easure the exact amount of sugar into a separate bowl. (Do
Mix first 5 ingredients together; put 2/3 in bowl and let set until cold.
Mix sour cream, Equal and vanilla.
Put on top of jello; let set.
Pour rest of jello on top.
bout 1/2 cup of sugar or other sweetener.
Place
Cook raisins in water until soft; drain off water.
Mix applesauce, eggs, sweetener and oil very well.
Add baking soda and flour.
Add remaining ingredients and stir in the raisins.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes.
One cupcake equals 1 fruit and 1 fat.
Sprinkle with chopped walnuts or \"no sugar\" coconut before baking if desired.
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip.
Let set in refrigerator until firm, then spread over a small sheet cake.
For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
VERY IMPORTANT to use the \"No sugar needed\" style, in the pink
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
drain all fruit.
mix jello and pudding into thawed cool whip.
gently fold drained fruit into cool whip mixture.
chill.
cup boiling water, add no further water.
Stir until
Dissolve jello in the hot water.
Fold in strawberries, crushed pineapple, banana slices and walnuts and stir to mix.
Pour 1/2 of the mixture into a 12\" x 8\" dish and refrigerate until firmly set.
set the other 1/2 aside at room temperature.
When refrigerated half is set gently spread with sour cream and then top with the remaining 1/2 mixture.
Refrigerate 2 to 3 hours before serving.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Heat water in a med. saucepan over medium heat.
Add in sugar, jello and cornstarch.
Simmer and stir until thick.
Arrange berries in even layer over crust.
Pour jello mixture over top.
Chill several hours until firm.
Serve with whipped cream.
Cream margarine, sugar, jello and eggs together in a medium to large bowl.
Add the rest of the ingredients.
Mix well.
Roll dough into little balls and place on a greased and floured cookie sheet.
Flatten each with a fork.
(Sometimes a little flour on the fork keeps it from sticking).
Bake 6-8 minutes at 350 degrees.
Dissolve jello in 1 cup hot water.
Add milk and cream cheese (room temperature).
Add pineapple and rest of ingredients.
Chill several hours to congeal.
Mix jello in boiling water.
Add frozen juice.
Add pineapple and juice.
Add Mandarin oranges and about 1/2 cup cold water. Chill; serve with sour cream on top, if you like.
Mix together cherry and lime jello and the crushed pineapple. Put on stove and cook until boiling water.
Take off stove and add Coke and nuts to mixture.
Stir well.
Pour into bowl and refrigerate.
Mix lime jello and hot water.
Mix and let cool.
Then add ginger ale and let start to set, then add pineapple, marshmallows, celery and chopped nuts.
Let stand until firm but not set.
Then add cream or topping, whipped (no sugar).
Mix well together.
Let stand overnight.
If put in mold, do not put mold in hot water to unmold.
aucepan, cook the water and sugar over medium heat. Bring to
Drain pineapple, reserving juice to use in lemon jello preparation.
Soften cream cheese; make creamy using some lemon jello.
Stir into lemon jello as it begins to thicken.
Last, add the Cool Whip; pour into an 8 x 10-inch casserole.
When mixture sets, prepare red jello and as it thickens, pour over the cream cheese mixture.
\"No sugar\" ingredients may be used as well as sweetened items.
ascarpone cheese, vanilla extract, powdered sugar, and jam.
Gently spread