Other recipes in this category
  • Four Layer Dessert
    1 c. all-purpose flour
    1 c. pecans
    1 stick butter
    Mix these 3 together. Bake at 350 degrees for 20 minutes (until firm). Let cool. 1 (8 oz.) box cream cheese
    1/2 Cool Whip (lg. container)
    1 c. confectioners sugar
    Spread on. 1 box chocolate pudding (instant)
    3 c. milk
    Spread on. 1/2 container Cool Whip
    Sprinkle with pecans

  • Strawberry Dessert
    1 pkg. strawberry Jello
    1 c. water
    1/4 lb. marshmallows
    1/2 pt. whipping cream
    1 pt. strawberries
    One package strawberry Jello made with only 1/2 cup boiling water and 1/2 cup cold water. When just shaky beat with an egg beater. Cut up in small pieces 1/4 pound of marshmallows. Whip 1/2 pint whipping cream. One pint strawberries. Mix everything together.
  • Favorite Jello
    1 pkg. (lg. size) cherry Jello
    1 pkg. (lg. size) lemon Jello
    1 can cherry pie filling
    1/2 can chunk pineapple
    1 sm. cream cheese (3 oz.)
    1/3 c. chopped nuts
    Dissolve cherry Jello in 3 cups of boiling water. Add cherry pie filling. Let set until firm in mold or bowl. Dissolve lemon Jello in 3 cups boiling water. Add cream cheese (room temperature) pineapple and nuts. When completely cooled pour over firm cherry Jello. Refrigerate several hours.
  • Finger Jello
    3 sm. boxes Jello
    4 pkgs. Knox gelatin
    4 c. boiling water
    2 tbsp. lemon juice
    Mix Jello and Knox in large bowl. Add water and lemon juice stir well. Pour into 13x9-inch dish and refrigerate until set. Cut into squares or shapes and store in a covered dish.
  • Easy Jello Fluff
    1 (3 oz.) pkg. Jello any flavor
    1 (1 lb.) carton cottage cheese
    1 can (lg.) crushed pineapple
    1 (8 oz.) carton Cool Whip
    Mix first 3 ingredients in large bowl. Stir in Cool Whip (thawed). May be served immediately or stored for 2 to 3 days. For lighter version use sugar free Jello lite Cool Whip and low fat cottage cheese. NOTE I like orange Jello best.