Easter Recipes: Desserts

Fluffy Fruity Easter Bowl

Makes: 12 servings, about 2/3 cup each
1 can (20 ounces) crushed pineapple in juice, undrained
1 package (4-serving size) JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
2 cups chopped strawberries
1 cup JET-PUFFED Miniature Marshmallows
1 tub (8 ounces) COOL WHIP Strawberry Whipped Topping, thawed
1 package (3 ounces) ladyfingers
MIX pineapple with its juice, the dry pudding mix, strawberries and marshmallows in large bowl until well blended. Gently stir in whipped topping.
LINE large serving bowl with ladyfingers, with cut sides facing in. Fill with the pudding mixture; cover. REFRIGERATE at least 1 hour before serving. Store leftover dessert in refrigerator. Substitute-Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Pineapple Ambrosia

Makes: 8 servings, 1/2 cup each
2 cups fresh pineapple chunks
1 can (11 ounces) mandarin orange segments, drained
1 cup JET-PUFFED Miniature Marshmallows
1 banana, sliced
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
MIX all ingredients in large bowl. Serve immediately.
Make Ahead
Prepare as directed, omitting the banana slices. Cover and refrigerate up to 24 hours. Stir in bananas just before serving.

Easter Jello

1 pkg. lemon jello

coconut

1 pkg. assorted color jelly

beans or small Easter eggs

You must use clear glass bowl to enjoy!

Follow package directions for preparing jello.

Just before jello sets, add jelly beans so that they may be visible throughout.

Dye enough coconut green to cover top of jello.

When firmly set, cover top of jello with coconut forming a grass effect.

Place remaining jelly beans in grass

Easter Fruit Salad

1 can Comstock lemon pie filling

1 can chunk pineapple

1 can fruit cocktail

2 c. miniature marshmallows (colored)

2 or 3 bananas, sliced

2 c. whipped topping

Drain pineapple and cocktail.

Combine pie filling and whipped topping.

Fold in fruits and other ingredients.

Chill well.

Serve on lettuce, topped with a cherry.