Other recipes in this category
  • Cranberry Surprise Jello
    1 pkg. strawberry Jello
    1 c. boiling water
    1 (10 oz.) pkg. frozen strawberries
    1 c. chopped cranberries
    4 oz. chopped pecans
    2 or 3 med. bananas crushed
    1/2 pt. sour cream or cream cheese
    Dissolve Jello in boiling water. Cool. When syrupy add crushed bananas cranberries strawberries and pecans. Pour 1/2 mixture in pan and refrigerate until firm. Spread sour cream over gelatin and cover with remaining Jello mixture.
  • Cranberry Fluff
    1 bag fresh cranberries
    1 (10 oz.) bag marshmallows
    1 (No. 2) can crushed pineapple
    drained
    1 c. whip cream whipped
    3/4 c. sugar
    Grind cranberries and marshmallows together. Mix in other ingredients except cream. Let set in refrigerator overnight. Before serving stir in cream. Sharon (Kaping) Wegner
  • Strawberry Jello Dessert
    2 pkgs. strawberry jello
    2 c. boiling water
    1 (10 oz.) pkg. frozen strawberries
    3 mashed bananas
    1 (#2) can crushed pineapple (with
    juice)
    Sour cream (about a pint)
    Dissolve jello in water and add remaining ingredient.s Pour 1/2 mixture in mold. Let set in refrigerator. Spread sour cream then pour remaining mixture on top and refrigerate until set.
  • Strawberry Layer Dessert
    1 (10 oz.) frozen sliced strawberries
    1 (3 oz.) pkg. strawberry Jello
    1 c. hot water
    1 c. whipped cream or Cool Whip
    1 (10 ) tube angel cake
    Fresh strawberries for garnish
    Drain strawberries reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.
  • 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.