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| On this page, you will find some of our family's favorite summertime desserts. Nothing beats ending a nice summer meal with something sweet and cool! Granny Jordan's Frozen Cranberry Banana Salad This is a cherished family dish that my husband's grandmother used to make. Everyone loved it! Due to how it can be stored, it is especially good to have on hand for last minute guests or summer treats. Guaranteed to be loved by all! 2 small cans well drained crushed pineapple 1 pint sour cream 1 9 ounce cool whip 4 mashed bananas ½ cup sugar 1 cup nuts (optional) 2 cans whole cranberry sauce (make sure you get whole) Mix all ingredients well and spoon into cupcake papers placed in a muffin pan. Freeze. When frozen, remove from muffin pan and place in Ziploc bag. Shoney's Strawberry Pie 1 c. sugar 1 pint fresh strawberries 1 cup water 3 Heaping T. cornstarch 3 T. Strawberry gelatin mix 1 pie crust, cooked and cooled Combine sugar and cornstarch by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange in piecrust. When filling is cool, pour over strawberries and chill well. Serve with cool whip. Makes 1 pie. Mandarin Orange Cake 1 box yellow cake mix 1 (11 oz) can Mandarin oranges 4 eggs diced, undrained ½ c. oil Mix all ingredients together well. Pour into 3 greased and floured round cake pans. Bake at 350 for 30 minutes. Frosting 1 sm. Box instant vanilla pudding mix 1 (13 oz) cool whip 1 sm. Can crushed pineapple, undrained Mix pudding mix and pineapple together with spoon. Fold in cool whip until well blended. Frost cake. Keep refrigerated. Best if made 1 or 2 days ahead and refrigerated before serving. Butterfinger Cake 1 box devil’s food cake mix 1 bottle caramel topping 1 can Condensed milk 1 large tub cool whip 1 Butterfinger bar Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Pour half the can of condensed milk and half the bottle of caramel topping over the top, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip. • This cake was an instant hit with everyone! Now, we use any excuse we can think of to make a Butterfinger cake! Angel Food Punch Bowl Cake 1 pkg Angel Food Cake 1 pkg 3 ½ oz low cal instant vanilla pudding 2 c. skim milk 1 8 oz carton cool whip 1 pint fresh strawberries, washed and hulled Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed using skim milk. Fold in Cook Whip. Place 1/3 cake pieces into bowl. Top with 1/3 pudding mixture, ½ strawberries (sliced), 1/3 cake pieces, 1/3 pudding mixture, then remaining strawberry slices (saving one for garnish), remaining cake, and remaining pudding mixture. Garnish with strawberry. Refrigerate for at least 4 hours before serving. Watergate Salad 1 8ox. Cool whip 1c. chopped pecans 1 lg. Can crushed pineapple, undrained 1 c. small marshmallows 1 sml. Instant pistachio pudding, dry Mix all ingredients well. Chill before serving. Strawberry Pretzel Salad 2 (3 oz) boxes strawberry gelatin 1 c sugar 1 lg container Cool Whip 2 ½ c crushed pretzels 2 (10 oz) pkg frozen strawberries 1/3 c margarine 1 (8 oz) pkg cream cheese 3 T sugar 2 c boiling water Mix well crushed pretzels, margarine, and 3 T sugar. Bake at 350 for ten minutes in a 9x3 pan. Cool completely. Mix cream cheese and one cup sugar. Add cool whip and mix well. Spread over cooled pretzels. Dissolve gelatin in boiling water, add frozen strawberries. Break up with fork while stirring. Chill until slightly thickened. Pour over cool whip layer. Chill until set. |
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