ORANGE FLUFF

1 large box orange Jell-O*** (6oz)

1 large box cook and serve vanilla pudding*** (4.6oz)

2 11oz cans mandarin oranges, (reserve juice and add to water to make 2 cups)16 oz. Cool Whip***

OPTIONAL INGREDIENTS:

20oz can pineapple tidbits drained

2 sliced bananas*

8oz softened cream cheese** (for cheesecake fluff)
maraschino cherries to sprinkle on top before serving

Mix together pudding, Jell-o, and juice/water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

*If using bananas, mix in just before serving to prevent browning.

**If using cream cheese, whip in after you beat the thickened Jell-O mix but before folding in cool whip.

***You can use either regular or sugar free ingredients!

CRANBERRY CREAM CHEESE HOLIDAY SALAD

1 1/2 cups crushed Almonds

4 1/2 tablespoons Splenda

3/4 cup butter, melted

1 tsp salt

1 cup Splenda

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen lite whipped topping, thawed

2 (3 ounce) packages sugar free raspberry Jello

2 cups boiling water

1 (16 ounce) package frozen raspberries

8 ounces of cranberries (chopped) 

Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt, 4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

*Can 1/2 the recipe in a 9x9 pan.

AWESOME SUGAR FREE FRUIT SALAD

16 oz frozen mixed berries

20 oz can pineapple chunks, drained

11 oz can mandarin oranges, drained

11 oz can mandarin oranges with juice

1 (8 serving) package sugar free raspberry jello

2 cups grape halves (optional)

Mix the juice from the 2nd can of oranges with jello until dissolved, then mix everything together.  Let set in fridge for several hours.

**This was very watery.  May want to only use 1/2 can of juice.

FRUIT SALAD W/POPPY SEED LIME DRESSING & PISTACHIOS

1 cup green grapes halved

1 cup quartered strawberries

½ cup blueberries

2 TBL sugar or sugar-substitute
½ cup lime juice

1 tsp poppy seeds

¼ cup pistachios

In a bowl combine sugar, lime juice, poppy seeds and mix well.  Add fruit and toss well to coat.  Sprinkle pistachios over top just before serving.


*I usually 1/2 the dressing because it is too soupy for me otherwise.

ANGIE GROBERG'S FROZEN FRUIT SALAD

2 lb. Frozen Berries

2 small instant pudding, regular or sugar free

32 oz yogurt, regular or greek (pick your flavor - plain, lemon, strawberry, etc.)

16 oz coolwhip, thawed, regular or sugar free
Optional -- zest of 1 lemon