Cookie Salad

I've tried a couple different versions of this recipe and this is by far the best one I've had.
VERY yummy.
My husband askes for it all the time.
That's always a plus.

1 lrg pkg vanilla instant pudding
2 cups buttermilk or heavy cream
2 lrg cans mandarin oranges or 3 small, drained
8 oz. tub cool whip
1 pkg fudge stripe cookies, crushed up into bite size pieces
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Mix vanilla pudding powder with buttermilk till thick.
Fold in mandarin oranges and cool whip.
Stir in crushed up cookies just before serving.

Orange Dreamsicle Jello

2 small packages apricot jello {if you can't find this orange will work}
1 large package Lemon pudding {cooked variety}
Cool whip or whipped cream
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Make both packages of apricot jello according to package directions minus 1/4 cup of the water.
{So instead of 2 cups water you would use 1 3/4 cups water.}
While heating water for jello, make the lemon pudding according to package directions. 
Once pudding thickens, add to apricot jello before jello starts to thicken.
Mix well.
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Pour mixture into a 9X13 baking dish and place in fridge until set.
Top with cool whip or whipped cream.

Oreo Delight

35 Oreo cookies {1 whole pkg.}6 Tbsp. margarine, melted
1 pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1-12 oz. tub Cool Whip, thawed
3 1/4 c. cold milk
2 pkg. instant Jell-O pudding {1 vanilla & 1 chocolate}
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Crush the entire package of Oreo cookies.
Make sure there aren't a bunch of big pieces. {Use a food processor if needed.}
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In a bowl, combine the Oreo and the margarine.
Stir until coated.
Press into the bottom of an ungreased 9x13 pan.
Place in the fridge for 15 minutes.
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In a separate bowl, mix the cream cheese, milk and sugar.
Once combined, fold in 1 1/4 cup cool whip.
Spread carefully over the Oreo crust.
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In another separate bowl, combine the pudding and milk.
Spread over cream cheese mixture.

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Place in the fridge until you are ready to serve and top with remaining cool whip.

{this recipe can also be separated into to pies.}

Nana's English Trifle

Sponge cake

1 large box each of Lime and Raspberry Jello

2 bags frozen Raspberries

English custard

2 1/2 cups of milk + sugar to taste

1/2 pint heavy cream

1/2 pint whipping cream

Slivers of almonds and raspberries for decoration

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{Sponge Cake Recipe}

3 eggs

1/2 cup sugar

1/2 teaspoon vanilla

1/2 cup flour

1 tsp baking powder

pinch of salt

2 Tbsp. milk

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Put eggs, sugar and vanilla in a small metal mixing bowl.

Sift together flour, baking powder and salt.

Grease and flour an 8 inch cake pan.

Whisk the eggs, sugar and vanilla over a pan of boiling water for 5 minutes. {a double boiler works well for this.}

Remove from heat and continue whisking for 5 minutes more.

Fold in the flour and milk quickly but lightly.

Turn the mixture into the prepared cake pan and bake for 15 minutes at 400.

Cool on a wire rake.

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{To Prepare English Trifle}

Cut sponge cake into a trifle dish. {just enough to cover the bottom of dish.

Place a little fruit between the sponge cake pieces.

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Make the Lime Jello according to directions on the back of the box. {Use the speed set method}

Pour over sponge cake in trifle dish.

Set till firm.

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When lime layer is firm, cut more sponge cake into trifle dish and use a little more fruit between the sponge cake layers. {do not use to much sponge and fruit, as your next red jello layer must cover it all. You can judge how much to use by the thickness of the green layer. You might not use all of the sponge cake. That's okay.}

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Prepare the Raspberry Jello according to the speed set method and pour over second layer of sponge cake.

Set until very firm.

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Prepare custard while Raspberry layer is firming.

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{English Custard}

1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

1 3/4 cup whipping cream

3 egg yolks, slightly beaten

2 Tbsp. butter, softened

1 tsp. vanilla

1 tsp. almond extract

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Blend sugar, cornstarch and salt in saucepan.

Combine cream and egg yolks and gradually stir into sugar mixture.

Cook over medium heat watching and stirring constantly until mixture thickens and comes to a boil. {Watch closely so it does not burn.}

Stir and boil 1 minute.

Remove from heat, add butter and flavorings.

Allow to cool at room temperature.

When cool, spoon skim off of the top and discard or eat!

Pour cooled custard on top of the set raspberry layer of the English Trifle.

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Refrigerate until ready to serve.

Just before serving, top with whipped cream.

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{Whip Cream}

1 cup Heavy Cream

sugar

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Pour Heavy Cream into a medium mixing bowl.

Whip on high until it starts to thicken and become creamy.

Add enough enough sugar to make cream sweet.

Start with 4 Tbsp. and gradually add more according to desired sweetness.

Whip until light and fluffy and the sugar is well incorporated, but be careful not to whip to butter!

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Add little dollops of whip cream to the top of the custard layer on the English Trifle.

Decorate dollops with slivered almonds and raspberries.

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Serve with a big serving spoon, making sure to scoop clear to the bottom of the Trifle dish to give everyone a taste of each layer!

Christmas Ribbon Jello

1-6 oz. pkg Lime Jello

1-6 oz. pkg Raspberry Jello

1-3 oz. pkg. Lemon Jello

6 cups boiling water

3 cups cold water

8 oz. miniature marshmallows

1 can crushed pineapple, drained

1 cup whipping cream, whipped

16 oz cream cheese, softened

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Dissolve Jello flavors separately using 2 cups boiling water for each; set aside.

To Lemon Jello add miniature marshmallows.

Stir well to melt marshmallows and set aside.

Add 1 1/2 cups cold water to Lime Jello then pour into a 9X13 pan.

Chill until set.

Add 1 1/2 cups cold water to raspberry Jello, set aside at room temp.

Add cream cheese to lemon mixture.

Beat until blended.

Chill until slightly thickened then add whipped cream and crushed pineapple.

Chill until thick.

Spoon gently over lime Jello.

Chill until set, but not firm.

Meanwhile, chill raspberry jello until thick.

Pour over lemon jello mixture. Set until all is firm and ready to serve.

Orange Dream Salad

1 Sm. box orange jello

1 Sm. box cook & serve vanilla pudding

1 Sm. box cook & serve tapioca pudding

3 cups water

8 oz. cool whip

2 large cans mandarin oranges, drained
1-2 cups marshmallows

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Mix water, jello, and pudding in a medium sized pot.

Bring to a boil, stirring constantly.

Remove from burner and cool in pot for 10 minutes.

Place in large bowl and refrigerate at least 3 house. {over night is best}
Fold in cool whip.

Drain mandarin oranges. 
Dump onto a cutting board and chop into smaller pieces.
Stir in with other ingredients.
Add marshmallows and mix well.

Serve.