2 small or 1 large pkg strawberry gelatin
1 - 8oz container whipped topping

Mix gelatin according to package directions, let set until wiggly but not firm. Add the whipped topping, and mix with mixter until well blended~ scraping bowl to incorporate all gelatin. You can either pour into desire dish or leave in bowl and return to refrigerator until set, about 2 hours or longer. If you prefer to cut it into squares to serve, just pour into rectangle or square dish. Garnish with appropriate matching fruit if desired.

You can make chiffon out of ANY flavor gelatin you desire! Again, the possibilities are endless!! Have fun!

Christmas Triffle

1 pkg white cake mix
1 sm. package green (lime) gelatin
1 sm. package red gelatin(strawberry, cherry)
1 can cherry pie filling
1 large container whipped topping

Bake white cake as directed. Cool, then poke holes all over into cake.
In the meantime, mix both gelatins in seperate containers~ pour one flavor over each cake layer, while still in cake tin. You will use only half of each jello mixture, more or less.

Return pans to refrigerator and allow to completely set. I like to make these the night before and put the the dessert together the next day.

Take one layer of cake which has set and put on bottom of your dish~ layer with half can of cherry pie filling, then whipped topping.

Add 2nd layer of jello cake, 2nd half of cherry pie filling and the rest of the whipped topping.

I suggest putting this together in the morning and letting it set until dessert time! Yummylicious!!

Apricot Delight

For 4-6 servings you will need:
1 can apricot halves (16oz), drained
1/2 gallon vanilla ice cream
Topping:
1/3 cup toasted almonds
1 cup crushed vanilla wafers
2 Tbsp. brown sugar
1 tsp. almond extract
3 Tbsp. butter
~Mint sprigs, for garnish

Preparation:
Soften ice cream. Spread or scoop into a serving bowl.
Place in freezer to keep frozen.
Prepare topping by combining almonds, wafers, brown sugar and almond extract.
Heat butter in a skillet. Add topping ingredients.
Combine quickly. Heat, stirring.
Place drained apricots over ice cream.
Sprinkle with topping. Garnish with mint sprigs or other clean green leaves, if available.
Serve immediately.

This dessert was first made for me by my 2 daughters, ages 15 & 17 at the time, for Mother's Day. It is a very impressive dessert, which you make in less than 10 minutes and it tastes awesome~!

Submitted By AUTUMN

Creamy Rice Pudding

6 cups hot milk 1 cup short-grain rice 3 Tbs sugar

2 Tbs butter 1 tsp vanilla extract 1 tsp grated lemon peel 1 tsp salt

Combine all ingredients in a double boiler over boiling water and cook
until the rice is tender, about 1 hour, stirring frequently. Serve
warm or chilled. Serves 8 to 12.

Submitted by: Ken

Raspberry Bavarian Cream

4 cups fresh or frozen (not in syrup) raspberries or strawberries 1 cup sugar 1 packet (1 Tbs unflavored gelatin) 3 Tbs cold water

3 Tbs boiling water 1 Tbs lemon juice 1 cup whipping cream

Thaw the berries if using frozen. Combine the berries and sugar in a
bowl and mash the berries. Let stand 30 minutes. Soak the gelatin in the
cold water for 10 minutes. Add the boiling water and stir to dissolve.
Add the gelatin and lemon juice to the berry mixture. Whip the cream to
the soft peak stage and gently fold into the berry mixture. Pour into a
mold and chill at least 6 hours before unmolding. Alternately, the
mixture may be placed in cooked pie shells and chilled. Serves 8 to 10.

Submitted by DKityKat

Mississippi Mud Dessert

26 Oreo cookies, finely crushed (I use a rolling pin)
1/3 cup melted butter or margarine
2 small boxes of vanilla pudding (any flavor is okay)
2 1/2 cups of milk
8 oz. container of Cool Whip

Mix the Oreo cookies and the melted butter. Spread over the
bottom of a 9x13 inch pan. Place in the freezer for 20 minutes.

In the meantime, blend the pudding with the milk. Fold in the
Cool Whip. Spread over the cookie crust and freeze for at least
another 20 minutes.

(I like to top this dessert with more Oreo cookie chunks or
chocolate syrup. Sometimes for a decadent treat I'll top it
with both!)

Peachy Custard Dessert

1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 1/4 cup butter or margarine, softened

3 medium fresh peaches, sliced (1 1/2 cups) 1/3 cup sugar 1 teaspoon ground cinnamon 2 egg yolks 1 cup whipping (heavy) cream

Heat oven to 400ºF. Mix flour, 2 tablepoons sugar,the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.

Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.

Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm.

Store covered in refrigerator.

Apple and Spice Bread Pudding

2 tbsp butter or margarine 2 medium apples, cored and chopped Cooking spray 3 cups day-old white or whole wheat bread cubes 1/2 cup raisins 4 eggs

2 cups milk 1/3 cup packed brown sugar 1 tsp vanilla 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg

In small saucepan over medium heat,melt butter. Stir in apples. Cover and cook over medium heat, stirring occasionally, until slightly softened, about 5 minutes.

Spray shallow 1-1/2-quart baking dish with cooking spray. In dish, combine apples, bread cubes, and raisins.

In medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.

Bake pudding in preheated 350°F oven until knife inserted in center comes out clean, about 45 to 55 minutes. Serve hot, warm or chilled.

For a delicious treat, serve pudding with warm cinnamon sauce.

Submitted by: Shirley

Thanksgiving Fruit Whip

Stir 1-1/2 cups boiling water into 2 packages (3 oz size) Orange jello in large bowl until completeley dissolved.

Add enough ice cubes to 1 cup cold orange or cranberry juice to make 2 cups. Add to gelaatin, stirring until partially melted.

Blend mixture in blender on medium speed for30 seconds. Spoon 1 can (11 or 15 oz size) mandarin oranges, drained, into 10 dessert glasses or a large glass serving bowl. Slowly pour blended Gelatin mixture on top of fruit.

Refrigerate 45 minutes or until set. The mixture sets with a frothy layer on top and a clearlayer on bottom.

Makes 10 servings. Can be made up to 1 day ahead.

Dee's Fantastic & Sinful Jello Dessert

1) Make 1 lrg pkg of jello (any flavor) for x-mas I use red (like strawbery & lime).....let that jello set.

2)Soak 1 enevlope of gelatin in 1/2 cup cold water.....Set aside.

3) In a sauepan combine; 1 cup whipping cream, 1 cup sugar...Cook til sugar is dissolved. DO NOT BOIL..... Remove from heat and add gelatin mix.

Add 2 cups sour cream, 1 tsp vanilla.
Mix with a whisk til creamy. Set aside til luke warm. Put on first layer of jello.

4) Put in frig to set.

5) Make second box of jello and pour over cream mixture. Put in frig & set good.

This is soo good......I always put in about 1/2 cup of fruit juice
to each box of jello I use.
Submitted by: DKityKat

Creamy Mango Dessert

2 Cups boiling water
1 pkg (8 serving size) Jell-O Brand Mango flavor gelatin
1 1/2 Cups cold mango nectar
4 oz (1/ 2 of 8 oz pkg) Cream Cheese ( I use Fat free)

Stir boiling water into gelatin at least 2 minutes. Stir in nectar.
Reserve 1 1/2 cups of gelatin at room temperature. Pour remaining
gelatin into 8 dessert dishes. Refrigerate 1 hour or until set but not
firm. Meanwhile, beat cream cheese until smooth. Gradually beat in
reserved 1 1/2 cups of gelatin. Spoon over gelatin in the dishes.
Refrigerate 2 hours or until firm.

**The flavor of Jello and nectar/juice may be changed, just be sure they compliment each other.
Submitted by DKityKat

Cranberry Fluff

Mix night before:

2 cups raw cranberries, medium grind
3 cups tiny marshmallows
3/4 cup sugar

In morning add:
2 cups diced apples
1 cup whipped cream
1/2 cup walnuts (optional)
1/2 cup raisins (optional)
Mix and refrigerate until needed.

Submitted by: DKityKat

Banana Triffle

1 package spice cake mix
2(5.1-oz) packages instant vanilla pudding mix
4-5 bananas, sliced
1 (12oz) container frozen whippped topping
1/2 cup vanilla wafter cookies, crushed, optional

Bake the cake according to the package directions; cool completely. Meanwhile, prepare the pudding.

Crumble half the cake into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping, then banana slices. Repeat with the remaining cake, pudding, whippped topping & bananas. Sprinkle the top with crushed vanilla wafers, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Chocolate Triffle

1 package chocolate cake mix
2(5.1-oz) packages instant chocolate pudding mix
1/2 cup chocolate chips (optional)
1 (12oz) container frozen whippped topping

Bake the chocolate cake according to the package directions; cool completely. Meanwhile, prepare the pudding.

Crumble half the chocolate cake into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping & chocolate chips if using. Repeat with the remaining cake, pudding, & whippped topping & chocolate chips. Finish the top with whipped topping. Drizzle chocolate syrup on top. Refrigerate overnight. Trifle can be layered in a punch bowl.

Patriotic Triffle

2(12oz) container frozen whippped topping
2 pints each, Strawberries & blueberries

Bake the cake according to the package directions; cool completely. Meanwhile, clean and slice strawberries. Wash blueberries but leave whole.

Crumble 1/3 of the cake into the bottom of a large, pretty bowl. Add a layer of whipped topping, then strawberries and blueberries.
Repeat 2 more times with the remaining cake, topping and berries. Refrigerate overnight. Trifle can be layered in a punch bowl.

Strawberry whipped Sensation

4 c fresh strawberries, divided
1 can sweet condensed milk
1/4 c lemon juice
1 tub (8oz) cool whip, divided
8 oreo cookies
1 TB butter, melted

SHAPE foil onto outside of 8x4 inch loaf pan. Line inside of pan with shapped foil, with ends extending over sides of pan.
MASH 2 cups of the strawberries in large bowl. Stir in condensed milk and juice.
STIR 2 cups of the whipped topping into strawberry mixture. Pour into prepared pan.
FINELY CHOP cookies. Combine cookies and butter. Spoon over whipped topping mixture in pan.
COVER cookie mixture with ends of foil and gently press cookie mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert.
SLICE remaining 2 cups strawberries; arrange on dessert. Store leftovers in freezer.

Frozen Chocolate Souffles

3 c milk
1 pkg (8oz)INSTANT pudding
2 c cool whip
16 Oreo cookies, chopped
8 Maraschino cherries

POUR milk into pudding, whisk 2 minutes, gently stir in cool whip.
SPOON 2 TB chopped cookies into 8, 9oz paper cups.
COVER evenly with half of the pudding mixture. Repeat and cover with foil.
FREEZE 5 hours until firm. Remove from freezer 15 minutes before serving. Soften slightly. Peel away paper cup to unmold.
TOP each with cherry. Store in freezer.

You can use vanilla pudding & Chips Ahoy cookies as well. Makes 8 servings.

Baked Pineapple

3 eggs, beaten 1/2 cup butter 1 cup white sugar

1 (20 ounce) can crushed pineapple with juice 1/2 cup milk 4 cups soft bread cubes 1/4 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream together butter and sugar.
Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
Bake in a 2 quart casserole dish for 45 minutes.

Makes 4 servings

Submitted by: Shirley