A creamy cottage cheese mixture is set off by a beautiful peach layer.

1 package (3 oz.) Jell-O Cherry Gelatin

Dash of salt

1 cup boiling water

3/4 cup cold water

1 1/4 cups sweetened sliced fresh peaches*

1 1/2 cups cottage cheese

* or use drained canned or frozen peaches.

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water. Chill until very thick. Fold peaches into I cup gelatin. Pour into a 11/2-quart ring mold. Chill until set, but not firm. Beat cottage cheese until smooth. Whip remaining gelatin until fluffy. Fold in cheese. Pour into mold. Chill until firm. Unmold. If desired, fill ring with more cottage cheese and sliced peaches. Makes about 6 cups,or 8 to 10 servings.

A delightful fruit combination to use as salad or dessert.

2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Orange

or Orange-Pineapple Gelatin

2 cups boiling water

1 cup cold water

1 package (10 oz.) Birds Eye Red Raspberries

1 can (13 1/2 oz.) pineapple tidbits

Dissolve Jell-O Gelatin in boiling water. Add cold water. Stir in frozen fruit until berries are separated. Add undrained pineapple tidbits. Chill until very thick. Then stir to distribute fruits evenly. Pour into 9×5x3-inch loaf pan or 1 1/2-quart mold. Chill until firm. Makes 5 cups, or 10 servings.

Prepare Raspberry Pineapple Mold, substituting Jell-O Strawberry Gelatin for orange gelatin and Birds Eye Strawberry Halves for raspberries.

Slivered almonds and celery add texture to this layered mold.

1 package (3 oz.) Jell-O Orange, lemon, or lemon-lime Gelatin

Dash of salt

1 cup boiling water

3/4 cup cold water

1 teaspoon lemon juice

1 cup diced cantaloupe or small cantaloupe balls

1/4 cup sliced celery

1/4 cup finely slivered almonds

1 package (3 oz.) cream cheese

2 tablespoons mayonnaise

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water and lemon juice. Chill half the gelatin until very thick. Fold in cantaloupe, celery, and almonds. Pour into a shallow pan or individual molds. Chill until set, but not firm. Mix cheese and mayonnaise until smooth. Gradually blend in remaining gelatin. Pour over layer in pan. Chill until firm. Unmold on crisp greens. Serve with cream cheese balls, additional mayonnaise, or sour cream, if desired. Makes about 4 cups, or 6 to 8 servings.

A lovely, delicious frozen salad that can also be a beautiful dessert.

1 package (3 oz.) Jell-O Mixed Fruit, Strawberry, or Lemon Gelatin

Dash of salt

1 cup boiling water

1 can (8 13/4 oz.) pineapple tidbits

1/4 cup lemon juice

1/3 cup mayonnaise

1 cup whipping cream*

1 medium banana, diced

1/2 cup seeded halved grapes

1/4 cup diced maraschino cherries

1/4 cup chopped nuts

*Or use 2 cups sour cream.

Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make I/2 cup, if necessary. Stir into gelatin with lemon juice. Blend in mayonnaise. Chill until very thick. Whip cream. Fold fruits, nuts, and whipped cream into gelatin. Pour into 2 freezing trays or a 9×5x3-inch loaf pan. Freeze until firm-at least 3 to 4 hours. To serve, cut in squares or slices. Makes about 4 1/2 cups, or 8 servings.

NOTE: Other fruits that may be used in the Frozen Fruit Salad are: drained diced orange sections, drained canned crushed pineapple, or drained canned fruit cocktail using a total of about 2 cups fruit.

Here’s an easy way to turn canned pears into an elegant dessert.

1 can (1 lb.) pear halves, drained

1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin

1 cup boiling water

1/2  teaspoon mint extract

Arrange pear halves in skillet. Dissolve gelatin in boiling water. Add mint extract. Then pour over pears. Broil, basting often, until glaze begins to bubble and pears are lightly tinted -about 15 minutes. Serve warm or chilled. Makes 5 to 8 glazed pear halves, or 3 or 4 servings.

Mint-Glazed Pears-the glaze is lime gelatin flavored with mint.

Layer three fruits in a pan, add gelatin, and you’re done!

2 packages (3 oz. each) or 1 package (6 oz.) Jell-O Lime Gelatin 2 cups boiling water

1 can (1 lb.) apricot halves

1 can (1 lb.) pear halves

2 bananas, sliced

Dissolve Jell-O Gelatin in boiling water. Drain canned fruits, measuring 1 1/2 cups syrup; add to gelatin. Layer apricot halves and pear halves in a 9×5x3-inch loaf pan or a 2-quart mold. Top with sliced bananas. Pour gelatin over fruits. Chill until firm. Unmold. Makes 8 cups, or 12 to 14 servings.

NOTE: A I-lb. or I-lb. 4 1/2-oz. can of peach halves or slices, pineapple slices, or fruit cocktail may be substituted for the fruit suggested in recipe.