Great Grandma Packer’s Thanksgiving Whipped Cream Fruit Salad

Drain & Combine:
1 can fruit cocktail
1 can pineapple chunks
1 can mandarin oranges
Add:
2 sliced bananas
¼ C. maraschino cherries, halved
Whip & fold into fruit:
1 pint whipping cream
½ C. sugar
1 t. almond flavoring

Grandma Beth Johnston’s Frozen Dessert from when Mom and Dad were first married

Slice lengthwise 1 inch thick:
an angel food cake loaf
three different colors of sherbet from a box
(lime, orange and raspberry)
Layer cake then sherbet, cake then sherbet, cake then sherbet, cake.
Trim finished loaf so edges are even.
Frost entire dessert, top, bottom and sides with:
Whipped cream
Freeze:
To serve slice cross wise so that all three colors of sherbet show.
Garnish with a mint leaf.

Janey Barrett’s “Real” English Trifle

Cut into small squares and place in the bottom of a clear bowl or individual dishes:
1 white or yellow baked cake from a mix or an
Angel food cake or
Pound cake
Layer over cake:
Raspberry filling. (Use Wilderness brand or make your own from fresh or frozen raspberries, cornstarch, sugar cooked until a little thickened)
Layer over raspberry filling:
Drained cans of fruit cocktail
Kiwi slices, for color
Layer over fruit cocktail:
Bird’s Custard
Layer over bird’s custard:
Whipped Cream
Chill & Serve

Mom’s English Trifle

Tear into bite sized pieces:
1 angel food cake
Layer twice in a glass bowl:
Cake pieces
Sliced fresh strawberries
Sliced bananas
Lemon pudding &/or
Banana Pudding
Whipped Cream

Lis’s Favorite Slippey-Slidey Dessert aka “Dump Cake”

Combine in a 9 x 13 cake pan:
1 can pie filling
1 can crushed pineapple with juice
Sprinkle over top”
1 white or yellow cake mix
Cut over top:
1 ½ cubes butter
Top with:
1 C. chopped nuts
Bake 350 degrees, 1 hour.
Serve with:
vanilla ice cream or
whipped cream

Blueberry Crunch

Mix together:
2 T. flour
¼ t. salt
½ C. sugar
Stir in:
1 pt. blueberries
2 T. lemon juice
½ C. water or
blueberry juice
Spread into an 8 x 8 inch pan.
Combine & sprinkle on top::
¼ C. flour
½ C. oatmeal
¼ C. brown sugar
½ t. salt
¼ C. shortening
Bake for 25 minutes at 375 degrees.
Serve with:
Vanilla ice cream or
Whipped cream topping