Peach Bavarian

1 29oz. can sliced peaches
1 3oz. pkg. lemon jello
1/4 C. sugar
1 C. boiling water
1/4 t. almond extract
2 C. cool whip

Drain peaches, reserving 1/3 cup of syrup. Chop peaches. Dissolve gelatin and sugar in boiling water. Add syrup and chill until slightly thick. Blend extract into cool whip and add to gelatin. Fold in the peaches. Pour into 5 cup mold and refrigerate until set.

1 pkg. Whole graham crackers

2 pkgs. Instant French vanilla pudding

3 C. Milk

9 oz. Cool Whip Betty Crocker chocolate frosting (ready made)

Line 9x13-inch pan with one layer graham crackers.

In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker.

Then the other half of mixture, then final layer of crackers.

Frost with chocolate frosting. Refrigerate overnight or at least 10 hours.

Cut into squares to eat.

10 Hostess Twinkies, slice in 1/2 long way

Put cream side up in 9 x 13 pan.
Put 2 cans chocolate pudding on top and cover with 12 ounce package Cool Whip.
Crush 2 Heath bars.
Spread over top.
Refrigerate overnight.

1 C. corn syrup
1/2 C. sugar
3 oz. Jello (any flavor)
4 qt. popcorn
1 tsp. butter flavor (optional)
Food color (optional)

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved.
Pour over popcorn and form into balls.

Add flavored Jello as desired Try Orange for Halloween , cherry raspberry, strawberry or lime for Christmas. Add some food coloring to intensify the color a bit if desired.

1 box peach jello
1 C. boiling water
1/3 C. cold water
1/2 C. peach yogurt
1 3/4 C. Cool Whip
1 c. sliced peaches (canned)
1/4 c. nuts

Combine first 3 ingredients and chill slightly.
Mix yogurt and Cool Whip. blend yogurt mixture together with jello and chill for 3 hours.

1 lg. Strawberry Jell-o
½ cup Water
1 box frozen strawberries
1 lg. Cool Whip

Heat Jell-o and water until hot. Add Strawberries and chill mixture. Stir in Cool Whip

Ingredients
3 cans (4 oz each) pineapple tidbits in juice drained.
¼ cup juice reserved from pineapple tidbits when drained
1 tub (22 oz) refrigerated tapioca pudding
¾ cup sweetened flaked coconut

Procedure
Have five 8 oz stemmed glasses ready.

Put pudding  into a  medium bowl.

Ingredients
2 C. crushed pretzels
3/4 C. melted butter
8 oz. package cream cheese
12 oz. container of whipped topping
6 oz. package of strawberry gelatin
1 C. boiling water
1 pint sliced and cleaned fresh strawberries

Procedure
Combine crushed pretzels and melted butter and press into a 9" x 13" baking pan. Bake at 400 degrees for 7 minutes. Set aside to cool.

Cream together cream cheese and whipped topping. Spread over cooled crust and chill.

Dissolve gelatin in boiling water. Add strawberries and chill until almost set but still pour-able.
Pour over cream cheese mix and chill until set.

Ingredients
1-1/2 cups boiling water
1 package lime gelatin
1 small package cream cheese, softened
1 medium apple, chopped
1/2 cup nuts, finely chopped
1 small can crushed pineapple with juice
12 pecan halves

Procedure
In a large bowl stir boiling water into gelatin until dissolved.  Add cream cheese and beat at medium speed with electric mixer until the cheese is dissolved.  Add apples, nuts, and pineapple; pour into mold.

Cover; chill until partially set.  Stir then place pecan halves on top of salad for decoration.

Serves: 8.

Ingredients
1 pkg. lemon jello
1 pkg. lime jello
2 C. hot water
2 C. 7-Up
2 C. drained crushed pineapple (save juice for later)
1 pkg. Dream Whip
2 sliced bananas
1/2 C. sugar
1 T. flour
1 egg beaten
1 C. chopped nuts

Procedure
Combine jellos, water, 7-Up, crushed pineapple & bananas. Let set in 9x13 pan.

Cook sugar, flour, egg & juice to thickness of white sauce. Cool completely.
Whip Dream Whip, add to cooked mixture. Spread over jello.

Sprinkle nuts on top.

Refrigerate.

Ingredients
60 Ritz crackers crushed to bits in a bag
1/4 c. softened butter
1/2 gal. French Vanilla Ice Cream soft but not soupy. Get the good stuff here.
2 small boxes of pudding mix.* You can use coconut, vanilla, or banana in any combo you so desire. Suit yourself as to taste.*
1 1/4 c.

Ingredients
4 cups milk
1 cup long grain white rice
2/3 cup sugar
¼ tsp salt
¾ cup golden raisins
¼ tsp ground allspice

Procedure
In heavy-bottomed saucepan mix milk, rice, sugar, & salt. Bring to a simmer over high heat, reduce to low heat, cover and simmer stirring occasionally 20 min. Add raisins & allspice, Continue to cook covered stirring occasionally for 25 min or until rice & raisins are tender.
Divide pudding into ½ cup each into 8 dishes.

Top with a sprinkling of allspice and serve warm.

Ingredients
graham crackers
1/4 cup butter, melted
8 ounces light cream cheese, softened
1 can pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup brown sugar
1/2 cup skim milk
2 packages vanilla pudding mix
12 ounces cool whip, thawed
 
 
Procedure
Place whole graham crackers in a 13 X 9-inch pan.

Ingredients
1 LARGE PACKAGE LIME JELLO
1/2 TSP. SALT
1 TBLSP. VINEGAR
1 NO. 2 CAN CRUSHED PINEAPPLE, DRAINED (RESERVE JUICE)
1 CUP CHOPPED WALNUTS
1/C CUP COCONUT
2 CUPS BOILING WATER (PINEAPPLE JUICE PLUS WATER TO EQUAL 2 CUPS)

Procedure
DISSOLVE JELLO INTO 2 CUPS BOILING WATER. ADD CREAM CHEESE DISSOLVE INTO JELLO MIXTURE. ADD JUICE FROM DRAINED PINEAPPLE COMBINED  WITH ENOUGH WATER WITH  TO MAKE CUPS.
REFRIGERATE UNTIL THE CONSISTENCY OF EGG WHITES.  MIX IN DRAINED PINEAPPLE,COCONUT AND NUTS WITH A FORK.
POUR INTO A 11 X 7 INCH PAN.
REFRIGERATE UNTIL FIRM.

Ingredients
1 large box ( non - instant ) vanilla pudding
1 large box Orange Jell-O
1 - 12 ounce carton Cool Whip
Sliced bananas ( soak in pineapple juice before using )
1 drained Mandarin Oranges
1 8 ounce can pineapple tidbits, drained
opt. nuts, mini marshmallows

Procedure
Make the pudding, substituting water for the milk, according to package directions. Add the Jell-O at the end of the cooking time, stir to dissolve.

Chill this mixture till solidly set.
When set, whip the mixture to lighten it up a little, fold in the cool whip and the fruit

Ingredients
4 cups soft bread crumbs
2 cups milk, scalded with 1/4 cup butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 tsp salt
1 tsp cinnamon or nutmeg
1/2 cup raisins

Procedure
Heat oven to 350 deg.  Place bread crumbs in

1-1/2qt baking dish.  Blend in remaining ingredients.  Place baking dish in pan of hot water (1" deep).
Bake 40 to 45 min., or until silver knife inserted 1" from edge comes out clean.
Serve warm, with cream.

Ingredients
1 1/2 C. sugar
3/4 C. cocoa
3/4 C. flour
1/2 tsp. salt
4 eggs
4 C. milk
2 T. butter
2 tsp. vanilla extract

Procedure
Mix together sugar, cocoa, flour and salt. Beat eggs until no white of egg shows. Add egg mixture along with milk to dry mixture.

Cook over medium heat until thick, stirring constantly.

Ingredients
1 large box orange jello
8 oz cool whip, thawed
15 oz can crushed pineapple, drained
11 oz can mandarin oranges, drained
6oz can frozen orange juice concentrate, thawed

Procedure
Mix jello with 1 cup boiling water.
Refrigerate until partially jelled.

Stir jello and cool whip until smooth. Add oranges, pineapple, and orange  juice.

Refrigerate until set.

Ingredients
2 boxes Girl Scout Lemon Coolers crushed to crumbs.
½ pint Red Raspberries
1/3 cup Raspberry puree
4 cups HeavyCream
½ cup Sugar

Lemon Curd
8 Egg Yolks
1¼ cup Sugar
¾ cup fresh Lemon Juice
½ cup Butter softened
4 tsp Lemon Zest
pinch of Salt

Procedure
In heavy non-reactive saucepan beat the yolk & sugar. Stir in lemon juice, butter, & salt. Cook over med-low heat stirring constantly until thick, but still pourable. Do not allow mixture to boil!!! Pour into strainer.

Ingredients
First Layer
1 cup flour
1/2 cup margarine (softened)
1/2 cup chopped walnuts
2 tablespoons sugar

Second Layer
1 eight ounce package cream cheese
1 cup powdered sugar

Third Layer
2 small packages instant lemon pudding
3 cups of milk

*you can also use a can of lemon lucky leaf pie filling beaten with some cool whip.

Procedure:
First lay

Ingredients
3 cups boiling water
1 pkg (8 serving size) Jello Brand Cherry Flavor Gelatin
1 tub mold (16 oz) cool whip whipped topping thawed.

Procedure
Stir boiling water into dry gelatin mix in med bowl at least 2 min until completely dissolved. Add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended. Mixture will still be thin.

Pour into 16 oz cool whip tub mold sprayed with cooking spray. Refrigerate 8 hours or overnight until firm.
Dip mold in warm water for about 15 seconds.

Ingredients
CRUST:
1 cup flour
1 stick butter
1 cup chopped pecans

LAYER 2:
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip

LAYER 3:
2 packages ( 3oz) instant pudding mix (any flavor)
3 cups milk

LAYER 4:
1 large cont cool whip (-1 cup used above)
1 cup chopped pecans

Procedure
Mix crust ingredients with fork.

Ingredients
¼ cup cup Ener-G Egg Replacer
1 cup sugar
¼ tsp salt optional
1½ cups hot water
1/3 cup lemon juice
2 T lemon rind
1 baked 9” pie shell

Procedure

In double boiler combine cup Ener-G Egg Replacer, sugar, and salt. Stir with rubber spatula until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick.
When dropped from spatula, pie filling should mound. Remove from heat.
Stir for 5 minutes to cool.
Pour into pie shell. Let cool thoroughly.
Refrigerate at least 2 hours before serving.

Ingredients
1½ cups scalded milk
1/3 packed cup cup Ener-G Egg Replacer
½ cup sugar
¼ t salt optional
1 t vanilla
2 tsp fruit pectin

Procedure
Scald milk. Stir all dry ingredients together. Slowly Add ingredients to hot milk while mixing. Mix 1 minute.
Pour into pie shell or custard cups.

Refrigerate until firm.

Ingredients
1 1/2 C. low-fat graham cracker crumbs
3 C. skim milk
6 ozs fat-free vanilla pudding mix
12 ozs Cool Whip(r) Free -- thawed
1 C. low-fat graham cracker crumbs
16 ozs reduced fat milk chocolate frosting

Procedure
Arrange 1 1/2 cups of the graham cracker crumbs on bottom of 13 x 9" pan.

In a mixing bowl, combine milk and vanilla pudding mixes. Beat with a wire whisk for two minutes. Gently stir in whipped topping.

Ingredients
1 can cherry pie filling
1 can Eagle Brand milk
1 can crushed pineapple
1 C. small marshmallows
1 carton Cool Whip

Procedure
Mix cherry pie filling and Eagle Brand milk.
Add crushed pineapple (do not drain), marshmallows and Cool Whip. Mix well.
Chill until served.

Ingredients
2  Cups Milk
1 pkg. Chocolate Pudding
1 pkg. Oreo Cookies (crushed)
1 tub Cool Whip

Procedure
Pour milk into a bowl and add pudding mix and milk.
Beat 1-2 minutes until well blended.
Let stand 5 minutes.

Stir in Cool whip and 1/2 of oreo cookies.
Fill glass bowl 3/4 full with pudding mixture, top with remaining oreos.
Add gummy worms and decorations on top serve.

Sand:
Same as above using Vanilla pudding and vanilla wafers instead of Oreo's  and chocolate Pudding.

Ingredients
1 chocolate cake mix - (bake as directed)
1 large. container of cool whip
1 large. box instant choc. pudding - (mix as directed)
6 to 8 Skor candy bars broken into small pieces (place in to freezer for 2 hours then crush.)

In a large bowl layer as follows:
-1st cake-broken in pieces
-2nd choc. pudding
-3rd candy
-4th cool whip
make as many layers as needed to fill bowl, but end with cool whip and crushed candy sprinkled on top.

I used a large Brandy sifter.

Ingredients
3 lightly beaten eggs
2 C. milk
1 1/2 C. cooked short grain rice
1/2 C. sugar
1/2 C. raisins
1 tsp. vanilla extract
1/2 tsp. salt
Ground cinnamon

Procedure
Combine all ingredients except cinnamon in a bowl and mix together well.
Pour into a 10 x 6-inch baking dish and sprinkle cinnamon to your taste on the top.
Bake at 325ºF for about 30 minutes (or until a knife inserted near the center comes out clean).
Can be served warm or chilled (a whipping cream topping is nice).

Ingredients
1 small box flavored gelatin
1 1/2 C. hot water
1 pt. softened ice cream

Procedure
Try using strawberry gelatin and strawberry ice cream, or pair any other gelatin and ice cream you desire. Dissolve gelatin in hot water.

At once stir in the softened ice cream. Pour into molds and chill until firm. Unmold and serve with whipped cream.
Decorate with fresh fruit.
** may use paper drinking cups as molds