1 big box of cherry jello – add 1and 1/2 c boiling water till dissolved – stir in 1 can of cherry pie filling – then add 1 can of sprite

Chill Till Firm & Serve!!!  It dances on your tongue!:)

3 tablespoons sugar

3 tablespoons mayo

2 tablespoons milk

1 tablespoon poppy seeds

1 tablespoon vinegar

10 oz. bag of Romaine Lettuce

1 cupsliced strawberries

2 tablespoons toasted slivered almonds

Combine sugar, mayo, milk, poppy seeds and vinegar in small bowl.  Wisk well.  Place lettuce in large bowl and top with almonds and strawberries and drizzle dressing over the top.

1 c broken pretzels    1 c sugar     1/2 c margarine    Mix together and bake on a cookie sheet 7-10 minutes at 400 degrees.  Cool, crumble and set aside.

Mix together 1/2 c sugar, 8 oz cream cheese, & 8 oz cool whip.  Stir all together.  Before serving add 1 drained 20 oz can crushed pineapple & 1 drained can of mandarine oranges.  If doubling the recipe – still use 1 can of each fruit.

Ingredients

2 lbs. ground beef

1 medium onion, diced

1/2 c. green pepper, diced

1/2 c. sliced black olives

1 can kidney beans, drained

1 can mushroom soup

8 oz. cottage cheese

8 oz. sour cream

10 oz. pkg. nacho flavored taco chips

1 jar mild taco sauce

1 pkg. shredded cheddar cheese

Directions:  Brown meat, mix with onions and peppers.  Add olives and kidney beans, set aside.  Mix mushroom soup, cottage cheese and sour cream in bowl.  Crush chips and spread 1/2 in bottom of 9″x13″ pan.  Cover with met mixture.  Spread cottage cheese mixture over meat.  Pour taco sauce over these layers.  Sprinkle with reamining chips.  Spread cheedar cheese over the top.  Bake covered with foil at 350 degrees for 25 minutes.  Remove foil and bake 5 minutes longer.