Cranberry Jello Salad
Contributed by: Pastor Deborah Wissner

3 oz. package red raspberry jello
1 cup hot water
1 lb. can cranberry sauce (whole berry)
1 8 oz. can crushed pineapple, drained
3/4 cup chopped pecans or walnuts

Dissolve jello in hot water. Add cranberry sauce and stir well. Mix in the other ingredients. Pour into jello mold and chill for several hours or overnight. Easy to make, and yummy for holiday meals!

1 1/2 c flour
1 1/4 cups Cool Whip
3/4 cup chopped pecans
3 small Pkgs. instant chocolate -- pudding mix
1 1/2 sticks margarine
8 oz cream cheese
4 cups cold milk
1 cup confectioner's sugar
1 Cool whip -- (9 oz.)
1/2 cup pecans -- chopped

Mix flour and 3/4 cup pecans together. Melt butter and pour over flour mixture; mix well. Press into 13x9x1" baking dish; bake at 350 until slightly browned; cool. Blend cream cheese, confectioners sugar and 1 1/4 cups Cool Whip; spread over crust. Mix instant pudding with 4 cups milk. Spread for third layer. Top with 9 oz. cool whip and garnish with chopped pecans. Store in refrigerator 4 hours or overnight before serving. This makes a large dessert so it is very good for a crowd.

1 cup flour
1 stick margarine
1 cup chopped nuts
1 lg pkg. Philadelphia cream cheese
1 cup sugar
1 can blueberry pie filling
Whipped cream or Cool Whip

CRUST: Mix flour, margarine and nuts; press in baking dish. Bake for 20 min. at 350 degrees F. Let cool.

Next layer; mix cream cheese and sugar; pat on top of crust.

Next layer: add blueberry pie filling; put whipped cream on top and sprinkle with nuts.

Serves about 10

NOTES : I use 2 cups confectioner's sugar instead of regular sugar mixed with cream cheese. When I don't have blueberry pie filling, I use cherry pie filling but it isn't as good.

1 Box Angel Food Cake Mix (Duncan Hines)

Add 1/4 Cup cocoa to dry mix and bake as directed on box. Cut crosswise into 3 layers when thoroughly cool - about 1 and 1/2 hrs.

Icing for Above

2 Pkgs. Instant Chocolate Pudding
2 Cups Milk
2 Tsp Instant Coffee
12 oz. Container Cool Whip

Make pudding and add coffee then fold in Cool Whip. Ice between layers, top and sides of cake. Refrigerate until ready to serve.

** Recipe taken from "The Market Basket". Published by Witan 1986

Must Make Ahead of Tim: Yields 24-30 Squares

4 Eggs
1 and 2/3 Cup Sugar
1 Cup Oil
1 - 15oz can Pumpkin
2 Cups All Purpose Flour
2 Tsp Baking Powder
2 Tsp Ground Cinnamon
1/2 Tsp Salt
1 Tsp Baking Soda

Beat Together: Eggs, Sugar, Oil and Pumpkin until light and fluffy.

Mix Together: Flour, Baking Powder, Cinnamon, Salt and Baking Soda. Add to Pumpkin Mixture and mix thoroughly. Spread batter in ungreased 15" x 10" pan and bake in 350 degree oven 25-30 minutes. Cool, frost with Cream Cheese Icing. Cut into Bars.

1/2 Stick Butter
8 oz. Cream Cheese
1 and 1/2 Cup Powdered Sugar (sifted)
1 Tsp Vanilla

Mix well using an electric beater. Spread on cooled bars. Refrigerate after icing has firmed. Cover lightly with foil until ready to serve.

** Recipe taken from "America Discovers Columbus". Published by The Junior League of Columbus 1984