Pour boiling water into a blender and add gelatin. Cover and blend at low speed until gelatin is completely dissolved (about 30 seconds). Combine cold water and ice cubes to make 1 1/ 4 cups. Add gelatin and stir until ice is partially melted. Then add Cool Whip; Blend at high speed, about 30 seconds. Pour into dessert glasses. Chill about 30 minutes.
Dessert layers as it chills.
Yield: 4 servings

Preheat oven to 400°. Crush the pretzels with a rolling pin. Melt the butter & mix with the pretzels. Spread in the bottom of a 9 x 13 inch pan. Bake 7 minutes, set aside to cool. Beat together the softened cream cheese and sugar. Gradually fold in the Cool Whip. Spread on the crust so it is totally covered. Place the pan in the refrigerator. Dissolve the contents of the 2 Jell-O boxes in the 2 cups of boiling water and stir in the strawberries and pineapple. Chill until slightly jelled (about an hour) . Pour the Jell-O mixture over the cream cheese filling. Return the pan to the refrigerator for several hours or until completely set.

Serves 8

Pour 5 packages of Knox unflavored gelatin into 2 ½ cups of warm water and gradually heat until completely dissolved. Gradually add 2 large or 4 small boxes of flavored Jell--O and stir until completely dissolved. This may take a few minutes. When mixture reaches room temperature and before it starts to set, add 3 1/2 cups of alcohol.

Pour into a lightly greased cake pan and when set cut into 2-inch squares. Or pour into 4 sets of plastic Jell-O egg molds.
Yield: Makes about 22 - 24 squares or eggs.

Dissolve Jell-O in one cup boiling water; add coffee and vanilla. When firm serve whipped cream.

Prepare Jell-O according to package directions. Chill Jell-O until slightly thickened. Fold in grapes and walnuts and pour into a 5-cup ring mold. Chill until firm. Unmold onto serving plate garnish with lettuce. Fill ring hole with mayonnaise.
Yield: 6-8

Drain can of cherries and reserve juice. Dissolve Jell-O in hot water. Combine reserved cherry juice, lemon juice and enough water to equal 1 cup, and then add to Jell-O, Refrigerate until slightly set. Add cherries and nuts, and then pour into 4-cup mold. Chill until firm.
Yield: 6

Dissolve a package of Lemon Jell-O in a scant 2 cups of boiling water and 2 tablespoons of vinegar. Add one pimento, one half of a green pepper cut fine, and half a cup of grated horseradish. As it begins to thicken mold in sweet green peppers, and when set, cut into slices. Serve with meat of fish.

Drain pears, reserving ¾ cup of the syrup. Dice pears; set aside. Stir boiling water into Jell-O and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice, Pour 1-¼ cups into 8" x 4" loaf pan or 4 -cup mold. Refrigerate about I hour or until set but not firm (should stick finger when touched and should mound).

Meanwhile, stir remaining Jell-O gradually into cream cheese in a large bowl with wire whisk until smooth. Stir in pears and cinnamon. Spoon over the Jell-O layer in pan. Refrigerate 4 hours or until firm. Unmold. Garnish with cinnamon, if desired.
Yield: 6

Prepare cake mix as directed. Bake in well-greased and floured 9" x 13" pan @ 350-degree oven for 30-35 minutes. Cool in pan for 15 minutes. Poke with fork@ ½ "intervals. Dissolve Jell-O in boiling water. Add cold water and stir. Pour over cake in pan. Chill 3-4 hours. Top with thawed Cool Whip.

Dissolve a package of Cherry Jell-O in 1 cup of boiling water and chill. When Jell-O is cold, whip to the consistency of whipped cream. Then add one cup whipped cream, one-half dozen macaroons crushed, and a handful of chopped nuts. Set away to harden. Garnish with cherries and serve with whipped cream.