1 8 oz. can crushed pineapple, drained and squished dry
1 8oz. cream cheese
abt. 3 c. coconut
Combine pineapple and cream cheese. Place coconut in shallow bowl. Using a 1 in. scoop, put 1-3 scoops of cream cheese mixture into coconut. Roll balls around until evenly coated and hold their shape. Continue until all mixture is used up! Refrigerate and enjoy!
Saturday, December 24, 2011
Christmas Rainbow Salad
1 6 oz. pkg. red jello
1 can crushed pineapple, drained, reserve juice
1 3 oz. pkg. yellow jello
1 8 oz. cool whip
1 8oz. cream cheese, softened
2 c. mini marshmallows
1/2 c. mayo
1 6 oz. green jello
In 13x9 pan prepare green jello. Refrigerate to set. In large saucepan, bring to boil 1 c. pineapple juice and water, dissolve yellow jello in water, add marshmallows, stir until dissolved. With mixer beat in cream cheese, then fold in whip cream and crushed pineapple. Pour on set green layer. Return to refrigerator and set. Prepare red jello and cool in pan. When cool, pour onto set yellow layer. Return to fridge and cool to set.
1 can crushed pineapple, drained, reserve juice
1 3 oz. pkg. yellow jello
1 8 oz. cool whip
1 8oz. cream cheese, softened
2 c. mini marshmallows
1/2 c. mayo
1 6 oz. green jello
In 13x9 pan prepare green jello. Refrigerate to set. In large saucepan, bring to boil 1 c. pineapple juice and water, dissolve yellow jello in water, add marshmallows, stir until dissolved. With mixer beat in cream cheese, then fold in whip cream and crushed pineapple. Pour on set green layer. Return to refrigerator and set. Prepare red jello and cool in pan. When cool, pour onto set yellow layer. Return to fridge and cool to set.
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