Other recipes in this category
  • Orange And Apricot Jello Dessert
    2 (3 oz.) pkg. orange Jello
    1 1/2 c. hot water 2 1/4 c. apricot
    nectar
    1 med. can Mandarin oranges
    3 c. miniature marshmallows
    Dissolve Jello. Add all ingredients. Cool until firm in a 9 x 12 dish. --TOPPING--
    1 egg well beaten
    1 c. apricot nectar
    2 tbsp. flour
    1/2 c. sugar
    Cook until thick. Cool and fold in 4 ounces Cool whip. Spread over top of Jello mixture and chill.
  • Cranberry Raspberry Jello
    3 boxes of raspberry Jello dissolved
    in 1 c. hot water
    1 (16 oz.) can cranberry sauce
    softened in 1 c. of hot water
    1 lg. can of pineapple drained
    1 c. nuts
    Mix all ingredients together. Pour 1/ 2 of mixture in pan and let set. 1 c. sour cream to top of layer
    Top this with rest of Jello. Let set.
  • Pink Stuff
    1 can Eagle Brand
    1 can cherry pie filling
    1 lg. (9 oz.) carton Cool Whip
    1 can mandarin oranges
    1 can pineapple chunks drained
    1 c. miniature marshmallows
    Mix together and chill.
  • Orange Sherbet
    6 cans of Fanta Orange Drink (do not
    substitute for Fanta)
    1 sm. can crushed pineapple
    1 can Eagle Brand condensed milk
    Put all ingredients into ice cream freezer. Freeze until firm.
  • "Red, White & Blue (Flag)"
    WHITE & BLUE (FLAG)
    Slice a pound cake in 8 thin slices and lay them in a 9x13 glass baking dish cover with 1 cup blueberries 1 cup sliced strawberries cover with 8 ounces Cool Whip place 50 blueberries in upper left-hand corner for stars use sliced strawberries laid lengthwise to make 5 red stripes. Refrigerate for 30 minutes before serving.