Category: Cookbook

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.

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.

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.

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.

1 – 6 oz. can frozen orange juice
1 – 6 oz. can frozen lemonade
1 – 1 lb., 2 oz. can pineapple and juice
2 – 10 oz. pkgs. frozen strawberries, not drained
3 large bananas, diced
2 1/2 C. water
3/4 C. sugar

Mix all ingredients together and freeze in large container, or in individual serving containers, and freeze. Set in refrigerator before serving so it has a slush consistency.

1 – 20 oz. can pineapple chunks
1/2 C. sugar
2 T. cornstarch
1/3 C. orange juice
1 T. lemon juice
1 – 11 oz. can mandarin oranges, drained
3 to 4 red and green apples, cubed, with peel on
2 to 3 bananas, sliced

Drain pineapple, reserving 1/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.

Yield: 12 to 16 servings.