Watergate Salad

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 8

"Pistachio pudding mix is the base for this marshmallow salad with pineapple, nuts and fluffy whipped topping."

Ingredients:

1 (3.4 ounce) package instant pistachio pudding mix 1 (8 ounce) can crushed pineapple , with juice

1 cup miniature marshmallows 1/2 cup chopped walnuts 1/2 (8 ounce) container frozen whipped topping, thawed

Directions:

1.	In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Nutrition Information Servings Per Recipe: 8 Calories: 173

Amount Per Serving Total Fat: 7.4g Cholesterol: 0mg Sodium: 180mg

Amount Per Serving Total Carbs: 24.6g     Dietary Fiber: 0.7g Protein: 1.2g

Strawberry Pretzel Salad

Prep Time: 30 Minutes Cook Time: 15 Minutes

Ready In: 1 Hour 45 Minutes Servings: 10

"A cool strawberry gelatin salad with a cream cheese middle and pretzel crust."

Ingredients:

3/4 cup butter, softened 3 tablespoons brown sugar 2 1/2 cups crushed pretzels 1 (6 ounce) package strawberry flavored Jell-O® 2 cups boiling water

3 cups strawberries, chilled 1 (8 ounce) package cream cheese 1 cup white sugar 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
3.	In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
4.	In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Nutrition Information Servings Per Recipe: 10 Calories: 520

Amount Per Serving Total Fat: 28.2g Cholesterol: 61mg Sodium: 603mg

Amount Per Serving Total Carbs: 64.5g     Dietary Fiber: 1.6g Protein: 5.9g

Strawberry Pretzel Salad

Prep Time: 35 Minutes Cook Time: 10 Minutes

Ready In: 45 Minutes Servings: 12

"A pretzel crust topped with a sweet cream cheese layer and a strawberry topping."

Ingredients:

2 cups crushed pretzels 3/4 cup butter, melted 3 tablespoons white sugar   1 (8 ounce) package cream cheese, softened 1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed   2 (3 ounce) packages strawberry flavored Jell-O® 2 cups boiling water 2 (10 ounce) packages frozen strawberries

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3.	Bake 8 to 10 minutes, until set. Set aside to cool.
4.	In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5.	Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Nutrition Information Servings Per Recipe: 12 Calories: 424

Amount Per Serving Total Fat: 23.3g Cholesterol: 51mg Sodium: 442mg

Amount Per Serving Total Carbs: 52.1g     Dietary Fiber: 1.4g Protein: 4.5g

Orange Cream Fruit Salad

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 10

"Canned and fresh fruit are mixed into a lovely orange cream concoction made form vanilla pudding, milk, orange concentrate and sour cream. After a few hours in the refrigerator, it 's ready to be spooned out and enjoyed."

Ingredients:

1 (3.5 ounce) package instant vanilla pudding mix 1 1/2 cups milk 1/3 cup frozen orange juice concentrate, thawed 3/4 cup sour cream 1 (20 ounce) can pineapple tidbits,

drained 1 (15 ounce) can sliced peaches, drained 1 (11 ounce) can mandarin orange segments 2 bananas, sliced 1 apple - peeled, cored and sliced

Directions:

1.	In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2.	In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Nutrition Information Servings Per Recipe: 10 Calories: 214

Amount Per Serving Total Fat: 4.6g Cholesterol: 11mg Sodium: 175mg

Amount Per Serving Total Carbs: 42.7g     Dietary Fiber: 2g Protein: 2.6g

Green Grape Salad

Prep Time: 15 Minutes

Ready In: 15 Minutes Servings: 8

"Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad."

Ingredients:

4 pounds seedless green grapes 1 (8 ounce) package cream cheese 1 (8 ounce) container sour cream

1/2 cup white sugar 1 teaspoon vanilla extract 4 ounces chopped pecans 2 tablespoons brown sugar

Directions:

1.	Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Nutrition Information Servings Per Recipe: 8 Calories: 479

Amount Per Serving Total Fat: 27.1g Cholesterol: 43mg Sodium: 103mg

Amount Per Serving Total Carbs: 60.1g     Dietary Fiber: 3.6g Protein: 5.8g

Judy's Strawberry Pretzel Salad

Prep Time: 15 Minutes Cook Time: 10 Minutes

Ready In: 2 Hours Servings: 16

"This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top."

Ingredients:

1 1/2 cups crushed pretzels 4 1/2 tablespoons white sugar 3/4 cup butter, melted 1 cup white sugar 2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping, thawed 1 (6 ounce) package strawberry flavored Jell-O® 2 cups boiling water 1 (16 ounce) package frozen strawberries

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2.	In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3.	In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutrition Information Servings Per Recipe: 16 Calories: 371

Amount Per Serving Total Fat: 22.3g Cholesterol: 54mg Sodium: 327mg

Amount Per Serving Total Carbs: 41.2g     Dietary Fiber: 0.8g Protein: 4.2g

Spiced Tortillas with Tropical Fruit Salsa

• Perp Time: 20 minutes
• Cook Time: 12 minutes
• Total Time:
• Yield: Serves: 4 (serving size: 6 chips, 1 cup salsa)

Nutritional Information

Calories per serving:	258
Fat per serving:	9g
Saturated fat per serving:	6g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.0g
Protein per serving:	4g
Carbohydrates per serving:	44g
Fiber per serving:	7g
Cholesterol per serving:	0.0mg
Iron per serving:	1mg
Sodium per serving:	9mg
Calcium per serving:	90mg

Good to Know

Choose a pineapple that's plump, with a firm body and fresh, green leaves. If you aren't going to use it right away, store it whole in the fridge.

Ingredients

• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 4 6-inch corn or 8-inch whole-wheat tortillas
• 1/2 cup shredded unsweetened coconut, toasted
• 2 cups chopped fresh pineapple
• 3 kiwis, peeled and coarsely chopped
• 1 cup coarsely chopped strawberries (about 5 berries)
• 2 tablespoons fresh lime juice

Preparation

1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.

2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.

3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.