Cookbook Salads

Pretzel Salad

2 C. pretzels, crushed
3/4 C. margarine, melted
3 T. sugar

1 – 8 oz. pkg. cream cheese
1 C. sugar
2 C. Cool Whip

1 – 6 oz. pkg. strawberry gelatin
2 C. water
2 – 10 oz. pkgs. frozen strawberries

FIRST LAYER: Mix ingredients together and press into a 9×13″ pan. Bake at 400º for 8 minutes. Cool.

SECOND LAYER: Mix together cream cheese and sugar. Fold in Cool Whip an spread over the cooled crust.

THIRD LAYER: Dissolve gelatin in 2 cups boiling water and add strawberries. Chill until syrupy. Pour over second layer and refrigerate.

Cookbook Salads

Leta’s Green Salad

2 – 3 oz. pkgs. lime or lemon Jello
1 large can crushed pineapple, drained; reserve juice
1 1/3 C. evaporated milk, chilled
Celery, chopped, optional
Apples, chopped, optional
Nuts, chopped, optional

Add enough water to reserved pineapple juice to make 1 2/3 cups water. Bring to boil and add Jello to dissolve. Chill until Jello is an egg white consistency. Pour milk into Jello and beat until double in size. Add pineapple (apples, celery and nuts, if using). Pour into bowl. Refrigerate. To make a 9×13″ pan, double recipe.

Cookbook Salads

Brenda’s Jello Cranberry Salad

1 – 6 oz. pkg. red Jello
1 3/4 C. boiling water
1/2 C. sugar
1 can whole cranberry sauce
1 small can crushed pineapple
1 C. celery, finely diced

1 pkg. Dream Whip
1/2 C. milk
1 – 8 oz. pkg. cream cheese
1 handful miniature marshmallows

Mix the first 6 ingredients in saucepan and bring to rolling boil. Put in a 10 x 10″ Pyrex dish or 7 1/2 x 12″ glass pan and set in refrigerator overnight.

TOPPING: Combine ingredients and refrigerate overnight. Next day, beat as whipped cream and spread on top of Jello mixture.

Cookbook Salads

Barb’s Salad

2 pkgs. lemon Jello
1 large can crushed pineapple, drained, saving 1 C. juice
5 bananas, sliced
1/2 pkg. miniature marshmallows

2 egg yolks
2/3 C. sugar
1 C. pineapple juice
1T. cornstarch
2 T. vinegar
2 T. butter

Make Jello per package instructions and place in 9×13″ cake pan; let set.

DRESSING: Cook until thick; cool and add 1/2 cup whipped cream, whipped. Spread over salad and sprinkle with grated cheese. Refrigerate.

Cookbook Salads

Norma’s Famous Coleslaw

1 large pkg. coleslaw mix
1 medium onion, chopped
1 medium tomato, chopped
1 medium carrot, cut up
1 medium cucumber, cut up
1 stalk celery, chopped
1 small green pepper, chopped

1/4 C. corn oil
1/2 tsp, salt
1/2 tsp. pepper
1 C. sugar
1/2 C. vinegar
3/4 C. cream

Mix together coleslaw and vegetables. Top with dressing.

Cookbook Salads

Aunt Dee’s Salad

Aunt Dee’s Salad

1  (20 oz.) can crushed pineapple, well drained.
1  (1 lb. 8 oz.) container cottage cheese
1  (16 oz.) container Cool Whip
1 (3 oz.) box pineapple Jell-O
1 (3 oz.) box orange Jell-O

  1. Mix cottage cheese with both Jell-O’s in a large bowl until Jell-O is dissolved.
  2. Add drained pineapple.
  3. Fold in Cool Whip.
  4. Chill.

Can substitute a different flavor of Jello and/or fruit.

Cookbook Salads

Taffy Apple Salad

1 – 20 oz. can chunk pineapple
2 C. miniature marshmallows
1 T. flour
1/2 C. sugar
1/2 T. white vinegar
1 egg, well beaten
1 – 8 oz. container Cool Whip
1 1/2 C. salted peanuts
2 C. unpeeled red apples, diced

Drain pineapple. Reserve juice. Mix pineapple chunks and marshmallows and refrigerate overnight. Combine reserved pineapple juice, flour, sugar, vinegar and egg. Cook over medium heat until thick like pudding. Refrigerate overnight. Next day: Blend thickened juice mixture and whipped topping. Add peanuts and diced apples, then add pineapple-marshmallow mixture and mix well.

Cookbook Salads

Sunshine Salad

I’ve never eaten this, but it’s from a Wheeler – so I know we can count on it!

1 – 20 oz. can pineapple tidbits
1 large can or 2 small cans mandarin oranges
1 pkg. instant lemon pudding
1 C. strawberries, quartered
1 C. bananas, sliced

Drain pineapple and oranges, reserving liquid. Prepare pudding using liquid from fruit in place of milk. In a bowl, combine the pineapple, oranges and strawberries; gently fold in pudding. Chill at least 2 hours. Add bananas just before serving.

Cookbook Salads

Market Square Frozen Fruit

1 – 20 oz. can crushed pineapple, drained; reserve juice
1 – 20 oz. can apricot halves, drained; reserve juice
2 – 10 oz. boxes frozen strawberries in light syrup
4 bananas
1 C. sugar

Heat sugar and 1 cup juice (from pineapple and apricots). Cut apricot halves in fourths. Combine all fruit and pour sugar mixture over the top. Put fruit mixture into 4- or 5-ounce paper cups or serving dishes and freeze. Remove from freezer 1 hour before serving.

Cookbook Salads

Jello Fruit Salad

1 small box tapioca pudding, not instant (in a box like Jello)
1 small box vanilla pudding not instant
1 can peaches, drained
1 can fruit cocktail, drained
1 can pineapple tidbits, drained
1 can mandarin oranges, drained

Mix the 2 puddings in a saucepan. Cook as directed, but substitute milk with the fruit juice. (I believe it will call for a total of 4 cups of liquid. I only use 3 3/4 because you still get juice with the fruit. Four cups would make the salad a little runny.) Let the pudding cool. Add the fruit. (I like to add some green grapes, halved.) It calls for 4 to 5 bananas, but I don’t put them in the salad. I cut them up on top of the individual servings. It makes quite a bit of salad and the bananas turn brown. A visual thing with me. My kinds like to put Cool Whip on top of their salad.