Ingredient:

• 1 3 oz. pkg. orange Jello
• 1 can med. size crushed pineapple
• 1 med. Cool Wip
• 1 cup chopped nuts
• 3/4 cup sugar
• 2 sm. jars apricot / tapioca baby food
• 1 8 oz. pkg. cream cheese ( diced )

Preparation:

Combine Jello and pineapple in a saucepan. Heat until mixture simmers. Add sugar, baby food and diced ream cheese. Mix well, but do not beat. Chill until thick when dropped from spoon,but not firm. Slowly blend in Cool Wip, but do not beat. Pour into 9 x 12 pan and sprinkle nuts over top. Chill until set.

Ingredients:

•  4-5 bananas (sliced)
• 1/2 to 3/4 bag miniature marshmallows
• 20 oz. can pineapple (cut into chunks)
• nuts

Sauce:

• 2tbsp. cornstarch
• 1/2 cup sugar
• 1/2 cup water
• 2 eggs
• drained juice from pineapple

Preparation:

Combine cornstarch and sugar in saucepan: mix pineapple juice,water and eggs in a bowl. Then add mixture to cornstarch and sugar. Mix  ingredients thoroughly and cook over medium heat until mixture thickens, stirring constantly. Cook for one minutes, then let cool. Combine all other ingredients in bowl and pour cooled mixture over fruit and mix. Make the same day as serving, not the day before, so bananas will be fresh.

Ingredients:

• chocolate cake mix
• 4 oz. cream cheese (softened)
• 1 egg
• 1/3 c. sugar
• 1/8 tsp. salt
• 1 c. chocoate chips

Preparation:

Prepare cake mix as directed on box, set aside. Mix together cream cheese, egg, sugar and salt. Beat until creamy. Stir in the chocolate chips. Fill cupcake papers 1/3 full with cake mix, spoon in 1 heaping tsp. of filling in center of cupcake.

Bake 20 mins. at 350°F/ 175°C. Frost if desired.

Ingredients:

• 2 cups milk
• 4 eggs
• 3/4 cup sugar
• 3/4 cup bisquick
• 1/4 cup butter melted
• 1 tsp. vanilla
• 1/2 cup flaked coconut

Place all ingredients but coconut in blender. Whirl at high speed for 3 minutes. Pour into buttered pie plate. Let stand 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes. Knife will come out clean when done.

Ingredients:

• 2 egg whites,(room temp.)
• 1/2 c. confectioners' sugar
• 2 tsp. instant coffee
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 2 tsp. almond extract
• 1/2 c. sugar (granulated)
• 1/2 c. almonds, (coarsely chopped)
• 2 c. heavy cream

Preparation:

Beat egg whites until foamy. Beat in coffee and salt. Beat in granulated sugar, a little at a time. Beat until stiff peaks form when beater isslowly raised. In a medium bowl (clean beaters), beat cream with confectioners' sugar just stiff. With wire whisk or rubber scraper, gently fold cream mixture into egg whites along with vanilla and almond extracts. Fill paper tortoni cups or use bowl champagne glasses. Sprinkle top of each with the toasted almonds.( To toast almonds, spread nuts on cookie sheet in a single layer and toast in 350°F/ 175°C oven for 10-15 minutes). Freeze until firm. let stand 5 minutes at room temperature before serving. Serves about 10.

Ingredients:

• 1 cup miniature marshmallows
• 1 cup chunk pineapple (drained)
• 1 cup shredded coconut
• 1 cup mandarin oranges (drained)
• 1 cup sour cream
• 1/2 cup red cherries (cut in half)

Preparation:

Combine all ingredients and chill 1 hour or overnight before serving.

 Dieses Rezept hat uns Harold K. aus Florida geschickt. Vielen Dank Harold!

Ingredients:

• 4-5 cans of mandarin oranges (tangerines) drained
• 1 bag of marshmallows, medium size
• 1 cup of sour cream

Preparation:

mix all together and chill
Je nach Geschmack kannst Du mehr oder weniger von jeder Zutat nehmen
Schmeckt toll (uns jedenfalls) an heissen Tagen

Ingredients:

• 1 large pkg. chocolate pudding (not instant)
• 2 3/4 cup milk
• 1/2 cup sugar

Cook in a midsize pot until thick. Pour into popsicle cups. Cool before freezing.

• 2 small pkgs. Lime Jello
• 1- 2 can crushed pineapple(drained)
• 2 cups Boiling water
• 3/4 cup walnuts (chopped)
• 1 pt. sour cream

Dissolve Lime Jello in hot water. Cool. Add sour cream, pineapple and walnuts. Chill.

Ingredients:

• 2- 3 oz. pkg.strawberrygelatin
• 2 pkg. frozen strawberries ( partially defrosted)
• 2 cups coarse crushed prezels
• 3/4 cup powdered sugar
• 2 cups boiling water
• 1/2 cup cold water
• 3 tbsp. sugar
• 1-1/2 stick margarine
• 1 8 oz.. pkg.cream cheese
• 1 sm. pkg. wipped topping

Preperation:

Dissolve gelatin in boiling water. Add cold water. Add strawberries and set aside to cool. Do not refrigerate. Cream 3 tbsp. sugar with margarine. Add pretzels. Press into 9 x 13 pan. Bake 10 minutes at 350º F (175º). Cool. Blend cream cheese with powdered sugar. Add whipped topping. Spread cream cheese mixture over cooled crust and let firm up in refrigerator. When cream cheese mixture firms, top with strawberry mixture and refrigerate overnight.