Recipe
Another Recipe
Mandarin Salad (Circa 1970)
2 – 3 oz. pkgs. orange jello, can be sugar free
1 large can mandarin oranges, drained
1 large can crushed pineapple, drained, save juice
2 or 3 bananas
Make jello according to directions. When partially set, add fruit.
When jello and fruit is set, make topping
1/2 cup sugar
dash of salt
1 beaten egg
3 Tablespoons flour
1 cup pineapple juice from above.
Mix well. Cook until thick, stirring constantly so it doesn’t burn on the bottom. Let cool.
Beat up 1 envelope Dream Whip, according to directions.
Fold into cooked and cooled topping mixture.
Spread on salad, and sprinkle with walnuts.
Enjoy! Bev Valle
Christmas Jello Salad
I was very flattered that so many liked this Christmas Jello Salad. Here is the recipe
Layered Christmas Jello Salad
11×7 glass dish or mold
Green or 1st Layer
1 3oz package of Lime jello
1 cup of boiling water
1/3 cup of unsweetened pineapple juice
1 small can crushed pineapple DRAINED
1 cup of boiling water
1/3 cup of unsweetened pineapple juice
1 small can crushed pineapple DRAINED
Cream cheese layer
1 Box lemon jello (3oz)
6 TBSP boiling water
1 8oz package of cream cheese (SOFTENED)
1/3 cup half & half
Red Layer
2 packages 3oz each of your favorite RED jello (I use cherry)
2 cups boiling water
1 can (14oz) WHOLE BERRY cranberry sauce
1 tub cool whip (OPTIONAL)
Directions:
Dissolve lime jello in boiling stir to mix well. Add pineapple juice. Sir in pineapple. Pour into 11×7 dish and refrigerate until set.
In another bowl, pour lemon jello in and stir in the boiling water. Dissolve well. Beat in cream cheese and milk then beat until smooth.
Spread over green layer; refrigerate until set.
Dissolve red jello in 2 cups boiling water. Stir in cranberry sauce. Cool this for about 10 minutes.
Spread this over the other layers. I use a spoon and spread carefully (not letting the red layer seeping into the white layer. You want it to sit
on top; again refrigerate until set.
If using cool whip then ice the dish shortly before serving.
Dissolve lime jello in boiling stir to mix well. Add pineapple juice. Sir in pineapple. Pour into 11×7 dish and refrigerate until set.
In another bowl, pour lemon jello in and stir in the boiling water. Dissolve well. Beat in cream cheese and milk then beat until smooth.
Spread over green layer; refrigerate until set.
Dissolve red jello in 2 cups boiling water. Stir in cranberry sauce. Cool this for about 10 minutes.
Spread this over the other layers. I use a spoon and spread carefully (not letting the red layer seeping into the white layer. You want it to sit
on top; again refrigerate until set.
If using cool whip then ice the dish shortly before serving.
For a buffet, I used the glass dish BUT you could make it in a mold or even a bundt pan. Its very pretty
Bon Appetite.
Bon Appetite.
Merrimack Valley Quilters 