Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
BEST PANCAKE MIX: In large bowl,
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
ave room to share a dessert.
The White Chocolate Bread
old in half of the dessert topping (Cool Whip) and carefully
ervings.
Farm Journal's Best Ever Recipes.
emaining chocolate for top of dessert.
In another bowl, beat
ivide ice cream evenly on dessert cups so you have a
Place strawberries in a container with a lid; add sugar and stir to coat. Place lid on the container and refrigerate until sugar has dissolved, at least 15 minutes.
Place a 1 dessert cup in each serving bowl and smother with strawberries. Top each with whipped cream.
anging over the edges for easy removal.
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
ightly browned. Cool.
Prepare dessert mix according to package directions
Combine jello, boiling water, and sugar and let jell to thick syrup. Then whip slightly. Add remaining ingredients.
Pour into 9 inch square pan. Top with maraschino cherry halves if desired. Refrigerate for several hours. This salad makes an excellent late evening dessert. Serve with crackers (Triscuits, Wheat Thins, etc.) or even with hot rolls. Coffee, of course!
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Prepare the jello as directed on box in large bowl the night before so it is set & hardened for recipe. Then, whisk jello in its bowl and add to large bowl that you will serve the dessert in.
Fold in the bananas, cherries, & whipped cream until all combined.
Refrigerate until thick or ready to serve.
ne meringue mest into each dessert dish, spoon in as much
aking the rest of the dessert.
In a very chilled
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring.
Mix well. Fold in dessert topping.
Turn mixture into pie crust.
Refrigerate until firm, about 3 hours.
To serve, garnish with additional whipped topping and chocolate curls or lime slices.
Makes 6 servings.