11 ounce can madarin oranges
13 ounce can pineapple chuncks
1 cup flaked coconut
1/2 cup whipping cream, whipped
1 cup marshmallows, cut up
Mix all ingredients and place in a glass or ceramic dish. Cover and chill for several hours or overnight. Makes 8 to 10 servings.
6 ounces Philadelphia Cream Cheese
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup maraschino cherries, quartered
1/2 cup green maraschino cherries, quartered
2 1/2 cups crushed pineapple, drained
2 1/2 cups marshmallows, diced
Combine Philadelphia cream cheese with mayonnaise. Blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into 1 quart refrigerator tray; Freeze until firm. Makes 8 to 10 servings.
3 ounces orange-pineapple flavored gelatin
dash of salt
1 cup boiling water
8 3/4 oz pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 medium banana, diced
1/2 seeded grapes, cut in half
1/4 cup maraschino cherries, diced
1/4 cup chopped nuts
Dissolve gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup liquid, if necessary. Stir pineapple and juice into gelatin along with lemon juice. Blend in mayonnaise.
Chill until very thick but not set. Whip cream. Fold fruits, nuts, whipped cream into gelatin. Pour into 9 x 5 x 3″ loaf pan. Freeze until firm — at least 3 to 4 hours.
To serve cut into squares or slices. Makes 8 servings.
1 pound vanilla wafers, crushed
1/2 pound pecans, ground
4 eggs
1 pound confectioners sugar
2 quarts whipping cream (heavy cream), whipped
1 package frozen strawberries, slightly thawed
2 1/2 cups crushed pineapple
1 package frozen raspberries, slightly thawed
Cook sugar, eggs and butter into a double boiler over boiling water for 1 1/2 hours. Mix nuts and vanilla wafer crumbs. Cover bottom of a large pan with crumb mixture and pour syrup (sugar, egg, and butter mixture) over the crumbs. Cover with a layer of whipped cream
Add strawberries, a layer of whipped cream, raspberries, layer of whipped cream and top with a few breadcrumbs. Freeze before serving. Makes 16 to 20 servings of Frozen French Pastry.
8 oz Philadelphia Cream Cheese
1/4 cup orange juice
1/2 cup pecans
9 oz crushed pineapple
1/2 cup pitted dates
1/2 cup marashino cherries
1/2 tso orange peel, grated
1 cup heavy cream, whipped
Combone cheese with orange juice, beat until fluffy. Fold in fruits, nuts and cream; freeze. Makes 6 to 8 servings.
1 cup confectioners sugar
1 cup butter
1 cup crushed pineapple
1/4 cup chopped nuts
2 egg whites
40 vanilla wafers
1/2 cup heavy cream
Blend the sugar and butter together. Add the pineapple and nuts, mixer together well.
Beat the egg whites stiff and fold in.
In a cake pan, form alternate layers of wafers and mixture with the vanilla wafers to make both the first and last layers.
Place in refrigerator and chill for 12 – 18 hours. Whip the cream stiiff, and place on top when serving.
2 cups sifted cake flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1/2 tsp salt
1 cup pineapple juice
2 tbsp shortening
1 tsp pure vanilla extract
3 egg whites, unbeaten
Sift cake flour, sugar, baking powder and salt into mixing bowl. Drop in shortening, add 2/3 cups of pineapple juice and vanilla extract. Beat in a mixer at low speed for 2 minutes.
Add egg whites and remaining pineapple juice. Beat for 2 minutes longer.
Bake in 2 square 8″ greased pans at 250° F for 25-30 minutes. Chill layers, split in half, spread cherry almond filling between laters and on top of cake.
Chill in refrigerator for several hours before servining. Cut into 1″ slices.
1 1/3 cups sweetened condensed milk
1/2 cup lemon juice
10 large marshmallows, quartered
1/2 cup crushed pineapple
10 maraschino cherries, quartered
1/2 cup heavy cream, whipped
ladyfingers
Combine the condensed milk with melon juice and stir until thickened. Add marshmallows, pineapple, maraschino cherries, and whipped cream.
Line a 9″ tube pan with separated ladyfingers, standing halves around inner and outer edges of pan.
Pour in filling Cover with additional ladyfingers if desired. Chill in refrigerator for 6 hours or more. To server, turn our onto small platter. Garnish with whipped cream. Recipe serves 10.
1 package Orange Jello
1 package Cherry Jello
1 package Lime Jello
3 cups hot water
1 1/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 package Lemon Jello
1/2 cup cold water
1 cup graham craker crumbs
1/4 cup melted butter (or margarine)
2 cups heavy cream
Prepare the first 3 packages of jellp separately usining 1 cup hot water and 1/2 cup cold water for each; chill until firm in 3 separate 8 x 8 x 2″ pans. Combine pineapple juice and sugar; heat until sugar is dissolved.
Remove from heat and dissolve lemon jello in hot mixture, add 1/2 cup cold water and cill unmtil syrupy.
Mix graham cracker crumbs with melted butter. Press graham cracker crumb mixtue over bottom of a 9″ spring-form pan.
Whip the 2 cups of cream and pour into the syrupy lemon jello mixtue. Using a knife dipped in hpt water, cut the orange, cherry, and lime Jello into 1/2″ bits. Fold the cubed Jello into the whipped cream mixture. Pour into spring-form pan, chill for 8 hours in refrigerator before servign. Makes 15 to 16 servings of Rainbow Prism Cake.
1/2 lemon, peeled and seeded
4 ounces maraschino cherries with juice
2 packages unflavored gelatin
1/3 cup sugar
1/2 cup hot pineapple juice
1/2 cup light cream
2 cups heaping crushed ice
whipped cream
cherries
Put lemon, maraschino cherries with juice, unflavored gelatin, sugar, and hot pineapple juice into blender. Blend ingredients until gelatin is dissolved and cherries liquefied. Turn off blender and scrape down sides of blender. Add cream and ice to blender. Blend mixture until mixture begins to thicken. Pour at once into sherbet glasses. Top with whipped cream and garnish with cherries. Serve at once. Makes 6 to 8 servings.