Other recipes in this category
  • Lemon Fluff
    1 (14 1/2 oz.) can (1 3/4 c.)
    evaporated milk
    1 (4 oz.) pkg. lemon gelatin
    1 3/4 c. hot water
    1/4 c. lemon juice
    1 c. sugar
    2 1/2 c. vanilla wafer crumbs or
    graham crackers
    Chill unopened can of milk in refrigerator until ice cold about 3-4 hours. Dissolve gelatin in hot water and chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9x13 inch pan with crumbs. Pour over gelatin mixture. Top with remaining crumbs and chill until firm. Cut in squares. Serves 12 and can be made the night before.
  • Orange Jello
    1 (3 oz.) pkg. orange Jello (3
    packages)
    1 c. hot water (3 cups)
    1 (6 oz.) can frozen orange juice (12
    ounces)
    1 c. vanilla ice cream (1 1/2 pints)
    1 can drained mandarin oranges
    Dissolve Jello in water. Add frozen juice. Let cool. When it starts to jell beat until creamy with ice cream. Whip. Add mandarin oranges. Refrigerate. Serves 6-8.
  • Mini Dessert Cups
    1 pkg. refrigerated sugar cookie dough
    2 (8 oz.) cream cheese softened and
    mixed with
    2/3 c. powdered sugar
    Assorted fruits strawberries kiwi
    grapes etc.
    Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
  • Frosted Jello
    1 (3 oz.) pkg. orange Jello
    1 (3 oz.) pkg. lemon Jello
    1 can mandarin oranges
    2 or 3 bananas
    Green grapes fresh or canned
    Make Jello according to package directions using juice from mandarin oranges and from grapes of canned for part of cool water. Mix in fruit when cool and let set. 1/2 c. sugar
    2 tbsp. flour
    1 c. pineapple juic
    1 egg slightly beaten
    2 tbsp. butter
    1 c. whipping cream whipped
    Ground nuts
    Combine sugar and flour in sauce pan. Stir in pineapple juice and egg. Cook over low heat until thickened. Remove from heat add butter and cool. Fold into whipped cream. Frost Jello. Sprinkle with nuts.
  • Peach Jello
    1 lg. can peaches
    1 lg. pkg. peach Jello
    1 can crushed pineapple juice and all
    1 lg. pkg. cream cheese softened
    1 (8 oz.) Cool Whip
    Bring the peaches and the Jello to a boil. Mix until dissolved. Allow to cool. In another bowl combine the crushed pineapple with the cream cheese mixing well. Add to the peach mixture. Stir in the Cool Whip and pour into 9 x 13 inch pan and refrigerate until set.