#2643 - Cream Cheese Jell-O Salad

(by Shirley Ross - friend)

1 - 29oz. can fruit cocktail (drained but save the juice)
2 - 3oz. boxes lime Jell-O
1 - 8oz. Philadelphia cream cheese (softened)
2 TBSP milk
1 - 8oz. Cool Whip (thawed)
1 - 3oz. box cherry Jell-O
1/4 cup maraschino cherry pieces (drained)

Place the drained fruit cocktail juice in a saucepan--cook/stir over medium heat until boiling. Once boiling, remove from heat and add both boxes of lime Jell-O--stir until dissolved. Let it cool to room temperature. In a mixer add cream cheese and milk--beat. Remove from mixer--add drained fruit cocktail, maraschino cherry pieces and lime Jell-O mixture--stir until mixed. Add the Cool Whip--stir until mixed. Pour the mixture into a 9 x 13 glass baking dish. Refrigerate until cold and set. Prepare cherry Jell-O according to box directions--let it cool to room temperature. Remove lime Jell-O mixture from refrigerator--pour cherry Jell-O liquid over the top. Refrigerate overnight.

#257 - Fruity Cheese Whip

(by Martha [Engle] Sweetser - friend)

1 - 3oz. box Jell-O (any flavor)
1 - 15 oz. can DelMonte fruit cocktail (do NOT drain)
1 envelope Dream Whip
8oz. Philly cream cheese

In a saucepan, add Jell-O and fruit cocktail with juice. Bring it to a boil while stirring. When it comes to a boil, remove from heat and cool completely. In a mixer, prepare Dream Whip according to package directions. Add softened cream cheese with the Dream Whip and blend well until creamy. By hand, fold in the Jell-O mixture with the Dream Whip mixture. Pour into an 8 x 8 x 2 glass baking dish and refrigerate overnight before serving.

#60 - Fruit Cocktail Cake

(by Aunt Betty [Herman] Arnold)

2 eggs
1 1/2 cups white sugar
1/2 cup brown sugar (packed)
2 cups flour
2 tsp. baking soda
1 15oz can DelMonte fruit cocktail (do not drain juice)

In a mixer, combine eggs, sugars, fruit cocktail, baking soda. Slowly add flour. Pour in 9 x 13 x 2 long cake pan (greased). Bake at 350 degrees for 40-45 minutes.

Topping: 1 stick Parkay margarine, 3/4 cup carnation milk, 1 cup powdered sugar, 7 oz. Baker's coconut, 1/2 cup chopped pecans. Melt margarine in a saucepan and add carnation milk. Stir in powdered sugar and cook for one minute. Remove from stove and add coconut and pecans--stir well. Pour over top of cake to ice (cake can be warm but not hot when icing).

#5 - Ugly Duckling Cake

(by Aunt Dot [McNevich] Worhach)

1 package of yellow cake mix (Duncan Hines)
1 4 oz. package of Jello lemon instant pudding
1 16 oz. can of Del Monte fruit cocktail (including the juice)
1 cup of Baker's Angel Flake coconut
4 eggs
1/4 cup of Crisco canola oil
1/2 cup of packed dark brown Domino Sugar (push down into measuring cup with a spoon)
1/2 cup chopped nuts (optional)

Put eggs and canola oil into mixing bowl and beat slightly with mixer. Add fruit cocktail with its juice and the brown sugar. Mix slightly. Add cake mix, pudding, and coconut (nuts if you want). Mix until smooth--about 3-4 minutes medium speed.

Pour into long cake pan (greased and floured) 13x9x2. Bake at 325 degrees for 45 minutes. Test with toothpick. If toothpick comes out clean, it's done. If not, bake a few more minutes and retest.

Icing for this cake:

1/2 cup Parkay margarine
1/2 cup white sugar
1/2 cup Carnation evaporated milk
Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cups of chopped nuts (optional--pecans work the best in this cake).

When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.