397481 -- Hostess Twinkies Dessert

Name: 397481 -- Hostess Twinkies Dessert
Prep time: 10 min
Yield: 6 servings
Ingredients: 10 Hostess Twinkies Slice In Long

397481 -- Hostess Twinkies Dessert is a home-style recipe made with Hostess Twinkies Slice In Long. Serves 6. way Put cream side up in 9 x 13 pan.

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材料

作り方（プレビュー）

1
Put cream side up in 9 x 13 pan.
2
Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip.
3
Crush 2 Heath bars.
4
Spread over top.
5
Refrigerate overnight.
6
Assorted fruits: strawberries, kiwi, grapes, etc.
7
Form cookie dough into 48 walnut-sized balls.
8
Place each into greased mini muffin tins.
9
Dredge tart shaper in powdered sugar and press to spread dough.
10
Bake at 375 degrees for 10 to 12 minutes.
11
Remove from oven and re-press.
12
Cool.
13
Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
14
Pare, core and thinly slice apples.
15
Place apples in a 12 inch skillet or wide saucepan.
16
Add 3/4 cup sugar, water and lemon juice and stir well.
17
In small bowl, stir together the biscuit mix and milk until mix is moistened.
18
Heat apple mixture to boiling.
19
Drop dumpling mixture in 6 portions over apples.
20
Simmer uncovered for 10 minutes.
21
Sprinkle with cinnamon and sugar.
22
Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer.
23
397484 -- MERINGUE DESSERT 3 egg whites, beaten stiff so they hold shape in bowl
24
Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees.
25
Put vanilla ice cream on top when serving.
26
When making preserves or jelly there is often syrup left over.
27
Use it this way: put a teaspoonful in a wineglass and fill the glass with whipped cream or Cool Whip.
28
Bake cake as directed on package.
29
Crumble into small pieces in a bowl.
30
Pour in the Kahlua.
31
Put pudding in another bowl and prepare per directions.
32
Chop candy bars.
33
Reserve some candy for the top.
34
Mix well and pat into a 9 x 13 inch pan.
35
Bake at 350 degrees for 15 minutes. --2ND:-- 1/3 c. peanut butter 1 (8 oz.) pkg. cream cheese, softened 1 c. powdered sugar 2 c. Cool Whip
36
Mix first 3 ingredients well and blend in Cool Whip.
37
Spread over cooled 1st layer. --3RD:-- 1 (3 3/4 oz.) pkg. vanilla instant pudding 1 (3 3/4 oz.) pkg. chocolate instant pudding 2 3/4 c. milk
38
Mix well and spread over 2nd layer.
39
Refrigerate a few minutes to set the pudding.
40
Top the 3rd layer with Cool Whip.
41
Sprinkle with peanuts and 1 regular size Hershey bar shredded.
42
Keep refrigerated.
43
1 can Thank You Blueberry Pie filling 1 carton Cool Whip
44
Oil pan and lay lady fingers in bottom and up sides.
45
Pour lemon pie filling over top.
46
Then another layer of lady fingers over top of lemon pie filling.
47
Pour blueberry pie filling over this layer.
48
Top with Cool Whip.
49
Mix and press in buttered pan. Melt 2 cups chocolate chips over hot water. Spread over mixture in pan. Cool overnight.
50
1 pkg. Jiffy cake mix, white or yellow 1 lg. size instant vanilla pudding 1 (8 oz.) cream cheese, softened 1 3/4 c. milk 1 (#2) can crushed pineapple 12 oz. Cool Whip
51
Bake the cake in a 9 x 13 inch pan for only 10 minutes.
52
Mix pudding, cream cheese and milk.
53
Spread on cooled cake.
54
Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple.
55
Can top with nuts, if desired.
56
Pleiades #298
57
Mix together and spread on a cookie sheet.
58
Bake 15 minutes at 350 degrees.
59
Cool and crumble.
60
Put half of crumbs on bottom of 9 x 13 inch pan.
61
Put half jar of chocolate or caramel ice cream topping over crumbs.
62
Top with 1/2 gallon of soft ice cream.
63
Top with crumbs and topping remaining.
64
Freeze.
65
Let sit out for 10 minutes, then serve.
66
Combine and cook 8 minutes or until thick.
67
Allow to cool completely.
68
Crush 20 to 25 oreos.
69
Melt 1/4 cup of margarine in a 9 x 13 dish.
70
Sprinkle cookie crumbs over margarine and pat down.
71
Save a scant 1/4 cup cookie crumbs.
72
Cover cookie layer with 1/2 gallon of ice cream and freeze.
73
When fudge has cooled, pour over ice cream.
74
Sprinkle with at least 1 cup of Spanish peanuts.
75
Freeze.
76
Spread Cool Whip on top of peanuts and fudge.
77
Sprinkle remaining cookie crumbs on Cool Whip.
78
Freeze.
79
Juice and rind of 3 lemons 1 pt. whipping cream
80
Lightly grease 9x13 pan.
81
Whip the cream and add everything but the cake.
82
Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top.
83
Repeat with cake and cream mixture and refrigerate for 6 hours before serving.
84
May be topped with tinted coconut to suit the occasion.
85
MINT LAYER:-- 2 c. 10X sugar
86
Beat until smooth.
87
Heat oven 350 degrees.
88
Grease 13x9 pan.
89
In large bowl beat flour, sugar, butter, eggs and syrup until smooth.
90
Pour into prepared pan.
91
Bake 25-30 minutes or until it springs back when lightly touched.
92
Cool completely.
93
Spread mint cream layer on cake.
94
Chill.
95
Pour chocolate topping over dessert.
96
Cover and chill. --CHOCOLATE TOPPING
97
Melt in microwave: 6 tbsp. butter 1 c. mint chocolate chips
98
Melt 1 - 1 1/2 minutes or until smooth when stirred.
99
In a 9"x13" buttered dish, spread crushed wafers on bottom.
100
Melt chips, candy bars and margarine over hot water.
101
Remove from heat.
102
Add eggs, sugar and nuts.
103
Spread over crumbs.
104
Cover with slightly softened ice cream.
105
Sprinkle with extra crumbs.
106
Freeze.
107
Betty Crocker chocolate frosting (ready made)
108
Line 9x13-inch pan with one layer graham crackers.
109
In bowl mix 2 packages pudding, milk and Cool Whip.
110
Spread 1/2 of mixture on crackers, then put another layer of cracker.
111
Then the other half of mixture, then final layer of crackers.
112
Frost with chocolate frosting.
113
Refrigerate overnight or at least 10 hours.
114
Cut into squares to eat.
115
397497 -- DIRT DESSERT 1 lg. pkg. Oreos 12 oz. Cool Whip 8 oz. cream cheese, softened
116
Crush Oreos and place 1/2 in bottom of (11 x 17) pan.
117
Mix together Cool Whip, cream cheese, sugar and margarine.
118
Prepare instant pudding and combine with first mixture.
119
Pour over Oreos.
120
Sprinkle remaining Oreos over pudding mixture.
121
Refrigerate until firm, about 1 hour.
122
You can top with gummy worms to make it more authentic.
123
Dream Whip 1/2 c. chopped nut meats
124
Butter and eggs should be at room temperature.
125
Cream butter, add sugar and yolks.
126
Beat until fluffy.
127
Beat egg white stiff.
128
Fold into creamed mixture.
129
Butter an 8 x 9-inch pan, line with crumbs.
130
Spread creamed mix over crumbs.
131
Spoon gently.
132
Spread nut meats over mixture.
133
Then strawberries.
134
Cool Whip is next.
135
Then remaining crumbs.
136
Chill 3 hours or overnight.
137
1 pkg. instant pudding mix, your choice of flavor (6 oz.)
138
Combine flour, nuts and margarine.
139
Press into 13 x 9 inch pan.
140
Bake at 350 degrees for 10 to 15 minutes.
141
Let cool.
142
Combine cream cheese, powdered sugar and 1 cup Cool Whip.
143
Put on first cooled layer.
144
Mix pudding with milk and pour on second layer.
145
Chill.
146
Spread with rest of Cool Whip.
147
Garnish as desired.
148
397500 -- FANTASTIC SUMMER DESSERT 1 Jiffy cake mix (yellow)
149
8 oz. cream cheese, softened 1 (3 3/4 oz.) instant pistachio pudding 2 regular size cans crushed pineapple 1 (9 oz.) Cool Whip
150
Make cake according to directions.
151
Use 9 x 13 inch pan.
152
Bake carefully until toothpick comes out clean.
153
Cool.
154
Make pudding according to directions, beat in softened cream cheese.
155
Spread over cake.
156
Spoon drained pineapple over pudding.
157
Frost with Cool Whip and top with nuts or coconut or leave plain.
158
Keep refrigerated and covered.
159
In mixing bowl, blend butter, brown sugar and vanilla.
160
Stir in egg.
161
Combine flour, baking powder and salt.
162
Add to butter mixture; blend well.
163
Stir in nuts.
164
Cover the bottom of an 8 inch square glass dish with waxed paper.
165
Press half the dough evenly in the bottom of the dish.
166
Sprinkle 1/4 cup of the chocolate chips on top and press into dough.
167
Press remaining dough on top of chocolate chips.
168
Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time.
169
Rest 5 minutes.
170
Turn out of dish, remove waxed paper and turn right side up.
171
Heat remaining chocolate chips in a glass custard cup 1-1 1/2 minutes or until soft enough to spread.
172
397502 -- EASY SUMMER DESSERT 1 yellow cake mix 1 (11 oz.) can mandarin oranges with juice 4 eggs 1/2 c. oil
173
Mix at high speed 3 minutes. Bake as on cake mix in a 9x13 pan. --TOPPING
174
1 box instant vanilla pudding 1 (11 oz.) can crushed pineapple with juice 1 (8 oz.) Cool Whip
175
Beat together in a big bowl. Spread on cake and refrigerate.
176
Large Cool Whip
177
1 pkg. lady fingers 1 (8 oz.) tub Cool Whip or 1/2 pt. whipping cream 3 Heath bars
178
Place 1/2 of lady fingers in an 8 inch square pan.
179
Mix the Cool Whip or whipping cream with crushed Heath bars and spread 1/2 mixture on lady fingers and place remaining lady fingers and cream mixture and refrigerate overnight.
180
Mix these 3 together.
181
Bake at 350 degrees for 20 minutes (until firm).
182
Let cool.
183
1 (8 oz.) box cream cheese 1/2 Cool Whip (lg. container)
184
Spread on. 1 box chocolate pudding (instant)
185
Spread on. 1/2 container Cool Whip
186
Sprinkle with pecans
187
Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly.
188
Reserve 1 1/2 cups.
189
Press remainder into bottom of 9 inch square baking dish.
190
Stir cinnamon into cherry filling.
191
Spread over crust.
192
Sprinkle reserved crumbs over top, pressing in lightly.
193
Bake for 20 to 25 minutes or until lightly browned.
194
Cut into squares.
195
Preparation time: 10 minutes.
196
Baking time: 25 minutes.
197
Mix and press in the bottom of an 11 x 13 inch pan, 1 yellow cake mix (reserve 1 cup of this), 1 egg, 1/2 cup melted butter.
198
Mix and pour on top of cake mixture: 1 large can of pumpkin pie mix, 2 eggs and 2/3 cup milk.
199
Mix and crumble on top of pumpkin mix: 1 cup cake mix, 1/4 cup melted butter, 1/4 cup brown sugar, 1 teaspoon cinnamon.
200
Bake at 350 degrees 40 to 50 minutes.
201
Thaw ice cream, soften butter, cream together.
202
Add sugar and flour gradually.
203
Refrigerate dough overnight.
204
Roll out 1/4 thickness, cut into squares or circles and fill with desired Kolacky filling.
205
Bake at 375 degrees for 15 minutes until brown.
206
Crush cookies and mix with butter or margarine.
207
Spread on bottom of plastic containers or 9x13 pan, saving about 1/4 cup crumbs to spread on top.
208
1/2 gallon vanilla ice cream 8 oz. Cool Whip
209
Soften sherbet and spread on top of cookie mix.
210
Freeze.
211
Then soften ice cream and spread on top of sherbet.
212
Freeze.
213
Spread thin layer of Cool Whip on top of ice cream and top with leftover cookie mix.
214
Freeze.
215
When ready to serve, let stand 15 minutes at room temperature or put in microwave for 10 or 15 seconds in order to cut and serve.
216
Enjoy!
217
Melt white chocolate and pour over dried ingredients.
218
Make sure all dry ingredients are well covered.
219
Lay flat on cookie sheets and set in freezer.
220
Break apart in small serving pieces and enjoy.
221
Layer ingredients in a 9" square pan in this order: rhubarb, sugar, gelatin, cake mix, water and butter. (Gelatin and cake mix are added dry.) Bake at 350 degrees for 45 to 60 minutes.
222
Crumble cake in a 9"x13"x2" pan.
223
Heat milk and marshmallows until latter is melted.
224
Pour over cake.
225
Spoon pineapple over the top.
226
Spread whipped cream and top with coconut.
227
Refrigerate.
228
Cut into squares.
229
Cut off top of angel food cake and cut out center, leaving sides about an inch thick.
230
Fill center with whipped cream mixed with cocoa, vanilla and sugar.
231
Replace top and cover with additional whipped cream, if desired.
232
Pour chocolate syrup over cake.
233
Soften butter (do not melt).
234
Mix flour, pecans and sugar together and add butter.
235
Mix until crumbly.
236
Press mixture into a 9"x13" pan.
237
Bake at 350 degrees until light golden brown, approximately 12 to 15 minutes.
238
Cool in pan.
239
Add filling after crust is completely cooled, 20 to 25 minutes. --FILLING:-- 1 (8 oz.) pkg. cream cheese, softened 2 c. powdered sugar 1 lg. container Cool Whip
240
Cream together cream cheese, sugar, milk and vanilla.
241
Fold Cool Whip into cheese mixture.
242
Spread mixture over cooled crust ann top off with cherry filling.
243
Refrigerate unused portions.
244
This makes 1 (9"x13") or 2 (8") round pans.
245
Place cookies in a blender and spin until all are crumbled.
246
Combine with melted butter.
247
Mix together rest of ingredients.
248
Pour into pan and top with remaining crumbs.
249
Freeze.
250
When firm, remove from pan and wrap in aluminum foil and stick back in freezer.
251
Ready to serve.
252
Doubled it fits into 10 inch pan and serves 14 people.
253
Mix together and put down on bottom of greased glass cake pan. --FILLING:-- 1 lg. can Libby's pumpkin filling 3 eggs 3/4 c. sugar 2/3 c. canned milk
254
Mix together. Pour over bottom. --TOP:-- 1 c. reserved cake mix 1/2 c. sugar 1/4 c. oleo, melted
255
Mix together and crumble on top of pumpkin. Bake at 325 degrees in glass pan for 50-55 minutes.
256
Cream butter with flour; add ice cream and vanilla.
257
Place in refrigerator overnight.
258
Roll out thin and cut into squares.
259
Place your favorite filling in center of each square and pinch corners together.
260
Bake in moderate 350 degree oven about 20 minutes.
261
Sprinkle with powdered sugar.
262
Combine crumbs, margarine, press into bottom of 9 x 13 inch pan.
263
Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended.
264
Stir in rum flavoring.
265
Fold in whipped topping, pineapple, cherries and nuts.
266
Spread over crust.
267
Sprinkle with toasted coconut.
268
Chill several hours or overnight.
269
Cut in squares.
270
397519 -- STRAWBERRY LAYER DESSERT 1 (10 oz.) frozen sliced strawberries 1 (3 oz.) pkg. strawberry Jello 1 c. hot water 1 c. whipped cream or Cool Whip 1 (10") tube angel cake
271
Fresh strawberries for garnish
272
Drain strawberries; reserve 1/2 cup of syrup.
273
Dissolve Jello in hot water.
274
Add reserved syrup.
275
Chill until partially set.
276
Beat mixture until light and fluffy.
277
Fold in whipped cream.
278
Chill until of spreading consistency.
279
Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries.
280
Split cake crosswise making 3 equal layers.
281
Fill between layers with strawberry mixture.
282
Frost top and sides with remaining whipped cream mixture.
283
Chill until serving time.
284
Garnish with fresh strawberries.
285
Grease 9"x13" pan.
286
Cover bottom with coconut, as much as you desire.
287
Cover coconut with chopped nuts.
288
Prepare cake mix as directed on package.
289
Pour over coconut mixture.
290
Combine margarine, powdered sugar and cream cheese.
291
Stir until smooth.
292
Spoon over cake mix.
293
Do not stir after putting on cake mix.
294
Bake in 350 degree oven for 1 hour.
295
Northwest Singles Squares Ireta Yarns Levi's 'n Lace 1 (9 oz.) pkg. Cool Whip
296
Mix cake mix as directed.
297
Bake in greased 9x13 inch cake pan 15 minutes.
298
Cool.
299
Prepare instant pudding as directed.
300
Add cream cheese and beat together.
301
Put on cake and top with Cool Whip.
302
Shred candy bar on top.
303
Refrigerate.
304
Put all ingredients into ice cream freezer. Freeze until firm.
305
Beat on high for 20 minutes the eggs, cream cheese and powdered sugar.
306
Mix in Dream Whip and crushed pineapple.
307
Spread over graham cracker crust in 9x13 inch pan.
308
Slice bananas over pineapple mix.
309
Frost with Dream Whip and sprinkle with nuts.
310
397524 -- APRICOT ANGEL FOOD DESSERT 1 lg. angel food cake, cut in half
311
Then cut each half in pieces the size of a half dollar.
312
Keep in two piles.
313
Mix sugar, salt and cornstarch.
314
Add slowly to the apricot nectar.
315
Cook until thick.
316
Cool!
317
Place half of the cake in a 9x12 inch pan.
318
Pour half of the sauce over cake.
319
Place other half of cake over first part and pour rest of the sauce over cake.
320
Smooth.
321
Refrigerate.
322
Frost with whipped cream and sprinkle with coconut before serving.
323
397525 -- DIRT DESSERT 16 Oreo cookies, crushed 3 sm. pkg. instant pudding, chocolate or vanilla 4 1/2 c. milk 8 oz. cream cheese 16 oz. Cool Whip
324
Mix pudding and milk as directed.
325
Mix cream cheese with Cool Whip.
326
Mix two together.
327
Layer cookies and pudding mix in a sand pail.
328
Add gummy worms on top of pail.
329
Put shovel in pail and use a scoop for the dessert.
330
Mix together and pat in 9 x 13 inch pan.
331
Soften 1/2 gallon french vanilla ice cream and put on top of cookie crust.
332
Freeze until ice cream is firm again.
333
Top ice cream with salted peanuts.
334
Press peanuts lightly into ice cream.
335
Top with fudge topping and freeze until firm. --FUDGE TOPPING:-- 1 c. sugar 1 1/2 c. evaporated milk 1/2 c. butter 2/3 c. chocolate chips
336
Cook topping ingredients 8 minutes after they start to boil, stirring constantly.
337
Cool and pour over ice cream.
338
Press mixture into 9 x 13 inch pan.
339
Bake 15 minutes at 375 degrees.
340
Cool.
341
1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1/2 of a lg. container of Cool Whip
342
Spread this over nut and flour crust. 2 sm. pkg. instant pudding
343
Mix with 3 cups cold milk.
344
Spread over cream cheese layer.
345
Cover with last half of Cool Whip.
346
Sprinkle with nuts.
347
Refrigerate at least 1 hour.
348
Cut into squares to serve.
349
Line a 9 x 13 dish with graham cracker squares.
350
Spread 1/2 pudding mixture over graham crackers.
351
Top with another layer of graham crackers and cover with rest of pudding, ending with another layer of graham crackers. --CHOCOLATE TOPPING
352
Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers.
353
Separate eggs, beat egg yolks and honey together.
354
Add the cream and vanilla and stir well.
355
Place in quart container and freeze.
356
When solidly frozen, remove from container and put in a mixing bowl.
357
Mix until smooth, adding beaten egg whites as you mix.
358
Replace in container and refreeze.
359
VARIATIONS: Can substitute yogurt for cream.
360
Other flavors: Add carob flour instead of vanilla or fruits.
361
Pound cake (8 slices)
362
1 container Ready-to-Spread chocolate sour cream frosting
363
Place a layer of graham crackers in a 9 x 13-inch pan.
364
Make pudding following instructions on box using milk.
365
Let stand for 5 minutes.
366
Add Cool Whip fold in till completely mixed.
367
Spread 1/2 the mixture on crackers.
368
Place another layer of graham crackers on followed by the rest of the pudding mixture.
369
Open frosting and heat in microwave on high for 25 seconds.
370
Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.
371
2 boxes instant pudding 1 (8 oz.) Cool Whip
372
Dissolve Jello in boiling water.
373
Stir in thawed strawberries, sugar and salt.
374
Cool until it begins to thicken.
375
Fold in cream; whipped.
376
Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.
377
Cream together and press into 9 x 13-inch pan.
378
Bake 10 minutes at 350 degrees.
379
8 oz. cream cheese 1 lg. Cool Whip 1 c. powdered sugar
380
Cream together and spread over crust. 1 lg. (16 oz.) strawberry Jello 2 c. hot water 1 (16 oz.) frozen strawberries, thawed
381
Mix water and Jello til dissolved. Add frozen berries. Pour over cream cheese mixture. Chill. Spread cool whip over top.
382
1 pkg. vanilla tapioca pudding 3 c. cold water 1 sm. can crushed pineapple, drained 1 sm. can mandarin oranges, drained 1 (8 oz.) container Cool Whip
383
In 2 quart saucepan, mix together gelatin and pudding; add cold water and bring to boil.
384
It will appear clear.
385
Add pineapple, mandarin oranges, and Cool Whip; mix well.
386
Chill for at least 6 to 8 hours or overnight.
387
Put oleo in pan and melt in 350 degree oven.
388
Add coconut, almonds, flour, and brown sugar; stir.
389
Place in oven; stir every 10 minutes (save 1/3 cup for top).
390
Add 1 large carton Cool Whip and stir through pudding.
391
Drained juice and water to make 3 cups 1 med. container Cool Whip
392
Combine tapioca, Jello, and drained juice and water. Cook until thick; cool. Add Cool Whip and fruit. Blend and serve.
393
397539 -- GREEN STUFF
394
Mix pudding and yogurt together. Add pineapple. Fold in Cool Whip.
395
4 jars Kraft Old English cheese spread
396
Cut crust off bread, 3 slices at a time.
397
Beat all ingredients except cayenne pepper and dill weed seed until consistency of thick icing.
398
Spread between slices, spread thin on top slice.
399
Cut into 4 squares.
400
Sprinkle mixture on top and sides.
401
Sprinkle with cayenne and dill (for less spicy, use paprika instead of cayenne).
402
Place on cookie sheet and freeze.
403
Bake frozen 15-20 minutes at 350 degrees.
404
Store in plastic bag while frozen if not using immediately.
405
Do not microwave.
406
397541 -- ELAINE'S DECADENT DEVILISH SUNDAE 2 (4 serving size) chocolate instant pudding mix 2 (12 oz.) Cool Whip 1 Duncan Hines chocolate cake mix 1 c. pecans, chopped
407
Make pudding according to directions on box.
408
Refrigerate until done.
409
Bake cake according to directions on box and cool completely.
410
Cut cake in half.
411
Place half of the pudding mixture on top of cake.
412
Place half of the Cool Whip on top of pudding and half of the pecans on top of Cool Whip.
413
Repeat layers, cake, pudding, Cool Whip and ending with nuts on top.
414
Refrigerate until ready to serve.
415
To serve, use large serving spoon and scoop out to get all layers.
416
Juice of 2 lemons 1 1/3 c. sugar 1 lg. can evaporated milk
417
CRUST:-- 2 c. graham cracker crumbs
418
Mix Jello, sugar, lemon juice and hot water together.
419
Cream the cheese and add the Jello mix together with cream cheese.
420
Beat until it stands in a peak, add vanilla and fold Jello mixture to whipped milk.
421
Add a drop or 2 of yellow food coloring.
422
Put a layer of the crumb crust in a buttered 9x13x2 inch pan.
423
Pour in Jello mixture, sprinkle a few crumbs on top.
424
Cover, refrigerate overnight before serving.
425
397543 -- 4-LAYER DESSERT 2 c. regular flour, no sifting
426
Cream butter and flour.
427
Add nuts and press with wet spoon into 9x13x2 inch pan.
428
Bake at 350 degrees for 25-30 minutes.
429
With mixer on low, cream cheese and sugar well.
430
Add Cool Whip and mix.
431
Spread over baked crust.
432
While this is setting, prepare pudding mix with 3 cups milk.
433
Pour over second layer and let set.
434
Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.
435
Belongs to the banana family. 2 lg. ripe plantains (all black)
436
Melt oleo in heavy aluminum or iron skillet.
437
Add syrup and plantains.
438
Sprinkle with 1/2 teaspoon cinnamon.
439
Cook 5 minutes.
440
Turn with an icing spatula.
441
Sprinkle other 1/2 teaspoon cinnamon.
442
Cook on low to medium heat until syrup forms soft ball, about 30 minutes.
443
Turn frequently.
444
May be served as garnish for pork, chicken or turkey.
445
Layer the following in pan and freeze: 1 qt. whipping cream 6 egg whites
446
Whip eggs until stiff.
447
Whip cream and fold in vanilla, bourbon and sugar.
448
Fold stiff egg whites into mixture by hand.
449
Pour over strawberries and refreeze.
450
To remove: Place pan upside down and place warm cloth on bottom of pan for a few seconds.
451
Then slice placing strawberries on top; may use electric knife.
452
Use 1 jelly roll cake recipe as directed.
453
Place strawberries in 3 (10 inch) loaf pans 1 inch deep.
454
Freeze.
455
Place ice cream on top to fill pan.
456
Freeze.
457
Trim cake, remove ice cream from pans.
458
Roll cake around ice cream lapping cake underneath.
459
Cover with whipped topping.
460
Mix sugar, flour and 1/4 cup of juice together.
461
Warm 1 1/4 cups of orange juice.
462
Mix sugar mixture and orange juice together and continue stirring until smooth.
463
Slice 4 ripe bananas lengthwise into pieces.
464
Place in square casserole dish.
465
Pour orange mixture over bananas.
466
Warm 1/2 cup of Brandy in a ladle; when warm, ignite and pour over bananas.
467
Serve at once.
468
Serve hot over vanilla ice cream.
469
Mix ingredients, spread in 9x13 inch pan and bake 20 minutes in 350 degree oven and cool.
470
Spray or grease pan. --FIRST LAYER:-- 8 oz. Philadelphia cream cheese 1 c. confectioners' sugar, sifted 1 lg. (8 oz.) Cool Whip (1 c.)
471
Mix and spread over flour mixture. --SECOND LAYER:-- 1 chocolate instant pudding (or lemon, butterscotch, your choice to vary)
472
Mix and spread over other layers. Spread rest of Cool Whip on top. Sprinkle cake decorations on top, if desired.
473
Dissolve Jell-O in water.
474
Add ice cream to the Jell-O until all is melted.
475
Break angel food cake into small pieces and place in a 9x13 inch pan.
476
Place drained strawberries evenly over cake then pour Jell-O and ice cream mixture over cake.
477
Place in refrigerator.
478
Dissolve Jell-O in hot water.
479
Add cold water and drained pineapple.
480
Add mashed bananas.
481
Mix and pour into a 13x9 inch pan.
482
Sprinkle with miniature marshmallows and place in refrigerator.
483
Let set. --TOPPING:-- 3/4 c. sugar 1 egg
484
Mix all ingredients together and cook until thick.
485
While warm, add one 8 oz. package of cream cheese.
486
Blend together and cool.
487
Prepare 1 large package of Dream Whip.
488
Fold in cooled topping mixture.
489
Spread on top of Jell-O.
490
Keep in refrigerator until ready to serve.
491
& 2 margarine)
492
Mix dry ingredients with the butter or margarine, (like pie dough) and add the beaten egg yolks, sour cream and vanilla.
493
Work dough well.
494
Press dough into bottom of large cookie sheet, using more than half of dough for bottom.
495
Cover with favorite jelly or jam.
496
Make criss-cross design by rolling pencil thickens or less by hands on board.
497
Bake at 350 degrees for 30 minutes until lightly browned on top.
498
When cooled, cut into squares and sprinkle with sifted powdered sugar.
499
First Layer:-- 1 c. flour
500
Third Layer
501
Mix together first layer ingredients and press in bottom of a 10x14 inch pan and bake at 375 degrees for 15 minutes.
502
Cream second layer ingredients together and spread over first layer.
503
Cook pudding.
504
Cool and then pour over second layer.
505
Top with remaining whipped topping and 1/2 cup chopped nuts.
506
Keep refrigerated.
507
Cut into squares making 24 servings.
508
In 2 quart pan, stir together sugar and gelatin; add milk; let stand 1 minute.
509
Cook and stir over low heat until gelatin is dissolved; remove from heat; pour into metal bowl; stir in vanilla and almond extract; refrigerate, stirring occasionally, until mixture is slightly thickened.
510
Beat until mixture is slightly foamy; fold into whipped cream.
511
Pour into 8 lightly oiled 3-4 ounce heart-shaped molds or 1 lightly oiled 3 cup mold; refrigerate until set.
512
Unmold valentines onto serving plates; spoon strawberry sauce* around each. --SAUCE
513
Drain and reserve juice from 10 ounce package frozen sweetened strawberries, thawed.
514
Add enough water to juice to make 3/4 cup.
515
Cook over medium high heat, stirring constantly until mixture comes to a boil; remove from heat; stir in 1 1/2 teaspoon lemon juice and the berries; cover; refrigerate.
516
Great Valentine Day's dessert.
517
Mix and press into 9x13 pan; bake 375 degrees for 15 minutes.
518
Cool.
519
Fold together; spread on crust.
520
Cook 2 packages coconut cream pudding with 2 1/2 cups milk; cool; spread on second layer; frost with Cool Whip; sprinkle coconut on top and chill overnight.
521
Crush and set aside. 2 (8 oz.) pkg. cream cheese 1 c. powdered sugar
522
Mix and set aside.
523
Mix 3 cups milk, 2 large packages instant chocolate pudding--fold in 12 ounce container Cool Whip; combine all this with cream cheese mixture.
524
Using a new and clean flower pot, layer of crushed Oreos (dirt), then chocolate mixture, dirt, etc. with dirt being the top layer.
525
Place a plastic flower growing out of the top with Gummie worms in the "dirt".
526
CUSTARD:-- 1 qt. milk 5 anise seeds
527
Peel from 1/2 lemon 3 inch cinnamon stick 1 3/4 c. sugar 8 eggs 1 1/2 tsp. vanilla
528
Boil milk with anise seeds, lemon peel, cinnamon stick and sugar; stir constantly until mixture boils; remove from heat and let stand 15 minutes; strain.
529
Mix eggs with the vanilla; add to above mixture and stir about 1 minute, set aside. --CARAMEL:-- 1 c. sugar 1/4 c. rum
530
Cook and stir until sugar has dissolved and turns a caramel color, then pour this mixture equally into 6 custard cups (or large quiche dish); pour equal amounts of egg mixture into cups; place in shallow pan with enough water to cover the cups 3/4 way; bake 350 degrees for 35 minutes (longer for large dish).
531
Remove from pan of water and cool on rack; cover and refrigerate.
532
Boil 5 minutes and then cool. Add: 3/4 c. orange juice 1 1/2 c. unsweetened pineapple juice
533
Pour into an ice cube tray or container and freeze.
534
To serve, thaw until slushy; serve as an appetizer with a bit of grated orange peel on top, or serve a dishful to your kids on a hot summer day.
535
Mix first 4 ingredients together and pat into a 8x8 pan; freeze until set.
536
Mix last 3 ingredients; spread on top of crust; refrigerate until ready to serve.
537
Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut.
538
Spread in 8 inch round pan lined with plastic wrap; freeze.
539
Invert pan onto serving plate; remove plastic wrap.
540
Spread with remaining Cool Whip; sprinkle with coconut.
541
Freeze until firm (about 2 hours).
542
Cut into wedges; garnish with pineapples and cherries.
543
Combine and press into greased 9x13 pan; bake at 350 degrees for 15 minutes; cool.
544
8 oz. cream cheese, softened 2/3 c. powdered sugar 4 oz. Cool Whip
545
Mix cheese and sugar together; fold in Cool Whip; spread on cooled crust.
546
Combine and spread over top of cream cheese layer; refrigerate until firm. Top with 4 ounces Cool Whip and refrigerate.
547
Slice a pound cake in 8 thin slices and lay them in a 9x13 glass baking dish; cover with 1 cup blueberries, 1 cup sliced strawberries; cover with 8 ounces Cool Whip; place 50 blueberries in upper left-hand corner for stars; use sliced strawberries laid lengthwise to make 5 red stripes.
548
Refrigerate for 30 minutes before serving.
549
Mix and pat in pan and bake 25 minutes at 350 degrees. Cool. 12 oz. cream cheese 1 c. Cool Whip
550
Mix and pour on cooled crust. 2 sm. pkg. instant chocolate pudding mix 3 c. milk
551
Mix well and pour over top of cream cheese mixture and chill until firm.
552
Frost using balance of 9 ounce Cool Whip.
553
Garnish with shavings of Hershey as final layer.
554
Mix Jello and Knox in large bowl.
555
Add water and lemon juice; stir well.
556
Pour into 13x9-inch dish and refrigerate until set.
557
Cut into squares or shapes and store in a covered dish.
558
Mix first 3 ingredients; stir well. Add cream and chill until set.
559
Dissolve water and gelatin, then add ice cream.
560
Stir until completely melted.
561
Add other ingredients. (You can also add bananas, grapes or fruit cocktail.) Refrigerate until firm.
562
Peel cucumbers and cut lengthwise.
563
Scoop out seeds with spoon.
564
Slice to size of finger.
565
Soak overnight in lime water.
566
Wash until water is clear.
567
Soak in clear, clean water 3 or 4 hours, drain.
568
Heat vinegar, sugar, celery seeds, salt and food coloring.
569
Pour over cucumber and let stand overnight.
570
Simmer for 30 minutes.
571
397567 -- FROZEN CORN 4 qt. corn, cut off cob 1 c. corn oil (Mazola)
572
Mix and cook 5 minutes. Cool and freeze.
573
Mix and cook 5 minutes. Cool and freeze.
574
Bring all ingredients to boil. Cool syrup. Slice cucumbers approximately 1/8 inch thick. Pack in freezer containers. Pour syrup over cucumbers and freeze.
575
Mix figs and sugar for 3 minutes on stove. Remove from fire and mix in Jello. Boil for 4 minutes, put in jars.
576
Mix together and let stand for 24 hours, package and freeze. Thaw in refrigerator when ready to use.
577
397572 -- FROZEN CORN 36 ears corn, cut off (12 pints)
578
1 lb. butter (cut in chunks)
579
Bake in oven 1 hour at 325 degrees. Stir often. Cool and freeze.
580
Grate unpeeled zucchini and pat dry on layers of paper towels.
581
Place 2 cups zucchini in freezer containers.
582
Seal and freeze.
583
Use in any recipe calling for grated zucchini.
584
Combine and let stand 3 hours.
585
Drain.
586
Add the following syrup which has been heated.
587
Refrigerate for 24 hours. Put in small containers and freeze. Creighton
588
Combine pretzels, butter and 3 tablespoons sugar.
589
Press in bottom of a 9"x13" pan; bake at 400 degrees for 8 to 10 minutes.
590
Beat well the cream cheese and 1 cup sugar; add Cool Whip and spread on cooled crust.
591
Add Jello to boiling water and stir to dissolve; when partially set, add strawberries (sliced if necessary).
592
Pour over cheese layer and refrigerate until serving time.
593
Drain pickles.
594
Combine vinegar and sugar.
595
Tie spices in cheese cloth.
596
Add pickles.
597
Let stand at room temperature.
598
Shake once in a while until sugar dissolves, about 4 hours.
599
Refrigerate.
600
These are real crisp and good. for Deloris Boyer
601
Pour rosemary and cranberry juice into a large pot.
602
Bring to a boil and simmer 15 minutes.
603
Add sugar and let it dissolved, add cinnamon stick and cloves.
604
Bring to a boil, remove rosemary, add pectin.
605
Bring back to a rolling boil for one minute.
606
Remove from heat, skim off foam and ladle into sterilized jars (put a sprig of rosemary into each jar before adding the jelly).
607
Leave 1/2 inch head space in each jar.
608
Seal with melted paraffin.
609
Pour liquid over ingredients. Will keep in refrigerator for 2 weeks.
610
397579 -- HOT STUFF
611
In blender, about 3/4 full, place the peppers, salt, black pepper, mustard seed, cayenne pepper, onion and garlic.
612
Cover these ingredients with vinegar.
613
Blend until all ingredients are chopped very fine.
614
Place in stew pot and simmer over medium heat until most of the juice is cooked out.
615
Stir occasionally.
616
397580 -- FROZEN CORN 5 qts. cut off raw corn 1/2 c. water
617
Cut off corn and fill ice cream bucket 3/4 full.
618
Add 1/2 cup water and 4 tablespoons sugar.
619
Mix through the bucket.
620
Microwave on high for 12-14 minutes, but stir every 3-4 minutes.
621
Cool, then freeze in zip lock or tie freezer bags.
622
To serve heat in microwave.
623
Brown ground beef in large skillet. (Drain off fat.) Add onion, pepper and celery; stirring occasionally until soft.
624
Blend in soup, pickle relish and Worcestershire.
625
Simmer 15 minutes, stirring occasionally.
626
Stir in shredded cheese.
627
Spoon into warmed or toasted split buns.
628
Melt butter in top of double boiler.
629
Add sugar and eggs; blend.
630
Cook over boiling water, stirring constantly until mixture thickens, about 4 minutes.
631
Gently pack 3/4 of crumbs in 15"x10" jelly roll pan.
632
Spread cooked filling over crumbs.
633
Spread half of whipped cream over filling.
634
Arrange apricot halves on top of whipped cream.
635
Spread nuts over apricots.
636
Spread on remaining whipped cream and top with remaining wafer crumbs.
637
Chill at least 24 hours.
638
397583 -- COOL LEMON DESSERT 1 c. flour (not sifted)
639
Stir together first four ingredients and spread in a 9"x13" pan.
640
Bake at 325 degrees for about 20 minutes.
641
Stir crumbs occasionally and watch, as they may burn.
642
Remove from pan.
643
Combine egg whites, strawberries, sugar and lemon juice.
644
Beat with mixer until stiff peaks form.
645
It takes 5 to 10 minutes.
646
Fold cream into this mixture.
647
Spread 2/3 of crumbs back in pan.
648
Top with strawberry mixture, then remaining crumbs.
649
Freeze.
650
It keeps well.
651
If you use fresh strawberries, use 1 cup sugar.
652
397585 -- COOL SUMMER DESSERT
653
1 pkg. pistachio instant pudding 1 (8 oz.) Cool Whip
654
Drain and save juice from: 1 sm. can fruit cocktail
655
Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together. 6 to 8 servings.
656
2 cubes margarine, melted 1 white or yellow cake mix Chopped nuts
657
Put cherries in bottom of 9x11 inch pan.
658
Put cake mix on top; pour melted butter over the top.
659
Sprinkle with nuts.
660
Bake 30-40 minutes at 350 degrees.
661
Other pie mixed fruit can be used.
662
Whip 1 cup cream.
663
Put together and beat the raspberries, sugar, egg whites, and lemon juice.
664
Beat 15 minutes until light and fluffy.
665
Fold whipped cream in mixture and put in 9x13 inch graham cracker crumbs pan.
666
Top with graham cracker crumbs.
667
Put in freezer until ready to serve.
668
Chill unopened can of milk in refrigerator until ice cold, about 3-4 hours.
669
Dissolve gelatin in hot water and chill until partially set.
670
Whip until light and fluffy.
671
Add lemon juice and sugar.
672
Whip chilled milk and fold into gelatin mixture.
673
Line bottom of 9x13 inch pan with crumbs.
674
Pour over gelatin mixture.
675
Top with remaining crumbs and chill until firm.
676
Cut in squares.
677
Crush Oreos in food processor until fine and no white frosting shows.
678
Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan.
679
Mix ice cream and peanuts and pour over crust.
680
Mix margarine, chips, powdered sugar and milk over medium heat.
681
Boil slowly until thickened, 10-12 minutes.
682
Stir frequently.
683
Remove from heat and cool.
684
Add 1 teaspoon vanilla.
685
Pour over ice cream layer and freeze.
686
In a small saucepan, combine sugar and gelatin.
687
Add 1/2 cup water.
688
Cook and stir over low heat until sugar and gelatin are dissolved; set aside.
689
In a blender container or food processor bowl, combine sugar mixture, papaya, and lemon juice.
690
Cover; blend or process until smooth.
691
Pour into a small mixer bowl.
692
Cover, freeze fruit mixture 2 to 3 hours or until almost firm.
693
Beat with an electric mixer on medium speed about 2 minutes or until mixture is fluffy.
694
Transfer mixture to a 7 1/2 x 3 1/2 x 2 inch or 8x4x2 inch loaf pan.
695
Cover; freeze at least 4 hours or until firm.
696
To serve, let stand 10 minutes at room temperature.
697
If desired, garnish with fresh mint.
698
Cool Whip
699
Set Jello using pineapple juice. Stir in fruit when partially set. Stir in Cool Whip when totally set.
700
Combine and refrigerate until set.
701
Dissolve Jello in hot water and place in refrigerator.
702
When Jello begins to congeal, add well drained pineapple and cream cheese which has been mashed with a fork.
703
Whip cream until stiff and stir in nuts.
704
Fold all together and place in large rectangle dish and refrigerate until set.
705
This salad makes up to be a bright fluffy pink.
706
1 can (lg.) crushed pineapple 1 (8 oz.) carton Cool Whip
707
Mix first 3 ingredients in large bowl.
708
Stir in Cool Whip (thawed).
709
May be served immediately or stored for 2 to 3 days.
710
For lighter version, use sugar free Jello, lite Cool Whip and low fat cottage cheese.
711
Mix pudding, Jello and water and cook until thick.
712
Cool.
713
Add 8 ounce Cool Whip and oranges.
714
Refrigerate.
715
Other flavors of Jello and fruit may be used.
716
Mix Jello and boiling water add pie filling and mix.
717
Pour in pan, when set frost with Cool Whip and sprinkle for occasion: Holiday season green or red squares or maraschino cherry halves.
718
397598 -- APRICOT JELLO 2 (3 oz.) pkgs. apricot Jello 2/3 c. sugar 1 c. hot water 1 (8 oz.) pkg. cream cheese, softened 1 (20 oz.) can crushed pineapple (do not drain)
719
2 lg. jars apricot baby food 1 (12 oz.) Cool Whip 1 (8 oz.) Cool Whip (for frosting, if desired)
720
Mix Jello, sugar, and water.
721
Bring to a boil, stirring constantly.
722
Mix cream cheese and pineapple together, then add apricot baby food.
723
Let first mixture cool to room temperature and add to apricot mixture.
724
Fold in Cool Whip and pour into 12 x 8 inch dish.
725
May frost with Cool Whip if desired.
726
Mix together Jello and water. Let cool. Add remaining ingredients and blend. Refrigerate until set.
727
Mix Jello with 3/4 boiling water.
728
Put in blender for 30 seconds at low speed.
729
Add milk and ice cubes.
730
Stir in blender until melted.
731
Add small can of crushed pineapple.
732
Whip for a few minutes.
733
Pour in a 6 x 8 inch dish.
734
Refrigerate until firm.
735
1 can crushed pineapple, juice and all 1 lg. pkg. cream cheese, softened 1 (8 oz.) Cool Whip
736
Bring the peaches and the Jello to a boil.
737
Mix until dissolved.
738
Allow to cool.
739
In another bowl combine the crushed pineapple with the cream cheese, mixing well.
740
Add to the peach mixture.
741
Stir in the Cool Whip and pour into 9 x 13 inch pan and refrigerate until set.
742
Use pineapple juice as part of liquid needed to dissolve Jello.
743
Let set awhile.
744
Combine cream cheese with lemon juice.
745
Fold the cream cheese and Dream Whip into Jello.
746
Add pineapple.
747
Chill.
748
Combine pear juice with enough water to make 2 cups, bring to a boil.
749
Dissolve Jello with pear juice and water.
750
Put pears in blender, blend.
751
Then add cream cheese.
752
In bowl whip up the Dream Whip according to package directions.
753
Add pear-cream cheese mixture, then jello.
754
Pour into mold and chill.
755
Put the cottage cheese in a large bowl.
756
Next add the gelatin.
757
Then add the fresh fruit.
758
Store in the refrigerator.
759
This recipe can be doubled.
760
Enjoy!
761
Mix Jello in water until dissolved.
762
Add raspberries then applesauce.
763
Put into Topping: Put topping ingredients in a bowl the night before.
764
On the day your serving it whip it up and spread it over Jello mixture.
765
Dissolve.
766
Add 1 cup (14 oz. jar) cranberry, orange relish, 1 small can crushed pineapple (with juice).
767
Cool mixture DO NOT SET.
768
Add 1 cup 7 Up.
769
Pour into 9 x 13 pan.
770
When cool, cut into squares.
771
Spread Cool Whip on top, optional.
772
Dissolve Jello in 1 1/2 cups boiling water.
773
Add cranberry sauce and pineapple.
774
Beat in softened cream cheese.
775
Add nuts and pour into mold.
776
Chill until set and serve.
777
Cook cranberries and water, then strain through sieve.
778
Measure cranberry juice and pulp, add water to make 4 cups total.
779
Add the sugar and lemon juice.
780
Mix well.
781
Freeze until thick but not solid.
782
Beat egg white until stiff.
783
Gradually add mushy fruit and beat thoroughly.
784
Finish freezing.
785
If it won't freeze, ad more lemon juice, beat again.
786
Use as a salad with chicken or turkey.
787
Brown hamburger with onion. Then add ketchup, mustard, soup, and brown sugar. Simmer for 5 minutes.
788
Warm applesauce and add Jello to dissolve. Add 7 Up and stir. Refrigerate until jelled before serving.
789
Mix all ingredients together. Pour 1/ 2 of mixture in pan and let set. 1 c. sour cream to top of layer
790
Top this with rest of Jello. Let set.
791
Heat pineapple juice. Dissolve Jello in it. Let partially congeal. Add drained fruit cocktail. Fold in whipped cream. Chill.
792
Combine cranberries, marshmallows and sugar; refrigerate overnight. Add pineapple, apples, nuts and cream. Chill for several hours. Yield 8 to 10 servings. (Cooper)
793
In 2 quart saucepan mix pudding, Jello and water.
794
Cook until clear.
795
Cool.
796
Add Cool Whip and mandarin oranges and refrigerate.
797
Make the day before serving. (District Media Services)
798
Pour boiling water over Jell-O and stir until dissolved.
799
Chill until very thick but not set.
800
Beat in yogurt with rotary beater.
801
Stir in strawberries and chill.
802
1 can cherry pie filling 1 (12 oz.) container Cool Whip, thawed
803
Mix all ingredients thoroughly. Refrigerate.
804
Add water to cherry juice to equal 2 cups; bring to a boil.
805
Add to Jello; stir until dissolved.
806
Beat in cream cheese which has been cut into tiny cubes.
807
Add cherries and Pepsi.
808
Let set.
809
Dissolve Jello in 2 cups boiling water.
810
Add blueberry pie filling and 1 small can of crushed pineapple.
811
Pour into dish or pan (approximately 12 x 8 inches) and refrigerate until set.
812
Cream: 1 (8 oz.) pkg. cream cheese 1 (8 oz.) container sour cream 1/2 c. sugar
813
Beat until smooth, spread on Jello. Sprinkle with chopped walnuts or pecans.
814
Combine Jell-O and pineapple and heat over low heat until dissolved.
815
Stir until it bubbles.
816
Cool.
817
Fold together. Pour in lightly oiled mold and refrigerate. March 26, 1987
818
When thick, remove from heat and add: 2 tbsp. butter 1 (3 oz.) pkg. cream cheese
819
Cool. When cool add 1 small carton of Cool Whip and spread over thickened Jello. Sprinkle with ground nuts, coconut or cherries for color.
820
Dissolve Jello in 2 cups boiling water.
821
Add blueberries and pineapple with juice.
822
Chill and set.
823
TOPPING: Mix well; vanilla, sour cream, cream cheese, and sugar.
824
Spread on top of set Jello and top with pecans.
825
Drain cherries, reserve juice.
826
Prepare Jello according to directions, using juice instead of cold water. (Will need to add water to juice to get the 2 cups required.) Add cherries, celery and walnuts, refrigerate.
827
Combine Jello and pineapple in saucepan.
828
Heat until mixture simmers.
829
Add sugar.
830
Add baby food and cut up cream cheese.
831
Mix well, but do not beat.
832
Chill until mixture mounds when dropped from spoon.
833
Add Cool Whip slowly and blend in, but do not beat.
834
Pour in 9 x 12 inch pan and cover with chopped nuts, if desired.
835
Use a small straw (the kind that comes on juice boxes works well); insert into hole.
836
Tip egg upside down and blow out.
837
Rinse out egg thoroughly, allow to dry.
838
Pour the Jello into the 1/2 cup boiling water.
839
Stir until Jello is dissolved.
840
Add 1/2 cup cold water.
841
Carefully pour Jello into the eggs.
842
Each package of Jello will fill 3 to 4 eggs.
843
Put eggs in egg carton and refrigerate overnight.
844
Gently peel shell off egg.
845
There will be a skin on the Jello, gently peel off.
846
These eggs make a great Easter treat.
847
To serve, color whipped cream light green and spread on a platter.
848
Add different colored eggs.
849
1 lb. can apricots, drain & cut fine, save juice 1 lg. can chunked pineapple, drain, save juice
850
TOPPING:-- 1/2 c. sugar
851
Mix Jello with hot water.
852
Add juices and drained fruit.
853
Add marshmallows.
854
Let Jello set.
855
Combine 1/2 cup sugar, 3 tablespoons flour, beaten egg and juice and thicken over low heat.
856
Add 2 tablespoons butter and let cool.
857
Prepare one package of Dream Whip per directions and mix together and cover top of cooled Jello.
858
Combine cranberries, marshmallows, sugar; cover and chill overnight.
859
Add apples, nuts and Cool Whip.
860
Serve as salad or dessert.
861
If dessert, serve with Town House or Ritz crackers.
862
Make the Jello, set aside and layer the sliced banana, pineapple and marshmallows and pour Jello on top and chill in 9 x 13 inch pan. --TOP OF JELLO:-- 1/2 c. pineapple juice that you saved 1 egg, beaten
863
Mix flour, sugar, egg, butter, pineapple juice to a boil.
864
Stir all the time.
865
Return from heat and add cheese.
866
Beat until cool.
867
Prepare the Dream Whip on envelope.
868
Add juice mixture, pour over and chill.
869
397634 -- PINK FLUFF 12 oz. cottage cheese, sm. curd 8 oz. Cool Whip
870
Mix together cottage cheese, Cool Whip and Jello. Add crushed pineapple and mandarin oranges. Let set 4 hours or overnight.
871
Combine pudding, lemon Jello and 2 cups water in pan.
872
Cook and stir to boiling.
873
Stir in lemon juice; chill until partially set.
874
Dissolve raspberry Jello in 1 cup boiling water.
875
Beat in cranberry sauce.
876
Add celery and nuts.
877
Chill until partially set.
878
Fold Cool Whip into pudding mixture, pour half into mold or 9 x 9 inch Pyrex.
879
Slowly add cranberry layer.
880
Finish with remaining pudding mixture.
881
Chill thoroughly.
882
In saucepan, heat applesauce.
883
Add Jello until dissolved, add 2 cups 7-Up.
884
Mix well and pour into a mold and refrigerate until set.
885
Bring above ingredients to a boil.
886
Add 2 packages peach Jello (3 ounce size) and dissolve real well.
887
While stirring, remove.
888
Add 2 cans (large) sliced peaches.
889
Pour into container and refrigerate until jelled.
890
Mix pretzels, oleo, and tablespoon sugar; spread into 9 x 13 inch pan.
891
Bake 8 to 10 minutes at 400 degrees.
892
Do not overbake and allow to cool.
893
Mix cream cheese and cup of sugar and then fold in Cool Whip.
894
Spread mixture over pretzels and place in refrigerator.
895
Next, mix together water, Jello, and strawberries.
896
Let this mixture chill for 20 minutes.
897
Pour this mixture on pretzel and cream cheese mixture; chill until firm.
898
Grind cranberries and marshmallows together. Mix in other ingredients except cream. Let set in refrigerator overnight. Before serving, stir in cream. Sharon (Kaping) Wegner
899
Combine all ingredients except raspberries; chill. Top with raspberries. Serves 10.
900
Put in mandarin oranges and 3/4 cup of juice. Add 1 cup orange sherbet. Dissolve Jello in boiling water. Combine all ingredients.
901
Set aside. 1 lg. box cherry Jello with 1 c. boiling water
902
Bring to a boil.
903
Mix with Knox gelatin and add 1 cup hot water.
904
Mix well and pour into cookie sheet with sides.
905
Let cool until set! --PART 2
906
Bring to a boil. 1 tsp. vanilla 1/2 pt. sour cream
907
Let cool. Pour over the cherry Jello and let cool until set. --PART 3:-- 2 1/2 env. Knox gelatin with 1 c. cold water
908
Set aside. 1 lg. box lime Jello with 1 c. hot water
909
Bring to a boil. Mix with Knox gelatin. --Add:-- 1 c. hot water
910
Let cool until syrupy. Pour over the white mixture. Let get cold. Makes pretty Christmas dish.
911
In saucepan, warm cranberry sauce to almost boiling.
912
Remove from heat and add Jello until dissolved.
913
Add fruit and juice of canned pineapple.
914
Add ginger ale.
915
Set aside until bubbles stop.
916
Stir and pour into mold. (You may spray lightly with Pam to ease removal.) Chill to set.
917
Serve with sour cream.
918
Pineapple juice & cold water to equal 1 3/4 c.
919
Drain pineapple thoroughly.
920
Dissolve Jello in bowl with 2 cups hot water; stir couple minutes until dissolved.
921
Add juice and cold water.
922
Put in refrigerator for about 1 1/2 hours until starts to thicken.
923
Cut up cream cheese in chunks and add and stir.
924
Add well drained pineapple.
925
Stir to mix well.
926
Return to refrigerator until set.
927
Bring milk to boil, add sugar, mix until dissolved.
928
Mix gelatin in 1/2 cup cold water, add to milk mixture.
929
Add sour cream and vanilla.
930
Use 1 1/2 cups between each layer of Jello.
931
Use 1 cup hot water and 1/2 cup cold water for each Jello.
932
Each layer (Jello or filling) must harden before next layer can be added.
933
Takes about 5 hours.
934
Use 9"x13" pan.
935
Grease pan.
936
Jello: lime, orange, peach or apricot, lemon, strawberry, raspberry or cherry.
937
Make Jello according to package using 3 1/2 cups water.
938
Drain juice from fruit and reserve.
939
Add pineapple, oranges and bananas to Jello and chill until firm. --TOPPING:-- 1 c. fruit juice 1 egg 1/2 c. sugar
940
Mix together and cook on low heat until thickened.
941
Cool.
942
Make Dream Whip according to directions and fold into chilled topping.
943
Spread over Jello.
944
Sprinkle with nuts and coconut if desired.
945
Cookbook '76
946
Dissolve Jello in the boiling water.
947
Add blueberry pie filling and crushed pineapple.
948
Mix together and refrigerate in 9"x13" pan.
949
When firm, top with the yogurt.
950
1 container Cool Whip (sm.)
951
Mix Jello and pudding together dry.
952
Add 3 cups hot water, including the juice from the oranges.
953
Heat until thick, cool, stir in whipped cream and oranges.
954
Chill. (I usually double this recipe.)
955
1 can mandarin oranges, drained 1 (8 oz.) container Cool Whip
956
Combine the vanilla, tapioca pudding, vanilla pudding and 3 cups cold water in saucepan and cook until the mixture comes to a boil.
957
Remove from heat and add the orange Jello.
958
Cool this mixture by setting the pan in the sink in cold water.
959
When completely cool.
960
Add the mandarin oranges and Cool Whip.
961
Blend together.
962
Pour in dish and chill overnight.
963
Dissolve gelatin in boiling water.
964
Add sherbet and mix well.
965
When partially set, add mandarin oranges and fold in whipped cream.
966
Pour into oiled quart ring mold.
967
Chill.
968
397651 -- PINK STUFF
969
1 can cherry pie filling 1 lg. (9 oz.) carton Cool Whip
970
Mix together and chill.
971
Mix Jello with boiling water; set aside.
972
Put pears, juice and cream c cheese in blender and zapp until well mixed.
973
Add to Jello.
974
Cool in refrigerator until it begins to gel.
975
Fold in Cool Whip.
976
Pour into 9"x13" pan.
977
Allow to firm in refrigerator.
978
Dissolve Jello with 3 cups hot water.
979
Add pineapple (drained), strawberries and bananas.
980
Mix well.
981
Pour half of mixture into a 12x7 glass dish (approximate).
982
Put in refrigerator to set.
983
When set spread a good layer of sour cream over top (1/4 inch approximately), then pour remaining Jello mixture and return to refrigerator until top layer is firm.
984
Dissolve Jello in boiling water.
985
Add cranberry sauce and stir until melted.
986
Add raspberries and their juice.
987
Pour into Jello mold and chill until firm.
988
397655 -- STRAWBERRY JELLO 1 lg. box strawberry Jello 1 sm. can crushed pineapple 1 sm. container Cool Whip 1 lg. carton strawberries, sweetened 2 c. boiling water
989
Dissolve Jello in hot water. Add pineapple and frozen strawberries. Add Cool Whip when Jello thickens.
990
Mix together and set aside. 2 c. cold water 1/3 c. sugar 2 (6 oz.) pkgs. flavored Jello (any flavor)
991
Bring to boil.
992
Take off stove and add to Knox gelatin mixture plus 1 1/4 cups cold water.
993
Pour into 9 x 13 inch dish and refrigerate. (Rebuck)
994
Combine 1 package lemon Jello, 1 cup sugar, 1 3/4 cups water and juice from 1 lemon.
995
Cook and stir to a full boil over medium heat.
996
Let begin to set.
997
One can Carnation milk (whip until thickened).
998
Stir in lemon Jello.
999
Put crushed wafers on bottom and top. (Stroudsburg)
1000
Dissolve Jello. Add all ingredients. Cool until firm in a 9 x 12 dish. --TOPPING-- 1 egg, well beaten 1 c. apricot nectar
1001
Cook until thick. Cool and fold in 4 ounces Cool whip. Spread over top of Jello mixture and chill.
1002
Put contents of each package of Jello into 4 different bowls.
1003
To each package of Jello, add 1 cup hot water.
1004
Stir and mix in 1/2 cup cold water.
1005
Do not refrigerate at this point.
1006
Make the following white mix.
1007
Bring milk and sugar to a boil; let cool.
1008
When mix is cool, add sour cream and vanilla.
1009
Dissolve unflavored Jello in 1/2 cup hot water.
1010
Then add to white mix.
1011
Beat white mix with mixer.
1012
Alternate layers of Jello and white mix.
1013
Use 10 x 13 inch glass pan.
1014
After addition of each layer (including white mix), set in refrigerator until firm.
1015
You add 1 1/2 cups white mix between each layer of Jello, ending with Jello on top.
1016
It's bright and pretty.
1017
Wash cranberries. Cook cranberries and sugar until soft. Add marshmallows. Stir. Add lemon Jello and stir. When almost firm, add remaining ingredients. Refrigerate.
1018
Cook until clear and slightly thickened. Cool. Add one envelope Dream Whip (prepared), one small can mandarin oranges, drained. Save a few for garnish.
1019
Mix according to directions on box.
1020
Add all favorites.
1021
Place seal on bowl and place bowl sideways in refrigerator.
1022
When Jello is set, the goodies will be separated and 3 layers of Jello will cause your guests to wonder how you did it!
1023
Make Jello according to package directions, using juice from mandarin oranges and from grapes of canned for part of cool water.
1024
Mix in fruit when cool and let set.
1025
Combine sugar and flour in sauce pan.
1026
Stir in pineapple juice and egg.
1027
Cook over low heat until thickened.
1028
Remove from heat, add butter and cool.
1029
Fold into whipped cream.
1030
Frost Jello.
1031
Sprinkle with nuts.
1032
Cut melon in half lengthwise; scoop out seeds and drain well.
1033
Dissolve gelatin in boiling water.
1034
Add cold water.
1035
Chill until slightly thickened.
1036
Stir in fruit.
1037
Pour into melon halves.
1038
Chill until firm, about 3 hours.
1039
Cut in wedges.
1040
Serve with additional fresh fruit, cottage cheese, and crisp greens, if desired.
1041
Class of '94 397666 -- PINK STUFF IN A BOWL 12 oz. Cool Whip
1042
Mix together and chill at least 3 hours. Class of '98
1043
1 pkg. Jello, any flavor 1 pt. cottage cheese 1 (8 oz.) carton Cool Whip
1044
Congeal Jello until slightly thick. Mix in all ingredients and chill.
1045
Take Jello and dissolve in hot water.
1046
Add 1 cup of orange juice and frozen strawberries, stir until dissolved.
1047
Add oranges.
1048
Let set in refrigerator until almost firm.
1049
Then spread sour cream over the Jello and put rest of Jello mixture on top and let set in refrigerator.
1050
397669 -- LIME JELLO TREAT 1 sm. lime Jello 1 Cool Whip 1 carton cottage cheese
1051
Mix all ingredients together and refrigerate.
1052
Dissolve Jello in 3 cups boiling water.
1053
Add cherry pie filling and put in 9 x 9 inch cake pan and let set.
1054
Mix together sour cream and marshmallows and let sit out 2 hours.
1055
Stir hard and put on top of set Jello.
1056
Thaw raspberries.
1057
Dissolve package of Jello in water.
1058
Add applesauce.
1059
Add 1 cup raspberry juice to Jello mixture.
1060
Add raspberries and Bing cherries.
1061
Chill until set.
1062
Spread whipped cream over top.
1063
397675 -- CRANBERRY JELLO 1 sm. pkg. cherry Jello 1 c. boiling water, dissolve Jello, cool slightly 1 lg. can crushed pineapple, well drained
1064
Mix all together and set in mold. Chill.
1065
BOTTOM LAYER:-- 2 c. chopped pretzels
1066
Mix together and put in 9 x 13 pan.
1067
Bake at 350 degrees for 10 minutes. --MIDDLE LAYER:-- 1 (8 oz.) cream cheese 1 (8 oz.) Cool Whip 1 c. sugar
1068
Mix together.
1069
After bottom crust cools, spread cream mixture on the bottom layer. --TOP LAYER:-- 2 lg. raspberry Jello in 2 c. boiling water 2 (10 oz.) pkgs. frozen raspberries
1070
Stir until almost set and pour on top of cream layer. Refrigerate to set.
1071
Dissolve gelatin in boiling water.
1072
Stir cranberry sauce until smooth and blend with gelatin.
1073
Add cold water and orange rind.
1074
Chill until slightly thickened.
1075
Add diced orange sections and nuts.
1076
Mandarin oranges may be substituted for fresh oranges.
1077
Dissolve cherry Jello in 3 cups of boiling water.
1078
Add cherry pie filling.
1079
Let set until firm in mold or bowl.
1080
Dissolve lemon Jello in 3 cups boiling water.
1081
Add cream cheese (room temperature), pineapple and nuts.
1082
When completely cooled pour over firm cherry Jello.
1083
Refrigerate several hours.
1084
Drain pineapple well, reserve all juice.
1085
Add juice to Jello in a saucepan.
1086
Stir in 1 cup water.
1087
Heat to boiling, stirring constantly, to dissolve Jello.
1088
Remove from heat.
1089
Stir in cranberry sauce.
1090
Add lemon juice, lemon peel and nutmeg.
1091
Chill until mixture thickens slightly.
1092
Blend sour cream into gelatin mixture.
1093
Fold in pineapple and pecans.
1094
Pour into 1 1/2 quart mold or 9 x 13 inch pan.
1095
Chill until firm.
1096
Unmold or cut in squares.
1097
Serve on salad greens.
1098
Dissolve Jello in boiling water. Add cold water and strawberries with liquid. Refrigerate until slightly thickened. Blend in whipping cream, bananas and nuts.
1099
Pour cold milk into blender, add gelatin and hot juice.
1100
Cover and process at "stir" for about 1 minute.
1101
When gelatin is dissolved, push "liquefy" button and remove feeder cap.
1102
Add sugar, strawberries, egg yolks and food coloring, if desired and continue processing at liquefy until strawberries are liquified.
1103
Add the cream and crushed ice and continue processing at liquefy until ice is liquefied.
1104
Pour at once into serving dishes.
1105
Let set 5-10 minutes before serving.
1106
Yield 6-8 servings.
1107
Dissolve Jello and salt in boiling water. Add cold water and chill until almost set. Add vegetables.
1108
Put sherbet out to soften.
1109
Dissolve Jello in boiling water.
1110
Add sherbet and mix well.
1111
When partially set (this step goes fast).
1112
Add the oranges and fold in whipped cream.
1113
Pour into 1 1/2 quart ring mold or bowl.
1114
Chill.
1115
Dissolve Jello in hot orange juice. Stir in orange sherbert and mandarin oranges.
1116
Dissolve Jello in water.
1117
Add syrup to cold water, mix well.
1118
Blend mayonnaise and cream cheese in blender.
1119
Add liquid to blender, blend well.
1120
Chill until almost thick fold in raspberries.
1121
Pour into mold and refrigerate until set.
1122
1 sm. pkg. instant vanilla pudding 1 (8 oz.) Cool Whip
1123
Mix Jello and instant pudding with 2 1/2 cups boiling water.
1124
Stir well with slotted spoon and mix lumps well.
1125
Refrigerate 1 to 1 1/2 hours until slushy.
1126
Stir in almost all 8 ounce Cool Whip.
1127
Add well drained fruit.
1128
Chill overnight.
1129
Mix together in bowl. Pour mixture into Jello mold and chill.
1130
Dissolve Jello in hot water.
1131
Add ice cream and stir until melted.
1132
Add oranges and it will be ready to serve in one hour.
1133
Can use other kinds of Jello and fruit, too.
1134
8 oz. Cool Whip (not quite)
1135
Boil Jello and pudding until clear (stir constantly).
1136
Refrigerate overnight.
1137
Next morning beat until opaque; fold in whipped cream and raspberries (drained).
1138
Mix together and chill.
1139
Dissolve Jello in 1 1/2 cups boiling water.
1140
Mix cranberries with few tablespoons of the dissolved Jello until smooth.
1141
Add cranberries to Jello mixture and chill.
1142
When it begins to gel, add pineapple, pecans; fold the sour cream through it.
1143
Refrigerate until ready to serve.
1144
Melt marshmallows in hot Jello, chill until it starts to congeal. Add other ingredients.
1145
TOPPING:-- 1 1/2 c. sour cream 10 oz. mini marshmallows
1146
In blender, mix raspberries and applesauce.
1147
Make Jello as directed on box.
1148
Pour together hot Jello mixture and applesauce and raspberries mixture.
1149
Pour into 9 x 13 pan.
1150
Let set in refrigerator overnight.
1151
Mix topping ingredients and let set overnight.
1152
In the morning, spread topping on Jello.
1153
Sprinkle chopped nuts on top, if desired.
1154
Add: 1/4 c. sugar
1155
Boil for 5 minutes. Add: 2 boxes lime Jello, 3 oz. size
1156
Stir until dissolved. Add: 2 c. cold water
1157
Let partially set.
1158
Add: 1 c. chopped celery 1 c. walnuts or pecans 2 (3 oz.) pkgs. cream cheese or 1 (8 oz.) cream cheese (room temp.)
1159
1 pt. whipping cream, whipped or med. size Cool Whip
1160
Fold into rest of Jello. Put in 9x13 inch pan.
1161
Dissolve Jello in water.
1162
Add frozen juice.
1163
Let cool.
1164
When it starts to jell, beat until creamy with ice cream.
1165
Whip.
1166
Add mandarin oranges.
1167
Refrigerate.
1168
Dissolve Jello in 2 cups hot water.
1169
Add 1 cup cold water and the juice from the cherries.
1170
Add cut up cherries and pour into 13"x9" glass pan.
1171
Chill until firm.
1172
Mix softened cream cheese with sour cream.
1173
Gradually add sugar and vanilla.
1174
Add pecans and marshmallows.
1175
Spoon on set Jello.
1176
Mix together Jello in boiling water. Add raspberries and cranberry sauce and pour into 13"x9" glass pan.
1177
WHITE FILLING:-- 2 c. milk
1178
Mix each Jello, one at a time, with 1 cup boiling water and 1/2 cup cold water or 5 large ice cubes and mix until dissolved.
1179
Boil milk and remove from heat; add rest of the ingredients.
1180
Keep the filling at room temperature.
1181
Stir sour cream in last.
1182
Mix first Jello (however you want the colors).
1183
Pour first Jello in 9"x13" pan, glass is best.
1184
Let Jello set (using ice cubes instead of cold water makes it set faster).
1185
Then pour 1 1/2 cups of white filling over the top to cover the layer of Jello.
1186
Make sure the Jello you are ready to pour is cold.
1187
Let set.
1188
Repeat until all Jello is used up.
1189
Chill and serve.
1190
Use wet knife to cut in squares if you prefer.
1191
397700 -- ORANGE JELLO SPECIALTY 2 sm. (3 oz.) pkg. orange Jello 2 sm. (3 oz.) pkg. tapioca pudding 9 oz. Cool Whip
1192
Mix Jellos and puddings with 2 cups hot water.
1193
Dissolve all.
1194
Add 2 cups ice and let set.
1195
Mix in Cool Whip and fruit with the juice.
1196
Dissolve raspberry flavored gelatin in boiling water.
1197
Stir in sherbet and lemon juice.
1198
Chill if necessary until mixture mounds.
1199
Mash cranberry sauce slightly with fork.
1200
Fold into gelatin mixture.
1201
Turn mixture into 5-cup ring mold.
1202
Chill until firm (at least 8-10 hours).
1203
397702 -- APRICOT OR PEACH JELLO 2 sm. or 1 family size Jello 1/2 c. sugar 3 c. buttermilk 1 lg. can crushed pineapple 8 oz. Cool Whip
1204
Mix Jello and pineapple in saucepan, let it come to a boil.
1205
Cool completely or it will not thicken.
1206
Add 3 cups buttermilk and Cool Whip.
1207
Add sugar to pineapple.
1208
Mix well.
1209
Fold into 9x13 inch baking dish.
1210
397703 -- ORANGE JELLO 1 sm. can crushed pineapple, drained 1 carton Lite and Lively cottage cheese, drained 1 sm. can mandarin oranges, drained 1 sm. box Cool Whip
1211
Mix these ingredients. Add to 1 package orange Jello.
1212
Dissolve water into gelatin.
1213
Beat cranberry sauce into gelatin.
1214
Add remaining ingredients.
1215
Chill until molded. (Fits perfectly into the large Tupperware mold).
1216
This is a good Christmas recipe!
1217
Combine cranberries, marshmallows and sugar.
1218
Cover and chill overnight.
1219
Add apples, grapes, walnuts and salt.
1220
Fold in whipped cream.
1221
Chill.
1222
Turn into a serving bowl, or spoon into individual lettuce cups.
1223
Can be trimmed with green grapes if desired.
1224
Place each Jello flavor in a separate bowl and add 1 cup boiling water.
1225
Stir until dissolved.
1226
Add 1/2 cup cold water to each of the 4 bowls and stir.
1227
Bring 2 cups milk to boil.
1228
Add 1 cup sugar, stir until dissolved.
1229
Add 2 teaspoons vanilla.
1230
Stir Knox mixture into milk mixture.
1231
When cool, beat in sour cream.
1232
Pour lime Jello into glass 9 x 13 inch pan and refrigerate 1/2 hour.
1233
Pour 1 1/4 cup milk mixture over lime Jello and refrigerate 1/2 hour.
1234
Alternate with new Jello flavor and milk mixture each 1/2 hour last layer will be strawberry Jello.
1235
Mix together cucumbers, onions and salt.
1236
Soak 3 hours, drain.
1237
Mix 1 cup vinegar and 1 1/4 cup sugar, bring to boil, then let cool.
1238
Mix together.
1239
Place in containers and freeze.
1240
Whipping cream 1/2 c. coconut 1 sm. can fruit cocktail, drained
1241
Combine Jello packages with 2 cups boiling water.
1242
Stir until dissolved.
1243
Add sherbet and stir until dissolved.
1244
Add mandarin oranges.
1245
Pour into Jello mold.
1246
Chill 4 hours.
1247
Combine whipping cream, coconut, small can fruit cocktail.
1248
Place in middle of Jello mold.
1249
Make raspberry Jello with the hot water per box (no cold water).
1250
Let set up.
1251
Add blueberry pie filling, let gel.
1252
Fold in tub of Cool Whip, let gel.
1253
Before serving, add bananas and walnuts.
1254
Dissolve jello in water and add remaining ingredient.s Pour 1/2 mixture in mold.
1255
Let set in refrigerator.
1256
Spread sour cream, then pour remaining mixture on top and refrigerate until set.
1257
397714 -- LEMON JELLO 2 sm. pkgs. lemon Jello 1 (8 oz.) pkg. cream cheese, softened 1 (16 oz.) can crushed pineapple 1 lg. Cool Whip
1258
Dissolve Jello in 2 cups boiling water.
1259
Drain pineapple reserving juice; add enough cold water to make 2 cups.
1260
Stir cream cheese in hot mixture and add crushed pineapple.
1261
Chill until partially set; add Cool Whip, mix thoroughly and set again.
1262
TOPPING:-- 3/4 c. sugar
1263
Dissolve Jello in boiling water.
1264
Cool.
1265
When syrupy, add crushed bananas, cranberries, strawberries and pecans.
1266
Pour 1/2 mixture in pan and refrigerate until firm.
1267
Spread sour cream over gelatin and cover with remaining Jello mixture.
1268
Cook fruit juice, egg, sugar and flour over LOW heat; cook until thick, stirring constantly.
1269
Put in 1 small package of cream cheese.
1270
Let cool while fixing package of Dream Whip.
1271
Add cooked mixture to Dream Whip and whip until creamy.
1272
Pour on set Jello and let set in refrigerator until firm.
1273
Except for the reduction of cold water, prepare gelatin as usual.
1274
Pour into shallow pan and chill until firm, at least 4 hours.
1275
Pile lightly in dishes alone, or with fruit or whipped topping.
1276
Mix ingredients and pour half into an approximately 7"x11" pan or Tupperware mold.
1277
Allow to set firm.
1278
Spread sour cream over the firm Jello and add remaining Jello.
1279
Return to refrigerator to set.
1280
Mix all together and put in large pan. --DRESSING:-- 1 c. apricot and pineapple juice 1/2 c. sugar
1281
Cook until thick. When cool, add 1 package Dream Whip, whipped. Fold into above and spread on jello. Grate cheese over top.
1282
Grease 1 (9x12) pan with butter.
1283
Set aside.
1284
Pour first flavor of Jello into pan and refrigerate.
1285
White mixture: Boil milk, then remove from heat.
1286
Add sugar and mix until dissolved.
1287
Mix Knox gelatin with cold water.
1288
Add to sugar mixture.
1289
Next add vanilla and sour cream; blend.
1290
When first layer of Jello sets (35 minutes), put on thin layer of white mixture and set in refrigerator.
1291
Repeat until Jello and white mixture is used.
1292
Chill thoroughly.
1293
Pineapple juice 8-12 oz. Cool Whip
1294
1 can Eagle Brand milk 1 (8 oz.) Cool Whip
1295
Drain pineapple well. Don't use juice. Mix all ingredients until well blended. Refrigerate at least 4 hours. Yield: 12 servings.
1296
397724 -- PINK STUFF 1 sm. can pineapple, crushed 1 cherry Jello 1 Cool Whip (sm.)
1297
Boil pineapple and juice (2 minutes).
1298
Add dry Jello.
1299
Cook two more minutes.
1300
Remove from heat and cool.
1301
Add cheese, whipped cream and nuts.
1302
Mix well and store in refrigerator.
1303
397725 -- JELLO DESSERT 1 lg. Cool Whip 1 lg. sour cream (brought to room temperature)
1304
Sprinkle Jello on top of Cool Whip. Blend in sour cream by hand. Drain fruit and add. Refrigerate.
1305
Mix strawberries in Jello and hot water.
1306
Add bananas and pineapples.
1307
Put half of mix into an oblong pan.
1308
Let sit.
1309
Pour sour cream evenly and put the rest of the mixture on top.
1310
Refrigerate.
1311
Dissolve Jello and boiling water.
1312
Add crushed pineapple and 7-Up.
1313
Put in refrigerator until partly set up.
1314
Mix cream and Cool Whip together.
1315
Fold into Jello mixture.
1316
Dissolve gelatin in 2 cups boiling water.
1317
Add frozen strawberries and stir until berries separate.
1318
Mix in pineapple and bananas.
1319
Refrigerate until firm.
1320
Top with whipped topping when served, if desired. --DIETITIAN'S NOTE
1321
Mix Jello with hot water. Stir in orange juice and cool. Add oranges and pineapple to mixture and pour into dish and congeal.
1322
397732 -- ORANGE FLUFF 1 sm. can crushed pineapple, drained 1 sm. can mandarin oranges, drained 1 med. tub Cool Whip 1 pt. cottage cheese 1 sm. pkg. orange Jello
1323
Combine first 4 ingredients, then sprinkle dry Jello over mixture and stir.
1324
MAGIC PIE RECIPE 4 eggs 1/4 cup margarine
1325
Place all ingredients in blender at one time and blend until mixed together.
1326
Pour into a buttered 10-inch piepan.
1327
Bake in a 350 degree oven for 1 hour.
1328
When done, crust will be on bottom, custard in the middle, an coconut on top - right where they belong.
1329
Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter.
1330
Press into bottom of 9 inch spring form pan.
1331
Bake in moderate oven, 350 degrees, for 10 minutes.
1332
Cool.
1333
Reduce oven temperature to 300 degrees.
1334
Have cream cheese at room temperature.
1335
Beat in large mixing bowl at medium speed until creamy.
1336
Gradually beat in the one cup of sugar and cocoa.
1337
Add vanilla.
1338
Beat in eggs, one at a time.
1339
Beat until smooth.
1340
Pour over chocolate crust.
1341
Bake in slow oven, 300 degrees, about one hour until center of cake is firm.
1342
Remove from oven and cool to room temperature.
1343
Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.
1344
Add the two tbsp. sugar and vanilla to whipping cream in bowl.
1345
Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.
1346
Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.
1347
For crust, combine crumbs, sugar and butter in a bowl and mix well.
1348
Press crumb mixture firmly into bottom of 10 inch spring form pan and 2 inches up sides.
1349
Bake in moderate oven, 350 degrees for 10 minutes.
1350
For filling beat together cream cheese and sugar until light and fluffy.
1351
Add eggs, one at a time, beating well after each addition until smooth and creamy.
1352
Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended.
1353
Pour cheese mixture into crust and bake in slow oven, 325 degrees, for 50 or 60 minutes, or until well risen.
1354
Turn off heat and let cheesecake cool in oven.
1355
When cold, decorate top with whipped cream and sliced ginger.
1356
Butter 3 egg yolks 1/2 cup sugar
1357
Finely chopped rind of 1/2 lemon
1358
Preheat the oven to 375 degrees. Butter a 10 inch spring-form cake pan.
1359
Whisk the eggs yolks with the sugar, grated lemon rind and 3 tbsp. hot water until light and foamy.
1360
Sift the flour and baking powder together, and fold it into the egg yolk mixture.
1361
Whisk the egg whites until stiff, but not dry. With a large spoon, fold them into the cake mixture.
1362
Pour the mixture into the prepared cake pan and bake for 15 to 20 minutes, or until the cake is a rich golden color and springs back when pressed lightly.
1363
Turn out and cool on a wire rack.
1364
Dissolve the sugar in 3 tbsp. of water over low heat.
1365
Beat the sugar syrup with the ricotta cheese until it is smoothly blended.
1366
Put aside about half of the best pieces of candied fruit to decorate the cake.
1367
Chop the remainder coarsely.
1368
Add the cinnamon to the sweetened ricotta and beat until smooth and creamy. Put aside a few tbsp. of the mixture for decoration.
1369
Combine the remainder with the chopped fruit and chocolate.
1370
Cut the sponge cake in half horizontally.
1371
Put one layer on the bottom of the cake pan, cut side up, and sprinkle it with half of the Maraschino.
1372
Spread with the remaining cheese mixture.
1373
Fit the ring of the cake pan in position and chill the cake for several hours.
1374
When ready to serve, remove the cake from the pan and place it on a large, flat serving dish.
1375
Coat the top and sides with the reserved cheese and decorate with the reserved candied fruit.

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397481 -- Hostess Twinkies Dessert

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