Finger Jello (Melodie)

2 1/2 cups boiling water                                

2/3 cup cold water                                        

1/4 cup sugar                                                         

2 pkg. Knox gelatin

6 oz. gelatin (any flavor)

1 tsp. lemon juice

Dissolve Knox gelatin, then gelatin and sugar in boiling water.

Pretzel Salad (Melodie)

12 oz. pkg. cream cheese                             

1 1/4 cup sugar                                            

2 2/3 cups coarsely chopped pretzels                                                  

3/4 large carton cool whip

1 large (6 oz.) pkg. strawberry jello

2 cups pineapple juice heated

1 large pkg. frozen strawberries

Preheat oven to 400°.  Cream together cream cheese and sugar.  Set aside.  Mix pretzels and  butter and press into 9 x 13 inch pan.  Bake 10 minutes.  Spread cream cheese over pretzels.  Spread cool whip on top cream cheese.  Let chill 30 minutes.  Dissolve jello into pineapple juice.  Add frozen berries.  Allow to set slightly.  Spread jello and berries on cool whip.  Refrigerate.  Can use no-bake cheese cake mix in place of cream cheese.

Red Hot Cinnamon Salad (Melodie)

1/4 cup red hot cinnamon candies                         

1- 20 oz. crushed pineapple well-drained                

1- 8 oz. carton cool whip

2 cups marshmallows

Mix together red hots and pineapple the night before. Refrigerate.  Next day add cool whip and marshmallows.

Snicker Salad (Spencer)

6 red or green apples

3 or 4 Snickers bars

1 tub of whipped cream

1 cup of walnuts (optional)

Dice apples and Snickers bars into small pieces. Mix in whipping cream and walnuts. Refrigerate and serve.