Mix all canned fruit in a bowl.
Set aside.
Mix both cans of milk with hand mixer for 5 minutes.
Pour milk in with fruit. Stir lightly with spoon and chill.
When iced, take out and stir. Put back in freezer to chill overnight.
Makes 1/2 gallon.
Drain fruit cocktail, stir in jello to dissolve.
Add Cool Whip and cottage cheese.
Mix well.
Refrigerate.
he measure of water listed in the package directions. Roll out
mall bowl, combine the Monk Fruit In The Raw(R) Bakers Bag
Cream butter and sugar.
Add eggs, one at a time, beating after each one.
Sift flour, soda and nutmeg.
Add to mixture, alternating with milk.
Add vanilla; mix well.
Dredge nuts and fruit in 1/2 cup flour.
Add to batter; mix well.
Drop by teaspoon on greased baking sheet.
Bake at 350\u00b0 for 15 minutes. Yield: 7 dozen.
Cut cookies according to package directions and cover an ungreased pizza pan with them.
Bake 12 minutes at 375\u00b0; cool. Add sugar and vanilla to softened cream cheese.
Spread on baked cookies.
Drain pineapple and oranges, reserving juice.
Put fruit in decorative rows on top of cream cheese mixture.
Add tapioca to reserved juices; cook until slightly thickened.
Cool and pour over fruit as a light glaze.
Place fruit in blender and liquefy.
Add sugar.
Boil mixture. Spoon thinly and evenly on pieces of plastic wrap.
Let dry for several days, in sun or on table under several lamps.
It is done when it can be peeled from plastic wrap.
Roll it up in the plastic.
Blend fresh fruit in blender.
Add apple juice, lemon juice and sugar.
Pour into disposable cups and stick popsicle stick in juice.
Leave in freezer for 5 to 8 hours.
Fill each cone with about 3/4 cup fruit; enough to fill to the rim.
Drizzle with honey.
Sprinkle with granola.
Fruit in Chocolate Dipped Cones:
Dip rim of each cone into melted chocolate and sprinkle with candy decorations or finely chopped nuts. Fill cone as directed.
Melt margarine in pan.
Mix sugars, flour, milk, cinnamon and vanilla together.
Pour mixture in middle of melted butter.
Pour can of fruit in middle of mixture.
Bake at 350\u00b0 for about 30 minutes.
Combine all fruit in large, lettuce-lined bowl; toss gently to mix.
Serve dressing separately.
Yield:
8 to 10 servings.
Dip top of cone into melted chocolate.
Sprinkle with sprinkles.
Put cut-up fruit in cone.
Drizzle with honey. Sprinkle with granola.
ing fresh fruit, clean
>Whisk in one eight serving package of red Jello for
ater and then put it in the pitcher. Then add the
ven to 350 degrees.
In a 9x13 pan, combine the
Set cream cheese out to soften.
Make your choice of jello and add 1 cup boiling water.
Stir well and add 1/2 cup cold water.
Refrigerate jello until slightly set.
Add cream cheese and whip until frothy.
Fold in whipped topping.
Can add well drained fruit or make same kind of jello or 2 kinds of jello in cake pans, cube and fold in.
Recipe can be doubled for layer salad.
Prepare jello.
Grind or grate carrots and apple.
Cut orange in small pieces.
Add all ingredients to jello.
Coconut or pecans are also good in this recipe.
Use other fruit if you wish.
u favorite yellow cake batter recipe or a box mix and
Drain fruit cocktail into measuring cup.
Put fruit in bottom of a 13 x 9-inch pan.
Mix lime jello with 2 cups hot water and 1 cup cold water.
Pour over fruit and jell.
Mix lemon jello with 1 cup juice from fruit, 2 cups hot water and cream cheese.
Use mixer.
Pour over first layer; jell.
Mix cherry jello with 1 cup hot water and 2 cups cold water and pour over top.
When almost jelled, sprinkle with 1/2 cup chopped nuts.