Submitted by: Bethany Davis, Jonesborough
Mix together in large bowl:
1 can cherry pie filling
1 can crushed pineapple (drained)
1 can Eagle Brand sweetened condensed milk
Add 1 cup Cool Whip and 1 cub crushes pecans. Refrigerate overnight.
Submitted by: Bethany Davis, Jonesborough
Mix together in large bowl:
1 can cherry pie filling
1 can crushed pineapple (drained)
1 can Eagle Brand sweetened condensed milk
Add 1 cup Cool Whip and 1 cub crushes pecans. Refrigerate overnight.
Submitted By: Jean W., Johnson City
1 can (20 oz.) crushed pineapple - do not drain
2/3 cup sugar
1 box (3 oz.) lemon jello
1 8 oz. cream cheese softened
1 cup diced unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping or cool whip
In sauce pan combine pineapple and sugar. Boil 3 minutes. Add Jello, stir until dissolved. Add cream cheese, stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch glass dish. Chill until firm. Cut into squares and serve on lettuce leaves. Yields 9 to 12 servings.
Submitted By: Mae B., Fall Branch
2 bunches broccoli
10 slices bacon
1 large red or Vidalia onion
1/3 c dark raisins
1 c mayonnaise
¼ c sugar
2 tbsp cider vinegar
black pepper
sunflower seeds (optional)
Cut broccoli into bite size pieces. Slice onion lengthwise. Cook bacon until crisp. Combine broccoli, onion, raisins, and bacon. In a small bow, whisk the rest of the ingredients. Pour over broccoli mixture. Let stand awhile before serving.