Frosted Salad Food

FROSTED GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add marshmallows; stir until melted. Drain apricots, reserving 1 cup juice; set juice aside. Chop apricots; add to gelatin with pineapple. Pour into an 11x7-in. dish. Chill until firm. , Meanwhile, in a small saucepan, combine the sugar and flour. Whisk in the egg, vanilla and reserved apricot juice until smooth. Bring to a boil; boil and stir for 2 minutes. Cool completely. , Prepare whipped topping according to package directions; fold in cooled juice mixture. Spread over gelatin. Sprinkle with cheese. Chill for 1 hour.

FROSTED FRUIT SALAD

Steps:

• In a large bowl, combine apples and bananas. Sprinkle with lemon juice; toss to coat. Stir in the yogurt, raisins and sunflower kernels. Serve immediately.

CREAMY FRUIT SALAD I

Steps:

• In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
• In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
• Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

FROSTED SANDWICH LOAF

Steps:

• In a small bowl, mix together the ground ham, 1/2 cup of salad dressing, 3 tablespoons of relish, and onion. Set aside in the refrigerator.
• In another bowl, mix together the ground bologna, 3 tablespoons of relish, and 1/2 cup of salad dressing. Set aside in the refrigerator.
• In a third bowl, stir together 1 package of cream cheese, walnuts, green olives, and 2 tablespoons of milk. Set aside in the refrigerator.
• In a fourth bowl, mix together the Cheddar cheese, 1 package of cream cheese, 3 tablespoons of salad dressing, onion salt, garlic salt, and celery salt. Set aside in the refrigerator.
• Spread the ham spread onto the bottom slice of bread, then top with another slice. Cover the next slice with bologna spread, and top with another slice. Spread the next slice with the nut spread, and then top with another slice of bread. Top this slice with the Cheddar cheese spread. Top with one more slice of the bread. Smooth the sides with a large spatula or knife, and refrigerate for about 30 minutes before 'frosting' to make it easier.
• Mix together the 2 remaining packages of cream cheese, and enough milk to make it spreadable. Frost the sides of the loaf first, then the top. Decorate with sweet pickles and pimentos to your liking.

FROSTED STRAWBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in strawberries and pineapple. Refrigerate until partially set. , Stir in pecans and cherries. Transfer to a 13-in. x 9-in. dish. Chill for 2 hours or until firm. , For topping, in a small bowl, beat cream cheese and marshmallow creme just until combined; fold in whipped topping. Spread over salad. Chill for several hours or overnight. Cut into squares. Garnish with strawberries and mint.

FROSTED JELLO SALAD

Steps:

• Dissolve jello in water and cool.
• Add 7-up.
• Add marshmallows, crushed pineapple, and bananas.
• Pour into a 9 x 13 pan or glass dish.
• Put in refrigerator to set.
• To make frosting, mix sugar, flour, juice and egg in saucepan and heat until thickened.
• Wait for mixture to cool.
• Add cool whip to mixture.
• Frost jello salad.
• Keep in refrigerator.

FROSTED POLYNESIAN SALAD

Steps:

• Cook peas as package directs and drain.
• Remove seeds and finely dice green peppers.
• Thinly slice onion and water chestnuts.
• Pare and coarsely grate carrots.
• Drain pineapple and mushrooms.
• Line a 9 x 13 baking dish with lettuce leaves.
• Layer vegetables and pineapple in dish.
• Combine frosting ingredients and spread evenly over the top.
• Cover dish and chill overnight.
• Before serving sprinkle grated cheese and bacon on top.
• Cut into squares.

FROSTED STRAWBERRY SALAD

Steps:

• Drain the pineapple and reserve the juice. Set the drained pineapple aside.
• In a saucepan, bring the apple juice to a boil.Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
• Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
• Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture.
• Pour into an 8x13" pan. Chill until the top sets, about 20 minutes.
• For the top layer:.
• Bring the pineapple juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are melted. Set aside to cool until tepid but not set.
• Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.

FROSTED FRUIT SALAD

Steps:

• In a large bowl, combine apples and bananas. Sprinkle with lemon juice; toss to coat. Stir in the yogurt, raisins and sunflower kernals.
• Serve immediately.

FROSTED CHICKEN SALAD

Steps:

• Line 1-1/2-qt. bowl with plastic wrap. Combine all salad ingredients and gently press into the bowl. Cover; chill several hours., Carefully unmold onto a plate lined with a bed of lettuce leaves. Combine the cream cheese and salad dressing; frost salad. Garnish with apples and grapes. Chill for several hours.

FROSTED CHICKEN SALAD SANDWICHES

Steps:

• Cut circles from each slice of bread with chicken can.
• Combine chopped eggs, chicken, olive, and mayonnaise. Mix well.
• Spread filling on one slice of bread.
• Top with second slice and spread filling again.
• Top with 3rd slice of bread.
• Continue until bread is used up.
• Frosting:.
• Combine frosting ingredients and beat until fluffy.
• Frost top and sides of sandwiches.
• Let sandwiches stand in the refrigerator overnight or at least 6-8 hours.
• Bake at 375F for 15 minuts.
• Serve hot.