These are just a few of my favorite salads to make for Easter, Christmas, or any holiday. Most of them have Jell-O and Cool Whip in the ingredients and serve better after being refrigerated overnight.
Orange Gelatin Salad
1 - 3 oz. Pkg. Orange Jell-O
2 – 3 oz. pkg. Vanilla Tapioca Pudding
3 cups water
6 oz. Cool Whip
3 small cans Mandarin Oranges
Cook jello, pudding, and water in large saucepan until mixture boils and thickens. Add Cool Whip and oranges and mix well. Refrigerate.
Strawberry Pretzel Salad
1 1/3 cups crushed pretzels
½ cup sugar
½ cup melted margarine
8 oz. cream cheese
8 oz. Cool Whip
½ cup powdered sugar
2 – 3oz. pkgs. Strawberry Jell-O
2 cups hot water
16 oz. frozen strawberries
Mix together: crushed pretzels, sugar, and melted margarine in greased 13 X 9 inch baking pan and bake for 10 minutes at 350 degrees. Cool. Cream Cool Whip, cream cheese, and sugar until well blended and spread evenly on top of pretzel layer. Stir boiling water into jello until well mixed. Blend in frozen strawberries. Let sit in refrigerator for 30 minutes or until partially set. Spread strawberry mixture on top of cream cheese mixture and refrigerate.
15 ½ oz. can crushed Pineapple
1 pkg. instant pistachio pudding
8 oz. cool Whip
1 cup colored mini marshmallows
Mix pineapple and pudding until dissolved. Stir in Cool Whip and marshmallows. Refrigerate.
1– 20 oz. can of pineapple chunks with natural juice
1 -20 oz. can of peaches or pears or mixed fruit
2 sliced bananas
1 small can mandarin oranges, drained
1 small jar of maraschino cherries, drained
1 – 30z pkg. lemon instant pudding
Mix fruit together and fold in pudding.