All American Dessert
1 lg Berry blue jello
1 lg Red jello, any flavor
4 c Water; boiling
2 c Water; cold
8 oz Cool Whip; thawed
4 c Angel food cake, cubed
2 c Strawberries; sliced
1/2 c Blueberries
Dissolve berry blue jello in 2 cups of boing water. In a separate bowl, dissolve the cherry jello. Stir 1 cup of cold water into each bowl. Pour into separate 9x13" pans.
Refrigerate at least 3 hours until firm. Cut into 1/2" cubes.
Place blue jello cubes in bottom of clear glass trifle bowl. Top with 1/3 of the Cool Whip. Add cake cubes, then sliced strawberries. Top with another 1/3 Cool Whip. Add the red jello cubes and then the remaining Cool Whip.
Sprinkle blueberries over top.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Monday, June 29, 2009
Tuesday, March 24, 2009
Fruit Pizza
1 package (18 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)
Preheat oven to 350° F.
Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool.
For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.
1 package (8 ounces) cream cheese softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, bananas, kiwi, blueberries, etc (any fruit really)
Preheat oven to 350° F.
Place dough on round baking stone and cook 18-20 minutes until golden brown. Remove from oven and cool.
For topping, combine cream cheese and sugar and spread over cookie dough, then start placing on the fruit.
Thursday, November 6, 2008
Caramal apple cake
1 pkg. yellow cake mix
1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 c. milk
Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)
Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.
Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 Granny Smith apples, peeled, coarsely chopped
20 Kraft caramels, unwrapped
1/4 c. milk
Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)
Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.
Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
Monday, September 1, 2008
Tuesday, July 8, 2008
Sand Pies
2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 Golden OREO Cookies, finely crushed, divided
10 turtle chewy fruit snacks
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Sand Pies can also be served frozen. Prepare as directed; freeze 3 hours or until firm.
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 Golden OREO Cookies, finely crushed, divided
10 turtle chewy fruit snacks
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Sand Pies can also be served frozen. Prepare as directed; freeze 3 hours or until firm.
Dirt Cups
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.. Gently stir in whipped topping and 1/2 cup of the cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.
Tuesday, April 22, 2008
WalNut Cranberry Salad
1 box Cherry Jello
1 cups Hot water
2tsp. Lemon Juice
1 cup chopped celery
3/4 cup Sugar
1 (15oz) can crushed pineapple
small unpeeled orange (ground)
1/2 cup chopped walnut
Dissolve jello and sugar in hot water add lemon juice... Chill until Partially thick... Blend all ingredients in the blender to make into small pieces... Fold in the mix to the Jello and put in a cake pan..
-->add whipped topping and some chopped walnuts to the top of it and it adds festive yummy flavor... I havent ever made this but my aunt brings it to the holiday dinners and its so good!!
1 cups Hot water
2tsp. Lemon Juice
1 cup chopped celery
3/4 cup Sugar
1 (15oz) can crushed pineapple
small unpeeled orange (ground)
1/2 cup chopped walnut
Dissolve jello and sugar in hot water add lemon juice... Chill until Partially thick... Blend all ingredients in the blender to make into small pieces... Fold in the mix to the Jello and put in a cake pan..
-->add whipped topping and some chopped walnuts to the top of it and it adds festive yummy flavor... I havent ever made this but my aunt brings it to the holiday dinners and its so good!!
Magic Jello Mousse
3 cups boiling water
1 pkg (8oz) of favorite Jello (I LOVE strawberry kiwi)
1 tub of cool whip thawed (16oz)
Stir boiling water into dry gelatin mix in med. bowl til dissolved... Add whip topping to hot gelatin, until completely dissolved.. Pour mixture into a mold that has been sprayed with cooking spray.. when Jello is hard it you get jello out of mold and it should be in two layers...
1 pkg (8oz) of favorite Jello (I LOVE strawberry kiwi)
1 tub of cool whip thawed (16oz)
Stir boiling water into dry gelatin mix in med. bowl til dissolved... Add whip topping to hot gelatin, until completely dissolved.. Pour mixture into a mold that has been sprayed with cooking spray.. when Jello is hard it you get jello out of mold and it should be in two layers...
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