#2307 - Vanilla Pineapple Salad

(by Shirley McNevich)

2 - 3oz. boxes Jell-O vanilla INSTANT pudding
24oz. of large curd cottage cheese
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 8oz. can Dole pineapple tidbits (do NOT drain)
1 - 11oz. can Dole mandarin oranges (drained)
1 - 8oz. Cool Whip (thawed)

In a bowl add both pudding powders and cottage cheese--stir until well mixed. Add crushed pineapple, pineapple tidbits and drained mandarin oranges--stir until mixed. Add Cool Whip--stir until mixed. Refrigerate until cold.

#2197 - Mandarin Orange Dessert

(by Shirley McNevich)

1 1/3 cups graham cracker crumbs
1/4 cup + 3 TBSP white sugar
6 TBSP butter (melted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 6oz. box orange Jell-O
1 cup boiling water
1 cup cold water
1 - 8oz. can Dole mandarin oranges (drained)
1 - 8oz. can Dole crushed pineapple (drained)
1 pint orange sherbet

In a bowl add graham cracker crumbs, 3 TBSP white sugar and melted butter--stir. Press the mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10 minutes. Cool completely, then refrigerate until crust is cold. In a mixer add cream cheese and 1/4 cup white sugar--beat. Add Cool Whip--beat. Spread cream cheese mixture over the cold crust. In a bowl add Jell-O powder and boiling water--stir until dissolved. Add cold water--stir. Add drained mandarin oranges, drained pineapple and sherbet--stir until all of the sherbet is melted. Pour the sherbet mixture over the cream cheese layer. Refrigerate overnight.

#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.

#2049 - Mandarin Pineapple Cake

(by Shirley McNevich)

1 box Duncan Hines butter cake mix
3 eggs
1/2 cup canola oil
1 - 11oz. can mandarin oranges (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 6oz. box Jell-O vanilla instant pudding; 1 - 16oz. can Dole crushed pineapple (drained)

In a mixer add cake mix powder, eggs, canola oil--beat. Remove bowl from mixer--add drained mandarin oranges--stir. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add vanilla pudding powder, Cool Whip and drained crushed pineapple--beat until mixed. Frost the cake. Refrigerate until cold.

#708 - Ambrosia Pie

(by Shirley McNevich)

Crust: 1 cup flour, 1/4 cup chopped pecans, 1/2 cup butter, 1/4 cup Domino's powdered sugar
Filling: 1 - 110z. can mandarin orange segments (drained), 1 cup Baker's angelflake coconut, 1 can Betty Crocker vanilla pudding, toasted Baker's angelflake coconut for sprinkling

In a bowl add flour, chopped pecans, butter, powdered sugar--mix with your hands to form dough. Press dough into a greased 9" pie dish (bottom and sides). Bake crust at 400 degrees for 12-15 minutes until golden brown. Cool the pie crust. Filling: in a bowl add mandarin oranges, 1 cup coconut, and 1 1/2 cups of pudding from the can--stir. Pour this mixture into the crust. Chill at least 4 hours. Remove from refrigerator and spread the remaining pudding on top. Toast 1/2 cup of coconut and sprinkle on top. Refrigerate overnight before serving.

#626 - Pineapple Cloud Pie

(by Shirley McNevich)

1 Keebler 9" graham cracker crust
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 3oz. box Jell-O lemon instant pudding
1 - 8oz. Cool Whip (thawed)
1 - 11oz. can mandarin oranges (drained)

In a bowl add crushed pineapple and its juice with pudding powder--stir until well mixed. Add Cool Whip and drained oranges (reserve 8 of the orange slices for garnish)--stir. Pour mixture into graham cracker crust, arrange 8 orange slices on top. Refrigerate overnight before serving.

#611 - Five Cup Dessert

(by Aunt Eileen [Knouse] Carter)

1 cup drained mandarin oranges
1 cup Dole pineapple chunks (drained, and cut each chunk in half)
1 cup Baker's angelflake coconut
1 cup miniature marshmallows
1 cup sour cream

Drain mandarin oranges and chunk pineapple--slice each pineapple chunk in half. Put the mandarin oranges and pineapple chunks in a large bowl. Add coconut, marshmallows. Pour the sour cream over the top--stir with a spoon until well mixed. Refrigerate a few hours before serving. Transfer into a serving dish. Keep refrigerated.

#597 - Holiday Salad

(by Sandra Noecker - friend)

2 - 3.5oz. boxes Jell-O vanilla instant pudding (dry)
1 - 15oz. can DelMonte sliced peaches (do NOT drain)
1 - 20oz. Dole crushed pineapple (do NOT drain)
1 - 15oz. can mandarin oranges (do NOT drain)

In a large bowl add the undrained peaches, undrained crushed pineapple, and undrained mandarin oranges. Pour both boxes of dry vanilla instant pudding over the fruit--stir with a spoon until mixed. Refrigerate for 4 hours before serving.

#589 - Cherry Orange Delight

(by Shirley McNevich)

2 1/2 cups boiling water
3 - 4oz. boxes cherry Jell-O
2 3/4 cups cool tap water
1 - 11oz. OR 15oz. Dole mandarin oranges (drained)
4oz. softened Philly cream cheese (1/2 of an 8oz. package)
2 TBSP white sugar
1 - 8oz. thawed Cool Whip

In a bowl add all of the Jell-O mixes--add the boiling water and stir until dissolved (about 2 minutes). Add cool tap water and stir another minute or two. When the mixture is cool to the touch refrigerate it until it starts to gel. Open mandarin oranges--drain. Set a few of the mandarin oranges aside for a topping garnish later. Remove Jell-O mixture from refrigerator and add the mandarin oranges--stir gently and set aside. In a mixer, beat the cream cheese and white sugar--add the Cool Whip to the cream cheese mixture and beat until mixed. Spoon cream cheese mixture on to the bottom of an 8 x 8 glass or Pyrex baking dish--smooth it out so it's evenly distributed on the bottom of the dish. Pour the Jell-O mixture over the top of the cream cheese and smooth it out. Refrigerate until firm--add the saved mandarin oranges to the top as a garnish. Keep refrigerated.

#572 - White Tube Pan Cake

(by Shirley McNevich)

1 1/2 cups white sugar
4 eggs
2 sticks butter (softened)
2 cups cake flour
1 TBSP baking powder
1 tsp. vanilla
1/4 tsp. salt
Topping: 1 - 8oz. Dole crushed pineapple (drained), 1 small can mandarin oranges (drained), 2 cups miniature marshmallows, 1 cup Baker's angelflake coconut, 1 - 8oz. Breakstone's sour cream

Add white sugar, eggs, butter, cake flour, baking powder, vanilla and salt into a blender--beat for 20 minutes. Pour batter into a greased angelfood cake pan (tube pan). Place cake into a COLD oven, turn oven to 350 degrees and bake for 1 hour. Cool and remove from pan. Topping: add crushed pineapple, oranges, marshmallows, coconut, and sour cream in a bowl--stir well and refrigerate. Serve each slice of cake with a large spoonful of the topping. Keep topping refrigerated.

#491 - Cool Whip Salad

(by Lois Minnich - friend)

2 cups Cool Whip
1 - 3oz. softened Philly cream cheese
1 small can mandarin oranges (drained)
1 - 8oz. Dole crushed pineapple (drained)
1 - 3oz. box orange Jell-O mix
1 shredded carrot (optional)

In the mixer, add cream cheese--beat. Add Cool Whip--beat. Add dry Jell-O mix--beat. Remove from mixer, add oranges, pineapple, and shredded carrots--stir with a wooden spoon. Pour mixture into an 8" square pan and refrigerate until set. Keep refrigerated.

#430 - Orange Creamsicle Cake

(by Shirley McNevich)

1 box Duncan Hines orange supreme cake mix
1 - 3oz. package orange Jell-O
1/2 cup boiling water
1/2 cup cold water
1 - 3.5oz. package Jell-O instant vanilla pudding
1 cup milk
1 tsp. vanilla
1 - 8oz. thawed container Cool Whip
1 small can mandarin oranges (drained)

Mix cake batter according to box directions. Pour the batter in a greased 9 x 13 x 2 cake pan and bake according to box directions. Cool the cake for 20 minutes after removing from oven. Use a toothpick to poke multiple holes in the cake (1" apart and all the way to the bottom of the cake). While cake is cooling, use a small bowl and mix Jell-O with boiling water--stir until dissolved. Add the cold water to the Jell-O and stir thoroughly. Pour the Jell-O over the top of the cake. In a mixer, add vanilla pudding, milk, and vanilla--beat until thick, remove bowl from mixer and then add the Cool Whip and stir with a wooden spoon to fold it in. Make sure the cake is completely cooled, then spread the pudding mixture over the top of the Jell-O on the cake. Arrange mandarin oranges evenly over the top. Refrigerate.