Raspberry Pretzel Jello Dessert

6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator

Directions:
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together
4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 1 cup sugar on medium/low speed until well-combined.
6. Next, stir in Cool Whip using a spatula and mix until well combined.
7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.
8. Place raspberries evenly on top of the cream filling..
9. Pour Jell-O over raspberries and refrigerate until jello is set.

Berry Yogurt Salad

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

I made whipped cream instead of using Cool Whip. I bought a small carton of whipping cream and whipped it up until it was stiff. I only sweetened it a little (2 Tbs. of sugar) since the yogurt is sweet.

Seafoam Jello

From Wendy's friend Rachel Johnson in NY
Ingredients:
1 Large Jello

1 1/2 c. Boiling water

12 Ice cubes

8 oz. yogurt (use the same flavor as Jello packet)

8 oz. cool whip

*Dissolve Jello into boiling water, make sure the jello is well dissolved, I use a wire whisk and beat it until it gets bubbly.  Then pour into a large bowl or I use my Kitchen Aid Stand Mixer.

Add 12 cubes of ice, whisk until ice cubes are completely dissovled. When dissolved, add yogurt and 8 cool whip. Mix with a hand mixer until smooth and foamy!  I use my Kitchen Aid mixer.  I cover it with a Kitchen towel because it will splatter.  I then slowly turn it up to med/high and let it beat for a good 2 minutes.

Pour into a 9x13 pan and allow several hours to set up! (At least 3-4 hrs.)  You can also pour it into individual cups to have a fun way to serve it and less mess for kids.  If you use the pan, cut into squares to serve.  Enjoy!!

Quick Dessert Truffle

By: Wendy Connors

1 pkg Strawberries, washed and sliced
2 Bananas sliced
1 pkg Vanilla pudding made as directed
1 pkg Banana cream pudding made as directed
Cool Whip Thawed
Angel food cake

Mix the 2 puddings together... Using a truffle bowl (bowl on a stand)... tear pieces of the angels food cake until bottom is covered... add a layer of pudding, a layer of fruit and repeat until all of the cake, fruit and pudding are gone... top with cool whip and a few slices of the fruit in the middle. Refrigerate before serving! Serve by scooping with a spoon (looks messy but tastes yummy)!

Death By Chocolate

Recipe By: Wendy Connors

Ingredients
1 Chocolate Cake Mix
3 Skor Candy Bars, crushed (or Skor bits)
2 Pkgs Chocolate Mousse (or 2 lg choc pudding)
1 Hersheys Chocolate Bar
2 Lg Cool Whip

Directions
Make Cake according to box, Bake in sheet pan, cool. Cut Cake into cubes, make mousse, or pudding. Put a layer of Cake cubes in a triffle dish, cover with mousse/pudding, then Skor bar,
Continue with cake, pudding,skor layers until gone. Top with cool whip and grated hershey's bar.
Chill for at least 3 hours serve COLD!

Oreo Cake

Recipe By: Wendy Connors & Betty Crocker

Ingredients
1 Cup Flour
1/2 tsp Baking Soda
3/4 Cup Sugar
1/2 tsp Baking Powder
1/2 Cup Sour Cream
1 Egg
1/4 Cup Butter
12 Oreo Cookies
1/4 Cup Water
Cool Whip

Directions
Preheat Oven to 350 degrees. Grease and Flour 8 or 9 inch round cake pan. Beat all ingredients except cookies on low speed for 30 seconds, scrapping bowl constantly. Beat on high 2 minutes.
Coarsely Chop Cookies and stir into batter DO NOT OVER STIR, Pour into pan.
Bake 30-35 minutes until cake springs back when touched in the center. Cool 10 minutes and then remove from pan and cool completely on wire rack. Top with Cool Whip or cream, Refrigerate.