#3512 - Fruity Sliced Jell-O

(by Shirley McNevich)

1 - 3oz. box orange Jell-O
1 - 3oz. box lemon Jell-O
1 - 3oz. box strawberry Jell-O
1/2 cup drained mandarin oranges
1/2 cup drained Dole crushed pineapple
1/2 cup fresh sliced strawberries
2 - 12oz. cans Carnation evaporated milk (NOT condensed)

Spray a bread loaf pan with Pam (inside bottom and inside sides). In a bowl add orange Jell-O powder and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the mandarin oranges and 1 cup of the Carnation milk--puree the mixture until well blended, then pour the mixture into the loaf pan. Refrigerate the loaf pan until the first layer is set. In a bowl add lemon Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the crushed pineapple and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the lemon mixture over the orange mixture--return it to the refrigerator until the lemon layer is set. In a bowl add the strawberry Jell-O and 1/2 cup boiling water--stir to mix. Let it sit for 10 minutes, then pour it into a blender along with the sliced fresh strawberries and 1 cup of the Carnation milk--puree the mixture until well blended. Remove the loaf pan from the refrigerator--pour the strawberry mixture over the lemon layer--refrigerate overnight. When ready to serve, use a knife to loosen all the way around the sides, dip the bottom of the loaf pan in hot water for 20 seconds, place a cake plate over the top of the loaf pan and shake the loaf pan while turning it upside down so the Jell-O mixture inverts on to the cake plate. Use a wet knife and spatula to slice and serve.

#3147 - Pineapple Heaven Cake

(by Shirley McNevich)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)
1 small jar marachino cherries (drained)

In a mixer add cake mix, eggs and canola oil--beat until smooth. Add the mandarin oranges/juice--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. In a bowl add the drained crushed pineapple and instant vanilla pudding powder--stir well until mixed. Add the Cool Whip--stir until mixed. Spread the pineapple mixture all over the top of the cooled cake. After draining the marachino cherries, cut them in half and place them on paper towels to soak up any leftover juice. Arrange cherries over the pineapple mixture. Refrigerate until cold. Keep refrigerated.

#3095 - Heavenly Pineapple Cake

(by Becky Lynn Mohr - friend)

1 box Duncan Hines deluxe white cake mix (the kind with pudding in the cake mix)
1 - 11oz. can Dole mandarin oranges (do NOT drain)
3 eggs
1/2 cup canola oil
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 20oz. can Dole crushed pineapple (drained)
1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix, eggs and canola oil--beat. Remove bowl from mixer--add mandarin oranges and their juice--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add drained crushed pineapple, Cool Whip and vanilla pudding powder--beat until mixed and thickened. Frost the cake. Refrigerate until cold. Keep refrigerated.

#3075 - Orange Pineapple Salad

(by Becky Lynn Mohr - friend)

1 - 20oz. can Dole crushed pineapple (drained but save 1/2 cup of the juice)
1 - 11oz. can mandarin oranges (drained but save 1/2 cup of the juice)
2 - 3oz. boxes orange Jell-O
2 cups boiling water
3/4 cup mini marshmallows
1/2 cup white sugar
4 TBSP flour
2 TBSP butter
1 beaten egg
1 - 8oz. Cool Whip (thawed)

In a bowl add both boxes of orange Jell-O powder and the boiling water--whisk until dissolved. Add the drained crushed pineapple, mandarin oranges and mini marshmallows--stir. Pour the mixture into a serving dish--refrigerate until cold and set. In a saucepan (not on heat yet) add white sugar and flour--stir. Add 1/2 cup of pineapple juice and 1/2 cup mandarin orange juice--stir well. Add butter and beaten egg--stir. Turn heat to medium--cook/stir until mixture is thickened. Cool to room temperature, then add the Cool Whip--stir well. Pour the whole Cool Whip mixture over the cold Jell-O mixture. Refrigerate until cold.

#3070 - Hawaiian Wedding Cake

(by Aunt Eileen [Knouse] Carter)

1 box Duncan Hines deluxe yellow cake mix (cake mix should have pudding in the mix)
1 - 11oz. can mandarin oranges (drained but save the juice)
3/4 cup canola oil
4 eggs
1/2 cup Baker's angelflake coconut
1/2 cup Dole crushed pineapple (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 1/4 cups milk; 1 cup Dole crushed pineapple (drained); 1 cup Baker's angelflake coconut

In a mixer add cake mix, canola oil and eggs--beat. Add the mandarin orange juice--beat. Add 1/2 cup coconut--beat. Remove bowl from mixer--add drained mandarin oranges and 1/2 cup drained crushed pineapple--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add vanilla instant pudding powder and milk--beat until thickened. Add Cool Whip--beat. Remove bowl from mixer--add 1 cup drained crushed pineapple and 1 cup coconut--stir. Frost the cake.

#3069 - Orange Fluff

(by Aunt Eileen [Knouse] Carter)

8oz. Cool Whip (thawed)
1 1/2 cups cottage cheese
1 - 3oz. box orange Jell-O
1 - 11oz. can mandarin oranges (drained)
1 - 16oz. can Dole crushed pineapple (drained)

In a bowl add mandarin oranges and crushed pineapple--stir. Add Jell-O powder--stir well. Add Cool Whip and cottage cheese--stir to mix. Refrigerate until cold.

#2794 - Orange Jell-O Salad

(by Shirley McNevich)

16oz. small curd cottage cheese
2 - 3oz. boxes orange Jell-O
2 - 15oz. cans mandarin oranges (drained)
12oz. Cool Whip (thawed)

In a bowl add dry Jell-O and the cottage cheese--stir until mixed. Add the Cool Whip--stir until mixed. Add the drained mandarin oranges (save a few to decorate the top if you wish)--stir until mixed. Spread mixture in a glass serving bowl. Place the saved decoration oranges on top. Refrigerate overnight.

#2757 - Orange Delight

(by Shirley Ross - friend)

1 - 3oz. box orange Jell-O
1 - 3oz. box tapioca pudding mix (NOT instant)
1 - 3oz. box Jell-O vanilla pudding mix (NOT instant)
3 cups water
1 - 8oz. Cool Whip (thawed)
1 - 15oz. can Dole mandarin oranges (drained)

In a saucepan over medium heat add water, orange Jell-O mix, tapioca pudding mix and vanilla pudding mix--cook/stir until boiling. Once boiling, cook for 10 minutes. Remove from heat and cool to room temperature. Add the Cool Whip--stir to mix. Add the drained mandarin oranges--stir carefully until mixed. Scoop the mixture into a glass serving bowl. Refrigerate until cold.

#2659 - Mandarin Orange Jell-O Salad

(by Aunt Faye [Herman] Minier)

1 - 15oz. can Dole mandarin oranges (drained)
1 - 15oz. can Dole crushed pineapple (drained)
1 - 3oz. box orange Jell-O (dry)
1 large container cottage cheese
1 - 4oz. Cool Whip (thawed)

In a bowl add cottage cheese and orange Jell-O powder--stir well. Add drained oranges and drained pineapple--stir well. Add Cool Whip--stir well. Place mixture in a glass serving dish. Refrigerate until cold.

#2606 - Lemon Orange Cake

(by Shirley McNevich)

1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest

In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.

#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.

#2196 - Coconut Ambrosia Salad

(by Shirley McNevich)

2 - 15oz. cans Dole mandarin oranges (drained)
2 regular sized bags miniature marshmallows
2 - 15oz. cans Dole pineapple chunks (drained) OR crushed pineapple (drained)
1 cup Baker's angelflake coconut (more if you wish)
1 cup Breakstone's sour cream
1 jar maraschino cherries (drained and halved)

In a bowl add drained mandarin oranges, miniature marshmallows, drained pineapple, coconut and sour cream--stir carefully until mixed. Refrigerate until cold. Place halved cherries all over the top before serving.

#1830 - Orange Cottage Cheese Salad

(by Shirley McNevich)

1 - 3oz. box orange Jell-O

1 - 24oz. container small curd cottage cheese

1 - 15.5oz. can Dole crushed pineapple (drained)

1 - 11oz. can Dole mandarin oranges (drained)

4oz. Cool Whip (thawed)

In a bowl add orange Jell-O mix and cottage cheese--stir until mixed. Add drained pineapple and drained oranges--stir. Add Cool Whip--stir. Refrigerate until cold.

#1779 - Peach Delight

(by Marylou [Rhone] Williams--friend)

1/2 gallon good quality peach ice cream
1 - 6oz. box orange Jell-O
1 cup boiling water
1 large can Dole mandarin oranges (drained)

Scoop the ice cream into a 3 qt. bowl and let the ice cream melt completely--stir. In a separate bowl add boiling water and orange Jell-O--stir until dissolved. Let the Jell-O cool to room temperature. Add the Jell-O mixture to the melted ice cream mixture--stir until mixed. Add drained mandarin oranges--stir. Refrigerate overnight.

#1759 - Scratch Mandarin Orange Cake

(by Shirley McNevich)

1 egg
1 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1 small can Dole mandarin oranges (drained)
1/2 cup chopped nuts
1 cup flour
1/4 tsp. salt
Topping: 1/2 cup Domino's dark brown sugar (packed); 3 TBSP milk; 3 TBSP softened butter

In a mixer add white sugar and egg--beat. Add baking soda, vanilla and salt--beat. Add drained oranges--beat. Add flour--beat until mixed, then beat for 3 minutes. Remove bowl from mixer--add chopped nuts and stir with a spoon. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Topping: in a saucepan add brown sugar, milk and butter--turn heat to low, then stir and bring to a boil, then boil for 1 minute. Remove from heat--spread mixture on the cooled cake. Allow to cool to room temperature before serving.

#1422 - Cottage Cheese Salad

(by Joyce Ann Schirmacher - friend)

1 - 12oz. cottage cheese
1 - 8oz. Cool Whip (thawed)
1 - 10oz. can Dole mandarin oranges (drained)
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1/2 cup chopped pecans
1 - 3oz. box orange Jell-O gelatin

In a bowl add cottage cheese and Cool Whip--stir. Add drained mandarin oranges, crushed pineapple/juice, and chopped pecans--stir. Add Jell-O powder--stir until mixed. Refrigerate until cold.

#1409 - Sherbet Salad

(by Shirley McNevich)

1 - 15oz. can Dole mandarin oranges (drained but save the juice)
2 - 3oz. boxes orange Jell-O
1 pint good quality orange sherbet
2 - 8oz. cans Dole crushed pineapple (do not drain)

In a measuring cup add the mandarin orange juice--add enough water to the juice to make 1 1/2 cups of liquid. Pour the liquid into a saucepan over medium heat--bring to a boil. Remove saucepan from heat--add both boxes of Jell-O--stir until dissolved. Start adding scoops of sherbet to the hot Jell-O mixture--add all of the sherbet and stir until melted. Add drained mandarin oranges, crushed pineapple and its juice--stir until mixed. Let it cool to room temperature, then put it into a serving bowl. Refrigerate overnight.

#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.

#1386 - Strawberry Banana Salad

(by Shirley McNevich)

1 - 20oz. can Dole pineapple chunks
1 - 11oz. can Dole mandarin orange slices
1 - 3.5oz. Jell-O instant lemon pudding mix
1 cup (or more) fresh strawberry pieces
1 cup coin-shaped sliced bananas

Open the pineapple chunks and mandarin orange slices--drain but save the juice. Prepare the lemon instant pudding mix but substitute the saved juice for the milk on the box directions. In a bowl add drained pineapple chunks, drained mandarin orange slices and strawberry pieces--add the prepared lemon pudding and stir carefully. Refrigerate the mixture until cold. When ready to serve, remove from refrigerator, slice the bananas and add to the mixture--stir.

#1145 - Mandarin Orange Salad

(by Aunt Eileen [Knouse] Carter)

1/2 cup almond slivers
3 TBSP white sugar
1/2 head iceberg lettuce (washed and torn into bite sized pieces)
1/2 bunch Romaine lettuce (washed and torn into bite sized pieces)
1 cup chopped celery
2 green onions (chopped)
1 - 11oz. can Dole mandarin orange slices (drained)
Dressing: 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 cup canola oil; 1 TBSP chopped parsley; 1 TBSP white sugar; 2 TBSP cider vinegar

In a saucepan over low heat add 3 TBSP white sugar and almond slivers--cook and stir until sugar melts and almonds become coated with sugar (watch it carefully--it burns easily)--set aside to cool. In a small bowl add salt, pepper, canola oil, chopped parsley, 1 TBSP white sugar and cider vinegar--stir until mixed and refrigerate it until cold. In a large salad serving bowl add lettuce, celery and chopped green onions--toss. When ready too eat add sugared almonds and drained mandarin oranges on top of salad. Pour dressing over the top--toss to coat.