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Full Online Book HomeLearning KitchenDesserts - Pink Salad
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Desserts - Pink Salad Post by :Seanj777 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2088

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Desserts - Pink Salad

1 can cherry pie filling
1 can pineapple, chunks
1 cup miniature marshmellows
1 small can mandarin oranges
1 cup chopped nuts
1 can Eagle Brand milk
1 large Cool Whip

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4 fresh ripe (or 8 canned halves) peaches or nectarines 1-1/2 cups (about 12 ounces) peach or pear nectar 1 tablespoon vinegar 1 6-inch cinnamon stick 1/2 teaspoon whole cloves 4 quarter-sized slices of fresh, peeled ginger 1/3 cup (4 ounces) heavy cream 2/3 cup (6 ounces) mascarpone cheese 6-1/2 tablespoons sugar or to taste 6 gingersnap cookies, crumbled Drop peaches in boiling water for 1 minute. Remove from heat and cool in cold water. Peel off skin with small paring knife; cut peaches in half and remove pit. Place peach or pear nectar, vinegar, cinnamon, cloves and ginger in medium
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1 (4 serving size) vanilla pudding 2 cups milk 8 oz. cream cheese 1 (9 oz.) pkg.Yellow Jiffy® cake mix 1 egg 1/2 cup water 1 (20 oz.) can crushed pineapple -or- 2 (10 oz.) containers frozen strawberries, thawed Cool Whip -or- whipped cream to cover Chopped nuts -or- slivered almonds, optional Preheat oven to 350° F.Prepare Vanilla pudding using 2 cups milk. Let cool with Saran Wrap pressed on the surface. When it is cool beat the pkg. of cream cheese in a medium bowl and then beat in the pudding. Prepare a Jiffy
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