#2998 - Easy Fruit Cocktail Cake

(by Shirley McNevich)

1 box Duncan Hines orange OR yellow cake mix
1 - 15oz. can Dole fruit cocktail (do NOT drain)
1/2 cup Baker's angelflake coconut
1 cup chopped nuts
1/2 cup butter (melted)

Grease a 9 x 13 cake pan. Pour the fruit cocktail and its juice evenly into the cake pan. Sprinkle the dry cake mix evenly over the fruit cocktail. Sprinkle the coconut and chopped nuts evenly over the dry cake mix. Drizzle the melted butter over the whole top. Bake at 350 degrees for 45-50 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2650 - Fruit Cocktail Delight

(by Aunt Faye [Herman] Minier)

1 - 30oz. can Dole fruit cocktail
1 - 3oz. box Jell-O (any fruit or berry flavor)
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 envelope Dream Whip

In a saucepan add fruit cocktail and its juice--cook/stir over medium heat until boiling. Remove from heat--add Jell-O and stir well until dissolved. Let it cool to room temperature. In a mixer prepare Dream Whip according to envelope directions. When Dream Whip is ready add milk and cream cheese to Dream Whip--beat until smooth. Pour fruit cocktail mixture into a 9 x 13 glass dish. Refrigerate until firm. Once firm, spread Dream Whip mixture all over the top--refrigerate until cold.

#2286 - Pudding Fruit Salad

(by Shirley McNevich)

1 - 11oz. can mandarin oranges
1 - 15oz. can Dole fruit cocktail
1 - 8oz. Dole pineapple tidbits OR chunks
1/2 cup Baker's angelflake coconut
2 TBSP lemon juice
1 - 3oz. box Jell-O INSTANT lemon pudding
1 or 2 ripe bananas

In a large bowl add mandarin oranges, fruit cocktail, pineapple and lemon juice--stir gently to mix. Add coconut and pudding powder--stir to mix. Refrigerate until cold. When ready to serve, peel bananas and slice them into coin shaped pieces. Add sliced bananas--stir to mix.

#2110 - Vanilla Fruit Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks (do NOT drain)
1 - 16oz. can Dole fruit cocktail (drained)
1 regular sized can mandarin oranges (drained)
2 bananas (peeled and sliced)
1 - 3oz. box Jell-O vanilla instant pudding

In a bowl add pudding mix powder and pineapple chunks with juice--stir. Add drained fruit cocktail and drained mandarin oranges--stir until mixed. Refrigerate until cold (preferably overnight). Just before serving, peel and slice bananas--add bananas and stir. If you don't wait to add the bananas they will turn brown.

#1629 - Fruit Cocktail Heaven

(by Cousin Denise [Worhach] Logan)

1 pint of half and half cream
1 pint heavy whipping cream
2 bags of mini marshmallows (white or multicolored)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 15oz. can Dole fruit cocktail (do NOT drain)
1 jar maraschino cherries (drain off the juice, rinse with water, drain again)

In a large bowl add half and half and heavy whipping cream--stir with a spoon. Add crushed pineapple/juice and fruit cocktail/juice--stir until mixed. Add drained cherries--stir. Add mini marshmallows--stir until mixed. Cover and refrigerate for 2 days before serving.

#1390 - Tutti Frutti Lemon Dessert

(by Shirley McNevich)

2 - 8oz. cans Dole pineapple chunks
1 - 16oz. can Dole fruit cocktail
2 TBSP lemon juice
1 - 11oz. can Dole mandarin orange slices
2 bananas (peeled and cut into coin shaped pieces)
1/2 cup Baker's angelflake coconut
a box and a half of 3.5oz. Jell-O instant lemon pudding mix
1 - 8oz. Cool Whip (thawed)

In a bowl add pineapple chunks, fruit cocktail, mandarin oranges, coconut, lemon juice--do not stir yet. Sprinkle all of the pudding powder over the top. Carefully toss the mixture until mixed. Refrigerate until cold. Remove from refrigerator, add banana pieces--stir. Serve with Cool Whip on top of each serving.

#527 - Fruity Jell-O

(by Shirley McNevich)

1 - 6oz. box Jell-O (any flavor)
1 - 29oz. can sliced peaches OR sliced pears OR Dole fruit cocktail OR Dole pineapple chunks
1 - 8oz. Cool Whip (thawed)

Make Jell-O according to box directions. Cool Jell-O on the counter until it's cool to the touch. Drain the fruit, add the fruit to the Jell-O--stir to mix. Refrigerate until it sets, then add Cool Whip on the entire top. Keep refrigerated.

#526 - Cream Cheese Whip

(by Shirley McNevich)

1 - 8oz. Philly cream cheese
2 cups miniature marshmallows
1 - 8oz. Cool Whip (thawed)
1 - 16oz. can Dole fruit cocktail (drained--discard juice)

In a mixer beat cream cheese until smooth. Add Cool Whip and beat. Remove from mixer and use a wooden spoon to stir in the marshmallows and fruit cocktail. Refrigerate until ready to serve. Keep refrigerated.