Cherry Salad

1 14 oz. can sweetened condensed milk
1 can cherry pie filling
1 20 oz. can crushed pineapple - undrained
1/2-1 cup nuts (use your favorite variety)
16-20 oz container cool whip

Mix all ingredients together in a large bowl. Chill and serve.


This recipe was given to me by Carol Harvey who is the mother-in-law of my neice, Lindsey Smith Harvey.

Strawberry Jello Pretzel Salad

Crust

3/4 cup melted butter

2 cups crushed pretzels

1/2 cup sugar

Mix together. Press into a 9"x 13" pan, (spray generously with Pam). Bake at 350 degrees for 10 minutes. Cool.

Filling
8 oz. cream cheese softened

1/4 cup sugar

12 oz. carton of Cool Whip

Mix all together, spread over the cooled crust. Chill for two hours.

Topping

2 cups hot water

6 oz. strawberry jello

16 oz. pkg strawberries

Dissolve jello in water, refrigerate until slightly set. Pour over cream cheese layer.

Cut strawberries into slices and sprinkle over the top.

Ambrosia Salad

1 can fruit cocktail (drained)
1 can pineapple (drained)
1 carton of sour cream (lg)
1 pkg of coconut
1 pkg of colored miniature marshmallows

Mix all together and store in refrigerator. Serve cold.

Judy's Three Colored Jello Mold

1 package (3 oz.) each Jell-O- Lemon, Lime and Raspberry Gelatins (You can change Raspberry for Strawberry if desired)
3 cups boiling water
1 cup miniature or diced marshmallows
1 1/2 cups cold water
2 packages (3oz. each) cream cheese, softened
½ cup mayonnaise
1 cup whipped cream
1 can (1 lb. 4 ½ oz.) crushed pineapple

Dissolve Jell-O Gelatin flavors separately, using 1 cup boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add ¾ cup cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended.

Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm.

Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups, or 12 to 15 servings.

NOTE: If deeper green and red layers are desired, use 6 oz. packages Jell-O Lime and Raspberry Gelatins and 2 cups boiling water and 11/2 cups cold water for each large package.

Use a 33 x 1” or 2” Pyrex glass baking dish. Spray first with Pam. Or large 3” to 4” Jell-O mold.