Other recipes in this category
  • Cranberry Jello
    1 (3 oz.) reg. vanilla pudding
    1 (3 oz.) lemon Jello
    2 tbsp. lemon juice
    1 (3 oz.) raspberry Jello
    1 (16 oz.) can cranberry sauce
    1/2 c. chopped celery
    1/4 c. chopped pecans
    2 c. Cool Whip
    Combine pudding lemon Jello and 2 cups water in pan. Cook and stir to boiling. Stir in lemon juice chill until partially set. Dissolve raspberry Jello in 1 cup boiling water. Beat in cranberry sauce. Add celery and nuts. Chill until partially set. Fold Cool Whip into pudding mixture pour half into mold or 9 x 9 inch Pyrex. Slowly add cranberry layer. Finish with remaining pudding mixture. Chill thoroughly.
  • Chocolate Eclair Dessert
    2/3 box graham crackers
    2 sm. boxes French vanilla pudding
    4 c. milk
    2 (8 oz.) Cool Whip
    1 container Ready-to-Spread chocolate
    sour cream frosting
    Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding by dropping balls of it all over and then carefully spreading it out.
  • Apricot Jello
    1 lg. (6 oz.) apricot Jello
    12 1/2 oz. can crushed pineapple
    1 lg. can mandarin oranges
    4 sliced bananas
    2 pkgs. Dream Whip
    Coconut and nuts
    Make Jello according to package using 3 1/2 cups water. Drain juice from fruit and reserve. Add pineapple oranges and bananas to Jello and chill until firm. --TOPPING--
    1 c. fruit juice
    1 egg
    1/2 c. sugar
    3 tbsp. flour
    Dash salt
    Mix together and cook on low heat until thickened. Cool. Make Dream Whip according to directions and fold into chilled topping. Spread over Jello. Sprinkle with nuts and coconut if desired. Cookbook 76
  • Dessert Squares
    1/3 c. butter melted
    1 c. firmly packed brown sugar
    1/2 tsp. vanilla
    1 egg
    1 1/3 c. flour
    1 1/4 tsp. baking powder
    1/2 tsp. salt
    1/4 c. chopped walnuts
    3/4 c. chocolate chips divided
    In mixing bowl blend butter brown sugar and vanilla. Stir in egg. Combine flour baking powder and salt. Add to butter mixture blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of the chocolate chips on top and press into dough. Press remaining dough on top of chocolate chips. Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes. Turn out of dish remove waxed paper and turn right side up. Heat remaining chocolate chips in a glass custard cup 1-1 1/2 minutes or until soft enough to spread.
  • 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.