Holiday Desserts

Forget the turkey and the ham, don't bother with the yams and other vegetables, just bring on the sweets! In our family we have all the traditional things every year, but I always experiment with new desserts. These are some that my family loves.

ANGEL'S PURPLE STUFF
Blueberry Gelatin Salad

This recipe got renamed because when Angel was very little her favorite color was purple and she promptly fell in love with this "purple" dessert.

2 3-oz pkg black cherry jello             8-oz cream cheese
1 15-oz can blueberry pie filling        1/2 c sugar
2 c boiling water                                 1 c sour cream
8-oz crushed pineapple                       1 tsp vanilla
1 c chopped pecans

Mix jello and boiling water until dissolved. Add pie filling and pineapple with the juice. Place in a 9" x 13" pan and chill until set. Mix cream cheese, sour cream, sugar and vanilla. Spread over jello (or mix it together). Cover with chopped pecans. Keep refrigerated.

TRIFLE MIXTURE:
1/4 to 1/2 c orange-flavored liqueur or orange juice
1 3-oz pkg vanilla pudding and pie filling mix (not instant)
2 c milk
1 Tbsp grated orange peel            1 c whipping cream, whipped
1 12-oz jar orange marmalade or peach preserves

FROSTING:
1 c whipping cream                       1 Tbsp powdered sugar
1 angel food cake or                     12 Ladyfingers

Cut cake into 1 inch squares, place in shallow baking dish. Drizzle with orange liqueur. Cover, let stand for about 2 hours. Meanwhile, in medium saucepan combine pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover surface with plastic wrap; cool 1 hour. Fold whipped cream into cooled pudding. Line a 2 or 2 1/2 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in bottom of bowl. Add 1/4 of cake squares. Spread with of the 1/3 marmalade and 1 cup of the pudding mixture. Starting with cake squares, repeat layers 2 more times, ending with cake squares. Cover with plastic wrap; refrigerate at least 4 hours or overnight. Unmold trifle onto serving plate. In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate. 12 servings.

ENGLISH TRIFFLE

This is an expensive dessert and very rich, but for a special occasion it is a winner.

2 8oz pkg cream cheese 6 lg bananas, mashed
2 lg cans crushed pineapple 1 c chopped pecans
2 lg bottles maraschino cherries

Blend cream cheese and bananas together. Drain pineapple, chop cherries, and add all to cream cheese mixture. Stir until mixed well and pour into a 9x13x2" pan and freeze. Serves 24. Very rich, a little goes a long way.

5 oranges                                       5 apples
5 lg bananas                                   bunch seedless grapes
1 c sugar                                        1 pt whipping cream

Seed & chop grapes and apples. Peel, seed & chop oranges. Slice bananas. Add sugar and toss lightly. Refrigerate. Whip cream & mix into fruit just before serving.   Optional; pecans, strawberries, or miniature marshmallows.

This is one of our family favorites. The original recipe called for layering the gelatin mixture with the sour cream, but I like it mixed together.

1 lg pkg strawberry jello                 2 c boiling water
1 sm box frozen strawberries          3 mashed bananas
1 sm can crushed pineapple            1 c chopped pecans
1 sm carton sour cream

Mix together all ingredients except sour cream. Put in refrigerator until partially set, then swirl in sour cream. Serves 12.

1 can sweetened condensed milk
1 lg bag miniature marshmallows
Place in a large bowl over pan of boiling water, whip till melted.
Add:
1 container candied pineapple         1 container candied cherries
2 c pecans                                       2 c English walnuts
1 c black walnuts                            1/2 lb chopped dates
1 c raisins

Mix all ingredients with marshmallow mixture. Dredge in 2 c graham cracker crumbs. Press in a foil lined pan. Chill and slice to serve.

FROZEN FRUIT SALAD

HOLIDAY FRUIT SALAD

STRAWBERRY NUT GELATIN DESSERT

NO BAKE FRUIT CAKE

1 pkg fudge brownie mix                 1/2 tsp ground cinnamon
4 oz applesauce (replaces oil)

Mix together and firmly press mixture on bottom and sides of a spring form pan coated with cooking spray.

1/2 c sugar                                     4 tsp flour
1 tsp vanilla extract                       1 8-oz block fat free cream cheese
1 8-oz block Neufchatel cheese
Beat at medium speed of mixer until well blended.

2 lg egg whites                             2 Tbsp skim milk
Beat well. Add to above mixture.

To 1/2 cup of batter, add:
1 Tbsp milk                                   2 Tbsp sugar
1 oz semi sweet chocolate or           2 Tbsp cocoa
Mix well.

Spoon white and dark batter alternately into crust. Swirl together using the tip of a knife. Bake at 425 for 10 minutes. Reduce oven to 250 and bake 45 minutes or until almost set. Cool completely before releasing side of pan. Makes 12 servings

BROWNIE CHEESECAKE

MAIL

NEXT

Thanks Verna, you're a sweetie!

Thank you, I love it!

Thank you Ella, you are a true friend!

Thank You, Merry Kissy Mouse!

My very first snowglobe, *S*,

SIGN

Click on the banner above to go to my Sis' recipe pages.