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Zombie asked the following question:
My grandmother has lost her recipe for a dessert she loves.
She remembers it had ritz crackers, philadelphia cream cheese, whipped topping, fruit cocktail, and pineapples in the recipe. I have searched online for it, but can’t seem to find the recipe she is looking for. If anyone knows, it would be greatly appreciated.
My grandmother has lost her recipe for a dessert she loves.
She remembers it had ritz crackers, philadelphia cream cheese, whipped topping, fruit cocktail, and pineapples in the recipe. I have searched online for it, but can’t seem to find the recipe she is looking for. If anyone knows, it would be greatly appreciated.
November 28th, 2009 at
2 pkgs 8oz cream cheese
1 pkg vanilla instant pudding
1 can chopped fine fruit cocktail
1 pkg chopped pineapple
1 box ritz crackers
Directions
Let cream cheese soften a bit and mix both pkgs with the pkg of instant pudding very well. Mix in a drained can of chopped fine fruit cocktail. Take red cherries out and put aside. Form mixture into a ball form. Cover with chopped pineapple decorate with cherries. Let refridgerate overnight and serve with ritz crackers. You can always use a can of lite fruit cocktail and 1/3 less fat cream cheese. It will still taste very yummy
December 1st, 2009 at
Show her this recipe… maybe it will jog her memory a bit. The ingredients aren’t the exact same, bu tI’ll bet she coudl easily add drained fruit cocktail and drained crushed P/A to the pie filling.
Piccadilly’s Pecan Delight
3 Egg Whites (room temperature,about 1/3C)
1/4 tsp. Cream Tarter
1 tsp. Vanilla
3/4 C. Sugar
1/3 C. Pecans (chopped small, lightly roasted for crust)
1/4 C. Pecans (chopped medium, topping)
1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
12 oz Whipped Topping (Cool-Whip)
In a preheated oven at 350ยบ. Place 1/3 C pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.
Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz crackers.
Place in a 10″ pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1″ – 1 1/8″ thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manor and fill with leftover pudding or fruits.
Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 C. broken pecans. Place in refrigerator to completely chill before serving.
Meringues will whip fluffier and be fuller when prepared at low humidity.
December 2nd, 2009 at
You will get the complete recipe from