Cherry Coke® Salad

1 (21 oz.) can cherry pie filling 1/2 cup. water 1 large (6-oz.) pkg. cherry gelatin 1-1/4 cup Coca Cola®

1/2 cup chopped pecans 1 (7-oz.) can juice packed crushed pineapple 1 (8-oz.) container of whipped topping 3 oz. cream cheese

Directions:
Mix pie filling and water in saucepan. Bring to a boil. Add gelatin; stir until dissolved. Remove from heat. Add cola, pecans and pineapple. Pour into an 8x8-inch pan. Chill until firm. Beat whipped topping and cream cheese in bowl until smooth. Spread over gelatin. (Makes 8 servings.)

Notes:
Bring back the Fifties! :)

Mama's Easy Cranberry Pie

1 package raspberry flavored gelatin 3/4 cup boiling water ½ cup cranberry sauce

½ cup cranberry juice cocktail 2 cups thawed whipped topping 1 baked pie shell

Directions:
Sprinkle gelatin over boiling water and stir until well blended (about 2 minutes). Add cranberry sauce and stir until well blended. Add cranberry juice and stir. Finally, fold in whipped topping. Pour into a baked pie shell and chill for 4 hours before serving.

Notes:
My mother, Doris Hill, collected this recipe and handwrote it on a card for her files.

Easy Lemon Jello Cake

1 lemon cake mix 4 eggs 1/2 cup vegetable oil

3/4 cup boiling water 1 box lemon jello

Directions:
Add jello to boiling water, stirring for about 2 minutes until jello is completely dissolved. Allow to cool. Then combine cake mix, eggs, oil, and jello mixture. Beat until well blended and smooth, about 3 to 4 minutes. Pour batter into a greased and floured 9x13-inch cake pan. Bake for 35 minutes at 350° or until cake tests done. Remove cake from oven and cool in the pan for 10 minutes. Punch the cake full of small holes with a large fork. Pour lemon glaze (see recipe below) over the entire cake. Allow cake to finish cooling before serving. Store leftover cake in the refrigerator.

Lemon Glaze:
Combine juice of one lemon (about 4 tablespoons) with 2 cups powdered sugar. Stir until sugar is well dissolved. Glaze will be runny!

Notes:
The lemon will produce more juice if you roll it on the countertop until it's soft before cutting it.

Easy Blackberry Jello Pie

1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
3 tablespoons blackberry Jello powder
2 cups raw blackberries, washed
1 ready-to-use piecrust, either graham cracker or regular

Directions:
Combine sugar and cornstarch in a saucepan and stir well. Add water and cook over medium heat, stirring often, until thick. Add butter and stir until melted. Add Jello powder and stir until dissolved (about 2 minutes.) Fold in blackberries. Pour into crust and chill for four hours. Serve with whipped topping.

Light Berry Angel Dessert

1 angel food cake (purchased or homemade)
2 (3 oz.) packages raspberry sugar-free gelatin
2 (3 oz.) packages strawberry sugar-free gelatin
1 (3 oz.) package instant sugar-free vanilla pudding
1 large carton fat-free whipped topping

Directions:
Prepare the 4 packages of gelatin, mixed together, according to the package directions. Spray a 9x13-inch dish lightly with non-stick cooking spray. Pour the prepared gelatin into the dish and chill. When the gelatin is set, cut it into bite-size cubes and keep it chilled until ready to use. Cut the cake into bite size cubes. Prepare the pudding according to package directions. Spread a few spoons of whipped topping across the bottom of a large bowl. Place half of the cake cubes on top of the whipped topping. Place half of the gelatin cubes on top of the cake. Spread half of the pudding over the gelatin cubes. Then spread on a layer of whipped topping. Repeat the layers, using the remainder of the cake cubes, gelatin cubes, and pudding. Finish with whipped topping. Cover with plastic wrap and refrigerate. Will keep for a couple of days in refrigerator.