Grandmas Jello Salad With Homemade Pudding Food

GRANDMA'S JELLO SALAD WITH HOMEMADE PUDDING

Steps:

• 1. Prepare jello according to package
• 2. Drain pineapple and reserve the juice
• 3. Add Pineapple (or other fruit) to jello
• 4. Pour into glass dish
• 5. Cover with mini marshmallows and refrigerate to gel
• 6. Homemade Pudding: Add orange juice to pineapple (or other reserved fruit juice) juice to make 1 cup
• 7. Pour into sauce pan
• 8. add sugar, flour, and beaten egg
• 9. cook over medium heat until pudding like, stir constantly
• 10. Remove from heat and allow to cool at room temperature, stirring ocassionally
• 11. Put whipping cream (or whipped topping) in a bowl and add lemon juice
• 12. Fold whipping cream into the pudding mixture, whip together (if using whipped topping, then mix into pudding mixture)
• 13. Put on top of marshmallows, then grate cheese on top
• 14. Refrigerate until ready to serve. Enjoy!

GRANDMA'S JELLO SALAD

Steps:

• Mix jello powder and whipped cream in bowl until jello is evenly dissolved.
• Add cottage cheese, 1/2 mandarin oranges (1 can), whole can of fruit cocktail, and walnuts stir until well mixed.
• Garnish top with remaining mandarin oranges and a sprinkle of walnuts.
• Refrigerate for about 1 hour before serving.

GRANDMA'S JELLO SALAD

Steps:

• Stir boiling water into Jello to dissolve.
• Stir in sour cream until smooth.
• Add pineapple, marshmallows, nuts and cherries.
• Pour into a 9" glass loaf pan; chill overnight, until set.

GRANDMA'S CRANBERRY JELLO SALAD

Steps:

• In mixing bowl, combing jello and boiling water; stir until dissolved. Add cranberry sauce to hot mixture; stir until melted. Allow to cool slightly . Transfer jello mixture to desired dish (mold, rectanglar pyrex, etc.) Add pineapple, celery and nuts over top. Place in refridgerator until set. YUM!

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.