1 can (21 oz) of apple pie filling
8 pinches of ground cinnamon
8 Tbsps. packed brown sugar
1/4 cup chopped pecans
1 can (12.4 oz) of refrigerated cinnamon rolls
Caramel ice cream topping
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with non-stick cooking spray.
Spread out the cinnamon rolls on the counter and flatten each with a rolling pin so that they fit into your muffin cups. (If you let them sit at room temperature for about 10 minutes before rolling out, they will be easier to work with.)
Line each of your muffin holes with the flattened dough and fill each with apple pie filling. You may need to cut up the apples a bit so that they fit better.
Add a pinch of cinnamon, a tablespoon of brown sugar, and a few pecans (in that order) to the top of each.
Bake at 400 degrees for 8 to 12 minutes. Be careful not to burn them, but also be sure the dough “crust” is cooked and no longer doughy.
When done, remove from oven and cool for a few minutes. Add the Cool Whip, more pecans, and some caramel sauce to each. Serve while warm!
1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1 can (14 oz) sweetened condensed milk
3/4 cup Cool Whip, thawed
1/4 cup coarsely chopped walnuts, if desired
Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
In medium bowl, stir remaining ingredients except whipped topping and walnuts until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.
Spread pie with whipped topping; sprinkle with walnuts. Store covered in refrigerator.
1 Angel Food cake, already baked
1 3oz. pkg. Orange Jello
3/4 cup boiling Water
1/2 cup cold Water
1-1/2 cup Milk
1 pkg. Vanilla Pudding Mix
1 8oz. tub frozen Whipped Topping, thawed
1 lg. can Mandarin Oranges, well drained
Cut cake into slices or cubes and arrange in 9×13 cake pan, covering the bottom.
In small bowl, combine orange jello and boiling water. Stir until jello is dissolved. Stir in cold water. Pour this orange mixture evenly over the cake slices. Chill for at least one hour.
Mix pudding mix and milk together. Wisk for about 2 minutes. When thickened (after about 5 minutes), fold in the whipped topping and half the Mandarin oranges. Spread over the cake layer.
Top with remaining Mandarin oranges for garnish. Cover and refrigerate until ready to serve.
1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip
In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in Mandarin oranges, pineapple, coconut, and pecans. Fold in Cool Whip. Refrigerate.
Serve in a pretty clear bowl to show it off.
Yield: 8 to 10 servings
My recipe is quick and simple since it requires no baking or slicing of fresh strawberries. I use frozen ones in plastic containers already sweetened and pick up the angel food cake from the Wal-Mart bakery. You’ll also need strawberry flavored Cool Whip.
Let the berries and Cool Whip thaw. Then in a pretty see-through bowl I put a layer of angel food cake which I have torn into pieces then a layer of strawberries and then a layer of cool whip. I keep doing that until I use up everything, being sure to keep enough Cool Whip to cover the top completely.
I usually use 2 Cool Whips and 1 large frozen strawberry container.
3 Red Delicious apples
2 Granny Smith apples
3 Snickers candy bars
8 oz. Cool Whip
Chop apples, bananas, and candy bars. Mix together in a large bowl. Fold in Cool Whip. Chill over night. Serves 12.
-Submitted by Nora.
1 egg, beaten
1 8oz. can crushed pineapple, drained
1/2 cup sugar
2 Tbsp flour
2 Tbsp vinegar
Cook the above ingredients in the microwave on high for 3 minutes. Stir. Cook on high for another 3 minutes. It will be thick. Let this cool.
After that cools, fold in:
8oz. Cool Whip
4 cups chopped apples
1/2 cup salted peanuts
Chill until ready to serve.
3 cups water
1 small box orange Jell-O
2 boxes Americana Tapioca pudding
2 small cans mandarin oranges
2 cups Cool Whip
Combine 3 cups of water, orange Jell-O, and Tapioca pudding in a medium sauce pan and heat to the boiling point, stirring constantly. Set aside to cool. Once cooled, add mandarin oranges and cool whip. Refrigerate.
From Kim’s Recipe Collection
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows
Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.
5 Tbsp. Flour
2 cups Pineapple Juice
Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese
Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.
– From Nana’s Recipe Collection
*I suggest a 9×13 cake pan
** You can use Cool Whip, but you need to omit the milk.