1 Bag fresh cranberries
1 small can Mandarin oranges
1 cup sugar
Puree Mandarin oranges with their juice.
Combine all and cook. Smash cranberries on side of pot to help them pop. You can either leave chunky, or strain through sieve.
If you are going to can this, have your jars and hot water bath prepared, and process for 15 minutes.
For jelly, add 2 tbsp pectin.
1 cup miniature marshmallows
1 cup sour cream
1 cup crushed pineapple
1 cup coconut
1 cup Mandarin oranges
Mix all ingredients together. Chill overnight in refrigerator for best flavor.
** You can substitute vanilla yogurt for the sour cream.
3.4 oz. box instant pistachio pudding
8 oz. whipped cream topping – low-fat okay
1/2 cup milk
20 oz. can crushed pineapple
15 oz. can apricots OR peaches – drained, diced
11 oz. can mandarin oranges – drained
2 cups miniature marshmallows
1/2 cup shredded coconut
1/2 cup halved maraschino cherries
Beat together pudding mix, whipped cream, and milk.
Fold in remaining ingredients.
Refrigerate for at least 1 hour before serving.
1 box Duncan Hines® butter cake mix
15 oz. can mandarin oranges – undrained
3/4 cup vegetable oil
1 tsp. vanilla extract
20 oz. can crushed pineapple – undrained
(2) 3.4 oz. boxes instant vanilla pudding mix
16 oz. tub Cool Whip®
Beat together cake mix, oranges, oil, and eggs until mixed thoroughly.
Pour batter into a greased and floured 13″ X 9″ X 2″ baking pan.
Bake in 350 degree oven for 25 minutes.
Beat together remaining ingredients and spread onto cooled cake.