Other recipes in this category
  • Chocolate Jiffy Dessert
    1 pkg. chocolate Jiffy cake mix
    1 pkg. chocolate instant pudding
    1 (8 oz.) pkg. cream cheese softened
    (use mixer)
    1 (9 oz.) pkg. Cool Whip
    Hershey candy bar
    Mix cake mix as directed. Bake in greased 9x13 inch cake pan 15 minutes. Cool. Prepare instant pudding as directed. Add cream cheese and beat together. Put on cake and top with Cool Whip. Shred candy bar on top. Refrigerate.
  • Orange Fluff
    1 sm. can crushed pineapple drained
    1 sm. can mandarin oranges drained
    1 med. tub Cool Whip
    1 pt. cottage cheese
    1 sm. pkg. orange Jello
    Combine first 4 ingredients then sprinkle dry Jello over mixture and stir.
  • Coconut-cream Dessert
    1 c. flour
    1/2 c. chopped pecans
    1/2 c. oleo
    Mix and press into 9x13 pan bake 375 degrees for 15 minutes. Cool. 8 oz. cream cheese
    1 c. powdered sugar
    1 c. Cool Whip
    Fold together spread on crust. Cook 2 packages coconut cream pudding with 2 1/2 cups milk cool spread on second layer frost with Cool Whip sprinkle coconut on top and chill overnight.
  • Cheese Petit Fours
    4 jars Kraft Old English cheese spread
    4 sticks butter (NOT margarine)
    3 loaves VERY THIN white Pepperidge
    Farm bread
    1 tsp. Tabasco
    1 1/2 tsp. Lea & Perrin s
    1 tsp. onion powder
    Dill weed seed
    Cayenne pepper
    Cut crust off bread 3 slices at a time. Beat all ingredients except cayenne pepper and dill weed seed until consistency of thick icing. Spread between slices spread thin on top slice. Cut into 4 squares. Sprinkle mixture on top and sides. Sprinkle with cayenne and dill (for less spicy use paprika instead of cayenne). Place on cookie sheet and freeze. Bake frozen 15-20 minutes at 350 degrees. Store in plastic bag while frozen if not using immediately. Do not microwave.
  • Ribbon Jello
    4 (3 oz.) pkgs. Jello (lime orange
    lemon strawberry or raspberry)
    2 env. Knox gelatin unflavored
    16 oz. sour cream
    2 c. milk
    1 c. sugar
    2 tsp. vanilla
    Bring milk to boil add sugar mix until dissolved. Mix gelatin in 1/2 cup cold water add to milk mixture. Add sour cream and vanilla. Use 1 1/2 cups between each layer of Jello. Use 1 cup hot water and 1/2 cup cold water for each Jello. Each layer (Jello or filling) must harden before next layer can be added. Takes about 5 hours. Use 9 x13 pan. Grease pan. 4 layers (green yellow orange red). Jello lime orange peach or apricot lemon strawberry raspberry or cherry.