Paid Table of Contents:
Jello Desserts Classic Strawberry Jello Salad
Ingredients:
1 package (3 oz) strawberry-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
1 cup crushed pineapple (canned, drained)
1 cup sliced strawberries (fresh or frozen, thawed)
1/2 cup chopped walnuts or pecans (optional)
1 cup whipped topping (Cool Whip)
Instructions:
In a heatproof bowl, dissolve the strawberry gelatin in boiling water, stirring until fully dissolved.
Add cold water to the gelatin mixture, stirring well.
Refrigerate the gelatin mixture until it thickens slightly (about 1 hour).
Once the gelatin has thickened, fold in the crushed pineapple, sliced strawberries, and chopped nuts (if using).
Transfer the mixture to a mold or serving dish and refrigerate until fully set (about 4 hours or overnight).
Before serving, spread a layer of whipped topping over the top of the set Jello salad.
Ritz or Townhouse Cracker Snacks Cream Cheese & Chive Bites
Ingredients:
Ritz crackers or Townhouse crackers
4 oz cream cheese, softened
2 tablespoons chopped fresh chives
1/4 teaspoon garlic powder (optional)
Salt and pepper to taste
Instructions:
In a small bowl, mix the softened cream cheese, chopped chives, garlic powder (if using), salt, and pepper until well combined.
Take a Ritz cracker or Townhouse cracker and spread a thin layer of the cream cheese mixture on top.
Top the cream cheese spread with another cracker to make a sandwich.
Repeat the process with the remaining crackers and cream cheese mixture.
Serve immediately, or refrigerate until ready to serve.
Old School Classic Pineapple Upside-Down Cake
Ingredients:
1/2 cup unsalted butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice (reserve juice)
Maraschino cherries (as many as you like)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reserved pineapple juice
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt the butter and pour it into the prepared cake pan, spreading it evenly.
Sprinkle the brown sugar over the melted butter in the pan.
Arrange the pineapple slices on top of the brown sugar. You can place cherries in the center of the pineapple slices.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the reserved pineapple juice, vegetable oil, egg, and vanilla extract.
Combine the wet ingredients with the dry ingredients, stirring until just combined.
Pour the cake batter over the pineapple slices in the cake pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes, then invert it onto a serving plate so the pineapple side is facing up. Let it cool completely before serving.
Pies No-Bake Chocolate Pudding Pie
Ingredients:
1 pre-made graham cracker or chocolate pie crust
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk
1 cup whipped topping (Cool Whip)
Instructions:
Prepare the instant chocolate pudding mix according to the package instructions, using cold milk. Mix until smooth and well combined.
Spread a thin layer of the chocolate pudding at the bottom of the pie crust.
Fold half of the whipped topping into the remaining pudding mixture until well combined.
Pour the whipped pudding mixture into the pie crust and spread it out evenly.
Top the pie with the remaining whipped topping.
Refrigerate the pie for at least 2 hours to set.
Before serving, you can garnish the pie with additional whipped topping, chocolate shavings, or cocoa powder.
I hope you enjoy making and indulging in these classic and popular desserts and snacks!
Jello Desserts Orange Creamsicle Jello Cups
Ingredients:
1 package (3 oz) orange-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
1/2 cup vanilla ice cream or frozen whipped topping (thawed)
1 cup mandarin orange segments (canned, drained)
Instructions:
In a heatproof bowl, dissolve the orange gelatin in boiling water, stirring until fully dissolved.
Add cold water to the gelatin mixture, stirring well.
Refrigerate the gelatin mixture until it thickens slightly (about 1 hour).
Once the gelatin has thickened, whisk in the vanilla ice cream or whipped topping until smooth and fully combined.
Stir in the mandarin orange segments gently.
Pour the mixture into individual cups or a large serving dish.
Refrigerate until fully set (about 4 hours or overnight).
Ritz or Townhouse Cracker Snacks Cheesy Bacon Bites
Ingredients:
Ritz crackers or Townhouse crackers
1 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
1/4 cup mayonnaise
1/4 teaspoon garlic powder
Chopped fresh parsley or chives (optional, for garnish)
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, mix the shredded cheddar cheese, crumbled bacon, mayonnaise, and garlic powder until well combined.
Spread a small amount of the cheese and bacon mixture onto each Ritz cracker or Townhouse cracker.
Arrange the crackers on a baking sheet lined with parchment paper.
Bake in the preheated oven for 8-10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
Optionally, sprinkle chopped fresh parsley or chives on top for added flavor and presentation.
Old School Classic Lemon Pound Cake
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Zest of 2 lemons
1/4 cup fresh lemon juice
Instructions:
Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Stir in the lemon zest and fresh lemon juice.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Instant Fillings Easy Key Lime Pie
Ingredients:
1 pre-made graham cracker pie crust
1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice (regular lime juice can be used too)
1 tablespoon lime zest
1 cup whipped topping (Cool Whip)
Instructions:
In a large bowl, whisk together the sweetened condensed milk, key lime juice, and lime zest until well combined.
Pour the mixture into the graham cracker pie crust.
Refrigerate the pie for at least 2 hours to set.
Before serving, spread a layer of whipped topping over the top of the pie.
Garnish with additional lime zest or lime slices if desired.
Enjoy these delicious and easy-to-make desserts and snacks!
Jello Desserts Rainbow Ribbon Jello Salad
Ingredients:
1 package (3 oz) each of red, orange, yellow, green, blue, and purple-flavored gelatin (Jello)
6 cups boiling water (1 cup for each flavor)
6 cups cold water (1 cup for each flavor)
1 can (14 oz) sweetened condensed milk
Instructions:
In six separate heatproof bowls, dissolve each flavor of gelatin in 1 cup of boiling water, stirring until fully dissolved.
Add 1 cup of cold water to each bowl of dissolved gelatin, stirring well.
Pour each color of the gelatin mixture into separate, greased 9×9-inch square pans.
Refrigerate the pans until each layer is set (about 1 hour) before adding the next layer.
Once all the layers are set, carefully cut them into cubes or desired shapes.
Arrange the cubes in a large serving dish, alternating colors to create a rainbow effect.
Pour the sweetened condensed milk over the top of the rainbow gelatin cubes, covering them completely.
Refrigerate the rainbow ribbon Jello salad for an additional 2-3 hours before serving.
Ritz or Townhouse Cracker Peanut Butter & Jelly Sandwiches
Ingredients:
Ritz crackers or Townhouse crackers
Creamy peanut butter
Your favorite jelly or jam (strawberry, grape, raspberry, etc.)
Instructions:
Take two Ritz crackers or Townhouse crackers and spread a layer of creamy peanut butter on one side of each cracker.
On one of the peanut butter-coated crackers, spread a layer of your favorite jelly or jam.
Place the other peanut butter-coated cracker on top of the jelly to make a sandwich.
Press the crackers together gently to adhere them.
Repeat the process to make as many peanut butter and jelly Ritz sandwiches as desired.
Serve immediately or pack them for a delicious on-the-go snack.
Old School Classic Apple Crisp
Ingredients:
6 cups peeled and sliced apples (about 5-6 medium-sized apples)
1 tablespoon lemon juice
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cut into small pieces
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg until well coated.
Spread the apple mixture evenly in the prepared baking dish.
In a separate bowl, combine the rolled oats, flour, and brown sugar.
Cut in the cold butter pieces using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the oat mixture over the apples in the baking dish, covering them completely.
Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and the apples are tender.
Let the apple crisp cool slightly before serving. Serve warm with a scoop of vanilla ice cream, if desired.
Instant Easy No-Bake Lemon Icebox Pie
Ingredients:
1 pre-made graham cracker or vanilla wafer pie crust
1 can (14 oz) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 cup whipped topping (Cool Whip)
Instructions:
In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until well combined.
Gently fold in the whipped topping until the mixture is smooth and fully incorporated.
Pour the lemon filling into the pie crust, spreading it out evenly.
Refrigerate the pie for at least 4 hours or until fully set.
Before serving, you can garnish the pie with additional whipped topping and lemon zest.
Enjoy making and savoring these delightful desserts and snacks!
Jello Desserts Strawberry Pretzel Salad
Ingredients:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
3 tablespoons granulated sugar
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 container (8 oz) whipped topping (Cool Whip), thawed
2 packages (3 oz each) of strawberry-flavored gelatin (Jello)
2 cups boiling water
2 cups sliced fresh strawberries
1 cup crushed pineapple (canned, drained)
Instructions:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar until well combined.
Press the pretzel mixture into the bottom of a 9×13-inch baking dish to form the crust.
Bake the crust in the preheated oven for 10 minutes, then let it cool completely.
In a separate bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth.
Fold in the whipped topping until fully combined.
Spread the cream cheese mixture over the cooled pretzel crust, making sure to cover it completely and reach the edges of the dish.
In another bowl, dissolve the strawberry gelatin in 2 cups of boiling water, stirring until fully dissolved.
Add the sliced strawberries and crushed pineapple to the gelatin mixture, stirring gently.
Pour the strawberry gelatin mixture over the cream cheese layer, spreading it out evenly.
Refrigerate the strawberry pretzel salad until it’s fully set (about 4 hours or overnight) before serving.
Ritz or Townhouse Cracker Ham and Cheese Sami’s
Ingredients:
Ritz crackers or Townhouse crackers
Sliced deli ham
Sliced cheese (cheddar, Swiss, or your favorite cheese)
Mustard or mayonnaise (optional)
Instructions:
Take two Ritz crackers or Townhouse crackers and spread a thin layer of mustard or mayonnaise on one side of each cracker (optional).
On one of the crackers, place a slice of deli ham and a slice of cheese.
Top with the other cracker to make a sandwich.
Repeat the process to make as many ham and cheese Ritzwiches as desired.
Serve immediately or pack them for a delicious and portable snack.
Old School Classic Black Forest Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 can (21 oz) cherry pie filling
2 cups whipped topping (Cool Whip)
Chocolate shavings or curls (for garnish)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until smooth and well combined.
Stir in the boiling water until the batter is smooth.
Divide the batter equally between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cooled, spread a layer of cherry pie filling over the top of one cake layer.
Place the other cake layer on top of the cherry filling, sandwiching them together.
Cover the top and sides of the cake with whipped topping.
Garnish with chocolate shavings or curls on top.
Refrigerate the black forest cake until ready to serve.
Instant Fillings Classic Coconut Cream Pie
Ingredients:
1 pre-made pie crust (9-inch), baked and cooled
1 package (3.4 oz) instant vanilla pudding mix
1 3/4 cups whole milk
1 cup sweetened shredded coconut, divided
1 cup whipped topping (Cool Whip), divided
Toasted coconut flakes (for garnish)
Instructions:
In a medium bowl, whisk together the instant vanilla pudding mix and whole milk until thickened.
Stir in 3/4 cup of sweetened shredded coconut into the pudding mixture.
Fold in 3/4 cup of whipped topping until fully combined.
Pour the coconut pudding mixture into the pre-made pie crust, spreading it out evenly.
Top the pie with the remaining whipped topping.
Sprinkle the remaining 1/4 cup of sweetened shredded coconut and toasted coconut flakes on top for garnish.
Refrigerate the coconut cream pie for at least 2 hours before serving.
Enjoy these scrumptious dessert and snack recipes with your family and friends!
Jello Desserts Layered Rainbow Jello Cups
Ingredients:
1 package (3 oz) each of red, orange, yellow, green, blue, and purple-flavored gelatin (Jello)
6 cups boiling water (1 cup for each flavor)
6 cups cold water (1 cup for each flavor)
1 cup whipped topping (Cool Whip) for topping
Instructions:
In six separate heatproof bowls, dissolve each flavor of gelatin in 1 cup of boiling water, stirring until fully dissolved.
Add 1 cup of cold water to each bowl of dissolved gelatin, stirring well.
Refrigerate the gelatin mixtures until they start to thicken (about 1 hour).
Once the first layer is set, pour the second flavor on top and return to the refrigerator.
Repeat this process until all six layers are added and set.
Before serving, top the layered Jello cups with a dollop of whipped topping.
Ritz or Townhouse Cracker Caramel Chocolate Sandwiches
Ingredients:
Ritz crackers or Townhouse crackers
Soft caramel candies (store-bought or homemade)
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil
Instructions:
Unwrap the soft caramel candies and place one caramel on top of a Ritz cracker or Townhouse cracker.
Top with another cracker to make a sandwich.
Repeat this process for as many caramel chocolate Ritz sandwiches as desired.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in the microwave, stirring every 30 seconds until smooth.
Dip each sandwich halfway into the melted chocolate mixture.
Place the dipped sandwiches on a parchment-lined baking sheet.
Refrigerate for about 30 minutes or until the chocolate sets.
Old School Classic Pound Cake with Lemon Glaze
Ingredients:
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
4 cups all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon
1 cup powdered sugar
Instructions:
Preheat your oven to 325°F (160°C). Grease and flour a bundt cake pan.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Gradually add the flour to the butter mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
Stir in the vanilla extract and lemon zest.
Pour the batter into the prepared bundt cake pan, spreading it out evenly.
Bake in the preheated oven for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
In a small bowl, whisk together the lemon juice and powdered sugar to make the lemon glaze.
Drizzle the glaze over the cooled pound cake.
Instant Fillings No-Bake Oreo Pie
Ingredients:
1 pre-made Oreo cookie pie crust (9-inch)
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping (Cool Whip)
15 Oreo cookies, coarsely crushed
Instructions:
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Fold in 1 cup of whipped topping until fully incorporated.
Spread the cream cheese mixture into the Oreo cookie pie crust, forming an even layer.
Top with the coarsely crushed Oreo cookies.
Spread the remaining 1 cup of whipped topping over the crushed cookies.
Refrigerate the Oreo pie for at least 2 hours before serving.
Enjoy making and savoring these delightful desserts and snacks!
Jello Desserts Tropical Fruit Jello Cups
Ingredients:
1 package (3 oz) orange-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
1 can (20 oz) tropical fruit cocktail, drained
1 cup diced fresh pineapple
1 cup diced mango
1 cup diced papaya
1 cup whipped topping (Cool Whip)
Instructions:
In a heatproof bowl, dissolve the orange gelatin in boiling water, stirring until fully dissolved.
Add cold water to the gelatin mixture, stirring well.
Refrigerate the gelatin mixture until it thickens slightly (about 1 hour).
Once the gelatin has thickened, fold in the drained tropical fruit cocktail, diced pineapple, mango, and papaya.
Transfer the mixture to individual cups or a large serving dish.
Refrigerate until fully set (about 4 hours or overnight).
Before serving, top each cup with a dollop of whipped topping.
Ritz or Townhouse Cracker Snacks S’mores Sandwiches
Ingredients:
Ritz crackers or Townhouse crackers
Marshmallow fluff or marshmallow creme
Chocolate spread or Nutella
Instructions:
Take two Ritz crackers or Townhouse crackers and spread a layer of marshmallow fluff on one side of each cracker.
On one of the marshmallow-coated crackers, spread a layer of chocolate spread or Nutella.
Top with the other marshmallow-coated cracker to make a sandwich.
Repeat the process to make as many S’mores Ritzwiches as desired.
Optionally, you can lightly toast the marshmallow fluff with a kitchen torch for a more authentic S’mores experience.
Serve immediately for a gooey and delicious treat.
Old School Classic Carrot Cake
Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup crushed pineapple (canned, drained)
1 cup chopped walnuts or pecans (optional)
Cream cheese frosting (store-bought or homemade)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
Pour the cake batter into the prepared baking dish or cake pans. Bake in the preheated oven for 30-35 minutes
(for a sheet cake) or 25-30 minutes (for round cakes) or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan(s) for 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cooled, frost it with cream cheese frosting. You can decorate the top with additional chopped nuts or grated carrots if desired.
Instant Fillings Easy Banana Cream Pie
Ingredients:
1 pre-made graham cracker or vanilla wafer pie crust
1 package (3.4 oz) instant vanilla pudding mix
1 3/4 cups whole milk
2 ripe bananas, sliced
1 cup whipped topping (Cool Whip)
1/4 cup toasted shredded coconut (optional, for garnish)
Instructions:
In a medium bowl, whisk together the instant vanilla pudding mix and whole milk until thickened.
Layer half of the sliced bananas on the bottom of the pie crust.
Pour half of the thickened pudding mixture over the bananas, spreading it out evenly.
Layer the remaining sliced bananas on top of the pudding.
Pour the rest of the pudding mixture over the bananas.
Spread the whipped topping over the top of the pie, covering it completely.
Optionally, garnish with toasted shredded coconut.
Refrigerate the banana cream pie for at least 2 hours before serving.
Enjoy these delicious recipes with your loved ones!
Jello Desserts Raspberry Lemonade Jello Cups
Ingredients:
1 package (3 oz) raspberry-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
1/2 cup lemonade concentrate (thawed)
1 cup fresh raspberries
1 cup whipped topping (Cool Whip)
Instructions:
In a heatproof bowl, dissolve the raspberry gelatin in boiling water, stirring until fully dissolved.
Add cold water to the gelatin mixture, stirring well.
Stir in the lemonade concentrate until well combined.
Refrigerate the gelatin mixture until it thickens slightly (about 1 hour).
Once the gelatin has thickened, fold in the fresh raspberries.
Transfer the mixture to individual cups or a large serving dish.
Refrigerate until fully set (about 4 hours or overnight).
Before serving, top each cup with a dollop of whipped topping.
Ritz or Townhouse Cracker Pimento Cheese Sandwiches
Ingredients:
Ritz crackers or Townhouse crackers
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1/4 cup diced pimentos (from a jar)
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions:
In a bowl, mix the shredded cheddar cheese, mayonnaise, diced pimentos, garlic powder, salt, and pepper until well combined.
Take two Ritz crackers or Townhouse crackers and spread a layer of the pimento cheese mixture on one side of each cracker.
Top with the other cracker to make a sandwich.
Repeat the process to make as many pimento cheese Ritzwiches as desired.
Serve immediately or refrigerate until ready to serve.
Old School Classic Pineapple Upside-Down Cake
Ingredients:
1/2 cup unsalted butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice (reserve juice)
Maraschino cherries (as many as you like)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reserved pineapple juice
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
Melt the butter and pour it into the prepared cake pan, spreading it evenly.
Sprinkle the brown sugar over the melted butter in the pan.
Arrange the pineapple slices on top of the brown sugar. You can place cherries in the center of the pineapple slices.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the reserved pineapple juice, vegetable oil, egg, and vanilla extract.
Combine the wet ingredients with the dry ingredients, stirring until just combined.
Pour the cake batter over the pineapple slices in the cake pan, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes, then invert it onto a serving plate so the pineapple side is facing up. Let it cool completely before serving.
Instant Fillings Easy Chocolate Peanut Butter Pie
Ingredients:
1 pre-made chocolate cookie pie crust (9-inch)
1 package (3.4 oz) instant chocolate pudding mix
1 3/4 cups whole milk
1/2 cup creamy peanut butter
1 cup whipped topping (Cool Whip)
Chocolate shavings or chopped peanuts (optional, for garnish)
Instructions:
In a medium bowl, whisk together the instant chocolate pudding mix and whole milk until thickened.
In a separate bowl, microwave the peanut butter for about 20-30 seconds until it softens.
Stir the softened peanut butter into the chocolate pudding mixture until well combined.
Pour the peanut butter chocolate pudding into the chocolate cookie pie crust, spreading it out evenly.
Spread the whipped topping over the top of the pie, covering it completely.
Optionally, garnish with chocolate shavings or chopped peanuts.
Refrigerate the chocolate peanut butter pie for at least 2 hours before serving.
Enjoy these delightful recipes and create sweet memories with your loved ones!
Jello Desserts Lemon Blueberry Jello Salad
Ingredients:
1 package (3 oz) lemon-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
1 can (14 oz) sweetened condensed milk
1 cup fresh blueberries
1 cup crushed pineapple (canned, drained)
1 cup whipped topping (Cool Whip)
Instructions:
In a heatproof bowl, dissolve the lemon gelatin in boiling water, stirring until fully dissolved.
Add cold water to the gelatin mixture, stirring well.
Stir in the sweetened condensed milk until well combined.
Refrigerate the gelatin mixture until it thickens slightly (about 1 hour).
Once the gelatin has thickened, fold in the fresh blueberries and crushed pineapple.
Transfer the mixture to individual cups or a large serving dish.
Refrigerate until fully set (about 4 hours or overnight).
Before serving, top each cup with a dollop of whipped topping.
Ritz or Townhouse Cream Cheese & Smoked Salmon Crackers
Ingredients:
Ritz crackers or Townhouse crackers
Cream cheese (plain or flavored, such as chive or dill)
Smoked salmon slices
Fresh dill or chives (for garnish)
Instructions:
Take two Ritz crackers or Townhouse crackers and spread a layer of cream cheese on one side of each cracker.
On one of the cream cheese-coated crackers, place a slice of smoked salmon.
Top with the other cream cheese-coated cracker to make a sandwich.
Repeat the process to make as many cream cheese and smoked salmon Ritzwiches as desired.
Garnish with fresh dill or chives on top for added flavor and presentation.
Serve immediately for an elegant and tasty appetizer.
Old School Classic Red Velvet Cake
Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
Cream cheese frosting (store-bought or homemade)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Combine the wet ingredients with the dry ingredients, stirring until just combined.
Divide the cake batter equally between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cooled, frost them with cream cheese frosting. You can decorate the top with red velvet cake crumbs or additional decorations if desired.
Instant Fillings No-Bake Chocolate Mousse Pie
Ingredients:
1 pre-made chocolate cookie pie crust (9-inch)
1 package (3.4 oz) instant chocolate mousse mix
1 1/2 cups cold milk
1 cup whipped topping (Cool Whip)
Chocolate curls or grated chocolate (for garnish)
Instructions:
In a medium bowl, whisk together the instant chocolate mousse mix and cold milk until thickened.
Gently fold in 1 cup of whipped topping until fully combined.
Pour the chocolate mousse mixture into the chocolate cookie pie crust, spreading it out evenly.
Spread the remaining whipped topping over the top of the pie, covering it completely.
Optionally, garnish with chocolate curls or grated chocolate.
Refrigerate the chocolate mousse pie for at least 2 hours before serving.
Enjoy these delightful recipes and indulge in the goodness of these sweet treats!
Jello Desserts Strawberry Pretzel Icebox Cake
Ingredients:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) whipped topping (Cool Whip), thawed
1 package (3 oz) strawberry-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
2 cups sliced fresh strawberries
Instructions:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the crushed pretzels, melted butter, and granulated sugar until well combined.
Press the pretzel mixture into the bottom of a 9×13-inch baking dish to form the crust.
Bake the crust in the preheated oven for 10 minutes, then let it cool completely.
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.
Fold in the whipped topping until fully combined.
Spread half of the cream cheese mixture over the cooled pretzel crust, making sure to cover it completely and reach the edges of the dish.
In a heatproof bowl, dissolve the strawberry gelatin in boiling water, stirring until fully dissolved.
Add cold water to the gelatin mixture, stirring well.
Stir in the sliced strawberries.
Pour the strawberry gelatin mixture over the cream cheese layer, spreading it out evenly.
Top with the remaining cream cheese mixture, spreading it evenly to cover the strawberry layer.
Refrigerate the strawberry pretzel icebox cake for at least 4 hours or overnight before serving.
Ritz or Townhouse Cracker Caprese Sandwiches
Ingredients:
Ritz crackers or Townhouse crackers
Fresh basil leaves
Slices of fresh mozzarella cheese
Slices of ripe tomatoes
Balsamic glaze (store-bought or homemade)
Salt and pepper to taste
Instructions:
Take two Ritz crackers or Townhouse crackers and place a fresh basil leaf on one of the crackers.
Top the basil leaf with a slice of fresh mozzarella cheese and a slice of ripe tomato.
Drizzle a small amount of balsamic glaze over the tomato slice.
Sprinkle with salt and pepper to taste.
Top with the other cracker to make a sandwich.
Repeat the process to make as many Caprese Ritzwiches as desired.
Serve immediately for a refreshing and flavorful snack.
Old School Classic Apple Cobbler
Ingredients:
6 cups peeled and sliced apples (about 5-6 medium-sized apples)
1 tablespoon lemon juice
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
Vanilla ice cream (for serving)
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, toss the sliced apples with lemon juice, 1 cup of granulated sugar, cinnamon, and nutmeg until well coated.
Spread the apple mixture evenly in the prepared baking dish.
In a separate bowl, mix the flour and 1 cup of granulated sugar.
Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the flour mixture over the apples, covering them completely.
Bake in the preheated oven for 40-45 minutes or until the topping is golden brown and the apples are tender.
Let the apple cobbler cool slightly before serving. Serve warm with a scoop of vanilla ice cream on top.
Instant Fillings Quick and Easy Ice Cream Pie
Ingredients:
1 pre-made chocolate or graham cracker pie crust (9-inch)
1 container (1.5 quarts) of your favorite ice cream flavor (such as chocolate, vanilla, or strawberry)
Whipped topping (Cool Whip) or chocolate sauce (for garnish)
Instructions:
Let the ice cream sit at room temperature for a few minutes to soften slightly.
Scoop the softened ice cream into the pie crust, spreading it out evenly.
Place the ice cream pie in the freezer and let it set for at least 2 hours or until firm.
Before serving, garnish the pie with a dollop of whipped topping or drizzle with chocolate sauce.
Slice and serve the ice cream pie immediately.
Enjoy these fantastic recipes and happy cooking!
Jello Desserts Mixed Berry Jello Parfaits
Ingredients:
1 package (3 oz) raspberry-flavored gelatin (Jello)
1 package (3 oz) blueberry-flavored gelatin (Jello)
1 cup boiling water
1/2 cup cold water
1 cup mixed berries (blueberries, raspberries, blackberries, strawberries)
1 cup whipped topping (Cool Whip)
Instructions:
In a heatproof bowl, dissolve the raspberry gelatin in 1/2 cup of boiling water, stirring until fully dissolved.
Add 1/4 cup of cold water to the raspberry gelatin, stirring well.
In another heatproof bowl, dissolve the blueberry gelatin in 1/2 cup of boiling water, stirring until fully dissolved.
Add 1/4 cup of cold water to the blueberry gelatin, stirring well.
Refrigerate both gelatin mixtures until they thicken slightly (about 1 hour).
Once the gelatin has thickened, fold the mixed berries into each bowl of gelatin.
Layer the raspberry gelatin mixture and blueberry gelatin mixture alternately in individual serving glasses or a large trifle dish.
Top each layer with a dollop of whipped topping.
Refrigerate the jello parfaits for at least 4 hours or until fully set before serving.
Ritz or Townhouse Cracker Chicken Salad Sandwiches
Ingredients:
Ritz crackers or Townhouse crackers
2 cups cooked and shredded chicken (rotisserie chicken works well)
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped pecans or walnuts (optional)
Salt and pepper to taste
Lettuce leaves for serving (optional)
Instructions:
In a bowl, mix the shredded chicken, mayonnaise, chopped celery, chopped red onion, and chopped nuts (if using) until well combined.
Season with salt and pepper to taste.
Take two Ritz crackers or Townhouse crackers and place a lettuce leaf on one of the crackers (optional).
Top with a generous scoop of the chicken salad.
Top with the other cracker to make a sandwich.
Repeat the process to make as many chicken salad Ritzwiches as desired.
Serve immediately or refrigerate until ready to serve.
Old School Classic Banana Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
4 ripe bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the mashed bananas, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Optionally, fold in the chopped walnuts or chocolate chips.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Instant Fillings Easy No-Bake Key Lime Pie
Ingredients:
1 pre-made graham cracker pie crust (9-inch)
1 package (3.4 oz) instant key lime pudding mix
1 3/4 cups cold milk
1 cup whipped topping (Cool Whip)
Lime slices or zest (for garnish)
Instructions:
In a medium bowl, whisk together the instant key lime pudding mix and cold milk until thickened.
Gently fold in 1 cup of whipped topping until fully combined.
Pour the key lime pudding into the graham cracker pie crust, spreading it out evenly.
Spread the remaining whipped topping over the top of the pie, covering it completely.
Optionally, garnish with lime slices or zest.
Refrigerate the key lime pie for at least 2 hours before serving.
Enjoy these final recipes, and I hope you have a wonderful time trying them out and sharing them with your loved ones! Happy cooking and baking!
