Marvelous Recipes

This delightfully cool and refreshing Jello dessert is the perfect addition to your Labor Day weekend fun!

1 (20 ounce) can pineapple slices in juice
2 (4-serving size) or 1 (8-serving size) lime or apricot flavor gelatin
1-1/2 cups boiling water
1 cup ginger ale or cold water
1/4 teaspoon ginger

1. Drain pineapple, reserving the juice. Cut pineapple slices in half; set aside. Cut the remaining pineapple slices into chunks.

2. Dissolve the gelatin in boiling water. Add the reserved pineapple juice, ginger ale and ginger; chill until slightly thickened.

3. Measure 1 cup of the gelatin. Arrange some of the pineapple chunks in a 6-cup ring mold; top with measured gelatin. Chill until set but not firm, about 10 minutes.

4. Fold the remaining pineapple chunks into the remaining gelatin; spoon over gelatin in mold. Chill until firm, about 4 hours; unmold.

5. Garnish with halved pineapple slices, halved cherry tomatoes and crisp greens, if desired. Makes 5 cups or 10 servings.

Emily

My best friend shared this recipe with me over 30 years ago and it is still one of my favorites!

1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine

1. Spread the crushed pineapple in the bottom of an ungreased 13x9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.

2. Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.

3. Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.

Emily

A light and delicious side dish that goes great with most any meal. Just the right combination of sweet and tangy flavors!

1- (8 oz.) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons sugar
1- (16 oz.) can whole cranberry sauce*
1 cup crushed pineapple, drained
1- (8 oz.) container Cool Whip
1 cup mini-marshmallows
1/2 cup chopped pecans or walnuts

In a large mixing bowl, beat softened cream cheese, mayonnaise and sugar until smooth. Add cranberry sauce and pineapple; blend well. Stir in Cool Whip, marshmallows and nuts; mix well.

Pour into a shallow 2 quart casserole dish. Cover tightly with aluminum foil and place in the freezer for 1 to 1-1/2 hours. Mixture will be soft frozen. Makes 6-8 servings.

* Jellied cranberry sauce may be substituted for whole cranberry sauce, if desired.

This “taste sensation” salad will have your family coming back for seconds!

1- (20 oz.) can crushed pineapple, undrained
1 cup mandarin oranges, drained
1 cup mini-marshmallows
1/2 cup chopped pecans
1 cup shredded coconut
1 (3.4 oz.) box green pistachio pudding mix, dry
1-(8 oz.) container Cool Whip

1. In a large bowl, combine undrained pineapple, mandarin oranges, mini-marshmallows, pecans and coconut until well blended.

2. Sprinkle dry pistachio pudding mix over the fruit mixture and stir to blend well. Fold in the Cool Whip.

3. Pour into a 2 quart serving dish. Cover and chill in the refrigerator until ready to serve. Serves 6.