Cherry Fruit Magic Dessert

Cherry Fruit Magic Dessert 1 can cherry pie filling 1 pkg. white cake mix, Jiffy size 1/4 c. soft butter 1/2 c. chopped nuts Spread pie filling in 8 x 8 inch pan. Combine cake mix, butter and nuts in bowl and mix until crumbly. Sprinkle over pie filling. Bake at 350 degrees about 45 minutes or until golden brown.

Cracked Out" Hot Chicken Salad

Cracked Out" Hot Chicken Salad 2-1/2 cups Cooked chopped chicken 1 Tbsp ranch mix 2 tsp lemon juice 1 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp onion powder 1 cup chopped celery 1 cup mayonnaise 3 Tbsp cooked bacon 1/2 cup shredded cheddar cheese 1 cup crushed potato chips (Ruffles) Preheat oven to 350 degrees. Lightly spray a 8x8-inch pan with cooking spray. Combine chicken, ranch mix, lemon juice, Worcestershire, salt, onion powder, celery, mayonnaise, bacon and cheddar cheese. Spread into prepared pan. Sprinkle with crushed potato chips. Bake for 25 minutes.

No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna 5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers 8 ounces soft cream cheese 1/3 cup sugar 8 ounce tub cool whip 1/2 cup cherry preserves 1 can cherry pie filling Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream! YUM!

Pina Colada Fluff

Pina Colada Fluff 1 3.4 oz vanilla instant pudding mix 1 20 oz can crushed pineapple (do not drain!) 1 8 oz container Cool Whip (I used lite) - thawed 1 tsp rum extract 2 cups miniature marshmallows 1 cup shredded sweetened coconut 1/2 cup chopped nuts (your favorite) Combine pudding mix and the entire can of crushed pineapple in a large bowl. Stir until completely combined. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts, Chill until ready to served

5 cups SALAD

5 cups SALAD 1 c. mandarin oranges drained 1 c. pineapple tidbits drained 1 c. sour cream 1 c. shredded coconut 1 c. miniature marshmallows In a mixing bowl gently stir everything together, cover and refrigerate overnight.Cook's Note: I like to double this recipe for large gatherings.

Chicken tortilla bake

Chicken tortilla bake 2 10 3/4 oz cans of cream of chicken 1 10 oz can of dice tomatoes and green chilies 12 6 in corn tortillas 3 cups of cooked chicken 1 cup shredded Mexican cheese blend Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bite sized pieces. SECOND STEP: Layer 1/3 of the tortillas onto the bottom of a 3 quart pan Place half of the chicken on top of the tortillas THIRD STEP: Then spoon 1/2 the soup mixture on top of the chicken Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes FINAL STEP: Top it with cheese and bake an for 5 minutes for the cheese to melt

Mounds Brownies

Mounds Brownies 1 brownie mix (9x13 size)...mixed and baked according to box directions. 5 cups shredded coconut 1 can sweetened condensed milk Mix the coconut and milk together. As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies. 1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edges.