Other recipes in this category
  • Broken Glass Jello
    3 oz. pkg. orange jello
    3 oz. pkg. cherry jello
    3 oz. pkg. lime jello
    3 oz. pkg. lemon jello
    Sugar
    Water
    Pineapple juice
    8-12 oz. Cool Whip
    Dissolve package of orange jello in 1 cup boiling water. Add 1/2 cup cold water. Repeat with cherry and lime jello. Let set up overnight in refrigerator. (Should be 3 different pans.) Dissolve lemon jello and 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup cold pineapple juice. Let set in large bowl until thick. Add Cool whip. Stir well. Cut jello into cubes and fold in.
  • Four Layer Dessert
    1 c. flour
    1/2 c. nuts chopped
    1 stick margarine softened
    8 oz. cream cheese
    1 c. powdered sugar
    1 carton Cool Whip divided
    1 pkg. instant pudding mix your
    choice of flavor (6 oz.)
    3 c. milk
    Combine flour nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as desired.
  • Strawberry Jello
    1 lg. pkg. strawberry Jello
    2 c. boiling water
    1 lb. pkg. frozen strawberries
    1 can crushed pineapple drained
    3 bananas
    1 lg. container sour cream
    Mix strawberries in Jello and hot water. Add bananas and pineapples. Put half of mix into an oblong pan. Let sit. Pour sour cream evenly and put the rest of the mixture on top. Refrigerate.
  • Frozen Cucumbers
    2 c. sugar
    2 c. water
    1 c. vinegar
    1 tbsp. salt
    Bring all ingredients to boil. Cool syrup. Slice cucumbers approximately 1/8 inch thick. Pack in freezer containers. Pour syrup over cucumbers and freeze.
  • Chocolate Sundae Dessert
    20 chocolate wafers crushed save
    about 2 tbsp. topping
    1 (6 oz.) pkg. chocolate chips
    2 Hershey candy bars
    1/4 lb. margarine
    3 eggs slightly beaten
    2 c. sifted powdered sugar
    3/4 c. pecans
    1/2 gallon vanilla ice cream
    slightly softened
    In a 9 x13 buttered dish spread crushed wafers on bottom. Melt chips candy bars and margarine over hot water. Remove from heat. Add eggs sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.