Other recipes in this category
  • Cool Summer Dessert
    1 pkg. pistachio instant pudding
    1 (8 oz.) Cool Whip
    Drain and save juice from 1 sm. can fruit cocktail
    1 can mandarin oranges
    1 sm. can crushed pineapple
    Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together. 6 to 8 servings.
  • Double Chocolate Mint Dessert
    --CAKE--
    1 c. flour
    1/2 c. butter
    16 oz. Hershey syrup (1 1/2 c.)
    1 c. sugar
    4 eggs
    --MINT LAYER--
    2 c. 10X sugar
    1 tbsp. water
    3 drops green food color
    1/2 c. butter
    1/2 tsp. mint (6 drops)
    Bea
  • Felicia
    1 lg. pkg. cherry gelatin
    1 qt. vanilla ice cream
    1 can maraschino cherries
    1 c. boiling water
    1 can crushed pineapple
    1 c. nuts
    Dissolve water and gelatin then add ice cream. Stir until completely melted. Add other ingredients. (You can also add bananas grapes or fruit cocktail.) Refrigerate until firm.
  • An Economical Dessert
    When making preserves or jelly there is often syrup left over. Use it this way put a teaspoonful in a wineglass and fill the glass with whipped cream or Cool Whip. Woodville Mississippi
  • Pumpkin Desserts
    1 yellow cake mix
    3 eggs
    1/2 c. melted butter
    1 lg. can pumpkin pie mix
    2/3 c. milk
    1/4 c. brown sugar
    1 tsp. cinnamon
    Mix and press in the bottom of an 11 x 13 inch pan 1 yellow cake mix (reserve 1 cup of this) 1 egg 1/2 cup melted butter. Mix and pour on top of cake mixture 1 large can of pumpkin pie mix 2 eggs and 2/3 cup milk. Mix and crumble on top of pumpkin mix 1 cup cake mix 1/4 cup melted butter 1/4 cup brown sugar 1 teaspoon cinnamon. Bake at 350 degrees 40 to 50 minutes.