Spread toasted side of each English muffin half with pesto. Spread cheese over 4 English muffin halves; top with tomato slices, radicchio, and remaining English muffin halves.
Spray panini with cooking spray. Coat skillet or grill pan with cooking spray and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 2 minutes. Flip, replace weight, and cook 2 minutes more.
n half and spread generously with jam. Put halves back together
Prepare jello and pudding according to package directions. When jello is almost set, add fruit.
Place jellyroll or ladyfingers in bottom of trifle bowl (or deep glass bowl).
Add jello on top of cake; add pudding on top of jello.
Cover with Cool Whip.
ocktail (save juice to make jello) and
sprinkle
on
In large trifle bowl or punch bowl, break angel food cake in small pieces. Mix jello as directed on boxes. When cool pour over cake pieces-slice bananas on top of this-Next layer sliced strawberries. Mix pudding as directed on box, when thick pour over sliced fruit. Spoon cool whip on top and garnish with fresh strawberries and roasted, chopped nuts. Chill in refrigerator. Very pretty as well as cool and refreshing.
small bowl make raspberry jello, using most of juice from
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
Line dish with ladyfingers.
Mix jello in separate dish. Pour over ladyfingers.
Place peaches on top.
Let set.
Make instant pudding, pour over jello and let set.
Layer with Cool Whip.
f a large glass bowl with
a double layer of
In a trifle bowl (a glass bowl with tall straight sides), layer 1/2 of the cake cubes and 1/2 of the orange slices.
Pour 1/2 of the sherry over that.
In order, layer 1/2 of the jello cubes, pudding, pecans and whipped cream.
Repeat layers putting remaining pecans on top of last layer of whipped cream.
Refrigerate for 4 hours before serving.
Soak jelly roll in sherry.
Lay it in bottom of dish.
When 1st jello is slightly cool, pour over cake.
Mix fruit with second jello.
When first jello is completely set, add second jello with fruit.
When that layer is completely set add vanilla pudding. Cover with wax paper to avoid skim forming.
Add layer of whipped cream.
Garnish with cherries and nuts.
Break the
cake
into
small
pieces in the bottom of a glass bowl.
Make
up the jello using the syrup from the fruit cocktail. Add
the
fruit to the cake and pour the jello over the top;
mix slightly just to moisten the cake and refrigerate.
Make
up
the pudding and add on top of the jello layer. Top with Cool Whip and garnish with nuts and cherries.
ugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream
Cream sugar and margarine until fluffy.
Beat in eggs.
Fold in flour.
Gently add milk.
Microwave 6 minutes.
Cool.
Place sponge in base of a large glass bowl.
Sprinkle on sherry (be generous).
Drain fruit and place on top of sponge.
Make up and pour on jello.
Chill until set.
Make up custard.
Cool slightly and pour over jello.
Chill until set.
Top with whipped cream.
Mix jello with milk and vanilla.
Break angel food cake in pieces and place into bottom of deep Pyrex dish.
Use 1 layer of cake.
Pour layer of pudding.
Then layer with peaches, cherries and slivered almonds.
Keep layering until dish is full.
Top with Cool Whip or whipped cream.
Then place layer of fruit and slivers of almonds on top.
Chill well before serving.
Line a glass bowl with ladyfingers, sides and bottoms; then sprinkle with a package of dry cherry jello.
Dribble sherry over this, then slice bananas over all.
Spread with Cool Whip.
Chill. This dessert is better made the day before serving.
This can be made in a fancy bowl and served from the table.
Make jello and let set until cool.
Lay ladyfingers in jello. Add fruit cocktail and strawberries.
Let set in refrigerator and then make pudding.
When cold, put on top of jello.
Let set again.
Put Cool Whip on top and decorate with maraschino cherries.
Cut the trifle sponges in half and spread with jam, then sandwich together
Make tapioca; refrigerate.
Dissolve jello in water.
Stir in ice cream, fruit and nuts.
Pour equally into bowl or glass bowl. Refrigerate.
When almost set, layer half of cake in the glass bowl.
Spread 1/2 pudding over this.
Pour over partially set jello from bowl over tapioca.
Add remaining cake crumbs and finally a tapioca layer.
Refrigerate.
To serve, top with cream. Serves 12.
Place ladyfingers or sliced pound cake in bottom of large glass bowl, making sure bottom is covered and partway up the sides. Drizzle rum or sherry (optional) over cake.
Make jello with 2 cups boiling water (omit 2 cups cold water).
Add raspberries and pour over all of the cake.
Place in refrigerator overnight or until set.
Make custard or pudding according to package.
Let cool and pour over jello.
Return to refrigerator until set.
Whip the cream and place on top before serving.
Decorate as desired.