Are you looking for a side dish that is easy to make and your family or guests will love? Look no further! Ambrosia is a great salad you can serve with just about any main dish.
When I was growing up in Northeast Ohio, Sunday dinner was always Roast Beef with carrots, and potatoes, salad and dessert. My mother would make this salad occasionally and it was always a big hit! Tonight I am making my Slower Cooker Chicken Stew for dinner and thought I would make this as my salad. It seemed like the perfect side/salad to round out my dinner and since it is spring here in Michigan I thought it would be a better choice than the baked apples. You can find the Slower cooker Chicken stew recipe on my blog too!
Enjoy and Happy Cooking,
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (15.25 ounce) can fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained
Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in non-dairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.
Photo: Taken by Kraft foods
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This cake is the perfect way to show your mother how much you love her. It will be the highlight of her Mother’s Day!
Enjoy and Happy cooking.
2 cups fresh strawberries, crushed
1 (6 ounce) package strawberry flavored gelatin
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package
Fresh whipped topping, optional
Vanilla ice cream, optional
Preheat an oven to 350 degrees F.
Spread crushed strawberries on the bottom of a 9×13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. Serve with some fresh whipped topping or vanilla ice cream if desired.
I was thinking about what “Challenge” I could blog about today. If you ask my children, they would tell you the challenge of the day for them is the weather here in Michigan. They got tickets to the Detroit Tigers game this evening and I don’t think Mother Nature realizes most of us would like to move on from the cold weather. If you ask my husband, his challenge is the long “Honey Do” list I keep giving him on his vacation! As I enjoy a wonderful Hazelnut Latte on Earth Day, I kept thinking about this wonderful dessert and how it would be the perfect ending to my Easter dinner on Sunday. I guess my “Challenge” for you is to copy the ingredient list and give it a try! The best thing is you make it ahead and simply pull it out of the fridge when you are ready for dessert. Hope you enjoy. I know we will!!
Enjoy and Happy Cooking,
22 1/2 sheets (about 1 [14-ounce] box) graham crackers, divided
3 cups milk
2 (3.4-ounce) packages vanilla instant pudding mix
1 (8-ounce) block cream cheese, softened
1 (8-ounce) tub frozen whipped topping, thawed
1/4 cup milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed with a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened butter, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil to prevent sticking. Chill 4 hours.