Jessica's Cookbook » Fruits & Veggies

Strawberry Jell-O Salad

admin — Wed, 15 Jul 2009 16:15:18 +0000

This is a through back Jell-O Salad recipe that my mom made. You’ll enjoy that fact that you can keep the ingredients on hand and don’t worry if you don’t have bananas as you can skip them. This makes a large batch and looks so appetizing at a BBQ!

Ingredients

2 Pkgs. Strawberry-Banana Jell-O

2 Cups Boiling Water

2 (10 oz.) pkgs. Frozen Strawberries in Syrup

1 (13 oz.) can crushed Pineapple; Drained

*Optional* 2 Large Ripe Bananas Finely Sliced

Directions

1. Dissolve the Jell-O into the boiling water.

2. Add the strawberries and stir occasionally, until thawed.

3. Add the Pineapple and Banana slices.

4. Pour into bowl, Jell-O mold or 9×13 pan and refrigerate until firm.

Cherry-Raspberry Salad

admin — Tue, 14 Jul 2009 14:33:52 +0000

Looking for something quick, healthy and unique to bring to your next get together? I like to have the ingredients on hand for this salad that way I can quickly put it together and have it ready for unexpected guests! I know you and your family will enjoy this cool and fruity blend, it’s unlike any Jell-O Salad…the best part is it’s no fat!

Ingredients

1 (3 oz) pkg. of Raspberry Jello; sugar free

1 (21oz) can of lite Cherry Pie Filling

1 Cup of boiling Water

Directions

1. Dissolve the Jell-O in the one cup of boiling water. Do not add any cold water.

2. Stir cherry pie filling into the dissolved Jell-O.

3. Then pour into a Jell-O mold or 9×9 pan. Refrigerate until firm.

Grape Salad

admin — Tue, 24 Jun 2008 03:07:41 +0000

Just a quick tip…I sometimes make this in my Pampered Chef Trifle Bowl as it makes for a very nice presentation. I simply layer the grapes and cream cheese mixtures to carry out the flavor. I also like to use both red and green grapes for a flash of color.

Ingredients
4 lbs. grapes
8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans

Directions

Mix the cream cheese, sour cream and sugar together and then spread over grapes in a 9 x 13 glass pan
Sprinkle with brown sugar and chopped pecans
Refrigerate for at least two hours