Crimson Crunch Jello Salad

(from memory, because my recipe disappeared!!Sorry, I hope it's right)
6oz cherry jello
20 oz crushed pineapple, drained-save juice
1 or 2 cans whole cranberry sauce( I think I used one and a half)
2-3 apples peeled and chopped (I love gala)
1 pomegranate
Frosting:
8oz cream cheese softened
1/3 cup sugar
12oz cool whip
Make your cherry jello with the 2 cups hot water, but instead of adding 2 cups cold water, you will use the juice drained from the pineapple. Don't worry if it's not equal to 2 cups. Then add pineapple, cranberry sauce, apples and half of the pomegranate seeds. Pour into a 9x13. Let set up in fridge. To make frosting, just whip cream cheese and sugar, then stir in coolwhip. Spread over firm jello and sprinkle top with remaining pomegranate seeds. Enjoy ladies!

Red, White 'n' Blue Salad

Here's a festive, fun recipe for the upcoming holiday! It's cool, refreshing, and definitely a crowd pleaser. I made mine in a 9x13, but I like the looks of it even more in the trifle dish! (from Taste of Home Magazine)

1 3 oz. pkg. berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries (or more)
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 3 oz. pkg. raspberry gelatin
1 cup fresh raspberries (I used 2-6 oz. containers)
Whipped cream & additional berries, optional

-In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.
-Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.
-In a large bowl, dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Garnish with whipped cream and additional berries if desired.
-Serves 14-16.

Raspberry Pear Gelatin Salad

This is the recipe everyone has been asking me for. So de-lish! You can use any flavor of gelatin.

INGREDIENTS:
1 6 oz. pkg. raspberry gelatin
2 cups boiling water
2 (15.25 ounce) cans pear halves in juice (I use 1 qt. home canned)
1 (8 ounce) package reduced-fat cream cheese, softened
3 cups frozen whipped topping, thawed

DIRECTIONS:
Whisk together the gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl (I use bundt pan), cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot water to loosen the gelatin, then invert onto a plate.