1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
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Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Spinach Salad
3 hard cooked eggs
1 1/2 teaspoons yellow mustard
3 tablespoons cider vinegar
3 tablepoons sugar
2 bunches spinach
4 slices torn, cooked bacon
2 chopped green onions
Toasted sliced almonds
Sliced fresh mushrooms
Seperate cooked eggs, chop whites. Mix yolks, mustard, vinegar and sugar. Arrange salad and pour dressing over. Serve immediately.
1 1/2 teaspoons yellow mustard
3 tablespoons cider vinegar
3 tablepoons sugar
2 bunches spinach
4 slices torn, cooked bacon
2 chopped green onions
Toasted sliced almonds
Sliced fresh mushrooms
Seperate cooked eggs, chop whites. Mix yolks, mustard, vinegar and sugar. Arrange salad and pour dressing over. Serve immediately.
Watergate Salad
2 pkg. (4oz serving size each) Jello Pistachio Flavor Instant Pudding
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
Rosa Marina Salad
1 can (20 oz) crushed pineapple
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip
Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip
Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.
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