1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries.
Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes.
Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.

Serves 8

1 cup Crushed pineapple
1/2 each Small bag of marshmellows
2 each Sm. pistachio inst. pudding
1/2 cup Pecans
1 each Large cool whip

Serves 8

1 sm. can crushed pineapple, drained
1 sm. can mandarin oranges, drained
1 med. tub Cool Whip
1 pt. cottage cheese
1 sm. pkg. orange Jello

Combine first 4 ingredients, then sprinkle dry Jello over mixture and stir.

1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk

Heat oven to 350ºF.

Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.

Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. S

8 qt. box powdered milk
1 oz. jar non-dairy creamer
1 lb. powdered sugar
16 oz. Nestle's Quik

Combine all ingredients.
Store in tightly covered container.

For each serving, add 3/4 cup hot water and 1/4 cup chocolate mix.
Top with marshmallows or whipped cream.

1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 c. miniature marshmallows

Combine dry pudding mix with undrained pineapple in bowl.
Mix well. Add oranges, whipped topping, bananas and marshmallows.
Chill until serving time.

3 oz. pkg. instant pistachio pudding (dry)
20 oz. can crushed pineapple with syrup
2 c. sm. marshmallows
9 oz. carton Cool Whip

Mix together and refrigerate. Bananas and fresh strawberries may be added.

1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3 1/2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding

Mix crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

1 1/2 cups 7-Up
2 small boxes strawberry gelatin
2 (10 ounce) packages frozen strawberries
1 cup crushed pineapple, drained

Bring the 7-Up to a boil in a pan; remove from heat.

Partially thaw 1 of the packages of frozen strawberries.
In a large bowl, mix strawberry gelatin, strawberries and pineapple. Add boiled 7-Up.
Mix well and chill in a serving container.

Topping
2 cups miniature marshmallows
2 (8 ounce) carton sour cream

Mix and refrigerate all overnight or until serving time.
Top gelatin salad just before serving.

Beat 8 oz softened cream cheese with 3 tbs sugar and 3 tbs heavy cream.
Put a heaping teaspoon of graham cracker crumbs in each glass.
Top with cream cheese mixture, chopped canned or fresh pears and sliced crystallized ginger, then serve.

Makes 4 servings.

1 C. uncooked rice
1/2 C. sugar
1/2 tsp salt
6 C. milk
1 whole blanched almond
1 tsp vanilla extract
Ground cinnamon for garnish (optional)

Combine rice, sugar, salt and milk in top of double boiler. Cover and cook over simmering water 1 3/4 to 2 hrs or until thickened, stirring frequently. Stir in almond and vanilla extract.
Serve with cinnamon if desired.*

Makes 6 servings.
330 cals 10.1 g protein 8.4g fat 53.0g carb 299mg sod 33 mg chol

Weight Watcher Points 6

1 pkg (3 ounce) raspberry Jell-0
1 cup whipping cream, whipped
10 ounces, frozen, thawed, drained raspberries

Dissolve Jell-0 as directed on pkg using 1 cup boiling water and berry juice with cold water to make 1 cup. Chill until almost firm. Beat until foamy.
Fold together whipped Jell-0, whipped cream and drained berries.

Pour into mold and refrigerate until firm.

1 large box orange Jell-0
2 cups boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained
Fresh orange slices for garnishing

Dissolve orange Jell-0 in boiling water. Add orange sherbet stir until melted. Add mandarin orange slices.
Pour into mold and refrigerate until set.
Un-mold onto a serving plate garnish with orange slices

1 cup rice
1 1/2 cups evaporated milk
2/3 cups white or brown sugar
3 tsp. butter or margarine
2 tsp. vanilla
1/2 to 1 tsp. nutmeg
3 eggs, beaten
1/2 to 1 cup raisins

Prepare rice according to package directions in a 2 or 3-quart saucepan. Combine all remaining ingredients with cooked rice and
continue cooking until liquid is absorbed about 20 minutes, stirring occasionally.
Pudding should be slightly moist.

Makes 4 servings

(weight watchers/diabetic friendly)

1 cup fresh cranberries
1 cup water
6 packages artificial sweetener
1 small box sugar-free cranberry Jell-O
3/4 cup chopped celery
14 pecan halves
1Red Delicious apple, chopped
1/4 teaspoon salt

Cook cranberries in water until they pop. Add sweetener and cook 5 minutes.

Remove from heat and add Jell-O to hot cranberries. Add celery, apple, nuts and salt.

Pour into serving bowl and refrigerate until set.

Serves: 4 -

2 WW points per serving

2 small pkgs. Jell-O instant pudding
1-3/4 cups milk
3-1/2 cups Cool Whip
1 prepared graham cracker crust

Stir pudding into milk. Stir in Cool Whip.
Spoon into crust.
Refrigerate.

1 small can pineapple tidbits
1 small package lime Jello
3/4 C. cheddar cheese, grated
1/2 C. water
1/4 C. sugar
1/2 C. whipped cream
1/4 C. nuts (optional)

Bring pineapple, water, and sugar to a boil. Add Jello; set aside to cool until it starts to thicken.
Fold whipped cream and cheese into Jello mixture.

Refrigerate until set.

3 small packages Jello (orange, cherry, and lime)
1 small package lemon Jello
1/4 C. sugar
1/2 C. pineapple juice
4 C. boiling water
1 1/2 C. cold water
2 C. whipped cream

Prepare the orange, cherry, and lime Jello separately, using 1 cup boiling water and 1/2 cup cold water for each.
Pour each flavor into separate 8-inch square pans. Chill until firm.

Combine the lemon Jello, sugar, and remaining cup of boiling water. Stir until dissolved. Stir in pineapple juice. Chill until slightly thickened. Cut the firm Jello into 1/2- inch squares.

1 small package orange Jello
1 (16-oz.) carton cottage cheese
1 (8-oz.) container Cool Whip
1 can mandarin oranges, cut in half and drained

Mix dry Jello with cottage cheese until dissolved.
Add oranges and fold in Cool Whip.

Cover and keep cold.

2 small packages orange Jello
1 1/4 C. cold water
1 large can sliced peaches
1/2 C. sugar
1/3 C. vinegar
1 large stick whole cinnamon
12 whole cloves

Drain peaches, reserving juice.
Measure juice and add water to make 1 1/2 cups liquid.
Combine with the sugar, vinegar, and spices. Bring to a boil and simmer 5 minutes. Add sliced peaches and simmer 5 minutes longer.
Remove peaches and spices from syrup.

Measure syrup and add boiling water to make 2 1/2 cups.
Dissolve the Jello in the syrup, and add the cold water.
Cool and chill until it is the consistency of heavy syrup.

1 small package strawberry Jello
1 C. sour cream (room temperature)
1 C. boiling water
1 package frozen strawberries, thawed

In a medium-sized bowl, stir together boiling water and Jello until Jello dissolves. Stir in sour cream. Add strawberries.

Pour into a serving dish and refrigerate until Jello sets.

1 1/2 C. whipped cream
1 can mandarin oranges, drained
1 small package orange Jello
1 can pineapple chunks, drained
1 1/2 C. cottage cheese

Mix all ingredients together and refrigerate or serve immediately.

2 small packages lemon Jello
1 can pineapple chunks, drained
2 C. boiling water
1 1/2 c. miniature marshmallows
1 1/2 C. 7-Up
3 bananas, sliced
1 can crushed pineapple, drained

Dissolve Jello in boiling water. Cool and let partially set. Stir in 7-Up, pineapple, marshmallows, and bananas.
Chill until Jello is completely set.

1 large package orange Jello
1 pint orange sherbet
2 small cans mandarin oranges

Drain the liquid from the mandarin oranges and add water to make 3 cups of liquid.

Dissolve the Jello in 2 cups of the heated liquid. Add the one remaining cup of cold liquid. Refrigerate until mixture begins to thicken.
Whip in the pint of orange sherbet and stir in mandarin oranges.

Chill until Jello is completely set.

1 small package lemon Jello
1 1/2 C. gingerale
1 large apple, finely chopped
1/2 C. hot water
1/2 C. pecans (optional)
1/4 C. diced celery (optional)

Dissolve Jello in hot water. Cool and add gingerale. Chill until slightly thickened. Add other ingredients and pour into serving dish.
Chill until completely set.

2 C. cottage cheese
1 can chopped pineapple, drained
2 C. whipped cream
1 large package lime Jello

Mix all ingredients together and refrigerate

3/4 C. water
1 can crushed pineapple
1 small package raspberry Jello
1 C. cottage cheese
1 C. Cool Whip

Heat water and pineapple to boiling. Add Jello and dissolve.
Place in refrigerator until a soft jell is formed.
Add cottage cheese and Cool Whip.

24 Nilla Wafers, divided
2 cups cold milk
1 (3 oz.) pkg. JELL-O Banana Cream Flavor Instant Pudding and Pie Filling
3/4 cup thawed Cool Whip Whipped Topping
1 medium banana, cut into 20 slices

Crush 20 of the wafers tor form coarse crumbs; set aside.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min.
Gently stir in whipped topping.

Layer half of the wafers crumbs and 8 of the banana slices evenly in four individual parfait glasses or individual dessert dishes; cover with half of the pudding mixture.

I small box lemon Jell-O
1 small pkg. cream cheese softened
2 small cans mandarin oranges
½ cup chopped pecans or walnuts
½ cup chopped celery

Bring the juice from the mandarin oranges and enough water to make one cup to a boil.
Mix with Jell-O. Add softened cream cheese and mix until dissolved; let set until slightly jelled.
Add the rest of the ingredients.
Of course you may substitute other flavors and fruits, but this is a favorite of mine.