Candy Bar Salad

Ingredients:

1 large 16 ounce carton of whipped topping
1 small box of powdered vanilla instant pudding
1 large (King Size) frozen candy bar
1 granny smith apple

You should really plan to make this salad weekly throughout the summer so you can try a different kind of candy bar each week. Our personal favorites are Butterfingers, Baby Ruth and Snickers.
I just keep a bunch of candy bars in the freezer for when the motivation for this meal hits.

Directions:

1. Freeze the candy bar
2. Put the candy bar into a zip lock bag and hit with a hammer or meat tenderizer to break ti apart into small pieces
3. Peel and core the apple
4. Cut the apple into small pieces
5. Mix everything together
6. Put in the fridge for at least an hour

Layered Salad

This looks really nice made in a trifle bowl- the layers look pretty. It also fits in a 9 x 13 glass or Tupperware pan.
1 head chopped lettuce
1 c chopped celery
4 hard boiled eggs (sliced)
1 chopped green onion
3 diced tomatoes (peeled)
1 c bacon bits*
1 pkg frozen peas
2 grated carrots
Layer these in order given.
Mix 2 c salad dressing with 2 T sugar and spread on top, then ad 2 c grated cheese.
Cover and store for 24 hours before using.
* You can use fresh cooked bacon, chopped up, or chopped left over chicken or almost any other kind of meat.

Raspberry Cranberry Jello

GG always served this in a big glass bowl the shape of a leaf. It showed off the nice layers.

1 lg. pkg cherry jello
1 can whole crushed cranberry sauce
1 small can crushed pineapple
1 pt sour cream
1 lg. pkg raspberry jello
2 pks frozen raspberries- crushed

Dissolve cherry jello in 1 1/2 c. boiling water, add cranberry sauce and pineapple. Chill until firm , spread with sour cream. Dissolve the raspberry jello in 1 1/2 c. water, stir in raspberries until thawed. Pour over the sour cream layer. Serves 10-12 people
Make in a 9x12 to serve about 15. Serve on a leaf of lettuce.