PINEAPPLE RICE
2 cups cooked rice
1/2 cup sugar or splenda
1 can crushed pineapple
1 container thawed cool whip
mix together and refrigerate overnight
Serve chilled
PINEAPPLE RICE
2 cups cooked rice
1/2 cup sugar or splenda
1 can crushed pineapple
1 container thawed cool whip
mix together and refrigerate overnight
Serve chilled
Last edited by ChantelleJoy; 02-24-2017 at 12:08 PM.
1 (16oz) can solid pack pure pumpkin
1 (6oz) pack vanilla pudding mix
1/4 cup milk
1 tsp ground cinnamon
2 cups light cool whip
In medium bowl with electric mixer on med speed beat pumpkin, pudding mix, milk and cinnamon until well blended
Fold in cool whip until thoroughly blended. then spoon into serving dish cover loosely and refrigerate until ready to serve
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 cup coconut
1 cup sour cream
1 cup miniature marshmallows
mix together and chill overnight.
I garnish mine with marashino cherries.
showing presents
1 jar mayo
1 container sour cream
1 pack Italian Salad dressing mix
2 bags fresh spinach, chopped
mix together the mayo,sour cream and italian dressing mix until blended.
Fold in the chopped spinach. mix well.
refrigerate 24-48 hours before serving.
I serve mine with pumpernickel bread or crackers.
I have to make this every get together my family loves it!
1cup butter
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
1 cup sour cream
4 1/2 cups flour
1 tsp salt
1 tsp b powder
1 tsp b soda
1/2 tsp nutmeg
Cream butter, sugar and eggs
Add vanilla and sour cream
mix dry ingredients together
Stir into egg mixture 1/3 at a time.
CHill 3 hours or overnight
ROll out to 1/8 inch and cut out holiday shapes
Bake at 350 for 8-10 minutes or until light brown
These are a favorite of mine!
10 oz lemon-lime soda
1 cup miniature marshmallows
2 - 3oz pkg cream cheese, cubed
6 oz pkg lemon flavored gelatin
20oz can crushed pineapple with juice
3/4 cup chopped pecans, optional
8 oz carton whipped topping
In a heavy saucepan, combine soda, marshmallows, and cream cheese. Bring
to boil over low heat. Remove from heat. Add gelatin, stirring until
dissolved. Stir in pineapple and pecans. Chill until the consistency of
unbeaten egg whites, about an hour. Fold in whipped topping. Pour into
lightly oiled mold. Chill until firm, about 3 hours. Makes 8-10 servings
Makes 1 Cake
1 can cherry pie filling
1 can crushed pineapple
1 box butter flavored yellow cake mix
1 stick butter or margarine
1 cup shredded coconut
1/2 cup chopped pecans
Images/metric
In a 9x13 inch glass casserole dish mix together cherry pie filling and crushed pineapple. Sprinkle entire box of cake mix over fruit careful not to have
any big lumps. Melt butter/margarine and drizzle over cake mix. Sprinkle coconut and nuts over entire cake. Bake at 350 degrees for 25 minutes.
6 honey maid honey graham,crushed
1 cup plus 3 Tbsp sugar, divided
3 Tbsp butter, melted
5 8oz pckg of Philly cream cheese, softened
3 Tbsp flour
1 Tbsp vanilla
1 cup Breakstones sour cream
4 eggs
1 can cherry pie filling
Heat oven to 325 degrees. Line 13x9" pan with foil. Mix crumbs, sugar and butter;
press onto bottom of pan. Bake 10 minutes.
Beat cream cheese, sugar,flour and vanilla until blended. Add sour cream; blend. Add eggs one at a time mixing on low speed until blended.
Bake 40 minutes or until center in almost set. COol completely refrigerate 4 hours Use foil to lift cheesecake from pan.
TOp with pie filling.
1/4 cup plus 2 Tbsp caramel ice cream topping, divided
1 honey maid graham Pie crust
1/2 cup plus 2 Tbsp pecan pieces, divided
1 cup cold milk
2 pck jell-o vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
1 tub cool whip, thawed , divided
pour 1/4 cup caramel topping into crust; sprinkle 1/2 pecans.
Beat milk, pumpkin, pudding mixes and spices with whisk until blended. Stir in 1 1/2 cups cool whip. Spread into crust
Refrigerate one hour Top with remaining cool whip, caramel topping and pecans just before serving.
1 pastry crust for single crust pie
3 eggs, lightly beaten
1 15oz can pumpkin
1/2 cup sugar
1/2 cup dark corn syrup
1 tsp vanilla
3/4 tsp cinnamon
1 cup chopped pecans
Preheat oven to 350 degrees. Prepare pastry.
For filling, in large bowl, stir together eggs, pumpkin, sugar,
corn syrup, vanilla and cinnamon; mix well. Place pastry lined pie pan on oven rack. carefully pour filling into pastry shell. Sprinkle with pecans.
Bake 50 to 55 minutes or until knife inserted near center of pie comes out clean.
Cool pie on wire rack. TO store; cover and chill pie within 2 hours of serving.