For crepes: Combine dry ingredients (flour, sugar,
Mix the red fruit jelly and the yoghurt. Blend well until it has a creamy texture and a light pink colour.
Add whatever you like (e.g. grated chocolate, fresh berries, nut pieces, etc.). You can also use it as a topping for waffels or pancakes.
Pour 1/2 cup servings of fruit cocktail in dessert cups. Sprinkle small amount shredded coconut.
Drizzle honey on top.
opping.
Fold in the fruit.
Pour into a prepared
Mix all together except fruit pie filling.
Spread half of mixture in bottom of baking dish.
Spread 1 can fruit pie filling over this.
Spread remainder of mixture over fruit.
Bake at 350\u00b0 until crunchy and brown.
Serve with topping, if preferred. Especially good with cherry pie filling.
Mix together flour, granulated sugar, soda, salt, egg, fruit and juice.
Put into greased 9 x 13-inch pan.
Mix together brown sugar and walnuts.
Sprinkle on top.
Bake at 350\u00b0 for 30 minutes. Serve with whipped cream.
Reserve small amount of drained fruit for garnish.
Combine pudding and fruit thoroughly.
Blend in Cool Whip until completely mixed.
Serve in nice glass dish (top with reserved fruit) to show off how delicious it looks!
Drain fruits; combine with apples.
Spread on bottom of 9 x 13-inch pan.
Reserve juice.
Sprinkle Jell-O evenly over fruit, then sprinkle dry cake mix over Jell-O.
Drizzle melted margarine and juice evenly over cake mix.
Bake 1 hour at 350\u00b0.
Serves 15 to 20.
Make lemon jello, use juice from fruit cocktail for part of liquid.
mash cream cheese and add to jello.
let set.
when jello begins to set add fruit cocktail and dream whip.
pour into a shallow dish.
put in refrigerator.
Place the egg in a bowl and beat.
Add the fruit cocktail, then add dry ingredients (except brown sugar).
Mix well.
Put in ungreased pan.
Sprinkle with the brown sugar.
Bake at 325\u00b0 for 50 minutes.
Broken pecans can be added on top of brown sugar before baking.
Drain
fruit
cocktail and reserve juice.
Add water to juice from fruit to make 1 cup.
Use this to prepare gelatin. When dissolved
and
still hot, add fruit cocktail, ice cream and lemon juice.
Stir until ice cream is melted.
Pour into a mold.\tChill until set.
Mix dry ingredients.
Add egg and fruit cocktail.
Mix with a spoon.
Put in pan and sprinkle brown sugar and chopped nuts on top.
Bake at 350\u00b0 for 50 minutes.
Serve with whipped cream.
Beat first 3 ingredients with electric mixer until stiff. Fold in fruit cocktail and chopped nuts.
Serve on sliced angel food cake and top with a cherry.
Mix all dry ingredients together; add to fruit cocktail.
Hand beat for 3 minutes.
Pour into greased and floured 9 x 13-inch pan.
Sprinkle 4 tablespoons fruit cocktail juice over mixture in pan.
On top of this, sprinkle brown sugar and nuts.
Bake at 325\u00b0 for 45 minutes.
Should be golden brown.
Serve warm or cool with Cool Whip topping.
Mix all this well (use only fruit from fruit cocktail) and let set overnight.
Slice to serve.
Beautiful to look at and a treat to eat.
Mix all these ingredients, except fruit.
Add 1 cup fruit cocktail.
Pour into a 9-inch pan.
Drain syrup from fruit.
Sift white sugar, flour, soda and salt.
Beat egg and add with fruit to dry ingredients.
Mix well and put in a 9 x 13-inch greased pan.
Put broken nut meats and brown sugar on top.
Bake at 350\u00b0 for 50 minutes.
Top with whipped cream.
Drain pineapple and fruit cocktail, reserving juice.
Measure juice and add water to make 1 1/2 cups of liquid.
Pour into pudding mix.
Beat until thickened.
Add coconut, marshmallows and bananas.
Fold gently.
Place in serving bowl and chill.
Fold pudding into Cool Whip, then add well-drained fruit cocktail (fresh).
Pour the juice from the can of fruit cocktail and mix with the other ingredients, then add the fruit from the can of cocktail. Put into pan and sprinkle on top 1/2 cup brown sugar and 1/2 cup pecans.
Bake at 300\u00b0 for 1 hour.