Cherry Fluff

 Ingredients:

• 21 oz. cherry pie filling
• 14 oz. sweetened condensed milk
• 20 oz. crushed pineapple, drained
• 12 oz. whipped topping (Cool Whip)
• 10 oz. mini marshmallows

Directions:

1. Combine all ingredients together in a large bowl
2. Refrigerate for at least 2 hours before serving
3. Serve as a salad or with graham crackers or mini Oreos for dipping. Alternatively, you can divide the mixture between two prepared Graham Cracker Pie Crusts and chill for 2 hours before serving.

***From Karen VanWinkle

Frozen Strawberry Salad

Ingredients:

1 8 oz. cream cheese
3/4 c. sugar
3 lg bananas, sliced
2 c. crushed pineapple
16 oz. frozen strawberries, thawed
1 tub Cool Whip
1/2 . chopped nuts

Directions:

Cream together cream cheese and sugar.  Add bnanas, nuts, pineapple and strawberries.  Fold in Cool Whip into 9x13 inch pan and freeze.  Keeps 4 to 6 weeks.  Serve just a little bit thawed.

Peanut Butter Pie

Ingredients:

3/4 c. powdered sugar
1/2 c. chunky peanut butter
1 sm. pkg. instant pudding (chocolate, vanilla, or butterscotch)
1 tub Cool Whip
1 baked 9 inch pie shell

Directions:

Mix and crumble the powdered sugar and peanut butter.  Place half of mixture on bottom of pie shell. Save the rest for top of pie.  Mix pudding as directed and pour over crumbs.  Chill.  Top with Cool Whip and sprinkle the rest of the crumbs on top.

Green Jello

Ingredients

• 2 small packages Lime Jello
• small bottle of diced pimentos
• 2-3 heaping spoonfuls of cottage cheese
• 8 oz. cool whip
• 1 cup chopped walnuts

Directions

1. Make Jello as directed.
2. Let set over night.
3. when jello is chilled and well set, stir in all other ingredients
4. the whip cream, just add till it looks good.