Angel Kisses Pie
finely chopped pecans
2 (9-inch) unbaked pie shells
1 box confectioners' sugar
1 (8 ounce) box strawberry flavored
2 (12 ounce) cartons whipped topping
1 can strawberry pie filling
1/2 cup pecans into each pie shell; bake at 425 degrees F for 10 minutes or until crust is browned lightly. Cool.
confectioners' sugar and cream cheese; beat until smooth and creamy. Fold in whipped topping. Divide evenly between pie shells. Top
each pie evenly with pie filling. Chill until ready to serve.
1/2 cup sliced fresh strawberries or raspberries
1/4 cup sweetened whipped cream or Sweetened Topping
stemmed parfait or wineglass, layer crumbled brownies, fresh fruit and whipped cream. Top with whole fresh strawberry.
May use trifle bowl or large glass salad bowl to prepare recipe to serve several.
1 (14 ounce) can sweetened condensed milk and 1 (8 ounce) container thawed frozen dairy whipped topping until combined.
Fluffy Valentine Salad
cherry pie filling
1 can Eagle Brand sweetened condensed milk
1 small can crushed pineapple, drained
1 (12 ounce)
container Cool Whip
Pecans (if desired)
all ingredients together and chill.
Valentine Cherry Fluff
cherry or strawberry pie filling
1 (8 ounce) container Cool Whip, thawed
1 can sweetened condensed milk milk
ounce) can crushed pineapple
1 cup nuts, coarsely chopped
large bowl, fold all ingredients together. Refrigerate.
Velvet Valentine Salad
box lemon gelatin
4 cups hot water, divided
1 pound marshmallows
1 small can crushed pineapple
8 ounces cream
1 cup Miracle Whip
1/2 cup cream, whipped
1 small box raspberry gelatin
lemon gelatin in 1 cup hot water.
marshmallows in 1 cup hot water. Mix and let cool.
pineapple, cream cheese, salad dressing and cream. Add to gelatin mixture. Chill until set.
raspberry gelatin and 2 cups hot water; chill. Pour over pineapple mixture. Chill until firm, then cut into squares.