Raspberry Pretzel Salad

Lorene Orgill from the Essential Mormon Cookbook pg. 116

3/4 cup butter or margarine
2 1/2 cups pretzel sticks
1- 8 oz. package cream cheese
1- 8 oz. tub Cool Whip
1- cup sugar
2- cups water
1- large package raspberry-flavored gelatin
2- 10 oz. packages frozen raspberries
1- 15 oz. can crushed pineapple

Melt butter and pour into a 9x13-inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.

In a large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.

Easy and Tasty Fruit Salad

Lorene Orgill

Ingredients:

1 can lite fruit cocktail (drained)
1 large crisp apple cut into bite size pieces
1 large banana cut up
1 small lemon or pina colada or key lime yogurt

Place above ingredients in a medium size bowl. Mix thoroughly. Sprinkle top with nutmeg if you wish. Chill and serve.

Taco/Bean Salad

Merrily Hill

2 cans kidney beans, drained
1 green pepper, chopped
1 Bermuda onion, chopped
1 cup grated cheese
6-8 tomatoes, cut in chunks
1 pkg. corn chips, plain
1 bottle Catalina salad dressing

Drain kidney beans. add green pepper, onion, cheese and tomato chunks. Toss. Just before serving add corn chips and salad dressing. Serves 10.

Frozen Fruit Salad

April Soffe

Cream: 1 (8 oz.) pkg. cream cheese, softened
¾ c. sugar
Mix in: 2 bananas, sliced
1 carton (about 10 oz.) frozen strawberries—the kind with sugar already mixed in
1 (16 oz.) can pineapple tidbits or crushed pineapple, drained
Add last: 8 oz. Cool Whip

Mix with electric mixer. There should still be small chunks. Freeze in 9x13 pan. Set out 1/2 hour before eating to soften slightly.

Broccoli Salad

Jessica Rowley

1 Large head Broccoli
2 small heads cauliflower
2 large tomaotes
1 small red onion
1 lb. bacon (fried and crumbled)

Dressing:
1 cup mayonaise
1/2 cup sugar
2 Tbsp. Apple Cider Vinegar

Whisk together. Refrigerate.

Cut up veggies into bite size pieces. Add dressing just before serving.