Fresh Peach Pie

1 cup sugar
2 cups water
fresh peaches
2 tablespoons corn starch
1 small package peach jell-o
whipped cream Mix sugar and corn starch in sauce pan. Add water and bring to a boil. Stir in jello until it is dissolved. Chill mixture in refrigerator until it starts to thicken. Pour in baked pie shell in layers with sliced fresh peaches. Make sure each peach slice is coated with jello mixiure, so it won't turn dark. Serve with whipped cream.

Jell-O Dessert

Crust:
3 cups graham cracker crumbs
1/2 cup finely chopped nuts
4 teaspoons margarine

Filling:
1 can evaporated milk
3/4 cup hot water
1/2 cup lemon juice
1 package jell-o
1 cup sugar

 Crust: Line a 13 x 9 cake pan with half of the graham cracker mixture. Save the other half for the top.

Boil 1 can evaporated milk, in can for 5 minutes. Chill and whip. Mix jell-o (Red or lemon) in water, add sugar and lemon juice, dissolve well, cool. Cool until syrupy. Add to whipped milk. Pour on top of graham cracker crumbs. Sprinkle remaining crumbs on top. Chill.

Christmas Salad

1 small lemon Jell-O
1 cup finely diced celery
1 small can crushed pineapple
1 small lime Jell-O
1 cup diced apples
1/2 cup nuts Mix Jell-O as directed. Add fruit and nuts.

Pineapple Cheese Salad

1/2 cup crushed pineapple
juice from half a lemon
1 1/2 cups boiling water
1/2 cup whipped cream
1/2 cup sugar
1 small lemon Jell-O
1/2 cup grated cheese