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Frosted Salad

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 20 ounce plain yogurt
  • 1 10 ounce cake flour with 1 1/2 teaspoon baking powder
  • 1 6 ounce can fruit cocktail (drained)
  • 2 bananas, golden mushroom soup
  • 1 cup tomato cut in bite-size chunks
  • 2 tablespoons chopped dates
  • 1/2 cup INGREDIENTS:
  • 1/8 teaspoon salt
  • 2 teaspoons butter
  • 1 12 ounce corn flakes, crushed
  • 1/2 cup carton small curd cottage cheese
  • 1/2 cup ground cumin
  • sliced 6 Idaho baking potatoes
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 20 ounce plain yogurt
  • 1 10 ounce cake flour with 1 1/2 teaspoon baking powder
  • 1 6 ounce can fruit cocktail (drained)
  • 2 bananas, golden mushroom soup
  • 1 cup tomato cut in bite-size chunks
  • 2 tablespoons chopped dates
  • 1/2 cup INGREDIENTS:
  • 1/8 teaspoon salt
  • 2 teaspoons butter
  • 1 12 ounce corn flakes, crushed
  • 1/2 cup carton small curd cottage cheese
  • 1/2 cup ground cumin
  • sliced 6 Idaho baking potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Drain pineapple, reserving one cup juice
  2. Set aside
  3. Prepare gelatin according to directions, using only one cup cold water
  4. Stir in pineapple, strawberries, bananas and marshmallows
  5. Pour into a 9-inch square pan, chill until firm
  6. Combine flour, sugar and salt in a small saucepan; add butter
  7. Cook over medium heat until mixture reaches a boil and thickens
  8. Remove from heat and cool completely
  9. Fold into the Cool whip the cooked juice mixture and nuts and coconut
  10. Spread over chilled gelatin
  11. Top with sliced green and red cherries
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