Other recipes in this category
  • Chocolate Eclair Dessert
    Line a 9 x 13 dish with graham cracker squares. 2 pkg. French vanilla instant pudding
    mix
    3 c. cool milk
    1 (9 oz.) Cool Whip
    Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers and cover with rest of pudding ending with another layer of graham crackers. --CHOCOLATE TOPPING--
    2 tbsp. corn syrup
    3 tbsp. margarine
    1 tsp. vanilla
    1 1/2 c. 10 X sugar
    3 tbsp. milk
    2 squares chocolate or 6 tbsp. cocoa
    Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers.
  • Cherry Jello
    2 boxes cherry Jello
    1 box frozen strawberries
    1 1/2 pts. vanilla ice cream
    2 1/2 c. boiling water
    Take 2 boxes of cherry Jello and mix well with 2 1/2 cups of boiling water. Stir until dissolved. Add 1 box of frozen strawberries and add 1 1/2 pints of ice cream. Stir until ice cream and strawberries are dissolved and Jello is set. Serves 6 to 8.
  • Chocolate Dream
    1 stick margarine
    1 c. flour sifted
    1 c. pecans chopped fine or broken
    pieces
    Mix ingredients spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool. Spray or grease pan. --FIRST LAYER--
    8 oz. Philadelphia cream cheese
    1 c. confectioners sugar sifted
    1 lg. (8 oz.) Cool Whip (1 c.)
    Mix and spread over flour mixture. --SECOND LAYER--
    1 chocolate instant pudding (or lemon
    butterscotch your choice to vary)
    1 vanilla instant pudding
    3 c. milk
    Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top if desired.
  • Delicious Coconut Dessert
    1 lg. angel food cake
    1 c. sweet milk
    30 lg. marshmallows
    1 lg. can crushed pineapple
    1 pt. cream whipped
    1 bag frozen coconut
    Crumble cake in a 9 x13 x2 pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.
  • Lemon Chiffon Jello
    1 lg. box lemon Jello
    1 c. boiling water
    1 can crushed pineapple
    2 c. cold 7-Up
    1 (8 oz.) cream cheese
    1 (8 oz.) Cool Whip
    Dissolve Jello and boiling water. Add crushed pineapple and 7-Up. Put in refrigerator until partly set up. Mix cream and Cool Whip together. Fold into Jello mixture.