Browse Items (14 total)
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Ray's Fruit Salad
RAY'S FRUIT SALAD
Cherry 20oz
Bananas 3
8oz Large Tub Cool Whip
Crushed Pineapple 8oz
~~et~~ Walnuts ½ Cup
Condensed milk Sweet
Lemon Lime
Cool & Condensed Whipped
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# Ray's Fruit Salad
*July 1, 1998 (Canada Day)*
*Serves 8 to 10*
## Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) Cool Whip
- 2 to 3 Tbsp fresh lemon or lime juice, to taste
- 1 jar (20 oz) maraschino cherries, drained
- 3 bananas, sliced
- 1 can (8 oz) crushed pineapple, drained
- 1/2 cup walnuts, chopped
## Instructions
1. Combine sweetened condensed milk and Cool Whip in a large bowl; whip together until smooth and well blended.
2. Add lemon or lime juice to taste and stir to combine.
3. Fold in drained cherries, sliced bananas, drained crushed pineapple, and walnuts until evenly distributed.
4. Refrigerate until serving — at least 1 hour for flavors to meld. -
Strawberry Mile High Pie
Here's what's cookin': Strawberry Mile High Pie
Recipe from the kitchen of: Eleanor Campbell Serves:
1 C sugar
2 egg whites (room temp) Put out a
1 T lemon juice few minutes
Pinch Salt before serving
1 pkg 10 oz strawberries - thawed
1 1/2 C frozen Cool whip
2 baked pie shells - deep dish
Put egg whites, sugar, lemon juice
salt & strawberries in large
mixing bowl. Beat on high speed
15 min. Fold in Topping & pour into
shells. Freeze until served. Cover with
saran wrap after it freezes.
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# Strawberry Mile High Pie
*Recipe from the kitchen of Eleanor Campbell*
## Ingredients
- 1 cup sugar
- 2 egg whites (room temperature)
- 1 Tbsp lemon juice
- Pinch of salt
- 1 pkg (10 oz) strawberries, thawed
- 1 1/2 cups frozen Cool Whip
- 2 baked pie shells, deep dish
## Instructions
1. Put egg whites, sugar, lemon juice, salt, and strawberries in a large mixing bowl.
2. Beat on high speed for 15 minutes.
3. Fold in topping (Cool Whip) and pour into shells.
4. Freeze until served.
5. Cover with saran wrap after it freezes.
6. Put out a few minutes before serving. -
Heavenly Hash
Q.: On Oct. 10 L.M., Eugene, requested a "Heavenly
Hash" recipe. I wonder if this might be it:
1 pint cottage cheese (small curd)
1 package strawberry Jello (do not add water)
1 large can drained fruit cocktail
1 container Cool Whip (9 ounces)
Mix together cottage cheese, dry Jello, and fruit cock-
tail; let stand 10 minutes. Fold in Cool Whip. Refrigerate
in square dish for cutting and serving on lettuce leaf or in
bowl for taking to potluck. Serves 8 to 10. (Lemon Jello
and crushed pineapple combination is also good.) V.S.,
Milwaukie.
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# Heavenly Hash
*Recipe from the kitchen of V.S., Milwaukie, Oregon*
*Serves 8 to 10*
## Ingredients
- 1 pint small curd cottage cheese
- 1 package strawberry Jello, dry — do not add water
- 1 can (29 oz) fruit cocktail, drained
- 1 container (9 oz) Cool Whip
## Instructions
1. Combine cottage cheese, dry strawberry Jello, and drained fruit cocktail in a large bowl.
2. Stir to combine and let stand 10 minutes.
3. Fold in Cool Whip until evenly incorporated.
4. Transfer to a square dish for slicing and serving on lettuce leaves, or to a bowl for potluck transport.
5. Refrigerate until set before serving.
## Variation
Substitute lemon Jello for strawberry and crushed pineapple (drained) for fruit cocktail. -
Pineapple Cake
PINEAPPLE CAKE
YELLOW CAKE MIX
YELLOW CAN CRUSHED PINE-OWN JUICE
-COOL WHIP
DRAIN PIN JUICE - USING JUICE AS LIQUID.
IF NOT ENOUGH ADD WATER
STIR 1/2 PIN JUICE IN CAKE BATTER
USE
REAL STRAWBERRY - WHITE CAKE MIX
350°
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# Pineapple Cake
## Ingredients
- 1 yellow cake mix
- 1 yellow can (20 oz) crushed pineapple in own juice
- Cool Whip
## Instructions
1. Drain pineapple juice, using juice as the liquid for the cake mix.
2. If not enough juice, add water.
3. Stir 1/2 pineapple juice into cake batter.
4. Bake at 350°.
## Notes
- Variation: Use real strawberry with white cake mix. -
Angel Cake
ANGEL CAKE
Yellow Cake Mix—Yellow can crushed pineapple
Large Cool Whip
Drain Pineapple saving Juice. Use pineapple juice as
Part of liquid and complete with water for correct amount.
Stir half the pineapple in the cake batter. Bake as per box
Instructions.
350- 29 to 34 min.
When cake is cool fold remaining pineapple and spread on
Cake.
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# Angel Cake
## Ingredients
- 1 box yellow cake mix
- 1 can (yellow/standard size 20 oz) crushed pineapple
- 1 large container Cool Whip
## Instructions
1. Drain pineapple, saving the juice.
2. Use the pineapple juice as part of the liquid called for in the cake mix, completing with water to reach the correct amount.
3. Stir half of the drained pineapple into the cake batter.
4. Bake as per box instructions at 350°F for 29 to 34 minutes.
5. When cake is cool, fold the remaining pineapple into the Cool Whip and spread over the cake. -
Blueberry Delight
here's what's cookin'
Blueberry Delight
recipe from: House of Burgesses
serves:
1 package large cream cheese
1 container of cool whip
1 cup 2 tablespoon powdered sugar
1 gram cracker pie crust
1 can of blueberry pie filling
Blend first 3 ingredients
together and put into pie
shell. Then put blueberry
pie filling on top.
If desired sprinkle gram
cracker crumbs over the
blueberries.
Strawberry or cherry pie
filling may be substituted
in place of blueberry.
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# Blueberry Delight
*Recipe from: House of Burgesses*
## Ingredients
- 1 graham cracker pie crust
- 1 package large cream cheese (8 oz)
- 1 container Cool Whip
- 1 cup + 2 Tbsp powdered sugar
- 1 can blueberry pie filling
## Instructions
1. Blend cream cheese, Cool Whip, and powdered sugar together.
2. Put mixture into pie shell.
3. Spread blueberry pie filling on top.
4. If desired, sprinkle graham cracker crumbs over the blueberries.
*Note: Strawberry or cherry pie filling may be substituted in place of blueberry.* -
Cherry Angel Food
Cherry Angel Food
1 Angel Food Cake - Cubed -
Blended together 8 oz Cool Whip
& 8oz soft Cream Cheese. Add
1 cup powdered sugar. Mix
(fold) cubes of cake into mixture.
Put into 13 x 9 pyrex & top
with 2 cans Cherry pie filling.
Refrigerate 24 hrs.
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# Cherry Angel Food
## Ingredients
- 1 angel food cake, cubed
- 8 oz Cool Whip
- 8 oz soft cream cheese
- 1 cup powdered sugar
- 2 cans cherry pie filling
## Instructions
1. Blend together Cool Whip and soft cream cheese.
2. Add powdered sugar and mix.
3. Fold cubes of angel food cake into the mixture.
4. Put into a 13 x 9 Pyrex dish.
5. Top with cherry pie filling.
6. Refrigerate 24 hours. -
Punch Bowl Cake
Punch Bowl Cake
1 yellow cake mix, baked in 2(8 or 9")
round pans.
2 large boxes vanilla instant pudding mix
1-16 oz Cool Whip
1-16 oz pineapple crushed + drained
3 large bananas sliced
2 cartons strawberries, raspberries,
or equivalent sugared fresh berries
(frozen)
From the kitchen of: Barb Hawkins Serves: ____
(over)
Back:
Layer in punch bowl in this order:
1 cake layer
1/2 pudding Sprinkle with
all of the pineapple nuts (optional)
all of the bananas Chill overnight
1/2 cool whip Serves lots of people
1 cake layer Use large spoon
1/2 pudding for serving
all of the berries
1/2 Cool Whip
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# Punch Bowl Cake
## Ingredients
- 1 yellow cake mix, baked in 2 (8 or 9") round pans
- 2 large boxes vanilla instant pudding mix
- 1 - 16 oz Cool Whip
- 1 - 16 oz crushed pineapple, drained
- 3 large bananas, sliced
- 2 cartons strawberries, raspberries, or equivalent sugared fresh (or frozen) berries
- Nuts (optional)
## Instructions
1. Bake yellow cake mix in two (8 or 9") round pans according to package directions. Allow to cool.
2. Prepare vanilla instant pudding mix according to package directions.
3. Layer in a punch bowl in this order:
4. 1 cake layer
5. Half of the pudding
6. All of the pineapple
7. All of the bananas
8. Half of the Cool Whip
9. 1 cake layer
10. Remaining half of the pudding
11. All of the berries
12. Remaining half of the Cool Whip
13. Sprinkle with nuts if desired.
14. Chill overnight.
15. Serve with a large spoon. Serves lots of people. -
Pecan Torte
from the kitchen of M.Randall PECAN TORTE
1 c. flour
1 stick butter
1/3 c chopped pecans
Mix above like pie crust - pat into 9x 12
glass pan. Bake at 375° for 15 min. When
cool cover with the following.
"Topping"
1 (8oz. cream cheese
1 C powdered sugar
1/2 of 16 oz. "Cool WHIP"
** Mix cheese and sugar (cream).
Blend in in Cool Whip. Spread
this over crust.
over
Back:
Whip 1 large pkg. Instant Vanilla pudding
with 2 3/4 C. milk. Spread this on next.
Spread remaining Cool Whip over all. Sprin-
kle pecan chips on top (additional 1/2 C)
for garnish.
** Topping mixture must be very soft & creamy
so crust will not be broken while spreading
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# Pecan Torte
## Ingredients
- 1 cup flour
- 1 stick butter
- 1/3 cup chopped pecans
## Instructions
1. Mix flour, butter, and chopped pecans together like pie crust.
2. Pat into a 9x12 glass pan.
3. Bake at 375° for 15 minutes.
4. Allow to cool completely before adding topping.
## Topping
- 1 (8 oz.) cream cheese
- 1 cup powdered sugar
- 1/2 of 16 oz. Cool Whip (reserve remaining half)
- 1 large pkg. instant vanilla pudding
- 2 3/4 cups milk
- Additional 1/2 cup pecan chips, for garnish
## Topping Instructions
1. Mix cream cheese and powdered sugar together, creaming until smooth.
2. Blend in 1/2 of the Cool Whip. Spread this over the cooled crust. Note: topping mixture must be very soft and creamy so crust will not be broken while spreading.
3. Whip the instant vanilla pudding with 2 3/4 cups milk. Spread this on next.
4. Spread remaining Cool Whip over all.
5. Sprinkle pecan chips on top for garnish. -
Pineapple Vanilla Pudding Dessert
1 - cool whip
1 - package cream cheese
1 - can crushed pineapple
1 - can pineapple chunks
1 - large package
Instant Vanilla
pudding
drain
2.
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# Pineapple Vanilla Pudding Dessert
## Ingredients
- 1 container Cool Whip
- 1 package cream cheese
- 1 can crushed pineapple
- 1 can pineapple chunks
- 1 large package instant vanilla pudding
## Instructions
1. Drain pineapple.
2. Combine all ingredients together. -
Coconut Cake
Coconut Cake
1c Sugar
1 stick Butter } beat together
Add 1 container Sour Cream
beat until smooth. 8oz Coconut
& lg. Container Cool Whip
mix together.
Spread over Butter Cake.
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# Coconut Cake
## Ingredients
- 1 cup sugar
- 1 stick butter
- 1 container sour cream
- 8 oz coconut
- 1 large container Cool Whip
- 1 butter cake (prepared)
## Instructions
1. Beat sugar and butter together.
2. Add sour cream and beat until smooth.
3. Add coconut and large container of Cool Whip; mix together.
4. Spread over butter cake. -
Acini-De-Pepe Salad
acini - De - pepe Salad
1 c. acini - De - pepe pasta
1 c. Sugar
2 tbsp. flour
1/2 tsp Salt
3 egg yolks, beaten .
1 20z can pineapple tid bits
1 20z can pineapple crushed
2 11oz cans Mandrin oranges
1 10 1/2oz bag mini Marsh mallows
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1 12oz cool whip
Cook pasta, Drain, cool
In medium pan Combine
1 3/4c pineapple juice
sugar, flour, Salt, eggs Cook
until thick Cook.
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# Acini-De-Pepe Salad
## Ingredients
- 1 cup acini-de-pepe pasta
- 1 cup sugar
- 2 Tbsp flour
- 1/2 tsp salt
- 3 egg yolks, beaten
- 1 20 oz can pineapple tid bits
- 1 20 oz can pineapple crushed
- 2 11 oz cans mandarin oranges
- 1 10 1/2 oz bag mini marshmallows
- 1 12 oz Cool Whip
- 1 3/4 cup pineapple juice
## Instructions
1. Cook pasta, drain, and cool.
2. In a medium pan, combine pineapple juice, sugar, flour, salt, and eggs.
3. Cook until thick. Cool.