Fruit & Jell-O Salads and Soups

Willard’s Scandinavian Fruit Soup (Sweet Soup)             Nancy Mack

10 cup water            ¼ lemon

1 cup sugar            ½ orange sliced thin

1 cup tapioca – large pearl – soaked overnight

1 ½ cup prunes            3 whole cloves

2 cup raisins            1 stick cinnamon

Boil ½ hour.  Stir often.

Fruit Soup (Sweet Soup)                        Chuck & Linda Andrews

10 cups water            2 cups raisins

1 cup sugar            ¼ lemon - sliced thin

1 cup lg tapioca (soak overnight)            ½ orange - sliced thin

1 - 1½ cups prunes            3 whole cloves

            1 stick cinnamon

Boil ingredients for ½ hour, stirring often.

Fruit Soup  (Sooy Soup)                        Gig’s & Rhonda Reich

10 cup water            1 cup tapioca lg. (soak overnight)

1 cup sugar            1 ½ cup prunes

2 cup raisins            ½ lemon

½ orange, sliced thin            3 whole cloves

            1 stick cinnamon

Boil ½ hour. Stir often.

Dorothy’s Cream Cheese Salad                         Nancy Mack

1 (3 oz) pkg orange Jell-O            1 cup miniature marshmallows

1 (8 oz) pkg cream cheese, softened            1 (32 oz) can fruit cocktail, drained

1 cup boiling water                        (or mandarin oranges), drained

            1 (8 oz) container Cool Whip

Using a mixer, mix cream cheese & Jell-O.  Carefully add boiling water & marshmallows, stirring until well blended & dissolved.  Refrigerate until heavy, but not set.  Add fruit & Cool Whip.  Refrigerate until set.

Frozen Strawberry / Banana Salad            Paul & Ruth Prescher

8 oz Cream Cheese, softened            Beat cream cheese and sugar until creamy.

¾ cup sugar            Mix strawberries, bananas & pineapple.

12 oz frozen strawberries            Fold in cream cheese & sugar mixture.

3 to 4 bananas, diced            Fold in Cool Whip.

8 to 12 oz canned crushed pineapple, drained

12 oz Cool Whip, softened            Mix all together. Pour in 9x13 pan. Freeze.

Take out of freezer 5 min before serving. Place on lettuce leaf & serve on salad plate.  You can use a bundt pan to make a mold.  I have also just used a large glass serving bowl.

Dorothy’s Caramel Apple Salad                         Nancy Mack

1 (20 oz) can crushed pineapple (juice & all)            4 cup diced apples

1 sm box instant butterscotch pudding            1 cup salted peanuts

1 (8 oz) container Cool Whip

Mix together pineapple, pudding & Cool Whip in bowl.  Refrigerate overnight.

Next day, add apples & peanuts.  Mix & serve.

Coconut Salad                        Ron & Glenda Mixer

3 cups coconut            8 oz cream cheese

3 Tbsp margarine or PAM             ¾ cup granular sugar

2 boxes lemon Jell-O            1 can crushed pineapple (juice and all)

2 cups boiling water            4 cups Cool Whip

Broil coconut & margarine or PAM (for less fat) until lightly browned.  Let cool.  Press half of the coconut into the bottom of a 9 x 13 inch pan.  Mix Jell-O & boiling water together until dissolved.  Let cool.  Cream together cream cheese & sugar.  Mix together the Jell-O, cream cheese, pineapple & Cool Whip. Pour mixture over coconut. Top with remaining coconut. Chill 4 hours before serving.

Raspberry Yogurt Salad                        Dan & Becky Bump

1 (6 oz) Raspberry Yogurt            Mix yogurt & Jell-O.

1 (3 oz) pkg Raspberry Jell-O            Add raspberries.

1 lb bag frozen or 1 pint fresh raspberries            Fold in Cool Whip.

1 (8 oz) container Cool Whip            Serve.

Applesauce Gelatin Squares                        Marlin & Sally Fjordbak

2 (lg) bx sugar-free raspberry Jell-O            Dissolve Jell-O with boiling water.

4 cup boiling water            Stir in cold water.

2 cup cold water            Spray 9x13 pan with non-stick spray.

46 oz unsweetened applesauce            Pour Jell-O into pan.

            Blend in applesauce. Refrigerate 8 hr

            or overnight.

Cranberry Salad                        Everett & Loraine Lord

1 lb cranberries

1 lb marshmallows (grind along with cranberries)

2 cup sugar

sm can crushed pineapple, DRAINED

½  pint whip cream whipped (or Cool Whip)

½ cup chopped nuts, opt

Grind cranberries & marshmallows together. Add sugar. Add remaining ingredients. Refrigerate overnight.

Eloise’s Dry Jell-O Salad                        Ron & Glenda Mixer

1 pkg. (3 oz) pistachio pudding dry            1 can pineapple with juice

9 oz Cool Whip            ½ bag of miniature marshmallows

Let set in refrigerator for several hrs.

Pretzel Salad                        Gig’s & Rhonda Reich

2 cup broken pretzels            ¾ cup margarine

8 oz softened cream cheese            1 cup powdered sugar

1 egg            8 oz Cool Whip

6 oz pkg strawberry Jell-O            12 oz pkg frozen strawberries

2 cup boiling water

Melt margarine in 9x13” baking dish. Place pretzels in a layer on the bottom of the baking dish. Bake for 8 min at 350°. Cool. Mix cream cheese, egg & powdered sugar until well blended.  Add Cool Whip.  Spread this mixture over the cooled crust.  Let set. Mix Jell-O, boiling water & strawberries, cut berries in half.  If this mixture is not a little thick, put in freezer for 2 min. Should not be like water. Pour on top of cream cheese mixture. Chill until served.

Cranberry Salad (from Dorothy Fjordbak)            Roger & Ruth Fjordbak

1 lb cranberries, raw            Put cranberries, nuts & marshmallows

1 cup chopped nuts            through meat grinder.

1 lb marshmallows, or marshmallow cream

1 cup sugar            Add sugar, pineapple & whipped cream

sm can crushed pineapple, drained

½ pt cream, whipped, or 1 pkg Lucky Whip