Fold together; spread on crust. 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.

Mix and set aside. Mix 3 cups milk, 2 large packages instant chocolate pudding--fold in 12 ounce container Cool Whip; combine all this with cream cheese mixture. Using a new and clean flower pot, layer of crushed Oreos (dirt), then chocolate mixture, dirt, etc. with dirt being the top layer. Pla

Combine and press into greased 9x13 pan; bake at 350 degrees for 15 minutes; cool. 8 oz. cream cheese, softened 2/3 c. powdered sugar 4 oz. Cool Whip Mix cheese and sugar together; fold in Cool Whip; spread on cooled crust. 2 sm. pkgs. pistachio instant pudding mix (by user)

CHOCOLATE LAYER ICE BOX DESSERT

Mix well and pour over top of cream cheese mixture and chill until firm. Frost using balance of 9 ounce Cool Whip. Garnish with shavings of Hershey as final layer.

(by user)

FINGER JELLO

Mix Jello and Knox in large bowl. Add water and lemon juice; stir well. Pour into 13x9-inch dish and refrigerate until set. Cut into squares or shapes and store in a covered dish.

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CREAMY FINGER JELLO

Mix first 3 ingredients; stir well. Add cream and chill until set.

(by user)

STRAWBERRY DESSERT

Dissolve Jell-O in water. Add ice cream to the Jell-O until all is melted. Break angel food cake into small pieces and place in a 9x13 inch pan. Place drained strawberries evenly over cake then pour Jell-O and ice cream mixture over cake. Place in refrigerator.

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APRICOT DESSERT

Dissolve Jell-O in hot water. Add cold water and drained pineapple. Add mashed bananas. Mix and pour into a 13x9 inch pan. Sprinkle with miniature marshmallows and place in refrigerator. Mix all ingredients together and cook until thick. While warm, add one 8 oz. package of cream ch

(by user)

JELLO FIGS

Mix figs and sugar for 3 minutes on stove. Remove from fire and mix in Jello. Boil for 4 minutes, put in jars.

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FROZEN CUCUMBERS

Mix together and let stand for 24 hours, package and freeze. Thaw in refrigerator when ready to use.

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FROZEN CORN

Bake in oven 1 hour at 325 degrees. Stir often. Cool and freeze.

(by user)

FROZEN CUKES

Combine and let stand 3 hours. Drain. Add the following syrup which has been heated. 1/2 c. vinegar 1/3 c. water 2 c. sugar (I substitute Equal) Refrigerate for 24 hours. Put in small containers and freeze.

(by user)

FLAN

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. Mix eggs with the vanilla; add to above mixture and stir about 1 minute, set aside. Cook and stir until sugar has dissolved and tu

(by user)
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PEPPERMINT DESSERT

Mix first 4 ingredients together and pat into a 8x8 pan; freeze until set. Mix last 3 ingredients; spread on top of crust; refrigerate until ready to serve.

(by user)

PINA-COLADA WEDGES

Beat cheese, sugar and rum until smooth; fold in 2 cups of Cool Whip, pineapple and 2 cups coconut. Spread in 8 inch round pan lined with plastic wrap; freeze. Invert pan onto serving plate; remove plastic wrap. Spread with remaining Cool Whip; sprinkle with coconut. Freeze until firm (about 2 h

(by user)

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HOT STUFF

In blender, about 3/4 full, place the peppers, salt, black pepper, mustard seed, cayenne pepper, onion and garlic. Cover these ingredients with vinegar. Blend until all ingredients are chopped very fine. Place in stew pot and simmer over medium heat until most of the juice is cooked out. Stir oc

(by user)

SLOPPY JOES

Brown ground beef in large skillet. (Drain off fat.) Add onion, pepper and celery; stirring occasionally until soft. Blend in soup, pickle relish and Worcestershire. Simmer 15 minutes, stirring occasionally. Stir in shredded cheese. Spoon into warmed or toasted split buns.

(by user)

FROSTY STRAWBERRY DESSERT

Stir together first four ingredients and spread in a 9"x13" pan. Bake at 325 degrees for about 20 minutes. Stir crumbs occasionally and watch, as they may burn. Remove from pan. Combine egg whites, strawberries, sugar and lemon juice. Beat with mixer until stiff peaks form. It takes 5 to 10 minu

(by user)

COOL SUMMER DESSERT

Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together.

(by user)

CANDIED DILL STRIPS

Peel cucumbers and cut lengthwise. Scoop out seeds with spoon. Slice to size of finger. Soak overnight in lime water. Wash until water is clear. Soak in clear, clean water 3 or 4 hours, drain. Heat vinegar, sugar, celery seeds, salt and food coloring. Pour over cucumber and let stand overnight.

(by user)

FROZEN CORN

Mix and cook 5 minutes. Cool and freeze.

(by user)

FROZEN CUCUMBERS

Bring all ingredients to boil. Cool syrup. Slice cucumbers approximately 1/8 inch thick. Pack in freezer containers. Pour syrup over cucumbers and freeze.

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LEMON FLUFF

Chill unopened can of milk in refrigerator until ice cold, about 3-4 hours. Dissolve gelatin in hot water and chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9x13 inch pan with crumbs. Pour over ge

(by user)

BUSTER BAR DESSERT

Crush Oreos in food processor until fine and no white frosting shows. Combine this with 1/2 cup melted margarine and pat into 9x13 inch pan and 8x8 inch pan. Mix ice cream and peanuts and pour over crust. Mix margarine, chips, powdered sugar and milk over medium heat. Boil slowly until thickened

(by user)

PAPAYA ICE

In a small saucepan, combine sugar and gelatin. Add 1/2 cup water. Cook and stir over low heat until sugar and gelatin are dissolved; set aside. In a blender container or food processor bowl, combine sugar mixture, papaya, and lemon juice. Cover; blend or process until smooth. Pour into a small

(by user)

PINK FLUFF

Dissolve Jello in hot water and place in refrigerator. When Jello begins to congeal, add well drained pineapple and cream cheese which has been mashed with a fork. Whip cream until stiff and stir in nuts. Fold all together and place in large rectangle dish and refrigerate until set. This salad m

(by user)

EASY JELLO FLUFF

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.

(by user)

STRAWBERRY JELLO SURPRISE

Combine pretzels, butter and 3 tablespoons sugar. Press in bottom of a 9"x13" pan; bake at 400 degrees for 8 to 10 minutes. Beat well the cream cheese and 1 cup sugar; add Cool Whip and spread on cooled crust. Add Jello to boiling water and stir to dissolve; when partially set, add strawberries

(by user)

CANDIED PICK-A-DILLIES

Drain pickles. Combine vinegar and sugar. Tie spices in cheese cloth. Add pickles. Let stand at room temperature. Shake once in a while until sugar dissolves, about 4 hours. Refrigerate. These are real crisp and good.

(by user)

ROSEMARY JELLO

Pour rosemary and cranberry juice into a large pot. Bring to a boil and simmer 15 minutes. Add sugar and let it dissolved, add cinnamon stick and cloves. Bring to a boil, remove rosemary, add pectin. Bring back to a rolling boil for one minute. Remove from heat, skim off foam and ladle into ster

(by user)

APRICOT JELLO

Mix Jello, sugar, and water. Bring to a boil, stirring constantly. Mix cream cheese and pineapple together, then add apricot baby food. Let first mixture cool to room temperature and add to apricot mixture. Fold in Cool Whip and pour into 12 x 8 inch dish. May frost with Cool Whip if desired. (by user)

CRANBERRY JELLO

Mix together Jello and water. Let cool. Add remaining ingredients and blend. Refrigerate until set.

(by user)

JELLO GELATIN DESSERT

Mix Jello with 3/4 boiling water. Put in blender for 30 seconds at low speed. Add milk and ice cubes. Stir in blender until melted. Add small can of crushed pineapple. Whip for a few minutes. Pour in a 6 x 8 inch dish. Refrigerate until firm.

(by user)

PEACH JELLO

Bring the peaches and the Jello to a boil. Mix until dissolved. Allow to cool. In another bowl combine the crushed pineapple with the cream cheese, mixing well. Add to the peach mixture. Stir in the Cool Whip and pour into 9 x 13 inch pan and refrigerate until set.

(by user)

LIME - PEAR JELLO

Combine pear juice with enough water to make 2 cups, bring to a boil. Dissolve Jello with pear juice and water. Put pears in blender, blend. Then add cream cheese. In bowl whip up the Dream Whip according to package directions. Add pear-cream cheese mixture, then jello. Pour into mold and chill.

(by user)

COOL SUMMER DESSERT

Mix pudding using juices from fruit. Add fruit and Cool Whip and beat together.

(by user)

CHERRY DESSERT

Put cherries in bottom of 9x11 inch pan. Put cake mix on top; pour melted butter over the top. Sprinkle with nuts. Bake 30-40 minutes at 350 degrees. Other pie mixed fruit can be used.

(by user)

RASPBERRY FLUFF

Whip 1 cup cream. Put together and beat the raspberries, sugar, egg whites, and lemon juice. Beat 15 minutes until light and fluffy. Fold whipped cream in mixture and put in 9x13 inch graham cracker crumbs pan. Top with graham cracker crumbs. Put in freezer until ready to serve.

(by user)

CRANBERRY JELLO

Dissolve Jello in 1 1/2 cups boiling water. Add cranberry sauce and pineapple. Beat in softened cream cheese. Add nuts and pour into mold. Chill until set and serve.

(by user)

CRANBERRY RASPBERRY JELLO

Mix all ingredients together. Pour 1/ 2 of mixture in pan and let set. 1 c. sour cream to top of layer Top this with rest of Jello. Let set.

(by user)

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