This is beautiful and delicious!

Fruit Gelatin Layer
1 small box strawberry gelatin
1 cup hot water
1 package frozen strawberries, thawed

Dissolve gelatin in hot water. Chill slightly. Fold in thawed strawberries with juice. Pour into 2-quart mold. Chill until firm.

Cheese Layer
1 tablespoons unflavored gelatine
1/4 cup cold water
1/2 cup fruit cocktail syrup
1/4 cup granulated sugar
1 cup small curd cottage cheese
1 cup fruit cocktail, well drained
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup sour cream

Dissolve gelatine in water.

Combine syrup and sugar. Bring to boil. Add to softened gelatine. Chill slightly. Fold in remaining ingredients. Pour over well set fruit gelatin layer. Chill until firm.

1 (6 ounce) can frozen orange juice concentrate
1 juice can water
1 small box orange gelatin
1 cup lemon-lime carbonated beverage
1 (11 ounce) can mandarin oranges, drained
1/2 cup slivered almonds

Heat orange juice and water to boiling; stir in gelatin until dissolved. Slowly add lemon-lime beverage; chill until thickened.

Fold in orange sections and almonds. Pour into 4-cup mold. Chill until firm.

Makes 4 to 6 servings.

1 small box lemon gelatin
1 cup boiling water
1 can corned beef, flaked
3 eggs, hardboiled and chopped
1 small onion, grated
1/2 cucumber, chopped
1 cup celery, chopped
1 cup salad dressing

Dissolve gelatin in boiling water. Cool.

Add remaining ingredients, adding salad dressing last. Chill to set.

1 (8 ounce) can crushed pineapple, undrained
1/2 cup granulated sugar
1 small box orange gelatin
1/2 cup sharp grated cheese
2/3 cup pecans, chopped
1 cup frozen whipped dessert topping, thawed

Bring pineapple, sugar and water to a boil. Dissolve gelatin in hot mixture. Cool in refrigerator until it is the consistency of egg whites.

Add cheese and nuts. Fold in dessert topping. Pour into individual salad molds or one large mold. Refrigerate until set.

1 small box peach gelatin
1 cup orange juice
1 cup buttermilk

Dissolve gelatin in orange juice heated to boiling. Mix well, cool briefly and add buttermilk. Refrigerate. To serve, top with homemade mayonnaise or commercial mayonnaise combined with sour cream and a touch of orange juice concentrate.

Serves 6.

1 (3 ounce) box raspberry gelatin
1 cup bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cups thawed whipped topping

Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened.

Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm.

Serves 6 to 8.

2/3 cup boiling water
1 small box orange gelatin
1/2 cup cold water
Ice cubes
1 (8 ounce) container Cool Whip?
6 ounces shortbread crust
Cool Whip? (for garnish)
Orange slices (for garnish)

Stir boiling water into gelatin in large bowl for 2 minutes or until dissolved.

Mix cold water and ice to make 1 1/4 cups. Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites). Remove any remaining ice.

Stir in the container of Cool Whip with a wire whisk until smooth. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon into crust. (There is likely to be some left over.) Refrigerate 3 hours or until firm.

Decorate top of pie with Cool Whip and orange slices just before serving.

6 cups zucchini, peeled and cubed
4 cups granulated sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
2 small boxes apricot Jell-O

Boil zucchini with some water for 10 minutes. Drain. Add sugar, lemon juice and pineapple, and boil 10 minutes. Add Jell-O. Stir until dissolved. Pour into sterilized, warm jars and seal. Process in boiling water bath for 10 minutes.

1 large box cranberries
1 orange, peeled
1 orange, unpeeled
1 cup nuts, chopped
1/4 cup cold water
1 small box strawberry gelatin
1 cup boiling water
1 envelope plain gelatine
2 cups granulated sugar

Grind cranberries, peeled and unpeeled oranges, add chopped nuts and sugar; let stand 2 hours.

Combine gelatin and boiling water. Dissolve gelatine in 1/4 cup cold water and add to strawberry gelatin mixture. Add cranberry mixture with gelatine mixtures. Chill until firm.

Serves 18.

1 (18.25 ounce) box cake mix
1 small box strawberry Jell-O
1 small box blueberry Jell-O
1 (12 ounce) container Cool Whip

Prepare cake mix according to directions on box, and bake in two layers.

Remove cakes from pans. Clean pans. Return cool cake to pans. Pierce cake with meat fork 1/2 inch apart.

Mix strawberry Jell-O and 1 cup boiling water; pour over first layer.

Repeat with blueberry Jell-O for second layer. Refrigerate 3-4 hours.

Dip pans in hot water to loosen cake. Put layers atop each other, using Cool Whip for filling and frosting.

Decorate top with small American flags.