rust Mix (from the Oreo dessert mix package) and margarine thoroughly
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
9 inch pan and bake in 350\u00b0 oven for
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
Mix the first 3 ingredients and let stand.
Mix the cracker crumbs, pumpkin pie spice, raisins, dates, nuts and candied fruit and syrup in a large bowl.
After mixing all dry ingredients thoroughly to ensure separation of the candied fruit, dates and raisins, add the milk mixture.
Mix until all crumbs are moistened. Press firmly into wax paper-lined loaf pan.
Chill at least 2 days to allow complete moistening and blending of flavors.
Store in refrigerator.
Grease a 13 x 9-inch baking pan.
In a large saucepan, stir together the brown sugar and honey.
Bring to a boil, stirring constantly.
Stir in peanut butter until smooth.
Set aside 1/3 cup dried fruit bits.
Stir in cereal and remaining mixed fruit bits until well coated.
Spread into prepared baking pan.
Press reserved 1/3 cup dried fruit bits onto surface.
Cool; cut into bars.
Mix graham crackers, raisins, nuts and candied fruit.
Heat milk; add marshmallows and heat until melted.
Add butter and water; mix thoroughly.
Pour over graham cracker mixture and mix. Line pan with waxed paper.
Press mixture into pan.
Cover with waxed paper.
Refrigerate for 3 days before cutting.
In a small bowl, stir fruit bits, nuts and brandy.
Let stand for 1 hour.
Combine peanut butter, honey and sugar in saucepan.
Bring to boil, stirring constantly.
Remove; quickly stir in fruit and cereal.
Press into a 9 x 13-inch buttered pan.
Cool 15 minutes. Cut into squares.
Crust and sift crackers.
Add raisins, nuts
and cherries. Mix fruit and vanilla, then milk; mix well.
Press in pan which has been lined with wax paper.
Store in refrigerator for 24 hours before serving.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Melt the butter or margarine and marshmallows together. Chop up fruit and nuts. Crush graham crackers. Mix fruit, nuts, graham crackers, coconut and raisins. Add melted butter and marshmallows. Mix well. Press down well into 2 tube or Bundt pans (ungreased). Let stand for about an hour. Run hot water over the bottom of the pan until the cake comes out.
Heat any kind of fruit juice over low heat.
Add marshmallows, stirring constantly until mixture is smooth.
Remove from heat and cool.
Crush graham crackers and add to marshmallow mixture. Add candied fruit, pecans and walnuts.
Mix well.
Line two loaf pans with wax paper.
Pour cake mix in pans and press down firmly.
Bake cake mix according to directions on box and let cool. When cooled, crumble cake and then add other ingredients, adding milk last.
Mix well and pack into container such as fruit cake tin with glass in center or can be rolled into logs.
Chill overnight and store in refrigerator as this one keeps for a long time.
Open cans of fruit and drain for 30 minutes to remove juice. Mix, after drained, the fruit and lemon juice.
Mix well.
Add Eagle Brand milk and Cool Whip.
Pour ingredients into graham cracker crusts.
Chill and serve.
Cook first 3 ingredients over low heat in a 3-quart saucepan until marshmallows melt.
Stir in dates, raisins, walnuts, mixed fruit and cherries.
Stir until well blended the mixture of cracker crumbs, cinnamon, nutmeg and cloves.
Press into a pan lined with wax paper.
Let cool for 2 days.
Cover tightly.
Put into a 3-quart saucepan the Pet milk, miniature marshmallows and orange juice.
Stir over medium heat until marshmallows melt.
Take off heat.
Stir in dates, raisins, walnuts, mixed candied fruit and candied cherries.
Stir in well a mixture of graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a 5 to 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly.
Chill 2 days.
Makes 3 pounds.
Cook and stir milk, orange juice and marshmallows over medium heat until marshmallows melt. Remove from heat and stir in all fruits until well blended. Mix crumbs and spices and stir into fruit mixture. Press firmly into loaf pan or ring mold. Refrigerate. Makes approximately 3 pounds.
In
3-quart
saucepan,\tstir Pet milk, marshmallows and orange juice
over
low
heat
until marshmallows are melted. Remove from
heat.
Stir
in dates, raisins, walnuts, candied fruit
and candied
cherries.\tStir until well blended graham cracker crumbs and spices (spices may be omitted, if desired). Press firmly into 5 or 6-cup ring mold or loaf pan lined with wax paper.
Cover tightly
and
chill
for 2 days.
Makes a 3 pound cake.