1 1/2 Cups boiling water
1 Package (8 serving size) Jell-O cranberry flavored gelatin or any red flavor
1 Can whole berry cranberry sauce
1 Cup cold water
1/2 tsp cinnamon
1 Medium apple, chopped
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, and cinnamon. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression.
Stir in chopped apple, and pour into mold.
Refrigerate 4 hours or until firm. Unmold and garnish as desired. Store leftover gelatin in refrigerator
2 cups finely crushed pretzels
1/3 cup sugar
3/4 cup butter, melted
1 8 ounce package cream cheese, softened
1 cup sugar
1 8 ounce container frozen whipped dessert topping, thawed
2 10 ounce package frozen strawberries in syrup, thawed
2 3 ounce package strawberry-flavored gelatin
2 cups boiling water
Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack.
In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust.
In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours.
1 box yellow cake mix (& ingredients to make cake)
2 box (small) instant banana pudding
4 c milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas – use your own judgment
Prepare cake in 9 x 13 pan according to directions on box. When golden, remove from oven and let cool for a few minutes.
When just slightly cooled, use the handle end of a wooden spoon to poke holes into the baked cake. Don’t be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Next, prepare pudding mixture. Combine 4 cups of milk and pudding mix; whisk until fully combined and there are no lumps.
Pour pudding mixture over entire cake before it starts to gets thick. Spread evenly, filling all holes.
Refrigerate for two hours or until set.
Top with sliced banana, whipped topping, and crushed vanilla wafers! Serve and enjoy. (Refrigerate any leftovers.)
1 stick butter
1 cup flour
1 cup chopped walnuts
1 cup powdered sugar
1 (8oz) cream cheese
1 cup cool whip
2 regular sized pkgs instant pistachio pudding mix
3 cups milk
Mix butter, flour, nuts; press into 9×13 inch pan. Bake 350 for 20 min. Cool. Mix powdered sugar, cream cheese and cool whip; spread on cooled crust. Beat together pudding mix and milk until thick. Spread on cream cheese layer and top with a layer of cool whip and chopped nuts. Refrigerate.