Other recipes in this category
  • Earthquake Dessert
    Coconut enough to cover pan bottom
    1 c. chopped nuts
    1 German chocolate cake mix
    1 stick soft margarine
    1 lb. powdered sugar
    1 (8 oz.) pkg. cream cheese room
    temperature
    Grease 9 x13 pan. Cover bottom with coconut as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake mix. Bake in 350 degree oven for 1 hour. Northwest Singles Squares Ireta Yarns Levi s n Lace
  • Lime Jello
    1 sm. box lime Jello
    1 c. hot water
    1 c. cold water
    1 c. canned milk
    1 c. mayonnaise
    1 c. cottage cheese (sm. curd)
    1 c. well drained crushed pineapple
    1 c. walnuts (optional)
    Mix together in bowl. Pour mixture into Jello mold and chill.
  • 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.
  • Elaine
    2 (4 serving size) chocolate instant
    pudding mix
    2 (12 oz.) Cool Whip
    1 Duncan Hines chocolate cake mix
    1 c. pecans chopped
    Make pudding according to directions on box. Refrigerate until done. Bake cake according to directions on box and cool completely. Cut cake in half. In a large glass serving bowl (a large salad bowl) crumble half of the chocolate cake in bottom. Place half of the pudding mixture on top of cake. Place half of the Cool Whip on top of pudding and half of the pecans on top of Cool Whip. Repeat layers cake pudding Cool Whip and ending with nuts on top. Refrigerate until ready to serve. To serve use large serving spoon and scoop out to get all layers.
  • Callie
    2 1/2 c. cream
    2 lg. eggs separated
    1/2 c. honey (cherry or clover)
    1 tsp. vanilla
    Separate eggs beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen remove from container and put in a mixing bowl. Mix until smooth adding beaten egg whites as you mix. Replace in container and refreeze. VARIATIONS Can substitute yogurt for cream. Other flavors Add carob flour instead of vanilla or fruits.