|In the Pink|
|by Rosalea Murphy|
This luscious sequel to The Pink Adobe Cookbook celebrates the 50th anniversary of Sante Fe's most famous restaurant with 141 recipes for all occa...
1 - 10 of 46 for pink desserts
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Combine milk, lemon juice, pineapple and pie filling. Fold in Cool Whip, marshmallows and nuts. Pour in Pyrex dish, cover and freeze. Cut into ...
Drain pineapple and heat juice with marshmallows until melted. Add box of Jello and cool. Add pineapple, cottage cheese, pecans and Cool Whip. Chill ...
Blend together pink lemonade, Eagle Brand ... crumbs and sprinkle 1/3 of crumbs on top. This will keep well in refrigerator. May be made the day before.
Drain thawed berries reserving 3/4 cup of syrup. Dissolve sugar and gelatin in boiling water. Add reserved strawberry syrup. Chill until very thick. ...
Mix all the above ingredients well. Pour into a 6 x 10 pyrex dish and chill over night.
Blend all ingredients together in order given. Freeze until firm in one large container or paper lined muffin tin. Remove from freezer just before ...
Drain: 1 large container of whipped topping and 1 can Eagle Brand milk; fold gently together. Mix in pineapple and 1 or 2 cans cherry pie filling. ...
Cream together cream cheese, cherries and juice until smooth. Stir in fruit cocktail, marshmallows and coconut. Fold in Cool Whip and top with ...
Mix all of the above ingredients together. Chill and serve in a very pretty glass bowl. This is a very "festive" dessert.
Mix all ingredients ... is an excellent dessert and very convenient ... used. For a change, use this in graham cracker crusts and you have a delicious pie.
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