups cooked rice, cold
1 cup heavy cream, whipped
16 ounces crushed pineapple, well-drained

Combine Jell-O, sugar and salt in a medium-size saucepan. Stir in evaporated milk and water. Cook over low heat, stirring constantly, until gelatin dissolves. Chill mixture until partially set. Fold in rice, whipped cream and pineapple. Pour into lightly oiled 6 cup mold. Chilll for two to three hours or until firm. Unmold. Garnish with mint if desired. Makes 8 servings of Pineapple Rice Bavarian.

1 tablespoon plain gelatin
1/4 cup cold water
1 cup boiling water
2 tablespoon lemon juice
2 tablespoons vinegar
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup grated carrot
1/2 cup cabbage, tender crisp, shredded
1/2 cup crushed pineapple
2 tablespoons green pepper, chopped
2 teaspoons pimento, chopped
mayonnaise

Soften gelatin in cold water for about five minutes then dissolve in boiling water. Add lemon juice, vinegar, sugar and salt. Cool until mixture just stars to congeal then fold in cabbage, pineapple, green pepper and pimiento. Pour into a 4 cup mold that has been rinsed in cold water. Chill until set, unmold on chilled flat serving plate. Surround with crisp curly endive if desired. Serve with mayonnaise. Makes 5 servings.

2 packages strawberry Jell-O
1 cup boiling water
20 ounces frozen sliced strawberries, flawed
20 ounces crushed pineapple, drained
1 cup coarsely chopped walnuts
1 pint sour cream

Dissolve Jell-O in water. Add all ingredients except the sour cream. Mix well; pour half of gelatin mixture into a 12 x 8 x 2 inch baking dish. Chill until firm. Spread sour cream evenly over top of mixture. Cover with remaining Jell-O mixture. Chill until firm. Makes 12 servings.

6 ounces Strawberry Jell-O
1 1/2 cups boiling water
10 ounces frozen strawberries
8 1/4 ounces crushed pineapple
1/2 cup chopped pecans
1 cup sour cream

Dissolve Jell-O in boiling water. Add strawberries and stir gently. Chill until lightly congealed. Add pineapple and chopped pecans. Pour half of the mixture into an oiled a 9 inch square pan. Cover and refrigerate slightly. Fold sour cream into remaining Jell-O mixture and pour into pan of partially set Jell-O. Cover and chill until firmly set. Recipe makes 12 servings of Luscious Strawberry Salad.

2 packages lemon Jell-O
1 cup boiling water
3 1/2 cups crushed pineapple
1 pint cottage cheese
4 ounces cream cheese
1/2 cup salad dressing
green food coloring
1 cup cucumbers, diced

Dissolve Jell-O in boiling water; let cool. Drain pineapple into 1 cup Pyrex measurer; reserve crushed fruit. Add water to pineapple juice to make 1 cup liquid; blend pineapple juice and water with cottage cheese. Blend cream cheese and salad dressing with cottage cheese mixture. Stir cheese mixture into gelatin. Add a few drops of green food coloring. Fold in reserved pineapple and cucumber. Cover and refrigerate for 4 hours. Recipe makes 10 servings of Saint Patrick Salad.