Post by Chris in NM on Jan 23, 2003 12:56:20 GMT -6
Hi Betsy, I will look in my 4 Jell-o cookbooks today and see what I can find. Sorry it has taken so long to answer your question! A couple of my books date to the 50's and 60's, so one of them may have what you are looking for!
Post by Chris in NM on Jan 23, 2003 14:27:38 GMT -6
I have looked and looked in all my cookbooks and on the Jell-o website for your recipe. Perhaps your Mother combined a couple or something? The only Jell-o ones that used cookies were the ladyfinger cookies. I did go to the Nilla Wafer site, but couldn't find exactly what you were looking for. Perhaps if you go to those sites you could find what you are looking for? Maybe if you had another ingredient or so? Or some of the instructions? Sorry!
Post by cuteascountry_Shortcake on Nov 3, 2003 23:36:22 GMT -6
Is this similar to the dessert you mother used to make?
STRAWBERRY DREAM WAFER DESSERT Printed from COOKS.COM
3 sm. boxes strawberry Jello1 lg. box vanilla wafer cookies (crushed)1 sm. can pineapple tidbits, unsweetened juice drained3 c. miniature marshmallows1 pkg. Dream Whip, follow directions on box3 to 4 lg. bananas, half slices Line 9x13 inch pan with half of the crushed vanilla wafers. Make Jello according to directions on the box. Let Jello thicken in the refrigerator, approximately 2 hours. Add remaining ingredients stirring lightly (not too much), pour over wafers in pan. Top with remaining vanilla wafers. Refrigerate until served.
LEMON PINEAPPLE DESSERT Printed from COOKS.COM
1 (20 oz.) can crushed pineapple1 1/4 c. pineapple juice (drained and reserved from can)1 (3 oz.) pkg. lemon Jello1 (13 oz.) can evaporated milk1/2 c. sugar1 (12 oz.) box vanilla wafers, crushed1 stick butter, melted Heat pineapple juice to boiling. Dissolve the Jello in the juice and chill until slightly thickened. Whip the chilled evaporated milk until stiff. Beat in the sugar. Blend in the Jello and drained pineapple.
Mix vanilla wafer crumbs with melted butter. Cover the bottom of a 9 x 13 inch pan with half of crumb mixture and pat down. Bake until lightly browned at 375 degrees for about 8 minutes. Cool. Pour in the filling. Top with remaining crumbs. Refrigerate until thoroughly chilled.
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