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Blob's Jello Recipes
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Contents of this page (alphabetical index):
Calf Slobbers
Fishbowl Jello
Green and White Salad
Mushroom Jello
Peach Delight
Pharoah's Army Jello
Pretzel Salad
Ribbon Salad
Swamp Jello


Calf Slobbers

This is an ancient family recipe....: Keep it secret, keep it safe!

2 eggs lightly beaten with a fork
4 T sugar
Cook in double boiler until thick.
(The cooking part is what makes this different and gives the name calf slobbers. You'll know what I mean when you make this!)

Add:
4T lemon juice
2 T butter
Let stand until cool.

2 cups pineapple (all fruit is cut up)
2 cups oranges (mandarin is what we use but not neccessary)
2 cups bananas
2 cups cherries (white cherries were the preferred choice, but are hard to find AND expensive)
2 cups mini fellowshipmallows
1 cup chopped pecans
1 cup whipping cream, whipped (but not with a willow switch, please!)
Fold egg mixture into whipped cream. Lightly fold in fruit, minimallows and nuts. Refrigerate for 24 hours. Serves 12.

Enjoy!
- Calafalas
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Ribbon Salad

1 package (3oz.) each Jell-O Lemon, Lime, and Raspberry Gelatins
3 cups boiling water
1cup miniature or diced marshmallows
11/2 cups cold water
2 packages (3oz. each) cream cheese softened
½ cup mayonnaise
1cup whipping cream
1 can (1lb.41/2 oz.) crushed pineapple

Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add ¾ cup cold water to lime gelatin; pour into a 13x9x2-inch pan. Chill until set, but not firm. Add ¾ cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then bend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut into squares. Makes about 10 cups, or 12 to 15 servings.

NOTE: If deeper green and red layers are desired, use 6-0z. packages Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 11/2 cups cold water for each large package.
- Dinledhwen

Swamp Jello

Large pkg. Yellow jello
Large pkg. Green jello
Cinnamon, or oreo crumbs.
Toys, such as rubber alligator, plastic plants, small dinosaurs....

Mix green jello according to package. Pour into a large, preferably clear casserole dish. Swirl in a little cinnamon and cookie crumbs for sludge, if you like.  Place (washed) toys where you think they will give the greatest effect.  Once green has set up, pour prepared yellow jello over all. Decorate with parsley or other edible greenery, if you like.
- Primula & Bergil

Pharoah's Army Jello

1 pkg. lime jello
1 1/2 cups boiling water
1/2 c. pear juice
1/4 tsp. salt
1/4 tsp. ginger
1 tsp. vinegar or lemon juice
2 cups diced canned pears
1 pkg. cream cheese

Dissolve jello in boiling water. Add pear juice, salt and vinegar. Pour half of it into a mold and chill. Let other stand until it gets al jelly-like.  Beat in cheese and ginger, fold in pears. Add on top of other layer. Also called "Under-the-Sea" jello by those who have been there.
-Blob
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Mushroom Jello

2 envelopes unflavored knox gelatin
2 1/2 cups cold water
1 Tbsp. dry onion flakes
1/2 c. tarragon vinegar
1/2 c. sugar
3/4 tsp. salt
1/2 c. drained chopped pimentos
2 c. canned green beans, drained
1 can (4 to 6 oz.) mushrooms, drained

Sprinkle gelatin and onion flakes over 1/4 cup of the water in a saucepan.  Stir in and hear over low hear until gelatin dissolves (about 3 minutes). Stir in remaining 2 cups of water, vinegar, salt and sugar. Remove from heat and stir until all is dissolved.  Chill until it mounds slightly when dropped from a spoon.  Add vegetables and mix, pour into a large flat pan that has been rinsed with cold water.  Adapts well to artificial sweeteners.

You know we had to have one with mushrooms in it!
- Blob

Fishbowl Jello

Get a fishbowl (not used by fish and without fish) and put in 1 box worth of mix and follow diections( should be blue) then put in fridge for a lil while then drop in gummy fish and put in another box of blue mix already mixed in another container (still liquid tho) and place back in fridge and when ready u will have an edible bowl of fish :)
- Raspberry20

Peach Delight

Crust:
1½ cups Self-rising flour
1½ sticks butter, melted
1 cup nuts, finely chopped (I use pecans)

Layer 1:
8 oz. cream cream cheese
1½ cup powdered sugar
1 8 oz Cool Whip

Layer 2:
4 cups fresh peaches

Layer 3:
1 cup sugar
1 cup water
3 Tbls. corn starch
1 small box peach jello


Mix flour, butter, and nuts. Pat in bottom of 9 X 13 inch pan. Bake at 350° for 15 minutes or until golden brown and let cool.
Cream the cream cheese, powdered sugar and cool whip, and spread over first layer in pan.  Layer sliced peaches over cream cheese mixture.
Cook sugar, water, cornstarch and Jello until thick and clear. Remove from heat and cool completely. When cool, pour over peaches and refrigerate.  Refrigerate several hours before serving.

Strawberry Delight:
Substitute sliced strawberries and strawberry jello for peaches and peach jello.

Chocolate Delight:
Instead of Layers 2 & 3 above, substitute 2 large instant chocolate puddings mixed with 3 cups milk, then spread over cream cheese. Top with remaining Cool Whip.
- Ashlyn

Green and White Salad

1 3 oz. pkg. lime jello
1 1/2 c. boiling water
1 can crushed pineapple
1 pkg. lemon jello
1 c. boiling water
1 c. heavy cream, whipped
1/2 c. cottage cheese

Dissolve lime jello in 1 1/2 c. boiling water, cool.  Add pineapple.  Chill until firm.  Dissolve lemon jello in 1 c. boiling water; cool.  Add the whipped cream to cottage cheese and beat, then fold this into the lemon jello.  Pour over the congealed lime mixture and chill until firm.  Celery, chopped fine, or pecans may be added to the lime layer if you like. I found this recipe in an older cookbook my grandmother had brought from Nebraska, good basic for gatherings and potlucks.
- Primula


Pretzel Salad

2 cups crushed pretzels
1 stick butter
3 tablespoons of sugar

8 oz. cream cheese
1 cup sugar
10 oz. whipped topping
1 lg. pkg. strawberry Jello
20 oz. frozen strawberries

Melt butter; add sugar and pretzel crumbs. Press into a 9x13 pan and bake for 10 minutes at 350 - let cool.

Cream 8 ounces of cream cheese with 1 cup sugar and 10 ounces of Cool Whip. Spread over cooled crust.

Mix 1 large strawberry Jello with half the amount of water on package (2 cups hot water only). Add Jello to 2 10 ounce frozen strawberries (make sure they don't have too much juice). Put in refrigerator until slightly set, then pour over cold layer.

My Grandmothers recipe, and it is really good.
- Gandalf the White


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