Fruit Delight

1 (29 ox) can fruit cocktail

2 20 ox cans chunky pineapple

2 11 oz cans mandarin oranges

1 pkg vanilla instant pudding, prepared

1 12 oz carton Cool Whip

Drain jice from cans of fruit and discard. Add pudding to fruit and mix well. Spread in a shallow dish and cover top with Cool Whip.

Apple-Orange Jello

from Alicia Sorensen

2 pkg(6oz) jello (raspberry, strawberry, cranberry)

2 C orange juice

2-3 apples, peeled then grated

Bring oj to boil, remove from heat, stir in jello. Add 2 C ice cubes, when dissolved add apples and refrigerate for 1-2 hours.

Fruit Salsa and Cinnamon Chips

From the ward newsletter. This is a healthy and delicious dessert idea.

2 kiwis, peeled and diced

2 apples, peeled, cored, and diced

1 lb fresh strawberries, diced

1 8-oz pkg. frozen raspberries, thawed (I used blueberries and they were perfect!)

2 T granulated sugar

1 T brown sugar

3 T fruit preserves, any flavor

In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar, and fruit preserves. Cover and chill for at least 20 minutes.

Cinnamon Chips

10 10-inch flour tortillas

Vegetable oil for frying

2 C cinnamon-sugar mixture to taste

Cut tortillas into strips or triangles. Heat oil in frying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar mixture. Coat chips with mixture, then place on paper towels. Allow chips to cool. Serve with fruit salsa.

Favorite Apple Salad

1 can (20 oz) unsweetened pineapple chunks
1/4 C butter or margarine
1/4 C sugar
1 T lemon juice
2 T cornstarch
2 T cold water
1 C mayonnaise
8 C chopped tart apples
2 C green grapes
2 t potty seeds
3/4 C chopped pecans, toasted

Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Ford in the pecans just before serving.