Orange Sherbet Jello

2 (3 oz.) pkg. orange Jello
1 pt. orange sherbet
1 c. boiling water
1 c. (11 oz.) mandarin oranges,
drained
1 c. heavy cream OR 1 pkg. prepared
whipped topping OR
Frozen whipped topping equal to 2 cups

Put sherbet out to soften. Dissolve Jello in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.

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Lemon Chiffon Jello

1 lg. box lemon Jello
1 c. boiling water
1 can crushed pineapple
2 c. cold 7-Up
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip

Dissolve Jello and boiling water. Add crushed pineapple and 7-Up. Put in refrigerator until partly set up. Mix cream and Cool Whip together. Fold into Jello mixture.

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Orange Tapioca Jello

1 pkg. vanilla tapioca pudding (3 oz.)
1 pkg. vanilla pudding (3 oz.) not
instant
3 c. cold water
1 pkg. orange Jello (3 oz.)
1 can mandarin oranges, drained
1 (8 oz.) container Cool Whip

Combine the vanilla, tapioca pudding, vanilla pudding and 3 cups cold water in saucepan and cook until the mixture comes to a boil. Remove from heat and add the orange Jello. Cool this mixture by setting the pan in the sink in cold water. When completely cool. Add the mandarin oranges and Cool Whip. Blend together. Pour in dish and chill overnight.

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Pina Colada Dessert Squares

2 c. vanilla wafer crumbs
1/3 c. margarine, melted
1 (8 oz.) can coco goya cream of
coconut
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. rum flavoring
1 (8 oz.) frozen whipped topping,
thawed
1 (8 oz.) can crushed pineapple,
drained
1/2 c. maraschino cherries, chopped
1/2 c. chopped nuts
1/2 flaked coconut, toasted

Combine crumbs, margarine, press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese, mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping, pineapple, cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

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Pink Stuff

1 can Eagle Brand
1 can cherry pie filling
1 lg. (9 oz.) carton Cool Whip
1 can mandarin oranges
1 can pineapple chunks, drained
1 c. miniature marshmallows

Mix together and chill.

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Earthquake Dessert

Coconut, enough to cover pan bottom
1 c. chopped nuts
1 German chocolate cake mix
1 stick soft margarine
1 lb. powdered sugar
1 (8 oz.) pkg. cream cheese, room
temperature

Grease 9"x13" pan. Cover bottom with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake mix. Bake in 350 degree oven for 1 hour. Northwest Singles Squares Ireta Yarns Levi's 'n Lace

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Broken Glass Jello

3 oz. pkg. orange jello
3 oz. pkg. cherry jello
3 oz. pkg. lime jello
3 oz. pkg. lemon jello
Sugar
Water
Pineapple juice
8-12 oz. Cool Whip

Dissolve package of orange jello in 1 cup boiling water. Add 1/2 cup cold water. Repeat with cherry and lime jello. Let set up overnight in refrigerator. (Should be 3 different pans.) Dissolve lemon jello and 1/4 cup sugar in 1 cup boiling water. Add 1/2 cup cold pineapple juice. Let set in large bowl until thick. Add Cool whip. Stir well. Cut jello into cubes and fold in.

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4-Layer Dessert

2 c. regular flour, no sifting
2 sticks butter or margarine, at room
temperature
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
2 sm. instant chocolate pudding
3 c. milk

Cream butter and flour. Add nuts and press with wet spoon into 9x13x2 inch pan. Bake at 350 degrees for 25-30 minutes. With mixer on low, cream cheese and sugar well. Add Cool Whip and mix. Spread over baked crust. While this is setting, prepare pudding mix with 3 cups milk. Pour over second layer and let set. Spread thin layer of Cool Whip on top and sprinkle with chopped pecans.

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Rainbow Jello

7 sm. pkgs. sugar free Jello*
1 (15 oz.) can evaporated skim milk

*(2 lime, 2 lemon, 1 strawberry, 1 orange, 1 raspberry). 1. Mix lime Jello and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x 13 inch pan. Set 1 hour. 2. Mix lemon Jello with 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup evaporated milk. Pour over lime layer. Set 1 hour. Continue in the same manner: 3. Strawberry and water. 4. Orange and milk. 5. Raspberry and water. 6. Lemon and milk. 7. Lime and water. Serves 32.

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Texas Delight Or Four Layered Dessert

1 stick oleo
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and
pie filling
1 c. powdered sugar

First layer: melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes. Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer. Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer. Fourth Layer: spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.

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