orm pan (I buy ready made graham crusts).
Cut the
Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
Combine pudding mixes and milk in large bowl; fold into whipped topping.
Spread pudding mixture over the graham crackers.
Top with another layer of crackers.
Spread frosting over the crackers.
Cover and refrigerate.
Dessert is best made 2-3 days ahead of time.
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!
repare the box of Danish Dessert according to directions.
While
ld favorite. Just pour ready-made chocolate milk into an 8oz
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.
In a 9 x 13-inch baking dish, layer graham cracker and chocolate pudding (made as directed on box) in about 4 layers, ending with chocolate pudding.
Top with Cool Whip.
Sprinkle with chocolate chips for decoration, if desired.
Refrigerate for several hours or overnight.
Spread apple pie filling in bottom of 9 x 13-inch baking pan. Spread cake mix on top, then pecans on top of cake mix.
Slice margarine on top of nuts; sprinkle lightly with cinnamon.
Bake in a 350\u00b0 oven for approximately 1 hour.
This keeps well, even in refrigerator, without getting soggy for 3 to 4 days.
Can be made with any fruit pie filling.
rusty italian bread warmed or made into garlic bread is wonderful
Mix pie filling, Cool Whip, marshmallows and nuts.
Pour into pie shell and chill 2 hours.
Serves 6 to 8.
old in half of the dessert topping (Cool Whip) and carefully
This dessert will have the design of the American Flag.
Cut pound cake in pieces 1 1/2 inches thick and line the bottom of an 8 x 12-inch baking dish with enough to cover bottom.
Top with 1 cup each of strawberry slices and blueberries, then with thawed Cool Whip.
Design \"Stars and Stripes\" - 1/3 cup of blueberries in left corner in rows to symbolize stars and place strawberries in rows, symbolizing \"stripes\".
A good and pretty dessert for July 4th or other \"Flag\" holiday.
Refrigerate at least 1 hour.
Serves 15.
t with parchment paper for easy removal (or spray with non
ivide ice cream evenly on dessert cups so you have a
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
In large heat resistant bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping with wooden spoon.
Spread mixture evenly into ready made pie crust.
Refrigerate over night or at least 2 hours.
Garnish as desired.
Serve 8.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.
This is a 4 layer dessert.
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.