Sanctuary has re-opened for services - RESERVATIONS REQUIRED
6 oz. package Raspberry Jello 15 oz. can blueberries in juice (do not drain)
DO NOT USE BLUEBERRY PIE FILLING
Small can crushed pineapple - do not drain
Dissolve Jello in 2 cups boiling water
Add blueberries and pineapple to Jello mixture.
Pour into dish and let congeal.
1 8 oz cream cheese 1/2 cup sugar
1 tsp vanilla flavoring
Cream together until smooth
Spread on top of Jello.
contributed by Janis Campbell
1 large box peach Jell-O 1 can sliced peaches, drained
1 large Cool Whip 1 c. mini marshmallows
Mix all ingredients (Jell-O should be dry ingredient), chill, and serve.
contributed by Libby McNair
2 c. crushed pretzels 1 (8 oz.) Cool Whip
3/4 cup melted butter 1 (6 oz.) strawberry jello
3 tsp sugar 1 cup boiling water
1 (8 oz) cream cheese 2 (10 oz) frozen strawberries
1 cup sugar
Mix crushed pretzels, 2 tsp. sugar, and melted butter together. Pour into a 9 x 13" inch dish and bake at 350 for 8 minutes. Cool. Beat 1 cup sugar into cream cheese. Fold in Cool Whip and spread over cooled pretzels. Place in refrigerator. Mix hot water with jello. Add frozen strawberries and place in refrigerator. Pour strawberries and jello over cream cheese mixture. Place in refrigerator and let stand several hours.
contributed by Carol Campbell