Dissolve gelatin in hot water.
Gradually add to the cream cheese, blending until smooth.
Add fruit juice. Chill until thoroughly thickened.
Add the fruit cocktail and fold in the Dream Whip.
Set.
Cream eggs and white sugar. Add canned fruit cocktail with juice and vanilla. Sift flour, salt and soda. Stir into first mixture. Pour in well greased and floured 9 x 13 inch pan. Mix brown sugar and chopped pecans. Sprinkle on top of batter. Bake 45 minutes at 300\u00b0.
Sift together flour, sugar, soda and salt.
Add egg.
Mix until batter is in fine crumbs.
Add fruit cocktail (drained).
Pour into greased round 9-inch cake pan.
Sprinkle gently on top brown sugar and nuts.
Bake at 300\u00b0 for 1 hour.
Cool and serve with whipped cream.
Beat eggs and sugar together well.
Add fruit and juice.
Stir to combine.
Stir in flour, baking soda, salt and vanilla. Spread in gresed 9x13 inch pan.
Sprinkle walnuts and brown sugar over batter in pan. Bake in 350 degree oven for 30-40 minutes or until set.
Glaze: Bring all 5 ingredients to a boil in a saucepan while stirring.
Pour over warm bars.
Cool.
Cuts into 54 squares.
Dissolve gelatin in hot water. Add orange rind, juice, salt and ice cream, stirring occasionally until the ice cream is completely melted.
Stir in rum flavoring and macaroon crumbs.
Chill a few minutes, until slightly thickened. Fold in the well-drained fruit cocktail and turn into a baked cooled pie shell.
Chill until firm, 2-3 hours.
lass combine the milk, the fruit cocktail juice and the vanilla extract
Using canned fruit in its own juice, drain and combine in a large glass bowl.
Slice bananas into fruit; add coconut.
Stir to combine.
Dissolve the first package of Jell-O in 1 cup of hot water. Add the fruit cocktail juice.
Pour into 1 1/2-cup ring mold. Chill until firm.
sugar, soda, salt, eggs and fruit cocktail with juice.
Do not
Mix cornstarch and liquid in top of double boiler; heat over hot water until thick and clear.
Beat egg yolk until thick and lemon-colored; add hot liquid to egg.
Return to double boiler and cook until thick.
Cool.
Add to whipped cream.
Stir in drained fruit cocktail; put in freezing trays and freeze.
Cut 3 squares for each serving; serve on lettuce.
Drain fruit cocktail, reserving 1 cup of juice. In a saucepan, prepare pudding according to package directions, using 2 cups milk and 1 cup reserved juice. Remove from heat and stir in the drained fruit cocktail. Pour into baked pie crust and let set at room temperature until cooled. then place in refrigerator until serving time.
Place glass bowl and mixing beaters in freezer. Just before serving, whip up the heavy cream in the frozen bowl. do not add sugar, and do not over whip. Spoon on top of pie and serve.
Heat syrup and water.
Blend cornstarch, mustard and vinegar. Stir slowly into syrup.
Cook and stir until clear and thickened. Add fruit cocktail and heat thoroughly.
Serve hot over ham. Makes 2 cups.
Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.
ill be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle
Mix shortening, sugar and eggs.
Add fruit cocktail, vanilla, raisins and nuts.
Mix in flour, baking soda, baking powder, spices and salt.
Drop by teaspoons onto greased baking sheet.
Bake 11-12 minutes at 400\u00b0F.
Cool.
Mix powdered sugar and butter with enough of the saved juice to make a thin icing.
Frost when cool.
Sift together flour, baking soda and salt.
Set aside.
Beat eggs until light.
Add gradually to mixture.
Also add sugar. Beat light and fluffy.
Add dry ingredients alternately with fruit cocktail undrained.
Mix until smooth after each addition.
Pour into 13 x 9 x 2-inch pan.
Combine 1/2 cup of brown sugar packed and 1/4 cup chopped nuts.
Sprinkle over cake until done.
Mix together flour, 2 cups of sugar, eggs and fruit cocktail. Bake at 350 degrees for 40 minutes.
Mix dry ingredients together.
Add vanilla, eggs and fruit cocktail.
Mix well.
Pour in pan.
Bake at 325\u00b0 for about 35 minutes.
Boil sugar, margarine and milk about 1 minute or until it starts to thicken.
(Optional:
Add 1/2 cup coconut or nuts.) Poke cake full holes with fork.
Pour icing over cake while hot. Enjoy!
In a large mixing bowl stir cream cheese with a spoon until soft.
Add dry pudding mix, dry milk powder and water.
Mix well using a wire whisk.
Fold in 1/2 cup Cool Whip Lite. Add fruit cocktail.
Mix gently to combine.
Pour mixture into piecrust.
Refrigerate until ready to serve.
When serving, top each piece with 1 tablespoon Cool Whip Lite.
Blend buttermilk into pudding mix, using medium speed of mixer.
When smooth, blend in topping.
If consistency of mixture seems too thick, add a little more buttermilk.
Fold in fruit cocktail and mandarin oranges, reserving half a can of oranges for garnish.
Add colored marshmallows to mixture, if desired.
Swirl a design on top of salad with a tablespoon.
Gently arrange balance of mandarin orange slices in swirled design on top of salad.