Cream Cheese Strawberry Salad

8 oz cream cheese, softened

1/2 c. sugar

1 lrg can pineapple, drained

1 lrg basket strawberries (or frozen), 1/3 c. smashed

1/3 c. pecans, chopped

3 to 4 bananas, cut up

1 12 oz cool whip, softened

Cream together cheese and sugar. Add remaining ingredients (except bananas). Stir well. Just before serving add bananas. Refrigerate.

Raspberry Jello Salad

Crust:

2 c. pretzels, crushed

3 tbs sugar

3/4 c. butter, melted

Mix and press into 9 x 13 pan. Bake at 400 for five minutes. Cool and set aside

Mix:

6 oz cream cheese, softened

1 c. sugar

12 oz cool whip

1 8-1/2 oz can crushed pineapple

Mix and spread on crust

Mix:

6 oz pkg raspberry Jello

3 c. boiling water

Dissolve Jello in water and add package of frozen raspberries. Set until thick. Pour over cream cheese and set.

Blueberry Jello Salad

2 large pkgs Jello - Any berry flavor (raspberry, blackberry, etc.)

1 bag frozen blueberries

1 large can crushed pineapple

Follow directions on Jello. When dissolved put blueberries in the hot Jello then pineapple with juice. Let stand overnight. Top with fresh whipped cream.

Rainbow Jello

5 flavors of Jello (3 oz pkgs), variety of colors (lime is a strong flavor and overpowers, try blackberry, strawberry, lemon, orange, raspberry, etc)

8 oz sour cream

For every layer dissolve 1 pkg Jello in 1 cup boiling water. Pour 3/4 c. Jello in glass 9 x 13 pan and refrigerate. Set for 20 minutes. Mix remaining Jello with 1/3 c. sour cream and 2 tbs cold water. Let stand at room temperature until other layer is set. Add on top of first layer and set for 20 minutes. Repeat with all flavors.

**I found it worked best to make all of the colors of Jello and leave on the counter in cups until they are ready to pour in the pan, if they are too warm they melt the layer below them.**

Cookie Salad

1 lrg box vanilla instant pudding

12 oz pkg cool whip - mix with pudding

mandarine oranges

fruit coctail

3 to 4 sliced bananas

1 pkg stripped shortbread cookies, crumbled

1 can pineapple

Mix pudding as directed on package. Mix with cool whip. Add rest of ingredients. (Best to put cookies in right before serving)

Five Cup Salad (Ambrosia)

1 c. coconut

1 c. mandarine oranges

1 c. pineapple tidbits

1 c. mini marshmallows

1 c. sour cream

Wonton Salad

1/2 pkg wonton skins - fry until lightly golden brown and break into bite size pieces

1 head lettuce

4 chicken breasts, cut up and marinated in teriyaki. Stirfry

Add:

1 c. diced celery

3 clusters green onions, sliced (optional)

1/4 c. sesame seeds

1 can sliced water chestnuts

1/2 c. cashews sprinkled on top

Dressing:

1/4 c. oil

4 tbs sugar

1 tsp salt

3 tbs soy sauce

3 tbs vinegar