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PINA COLADA DESSERT SQUARES
PINA COLADA DESSERT SQUARES
Ingredients| 2 c. vanilla wafer crumbs 1/3 c. margarine, melted 1 (8 oz.) can coco goya cream of coconut 2 (8 oz.) pkgs. cream cheese, softened 1 tsp. rum flavoring 1 (8 oz.) frozen whipped topping, thawed 1 (8 oz.) can crushed pineapple, drained 1/2 c. maraschino cherries, chopped 1/2 c. chopped nuts 1/2 flaked coconut, toasted |
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Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.
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BANANA SPLIT DESSERT
Beat on high for 20 minutes the eggs, cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts. (Upload by user)
Beat on high for 20 minutes the eggs, cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts. (Upload by user)
Rich Chocolate Mousse
Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool! Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and (Upload by user)
Mix sugar, salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool! Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and (Upload by user)
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SPECTACULAR LAYERED DESSERT
Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1/2 of a lg. container of Cool Whip Spread this over nut and flour crust. 2 sm. pkg. instant pudding Mix with 3 cups cold milk. Spread over (Upload by user)
Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. 1 (8 oz.) pkg. cream cheese 1 c. powdered sugar 1/2 of a lg. container of Cool Whip Spread this over nut and flour crust. 2 sm. pkg. instant pudding Mix with 3 cups cold milk. Spread over (Upload by user)
STRAWBERRY LAYER DESSERT
Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split ca (Upload by user)
Drain strawberries; reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl; fold in strawberries. Split ca (Upload by user)
EARTHQUAKE DESSERT
Grease 9"x13" pan. Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake (Upload by user)
Grease 9"x13" pan. Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake (Upload by user)
CHOCOLATE JIFFY DESSERT
Mix cake mix as directed. Bake in greased 9x13 inch cake pan 15 minutes. Cool. Prepare instant pudding as directed. Add cream cheese and beat together. Put on cake and top with Cool Whip. Shred candy bar on top. Refrigerate. (Upload by user)
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STARS AND STRIPES DESSERT
Line bottom of 12 x 8-inch baking pan with 8 slices of pound cake. Top with 1 cup strawberry halves and blueberries, then 8 ounces of Cool Whip. Then top with 3 cups strawberry halves and 1/3 cup blueberries, making it look like the flag. (Upload by user)
Line bottom of 12 x 8-inch baking pan with 8 slices of pound cake. Top with 1 cup strawberry halves and blueberries, then 8 ounces of Cool Whip. Then top with 3 cups strawberry halves and 1/3 cup blueberries, making it look like the flag. (Upload by user)
STRAWBERRY PRETZEL DESSERT
Mix water and Jello til dissolved. Add frozen berries. Pour over cream cheese mixture. Chill. Spread cool whip over top. (Upload by user)
Mix water and Jello til dissolved. Add frozen berries. Pour over cream cheese mixture. Chill. Spread cool whip over top. (Upload by user)
CHOCOLATE ECLAIR DESSERT
Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers and cover with rest of pudding, ending with another layer of graham crackers. Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers. (Upload by user)
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Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers and cover with rest of pudding, ending with another layer of graham crackers. Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers. (Upload by user)
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COCONUT ALMOND DESSERT
Put oleo in pan and melt in 350 degree oven. Add coconut, almonds, flour, and brown sugar; stir. Place in oven; stir every 10 minutes (save 1/3 cup for top). FILLING: 2 packages vanilla instant pudding and 2 2/3 cup milk; mix well. Add 1 large carton Cool Whip and stir through pudding. (Upload by user)
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Put oleo in pan and melt in 350 degree oven. Add coconut, almonds, flour, and brown sugar; stir. Place in oven; stir every 10 minutes (save 1/3 cup for top). FILLING: 2 packages vanilla instant pudding and 2 2/3 cup milk; mix well. Add 1 large carton Cool Whip and stir through pudding. (Upload by user)
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TAPIOCA JELLO
Combine tapioca, Jello, and drained juice and water. Cook until thick; cool. Add Cool Whip and fruit. Blend and serve. (Upload by user)
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Combine tapioca, Jello, and drained juice and water. Cook until thick; cool. Add Cool Whip and fruit. Blend and serve. (Upload by user)
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STRAWBERRY ANGEL FOOD DESSERT
Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours. (Upload by user)
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Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours. (Upload by user)
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ORANGE AND PINEAPPLE DESSERT
In 2 quart saucepan, mix together gelatin and pudding; add cold water and bring to boil. It will appear clear. Add pineapple, mandarin oranges, and Cool Whip; mix well. Chill for at least 6 to 8 hours or overnight. (Upload by user)
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In 2 quart saucepan, mix together gelatin and pudding; add cold water and bring to boil. It will appear clear. Add pineapple, mandarin oranges, and Cool Whip; mix well. Chill for at least 6 to 8 hours or overnight. (Upload by user)
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Chocolate Chiffon Pots
Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well. Pour into blender, add ice cubes, cover and blend at medium (Upload by user)
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Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well. Pour into blender, add ice cubes, cover and blend at medium (Upload by user)
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