Posted by sherry on April 11, 2001 at 18:38:51:
In Reply to: Knox Cherry Pie posted by janet on April 08, 2001 at 20:55:54:
CHERRY SURPRISES CRUST
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2 c. flour
1/2 c. brown sugar
1 c. melted butter
Mix all ingredients together. Press in a 7 x 9-inch pan
and bake for 10 minutes at 350 degrees.
Cherry Surprises Filling:
2 pkg. Knox gelatine
1/2 c. water
2 c. sugar
3/4 c. water
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. vanilla
Stir together 2 packages of Knox gelatine and 1/2 cup
water and set aside. Put 2 cups sugar and 3/4 cup water in
saucepan and boil for 5 minutes. Set aside and cool for 10
minutes. Add to the Knox gelatine. Put in 1/2 teaspoon cream
of tartar, 1/2 teaspoon salt and 1/2 teaspoon vanilla. Beat
all ingredients until it is thick. Add nuts and cherries. Put
on top of crust. Add coconut and nuts on top.
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CHERRY DREAM
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1 (6 oz.) pkg. cherry jello
2 cans cherry pie filling
1 pkg. Knox unflavored
gelatine
1 pkg. Dream Whip
1 (8 oz.) pkg. cream cheese
2 Tbsp. lemon juice
Mix jello in 3/4 cup boiling water. Add pie filling and
one tablespoon lemon juice. Put 1/2 in a 9 x 13-inch pan.
Chill. Set rest aside. Mix Knox in one cup water. Heat until
dissolved. Add one tablespoon lemon juice. Set aside to cool.
Mix Dream Whip. Add cream cheese. Pour in Knox mixture. Stir
well. Pour over hardened cherry mix and harden. Add other
half of cherry mixture.
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SNOWBALL CAKE (DON'T BAKE)
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1 angel food cake
2 pkg. Knox gelatine
1/2 c. cherries (optional)
1/2 c. nuts (optional)
1 small can crushed pineapple
(medium can if desired)
1 medium tub Cool Whip
Break cake into small pieces. Add Knox gelatine with
pineapple, nuts and cherries. Mix well. Put wax paper in
medium bowl. Put cake in bowl and refrigerate overnight.
Remove cake from refrigerator and place on cake plate. Remove
wax paper then you can ice the cake with whipped cream. Put
coconut on it if you desire.
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PINEAPPLE CHERRY DELIGHT
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20 crumbled graham crackers
3 Tbsp. sugar
1 stick margarine
Mix and press into 9 x 13-inch pan. Bake at 350 degrees for 10
minutes.
1 pkg. marshmallows
1 (20 oz.) can crushed
pineapple
1 envelope Knox gelatine
1 (8 oz.) pkg. cream cheese
12 to 16 quartered maraschino
cherries
1/4 c. crushed nuts
1/2 c. milk
1 large Cool Whip
Melt marshmallows and milk in top of double boiler or
microwave. Drain pineapple and save 1/3 cup juice to dissolve
the Knox gelatine. Add this to marshmallow mixture. Add cream
cheese, mix well. Add Cool Whip and cherries. Sprinkle top
with nuts. Refrigerate.