Other recipes in this category
  • Cranberry Fluff
    2 c. raw cranberries ground
    3 c. tiny marshmallows
    3/4 c. sugar
    2 c. diced unpared apples
    1/2 c. seedless green grapes
    1/2 c. nuts chopped
    1/4 tsp. salt
    1 c. whipping cream whipped
    Mix together and chill.
  • Cherry Fluff
    1 can cherry pie filling
    1 can crushed pineapple drained well
    1 can Eagle Brand milk
    1 (8 oz.) Cool Whip
    Drain pineapple well. Don t use juice. Mix all ingredients until well blended. Refrigerate at least 4 hours. Yield 12 servings.
  • Frozen Grasshopper Surprise
    24 Oreo cookies
    1/4 c. melted butter
    2 c. heavy cream whipped
    1/4 c. creme de menthe (green)
    1 (7 oz.) jar marshmallow fluff
    Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Serves 8. Doubled it fits into 10 inch pan and serves 14 people.
  • Orange Tapioca Jello
    2 sm. pkg. vanilla tapioca pudding
    1 sm. orange Jello
    1 container Cool Whip (sm.)
    1 sm. can mandarin oranges
    Mix Jello and pudding together dry. Add 3 cups hot water including the juice from the oranges. Heat until thick cool stir in whipped cream and oranges. Chill. (I usually double this recipe.)
  • Chocolate Layer Ice Box Dessert
    1 c. flour
    1 c. chopped nuts
    1 stick margarine
    Mix and pat in pan and bake 25 minutes at 350 degrees. Cool. 12 oz. cream cheese
    1 c. Cool Whip
    1 tsp. vanilla
    1 c. powdered sugar
    Mix and pour on cooled crust. 2 sm. pkg. instant chocolate pudding
    mix
    3 c. milk
    1 tsp. vanilla
    Mix well and pour over top of cream cheese mixture and chill until firm. Frost using balance of 9 ounce Cool Whip. Garnish with shavings of Hershey as final layer.