FRUIT AND ASSORTED SALADS (15)
Source of Recipe
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List of Ingredients
Lime And Pear Salad
1 pkg (3 oz) Lime jello
1 can (8-1/4 oz) Crushed pineapple
1 pkg (3 oz) Cream cheese
1 cup Small marshmallows
1 pkg Dream whip
Pecans, chopped
· Prepare jello as directed and let set until almost firm. In double boiler,
cream together marshmallows and cream cheese.
· Let this partially cool while you prepare the Dream Whip as directed.
· In a large mixing bowl, using low speed, blend together the cream
cheese-marshmallow mixture, dream whip and semi-molded jello.
· Add the drained pineapple and pecans to mixing bowl.
· Pour into a mold and chill until firmly set.
· Serves 6
Orange Fluff Salad
1 4 oz ctn Lite Cool Whip, thawed
1 16 oz ctn low-fat cottage cheese
1 10 oz can mandarin oranges, drained
1 3 oz pkg orange Jello (can use sugar-free)
· Gently fold Cool Whip, cottage cheese, and dry Jello together in a bowl
· Fold in manarin oranges
· Refrigerate one hour or until firm and fluffy
· Variation: Substitute drained crushed pineapple in place of mandarin
oranges
· Enjoy!
Pineapple Lime Whip
1 4 oz container Cool Whip
1 16 oz container Cottage cheese, small curd
1 small can Pineapple, chunked or crushed and drained
1 3 oz pkg lime jello
· Gently fold dry lime jello into the cool whip.
· Then fold in the cottage cheese and pineapple.
· Refrigerate for 1-2 hours or until firm
Waldorf Salad
1 Delicious apple, unpeeled and diced into cubes
1 tsp Pecans, chopped
1/2 cup Celery, diced rather small, but not minced
1/4 cup Marshmallows, miniature.(optional if watching sugar)
3/4 cup Lite Cool whip
dash Morton's salt substitute
· Put ingredients into small mixing bowl.
· Fold in Cool whip.
· Chill for at least one hour to allow flavors to blend.
Watergate Salad
1 can (20 oz) Crushed pineapple
1 box Pistachio instant pudding/pie filling
1 cup Pecans
8 oz Cool Whip
Marshmallows
· Mix pineapple and pistachio pudding/pie filling well. Add other ingredients
and mix well.
· Refrigerate
Carrot Salad Mold
1 sm pkg Orange jello dissolved in 1 C boiling water
ADD:
1 C Miniature marshmallows. Stir until dissolved & chill until syrupy
FOLD IN:
1 C Cream, whipped
1/2 C Miracle Whip salad dressing
1 C Ground carrots
1 C Crushed pineapple, drained
Chopped nuts (optional)
Old Fashioned Cranberry Salad
1 C Cranberries, ground (freeze for a couple of hours before grinding)
1/2 Orange, ground (squeeze some of the juice out, then grind the
rind. Combine juice with water)
1/2 C Sugar (sprinkle over cranberries, ground orange & rind & let
stand for a few minutes
1 3-oz pkg Lemon jello (dissolve in 1 Cup hot water)
1/2 C Diced celery
1/2 C Chopped walnuts
Combine with jello and cranberry mixture.Refrigerate until set. Makes about 6
servings.
Golden Glow Salad
1 pkg (3 oz) Orange flavored gelatin
1 cup Boiling water
1 can (8 oz) Crushed pineapple
1 Tbs Lemon juice
Cold water
1/4 teaspoon Salt (optional)
3/4 cup Finely shredded carrots
· In a bowl, dissolve gelatin in boiling water.
· Drain pineapple, reserving juice.
· Add lemon juice and enough cold water to pineapple juice to make 1 cup; add
salt, if desired.
· Stir into gelatin.
· Chill until slightly set.
· Stir in pineapple and carrots.
· Pour into oiled 4-cup mold; cover and chill until firm. Unmold.
Jellied Cranberry Salad
1 3 oz pkg Lemon jello
1 C Boiling water
1 C Canned Jellied cranberry sauce
1 C Diced celery
1/2 C Crushed pineapple, drained
Lettuce
· Dissolve the jello in the boiling water. Add the cranberry sauce and beat
until smooth with a hand beater or an electric beater at low speed. Chill.
· When slightly thickened, fold in the celery and pineapple.
· Turn into 8 individual molds and chill until firm. Unmold on individual
beds of lettuce.
Rainbow Jello Salad
4 small boxes Jello (all different colors)
4 cups Boiling water
1/2 gallon Vanilla ice cream
· Make one box at a time and let it set before adding the next layer.
· Cut 1/2 gallon of ice cream into 4 equal pieces.
· Dissolve one box of jello in 1 cup boiling water. Stir in 1/4 section of
ice cream.
· Let set. Repeat until you have 4 layers.
Pretzel Salad
Crust
2 cups crushed pretzels
3/4 cup melted butter
3 tbsp sugar
· Mix crushed pretzels, sugar and butter
· Press into a 9x13-inch glass dish
· Bake at 400 degrees F. for 8 minutes
· Cool
Filling
1 8 oz pkg cream cheese, softened
1 cup sugar
1 12 oz pkg Cool Whip, thawed
· Mix together cream cheese and sugar until smooth
· Fold in Cool Whip
· Spread on top of cooled crust
Topping
1 6 oz pkg strawberry gelatin
2 10 oz pkg frozen strawberries
2 cups boiling water
· Disolve gelatin in boiling water
· Add frozen strawberries -- the hot water will thaw them
· Let stand for 10 minutes
· Pour mixture onto cream cheese layer
· Refrigerate for 2 hours
Smooth Fruit and Cheese Salad
1 3 oz pkg Orange flavor gelatin
12 oz Cottage Cheese
1 can (20 oz) Pineapple chunks, drained
1 can (11 oz) Mandarin oranges, drained
1 oz Whipped topping, thawed
· Sprinkle gelatin over cottage cheese. Stir in fruit. Fold in whipped
topping.
Cottage cheese salad
1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. lemon jello
2 c. hot water
1 c. crushed pineapple
1 1/2 c. cottage cheese
1/2 c. salad dressing
1 c. milk
1/3 c. chopped nuts
Mix hot water and jello. Add pineapple. Set aside to cool. In another bowl,
mix well the cottage cheese, salad dressing and milk. Add to cooled jello and
nuts; mix well
AQUARIUM JELLO
I took 6 boxes of blue jello (it takes that many to fill a goldfish bowl. ) I
put the jello into a big goldfish bowl. I let it sit for awhile so it had
started to firm a bit. Then I added gummy fish, and gummy octopus to the jello.
The girls all thought this was the neatest thing (I have young brownies). You
could also make individual aquariums using small clear cups.
Cranberry Refrigerator Dessert
2 cups (1/2 pound) fresh or frozen cranberries,
chopped 1 large banana, diced
1 1/2 cups sugar, divided
2 cups vanilla wafer crumbs
1 cup butter or margarine, divided
1/2 cup chopped nuts
2 eggs whites
1 cup heavy cream, whipped
In a bowl, mix together chopped cranberries, diced banana and 1/2 cup sugar;
set aside. In another bowl, mix together crumbs, and 1/2 cup melted butter.
Press half the mixture into bottom of 9 inch square pan. In a bowl, cream
remaining butter and sugar until light; add eggs and beat till fluffy. Fold in nuts
and spread mixture over crumb layer. Top with cranberry mixture and whipped
cream. Sprinkle with remaining crumbs or nuts. Chill 6 hours or overnight. Makes
12 servings.
APRICOT BAVARIAN CREAM
1-1/2 cups (8 oz) dried apricots)
1 package (3 oz) Jell-O Orange-Pineapple or Strawberry Gelatin
½ cup sugar
1 cup boiling water
nuts
1 and 1 / 2 cup cool whip
Cover apricots with water. Bring to a boil; then cover, reduce heat, and
simmer until tender (about 30 min?). Drain, reserving liquid. If necessary, add
water to make 1 cup. Mash apricots; set aside.
Dissolve Jell-O Gelatin and sugar in boiling water. Add apricot liquid
and mashed apricots and nuts. Chill until slightly thickened (about 1 hour
and 15 minutes). Blend the cool whip into gelatin mixture. Pour into a 1-l/1
quart mold or pile lightly in sherbet glasses. Chill until firm (at least 4
hrs.) Unmold. Makes about 5 cups, or 10 servings.
NOTE: If desired, substitute 2 cans (1 lb. each) apricot halves, drained and
mashed, for the dried apricots' using 3/d cup drained syrup instead of
apricot liquid in recipe and reducing sugar to ¼ cup.
CRANBERRY SALAD
2 lb cranberries crushed
2 cups sugar, mix and let set overnight. Mix 2 cups boiling water,
2 pkgs raspberry jello, add to cranberries. Add 1 cup nuts,
1 cup diced red apple, and 1 can crushed pineapple, drained.
12 LAYER JELLO SALAD
6 boxes Jello in different colors
1 16 oz container Sour cream
· Level your refrigerator. Cool a 9x12 inch pyrex pan in the refrigerator for
about an hour.
· Prepare the first layer: Mix one color jello with 1 cup boiling water,
divide in half. Add 3 Tablespoons cold water to one half and pour into cooled pan.
Return to refrigerator and let set for about 1/2 hour.
· Meanwhile, add 1/3 cup sour cream to the other 1/2 of the jello, and when
first layer is set, pour on top.
· Refrigerate until firm, about 1/2 hour.
· Keep adding layers, alternating clear, creamy, clear, creamy.
Recipe
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