Peach Delight

Provided by Marie Scheurich (1995)

Crust:

1 cup flour
1 stick margarine
3/4 to 1 cup chopped nuts

Center Layer:

1 8 ounce cream cheese
1 cup 10x sugar
8 ounce cool whip
1 tsp vanilla

Peach Topping:

4 cups fresh sliced peaches
2 Tbs cornstarch
1 small package peach jello
1 1/2 cups water
3/4 cup sugar

Soften margarine and mix with flour and nuts.  Press firmly into a 13x9" pan.  Bake at 350 degrees for 20 minutes.  Cool.

For center layer, cream ingredients together except for cool whip.  Fold in cool whip, and spread on top of crust.

Peach topping - combine sugar and cornstarch and add water.  Cook until boiling, boil for two minutes.  Add Jell-O and stir until dissolved.  Cool.  Pour over sliced peaches, stirring gently.  Refrigerate until cool, but not jelled.  Pour over center part.

Strawberry Swirl Dessert

Provided by Linda George

1 cup graham cracker crumbs
1 Tbs sugar
1/4 cup margarine, melted
2 cups sliced fresh strawberries
2 Tbs suar
1 cup boiling water
1/2 lb marshmallows
1/2 cup milk
1 pkg Dream Whip
1 3 ounce package strawberry jello

Mix crumbs, 1Tbs sugar and margarine.  Press in a 9x9x2" pan.  Chill.  Sprinkle 2 Tbs sugar over strawberries.  Let stand 1/2 hour.  Dissolve jello in boiling water.  Drain berries, reserving juice-add water to juice to make one cup.  Add to jello.  Chill tip partially set.  Combine marshmallows and milk, and heat while stirring until the marshmallows are melted.  Cool thoroughly, then mix in prepared Dream Whip.  Add berries to jello, then swirl in marshmallow mixture to marble.  Pour into crust.  Chill.

Layered Jello

Marie Scheurich (my mom - 1990)

1 16 ounce container of sour cream
1 3 ounce package each:  black raspberry, strawberry, lime, lemon, orange, and cherry jello

Start with black raspberry jello.  Dissolve completely in 1 cup of boiling water.  Divide in half.  Add 1/3 cup of sour cream to half of the jello.  Whip with a fork or whisk until blended.  Port in 8 1/2 x 8 1/2 x 2 1/2 inch glass see-through dish.  Set in refrigerator until jelled.  Then, pour the plain jello over it and let set up.  Repeat with each flavor jello in the same order.  Takes approximately a half day to complete.

Triple Strawberry Mold

Provided by Carol Adams

2 small boxes of sugar-free strawberry jello
1 8 ounce container of strawberry yogurt
1 pint frozen strawberries
1 1/2 cups boiling water
1 cup cool whip
1/2 cup finely chopped nuts

Dissolve jello in water, add strawberries.  Stir until defrosted.  Add remaining ingredients, and pour into mold

7-Up Salad

Provided by Jena Root

1 (6 ounce) package of lemon jello
2 cups of boiling water
2 cups of 7-up
2 cups of miniature marshmallows
2 cups crushed pineapple, drained
4 bananas
1/2 cup of chopped nuts

Topping:

   2 Tbs flour
   1 cup reserved pineapple syrup
   1 egg, beaten
   2 Tbs buter
   1 envelope Dream Whip, whipped

Dissolve jello in boiling water.  Stir in 7-up.  Chill until syrupy.  Add marshmallows, pineapple reserve syrup, and bananas.  Pour into a 13x9 inch pan, which has been rinsed with cold water (for easy removal).  Chill.  Make topping:  Combine flour and pineapple juice, add egg, and cook until thick, stirring constantly.  Stir in butter and cool.  Add Dream Whip and spread over set salad.  Chill.  Garnish with chopped nuts, if desired.

Jello Salad

Provided by Jill Hammons

1 large package of jello
1 8 ounce package of cream cheese
1 large can of undrained fruit cocktail

Cream together the jello and cream cheese, then pour two cups of boiling water over it.  Add the fruit, and place in a bowl or mold.  Chill over night.

Molded Rhubarb Salad

Provided by Carol Myers

Cook together:

   3 cups rhubarb
   1/3 cup water
   1/2 cup of sugar or 12 packets of Nutra Sweet
   1/4 tsp salt

Add:

   2 (3 ounce) package of jello (strawberry, cherry, raspberry)
   1/2 cup chopped walnuts
   1 cup celery
   2 cups of cold water

Mix all together and pour into a mold.  Chill overnight