Make jello as directed on box, add fruit and let gel completely.
Spread whipped topping over and serve.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
Fix topping by mixing milk, almond extract with dessert topping whip.
Beat according to directions on package, set aside.
Fold in peach pie filling, well drained fruit cocktail, marshmallows.
Turn into square baking pan.
Spread with Topping mix.
Sprinkle with grated coconut, chill.
Stir peaches, pineapple, strawberries, kiwi fruit, brown sugar and spices in a medium bowl.
Layer fruit alternately with whipped topping in large dessert or trifle bowl.
Place 1 stick of oleo in deep baking dish to melt.
Make a batter of 1 cup sugar, flour, baking powder, salt and sweet milk. Pour the batter into the melted butter.
Do not stir.
Prepare fruit and 1 cup sugar or prepared fruit.
Put on top of batter, still do not stir.
Bake 1 hour at 350\u00b0.
The fruit will go to the bottom.
Drain pineapple, fruit cocktail and oranges.
Reserve 3 cups juice.
Drain and rinse cherries.
Mix together pudding and fruit juice.
Bring to a boil.
Let cool and mix with fruit.
If desired you can layer fruit with angel food cake and pour pudding mixture over it.
Preheat oven to 325\u00b0.
Dump entire can of fruit into small casserole dish.
Add flour, milk and sugar evenly to fruit. DO NOT STIR IT.
Dot entire surface with butter.
Bake until golden brown. About 45-50 minutes.
Mix fruit with grenadine syrup and Kirsch in bowl.
Cover. Refrigerate 3 hours or more.
When ready, divide mixture between 4 dessert dishes.
Top each serving with a spoon of raspberry sherbet.
Preparation time:
15 to 20 minutes.
Pour fruit and juice in baking pan (
Mix the pudding into the pineapple with juice.
Add a can of fruit cocktail or whatever fruit you wish.
Bananas can be used at last minute just before serving.
Let stand awhile or overnight. Fresh fruit can be used also.
Mix cake mix according to box directions.
Pour batter in greased and floured cake pan.
Drain the fruit and pour over the batter.
Bake at 350\u00b0 for 35 to 45 minutes.
Melt margarine\tin
a
shallow\tbaking dish.
Pour well mixed flour,
sugar and milk mixture into melted margarine. Do not stir. Then
add\tfruit.\tBake
at
350\u00b0\tfor
45 minutes. Remove from oven and sprinkle 1/4 cup sugar over crust; return to oven 10 minutes.
The crust will rise to top and your fruit will spread throughout mixture as well. Serve topped with ice cream.
Mix together thoroughly and refrigerate until thick.
You may also add additional fruit, such as mandarin oranges, sliced peaches or bananas.
Drain any additional fruit you add.
Melt butter in loaf pan.
Stir in cake mix (one layer size). Add fruit mix to top.
Bake at 325\u00b0 for 1 hour.
Crust will rise to top while cooking.
Drain fruit; mix together being careful not to mash.
Add nuts and marshmallows to taste.
Mix Cool Whip and chill.
(I chill cans of fruit first.)
Combine the fruit and marshmallows.
Pour the package of dry pudding mix over the fruit.
Stir in whipped cream, chill, and serve!
Slice about 3 pounds fruit in bowl and sprinkle with lemon juice.
Place in buttered pan.
Mix until crumbly flour, brown sugar, butter and cinnamon.
Sprinkle over top of fruit.
Bake at 375\u00b0 for 30 minutes or until fruit is cooked.
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.
Combine fruit cocktail and sour cream.
Mix thoroughly. Refrigerate for at least 30 minutes.
Melt margarine in shallow baking dish.
Mix flour, sugar and milk together well and pour into margarine.
Do not stir.
Add fruit.
Bake at 350\u00b0 for 45 minutes.
Remove from oven; sprinkle 1/4 cup sugar over crust and return to oven for 10 minutes.