Other recipes in this category
  • Cherry Fluff
    1 can cherry pie filling
    1 (12 oz.) container Cool Whip thawed
    1 can Eagle Brand milk
    1 lg. can crushed pineapple drained
    1/2 c. nuts chopped
    Mix all ingredients thoroughly. Refrigerate.
  • Angel Food Dessert
    1 angel food cake
    1 pt. whipped cream
    3 tbsp. cocoa
    1 tsp. vanilla
    1 tbsp. sugar
    Cut off top of angel food cake and cut out center leaving sides about an inch thick. Fill center with whipped cream mixed with cocoa vanilla and sugar. Replace top and cover with additional whipped cream if desired. Pour chocolate syrup over cake.
  • Buster Bar Dessert
    --FUDGE SAUCE--
    1 1/3 c. evaporated milk
    2 c. powdered sugar
    6 oz. chocolate chips
    2 tbsp. margarine
    Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13
  • Strawberry Jello
    1 lg. pkg. strawberry Jello
    2 c. boiling water
    1 lb. pkg. frozen strawberries
    1 can crushed pineapple drained
    3 bananas
    1 lg. container sour cream
    Mix strawberries in Jello and hot water. Add bananas and pineapples. Put half of mix into an oblong pan. Let sit. Pour sour cream evenly and put the rest of the mixture on top. Refrigerate.
  • Jello Figs
    3 c. mashed figs
    3 c. sugar
    2 sm. pkgs. mixed fruit Jello
    Mix figs and sugar for 3 minutes on stove. Remove from fire and mix in Jello. Boil for 4 minutes put in jars.